What is a good way to remove astringency from persimmons?

Bury the persimmons in the grain.

1. Alcohol deastringency method, first wipe the persimmon with liquor, and after all the wiping is completed, put the persimmon into the carton and seal it for insulation, and it can be deastringent after about nine days at 20 degrees Celsius.

2. Mixed fruit deastringency method, mix astringent persimmons and ripe apples in a carton, and remove astringency after 5 to 7 days at room temperature.

3. Ethylene and other gases released from ripe fruits can promote the enzyme activity and respiration of persimmons to remove astringency. The persimmons ripened by this method have an aromatic flavor, but the fruit body is slightly soft, and it should be noted that the fruit used for ripening is not edible.

1. Warm water deastringency method, soak the astringent persimmon in about 40 warm water, so that it can be respirated at a higher temperature and anoxic conditions, and turn to anaerobic respiration, and the astringency can be removed after a day and night.

2. Alcohol deastringency method, put the astringent persimmon into the container, spray 5-7 ml of 40% alcohol per kilogram of fruit and seal it, and it can be deastringent in 7-9 days.

3. Mixed soil fruit ripening method, mix persimmon fruit with some fresh pears, apples, pomegranates and some fresh leaves in a closed container, and the astringency can be removed after a week.

1. Soak in warm water: soak the persimmons in water at about 50 degrees, take them out after 10-30 minutes, and seal them in a container overnight.

2. Fruit astringency: Arrange persimmons and pears, apples, hawthorns, etc. in a sealed container for about 4-5 days.

3. Rice bran to remove the branches and astringencies: bury the persimmons in the rice jar and grain bran for about 4-5 days.

4. Alcohol astringency: Spray the persimmon with alcohol or liquor and seal it with a container or sensitizer for about 3 days.

The 5 simple ways to remove astringency from persimmons are as follows:

1. Cover: This method is to put persimmons, pears and apples into a plastic bag and tie them up for a few days, or you can bury persimmons and pears in a cardboard box and cover them for a few days until they become soft.

2. Sunning: Put the persimmons in the sun to dry the oranges early to soften, but although this method is simple, the ripening time is a bit long, if you have patience, you can use this method.

Evenly smear the persimmon with high liquor, repeat it several times, then put it in the jar and pour half a bowl of liquor, cover it with a lid and seal it, smoke the persimmon for five or six days with the help of the taste of liquor, and the astringency on the persimmon can be removed after the wine taste is exhausted.

4. Warm water bath method: persimmons also have a super simple method of deastringency Fangyuanshi, that is, boil a pot of hot boiling water, the temperature reaches about 60 degrees, pour it into a small tank, and then put in the persimmons, the water should not pass the persimmons, and then cover with plastic wrap, the persimmons can be deastringent after soaking for about three days, and they can be peeled and eaten beautifully, crisp and sweet, better than apples.

5. Rice bran astringency: If there are not many fresh persimmons, you can bury the persimmons in the rice jar and grain bran, and generally 4-5 days can be astringent.

Persimmon is generally divided into two kinds, one is oil persimmon, also called crisp persimmon, hard can be eaten directly, the taste is crisp, sweet and refreshing, the other is astringent persimmon, also called soft persimmon, you have to wait for the persimmon to be soft and rotten before eating, the taste is soft and sweet.

1. Warm water deastringency method: soak the harvested astringent persimmons in clean warm water, and the water temperature and soaking time should be determined according to the maturity of the persimmons at the time of harvesting. If the harvested green fruit (green skin), the water temperature is 35 40, soak for more than 18 hours to remove astringency; If the harvest is yellow and ripe (yellow peel), the water temperature or nabi should be kept at 20 25 and soaked for 15 to 16 hours to remove the astringency.

In this way, the astringent persimmon should be eaten or sold with the astringency, and should not be stored for a long time, because it is perishable.

2. Lime water deastringency method: soak the freshly picked persimmons in 3 lime water, and generally 2 3 days can be astringent. This method is astringent, and the flesh is crisp and delicious.

3. Sultry deastringency method: put the picked persimmons into a closed container and place them under the condition of 20 25, generally after 3 5 days, they can be astringent.

4. Fruit mixed deastringency method: Mix the harvested astringent persimmons with a small amount of apples, pears, hawthorns and other fruits in a closed container, and put them at room temperature for 4 7 days to remove astringency.

5. Alcohol deastringency method before eggplant: put the astringent persimmons into a sealed container in layers, and evenly spray a certain amount of 35% alcohol or some liquor on the fruit surface of each layer of persimmon (generally 1 kg of persimmons with about 10 ml of 35% alcohol), seal after filling with persimmons, and remove astringency after 5 6 days under 18 20 conditions. Add an appropriate amount of ethyl acetate (955 grams of ethyl acetate per liter of alcohol) to the alcohol used for persimmon astringency, and the deastringency effect is better.

6. Rice deastringency method: put it in a rice jar, cover it with rice, and it will be cooked in 3 5 days.