Why are persimmon cakes astringent? How can persimmons be processed into persimmons, so that they do

What you're buying isn't authentic.

Persimmon is a process of selecting fully ripe, hard-fleshed persimmons, peeling them, drying them, and frosting them.

The reason why you eat has an astringent taste is because the ingredients are not in place.

Some people say that the white ones above are flour, and they laugh to death! Authentic glucose crystals crystallized after frosting on top.

Think about it and the saliva is coming out. In the past, the persimmons that we had there used to be.

Tribute. Yes!! Hehe!

The astringency of persimmons comes from the tannins contained in the pulp. The tannins in the pulp cells of astringent persimmons will gradually change from soluble to insoluble substances during fruit ripening. Since there are still quite a lot of insoluble tannins that have not yet been transformed after harvest, the astringency is still very large, and it must be artificially treated and deastringent before eating.

Astringent persimmons take a long time after harvesting, and for varieties with particularly high tannin content, they are often not completely astringent.

How can persimmons be processed into persimmons, so that they don't have an astringent taste? Fried persimmon balls are the most delicious, after soaking the persimmon cake and chopping it, add an appropriate amount of flour, moderate, fry the fritters well, and then get out of the pot, so that the persimmon is particularly sweet, and it does not feel the astringent taste, in fact, many fruits have it, but it is more or less different. This astringency, which is similar to the astringency of red wine or tea, is indeed the same substance, known as "tannic acid" in fruit and "tannins" in red wine or tea.

This is a substance that can be ripened, and putting astringent persimmons together with other ripe fruits, such as apples, pears and other fruits, will accelerate the ripening of green persimmons, so that the persimmons will ripen by using the ripening agents emitted by other fruits, and the persimmons will become soft after a few days. Add some white lime into it, put it in, mix the persimmon and lime water in the bucket, take a look, the water in it is a little white water, you can also use something to block it, leave it for a week to eat, it is not astringent, you can also take it to buy.

Persimmons are generally unripe, unless they are Japanese sweet persimmons that can be eaten when they are picked, and astringent persimmons can only be eaten. Generally, apples or pineapples and persimmons can be sealed together for 4 to 5 days, and the weather temperature depends on the number of days. In addition, it can be soaked in high liquor and sealed for 3 to 4 days.

Here are three ways to do this. First: In the past, we used 30-40 degrees of warm water and an appropriate amount of edible alkaline noodles to remove astringency at a constant temperature, and it can be removed in about ten hours.

That is, warm water and alkali are added to the first night to keep the temperature constant, and the crispy persimmons can be eaten the next morning.

Warm water deastringency. Put the fresh persimmon fruit into a clean jar and jar, then pour 40 warm water, flood all the persimmons, and then use cotton wool and other materials to cover the cylinder mouth tightly tightly, after 20-36 hours can be astringent. Pick the persimmons when they are almost ripe and soak them in hot water for a few days to become sweet and crispy.

The water temperature of soaking persimmons is about thirty or forty degrees, and the soaking time is 3 to 7 days.

When the persimmon is processed into a persimmon, whether there is an astringent taste depends on the persimmon, and if the taste is relatively dry before it is tender, the persimmon will be the same. It can be solved in this way, prepare some quicklime to dissolve in clean water, then pour the lime water into the tank, put the dry persimmons into the lime water and submerge the persimmons, put them for a few days, they can become tender and delicious, and then they will not have an astringent taste when processed into persimmons.

When making persimmons, you can add some pepper powder and chili noodles when kneading the flour, so that in the post-production process, the astringent taste will no longer be there, and there will be a little spicy and spicy taste.

Many people may not know whether astringent persimmons can dry persimmons, but in fact, the method of persimmon cakes can only be made with immature persimmons. Prepare the ingredients persimmons and salt, choose hard, crisp persimmons to be easy to peel, soak the persimmons in salt water for a while, cut off the leaves and longer stalks, peel them, place them on a breathable mat, and expose them to the sun.

Put the astringent persimmon in water at 40 °C, let the water surface cover the persimmon, and let it at a constant temperature for 24 hours to remove the astringency. Persimmon deastringencies that are deastringent in this way should not be left for a long time, and it is best to ensure that they are eaten within 12 hours.

