"Persimmon cream, persimmon semen, into the lung disease on the scorch, medicine is especially good."
- Compendium of Materia Medica
Frosted sugar, also known as persimmon frosted sugar, frosted sugar cake (tablet), is not only a cool food to cool off the heat and dispel heat, but also a special medicine for treating "lung disease scorching" and mouth sores. The production and application of frost sugar dates back 500 years.
The only raw material for frosted sugar is the persimmon cream on the outer layer of persimmon cake, and the only raw material for persimmon cake is the fruit of persimmon tree, persimmon. The semi-sandy loam soil and semi-humid continental monsoon climate with good air permeability in Xingyang area are the most suitable for the growth of excellent varieties of persimmon trees. Therefore, Xingyang's persimmons and persimmon cakes are of the best quality, providing high-quality raw materials for the production of frosted sugar that cannot be provided elsewhere.
Since the frosted sugar is made from the persimmon cream on the outer layer of the persimmon cake, the persimmon cake must be produced before the frosted sugar can be produced. The techniques are: picking ripe persimmons; removing the persimmon skin on the hammering cart; putting the peeled persimmons on the book (the book is generally woven with a sorghum pole); repeatedly drying, covering and drying on the book; making it change color several degrees, and finally revealing the "frost" molding.
With persimmon cakes, frosted sugar can be produced. Its production technique is: frosting, that is, the cream on the outer layer of persimmon cake is beaten down and collected together. The old method of frosting uses more manpower, so that the persimmon cake rolls on the "leak", rubs each other, and rubs the persimmon cream into the container under the "leak". In the cheng cylinder, the persimmon cream containing impurities is dissolved in a tank filled with water. The floating matter in the impurities floats on the surface of the water, and the dust sediment settles at the bottom of the cylinder and is removed separately. In this way, only pure persimmon frost water remains in the jar. Boiling cream, that is, boiling persimmon cream out of persimmon frost water (allowing a large amount of water to evaporate). In the process of boiling frost, it is most difficult to grasp the temperature of boiling, the heat and the uniformity of the liquid frost sugar heating in the pot, and the color is bright and the gas is clear. Stereotyping, that is, the liquid cream out of the pot, into the mold into the heat dissipation molding (the old method mostly uses the bottom of the small bowl of the farmhouse to make a mold to produce flakes of frosted sugar). Drying tablets (cakes), that is, in a cool place, the frosted sugar tablets (cakes) are dried. Special attention is paid to the integrity of the tablets, mutilated, fragmented can not be used as finished products.
For thousands of years, frosted sugar has sold well in liangguang and overseas, called "guangzhou sugar"; marketing in the Central Plains and surrounding provinces is called "line sugar".
In 2011, the production technology of Xingyang frosted sugar (persimmon frosted sugar) was included in the third batch of Henan Provincial Intangible Cultural Heritage List.
(Source: Xingyang City Daily Miscellaneous Agriculture Co., Ltd. Li Dongfa)
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