The persimmon should be washed with cool boiled water, peeled after washing, and then scalded the peeled persimmon with boiling water to ensure that each side is scalded, so that the persimmon will not be astringent.

When it is fully ripe, you can add some white sand to it, and it should also be baked in the oven to a certain softness, and then let it dry in the sun, and it will be coated with a layer of white flour on the outside, and some sugar will be added to the white flour.

1. Warm water deastringency method. Soak the astringent persimmon in warm water at about 40 degrees Celsius, so that it can strengthen the respiration under higher temperature and anoxic conditions, and turn to anaerobic respiration, and the astringency can be removed after a day and night. However, persimmon fruit has a large water content and is not durable for storage, so it is suitable for a small amount of persimmon astringency.

2. Lime water deastringency method. The astringent persimmon is immersed in lime water with a concentration of 7%, and the astringency can be removed after 3 to 5 days, and the fruit is crisp and tender after treatment by this method, and it is not easy to rot, but the fruit surface has signs of lime and is easy to wash, which hinders the aesthetics of the commodity.

3. Bitter water soaking and deastringency method. Soak persimmons in bitter water containing 2 grams of magnesium chloride per liter for 7 to 10 days to remove astringency, the peel of persimmons deastringent by this method is not easy to swell and crack and the taste is sweet and crisp, if it is still stored in the original container, under low temperature conditions, the storage time can be as long as 6 months.

Introduction: Autumn is the season when persimmons are ripe, and persimmons are also astringent before they are ripe. When the persimmon is not yet ripe, we can put it together with apples and bananas, then it will speed up the ripening of the persimmon, and the ripe persimmon tastes very good.

Persimmons are also a very tasty food in autumn. In order to preserve persimmons, we may process persimmons into persimmons, but why do processed persimmons always have an astringent taste? <>

Many fruits contain this substance, but persimmons contain more of them. The same substance is found in tea and red wine, so many people also taste this astringency in tea and red wine. Mainly due to the fact that the tannins are gradually converted from soluble to insoluble substances in the ripening process, because there are still many insoluble tannins in the persimmons after picking, there is still a lot of astringency, so in the process of processing into persimmons, due to the incomplete manual processing, there is still an astringent taste in the persimmons.

Although some persimmons have an astringent taste, there are still many benefits to eating persimmons. In the information, persimmons can cure bloody urine and cough and spitting. Some netizens said that eating persimmons may catch fire, but what I want to say is that eating persimmons will not catch fire.

The nutritional value of persimmons is very high, and the vitamin content is about 1 2 times higher than that of ordinary fruits. Eating more persimmons is still very beneficial to the human body. <>

After the persimmon cake is fried into persimmon balls, this astringency will disappear, we can first soak the persimmon cake, and then chop it, wrap these persimmon pieces in flour and then fry it out of the pan, then the persimmon ball taste very good, especially sweet, and will no longer feel astringent. There are also many ways to make persimmons, if you want the persimmons to be completely astringent, then we can put fresh persimmons into the jar and pour warm water at 40 degrees to submerge the persimmons, then after 36 hours, you can completely deastringency.

The persimmon itself has an astringent taste, and that is because the persimmon itself is not ripe enough. Persimmon needs to be selected to be ripe enough to remove the astringency.

It is very likely that the fruit is not good in the first place, and then the meat is also harder, because some additives are added, or it is also possible because all the sugar has extravased.

In fact, it is very likely that it was caused by improper operation, and the correct materials were not inserted.

The reason why persimmons are noisy or not is because the persimmon pulp contains tannins. The tannins in the pulp cells gradually change from soluble to insoluble during fruit ripening. Since there are still quite a lot of insoluble tannins that have not yet been transformed after harvest, the sourness and astringency are heavier.

The persimmon fruit is rich in nutrition and is known as the "holy product of the fruit". In ripe fresh fruit chap, vitamin A is present per 100g of pulp

16 mg of vitamin C

9 mg of calcium, 20 mg of phosphorus, and iron, of which carotene accounts for the majority of vitamin A. Persimmons are rich in pectin, which is a water-soluble dietary fiber.

Moreover, the vitamin C content of persimmons is more than 10 times that of apples.

Hello, I'm glad to answer 1 for you, you can bury the persimmon in the rice jar and seal it, and you can get rid of the astringency in a few days. 3. You can add a small amount of salt to the water, and then soak the persimmons in water. Wait for about 15-20 minutes to take out and serve.

Pay attention to the water temperature should be moderate, not too hot, otherwise it will affect the taste of the persimmon. In addition, you can put a spoonful of salt in the starvation tomb. 4. Put the persimmon stupid limb reputation with the ripe banana.

Because ripe bananas emit a natural catalyst, putting persimmons and bananas together can make persimmons ripen as quickly as possible, become softer, and become more delicious. In this way, when you eat persimmons, you will not have an astringent feeling.

It may be because the persimmon itself is not ripe, or it is made into persimmon without astringency and filial piety treatment, which contains a large amount of tannin ingredients, so the taste is still a little astringent after being made. Persimmon cake is a cake-shaped food made of persimmons, which is a famous traditional snack in China.

Persimmon cake has a high nutritional value, and the vitamins and sugar content are about 1-2 times higher than that of ordinary fruits.

After the persimmon cake is dried, the surface of the white substance is persimmon cream, the main ingredient fructose, because the persimmon cake is dried orange and preserved fruits, naturally sun-dried, the evaporation of water, the fructose dissolved in the water is precipitated in the process to form persimmon cream.

Persimmon is rich in fiber, calcium, vitamin C, carotene, sugar, protein, iron, iodine and other trace elements.

Preservative method: spray the preservative evenly on the surface of the persimmon, which can be stored for more than 3 months, and the persimmon can be slowly astringent during storage. Mixed fruit deastringency method:

Mixing astringent persimmons with ripe fruit can help them remove astringency. Lime water deastringency method: use lime and water to make clear lime water, then pour it into a tank, add persimmons, and then place it at room temperature of 20-25 for 3 to 4 days to remove astringency.

1. Preservative method: spray the preservative evenly on the surface of the persimmon, which can be stored for more than 3 months, and the persimmon can be slowly astringent during storage.

2. Mixed fruit deastringency method: mixing astringent persimmons with ripe fruits can help them deastringency, such as apples, pears, hawthorns and kiwi fruits and other fruit socks can be mixed together at room temperature for 5 to 7 days.

3. Lime water deastringency method: use lime and ear cleaning water to make clear lime water, then pour it into the tank, add persimmons, and then wait for 3 to 4 days at room temperature of 20-25 to deastringency.

4. Heating and hypoxia deastringency method: put the persimmons in a jar or bucket, add 45 water to submerge the persimmons, pay attention to keep the water temperature at 35-40, and wait for 16 to 18 hours to remove the astringency. Note that iron containers should not be used for this treatment.

5. Pounding persimmon fruit method: mash the persimmon fruit and put it into the water tank, then add an appropriate amount of water into it, the amount of water does not exceed the persimmon, and the persimmon fruit can be soaked for 2 to 3 days after stirring.

There are 5 methods of persimmon deastringency, which are preservative method, mixed fruit deastringency method, lime water deastringency method, heating and hypoxia deastringency method and persimmon fruit pounding method.

1. Preservative method.

Spray the preservative evenly on the surface of the persimmon, and the persimmon that has been sprayed with the preservative can be stored for more than 100 days, and the persimmon can be slowly astringent during storage.

2. Mixed fruit astringency method.

Mixing astringent persimmons with ripe fruits can help them deastringency, such as apples, pears, hawthorn and kiwi fruits for 5 to 7 days at room temperature.

3. Lime water deastringency method.

Prepare clear lime water with lime and water, then pour it into a tank, add persimmons, and wait for 3 to 4 days at room temperature of 20-25 to remove astringency.

4. Heating hypoxia deastringency method.

Put the persimmons in a jar or bucket, add 45 water to submerge the persimmons, pay attention to keep the water temperature at 35-40, and wait for 16 to 18 hours to get rid of the astringency. Note that iron containers should not be used for this treatment.

5. Pounding persimmon fruit.

Mash the persimmon fruit and put it into the water tank, then add an appropriate amount of water into it, the amount of water is not over the persimmon, and the persimmon fruit can be soaked for 2 to 3 days after stirring to get rid of the astringency and eat.