How to remove the astringency of persimmons, the flesh is crisp and delicious

1.Lime water deastringent. For every 100 kg of persimmon, use 3 kg - 5 kg of lime.

The lime is first dissolved, and then diluted to the amount of water that can submerge the persimmon fruit, and it can be deastringent in 2-3 days. The flesh of the persimmon fruit after astringency is crisp, and it is particularly effective for fruits that are not too ripe when they begin to color.

2.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.

The persimmon fruit flavor of this method is slightly lighter, but it can not be stored for a long time, and the color is brown and soft after 2-3 days, and the astringency is fast, and a small amount is good on the spot.

3.Fresh fruit astringent. Put the persimmon fruit into the tank, every 100 kg of persimmon fruit into 3 kg -10 kg of papaya or hawthorn and other ripe and intact fruits, layer mixing, after full cover the cylinder mouth, after 3 days to 5 days, it can be softened, astringent, and the color is gorgeous, the flavor becomes stronger.

4.Alcohol astringency. Put the persimmon in a container, spray a small amount of alcohol or good wine (high degree wine) after filling it with a small amount of alcohol or good wine (high degree wine), and seal it, and it can be astringent in 7-10 days. Be careful not to have too much alcohol, otherwise, the fruit surface will easily change color or have a slightly uncomfortable taste.

5.Ethephon astringent. Take 250ppm of aqueous solution of ethylene dilution and spray it on the tree to moisten the fruit surface; Or the harvested fruits can be soaked in 250ppm aqueous solution for 3 minutes in a basket, and the astringency can be deformed after 3-10 days.

This method is simple and effective, low-cost, can be large or small, can control the harvest time, and can regulate the market**. After deastringency, the color is gorgeous, but the persimmon becomes soft and fast. Sprayed ethephon on the tree.

6.Cool water deastringency. Put the persimmon fruit in a basket or other utensils, soak the utensils in clean water, such as using a basin or bucket to fill the persimmon fruit, change the clean and cold water once a morning, so that after 7 days to 19 days, it can be astringent, also called "cold persimmon".

Although this method takes a long time to deastringency, it does not need to be warmed or equipment, and the astringent persimmon fruit is more astringent and crisp than warm water.

7.Warm rice grass is astringent. Put the fresh persimmons in a jar or pot and keep warm with straw around them.

Pour in 40 or 50 °C of warm water and test the temperature by hand to keep it from being hot. Then put the persimmon into the submerged, and cover the mouth, if necessary, change the water 1-2 times to maintain a constant temperature, about 1 day and night - 2 days and nights, you can get rid of astringency.

8.The ash of the plants and trees is astringent. Place the persimmons in a jar and sprinkle dried plant ash on them, and the number of persimmons is as low as 1 20. Then pour 40 years of clean water, after 1-2 days, can achieve the purpose of astringency.

Let's introduce a very good method commonly used in rural areas: put persimmons in a net bag or basket and put them in the river to bury them under the sand, the river water flows through them, and take them out after 3 days, and the persimmons will be the decisive delicious fruit.

Put it in the jar and seal it for a week.

1. Warm water to remove astringency, if we buy back crisp persimmons are more astringent, you can use warm water to remove astringency, we find a clean container that is not iron, put the crisp persimmons bought back into it and then add warm water at 40 degrees Celsius until all the crisp persimmons are submerged, and then seal the container, and finally a layer of wheat straw on the easy outer bread can play a role in heat preservation, and soak in water for about 1 day to achieve the purpose of removing astringency to the crisp persimmons.

2. Cold water to astringency, crisp persimmons can also be taken cold water method to remove astringency, we can find a clean container, and then put the crisp persimmons bought back into it, let the container add an appropriate amount of cold water until the persimmons are submerged, and then put aside for a week or so to achieve the purpose of deastringency when the color of the crisp persimmons becomes darker.

3. Fruit astringency, you can also use the way of fruit astringency to remove crisp persimmons, we can put crisp persimmons with fruits that can release ethylene, these fruits that release ethylene can be apples, pears, bananas and other fruits, so that the purpose of astringency can be achieved by placing it in a closed space for about three days.

4. Puncture to astringency, crisp persimmon astringency can also be taken in the way of stabbing, insert the kind of relatively short toothpick near the fruit pedicle of the crisp persimmon, about 3-6 can be, so that the purpose of astringency can be achieved by placing it for a few days, but this method may cause the crisp persimmon to be a little soft.

1. Warm water deastringency method: soak the astringent persimmon in about 40 warm water, so that it can strengthen the respiration at a higher temperature and hypoxia strip Li Kai, 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. Lime water deastringency method: the astringent persimmon is immersed in 7% lime water, and it can be deastringent after 3-5 days.

4. Bitter water soaking and deastringency method can be deastringent by soaking persimmons in bitter water containing 2 grams of MGCL per liter for 7-10 days, and the persimmon peel is not easy to swell and crack and has a sweet and crisp taste, if it is still stored in the original container, the storage time can be as long as 6 months under the condition of low temperature.

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.

There are several ways to get rid of astringency:

1. Warm water deastringency method.

Soak the astringent persimmon in about 40 warm water, so that it is in higher temperature and hypoxic conditions, the respiration effect is strengthened, and turn to anaerobic respiration, after a day and night can remove the astringency, the persimmon flesh is crisp and hard, the color is beautiful, the flavor is good, but the persimmon fruit has a large water content, is not durable to store, and is suitable for a small amount of persimmon astringent treatment.

2. Alcohol deastringency method.

The astringent persimmon is packed into a container, sprayed with 5-7 ml of 40% alcohol per kilogram of fruit and sealed, and the astringency can be removed in 7-9 days.

3. Concrete fruit ripening method.

Mix persimmons with some fresh pears, apples, pomegranates and some fresh leaves in an airtight container to remove the astringency after a week.

4. Lime water deastringency method.

The astringent persimmon is immersed in 7% lime water, and the astringency can be removed after 3-5 days, and the fruit substance treated by this method is crisp and tender, not easy to rot, but the fruit surface has signs of lime and is easy to wash, which hinders the aesthetics of the commodity.

5. Bitter water soaking and deastringency method.

Soak persimmons in bitter water containing 2 grams of mgCl per liter for 7-10 days to remove astringency, the skin 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, the storage time can be as long as 6 months under the condition of low temperature.

6. Carbon dioxide deastringency method.

The persimmons are stacked in a sealed plastic film tent, and carbon dioxide is introduced into the cylinder, so that the carbon dioxide concentration in the tent is kept at more than 60%, so as to reduce the oxygen concentration and cause hypoxic respiration, when the temperature is 25-30, it can be deastringent in 3-6 days, and the persimmon that is deastringent by this method is hard and stored for a long time.

7. Ethephon deastringency.

When the persimmon is colored, use ethephon solution and add laundry detergent as a spreading, spray until the persimmon fruit is moist, and it will ripen in 3 5 days. With this method, it can generally be harvested 20 to 30 days in advance. Or after picking, soak the fruit in the above solution for 3 minutes, and the astringency can be removed in 3 10 days.

The fruit body treated by this method is softer and the flavor is better, which is the most commonly used ripening method at present.

You can also make persimmon jam!!

Ingredients: 600 grams of ripe persimmons, 150 grams of maltose, 100 grams of caster sugar, 1 and 2 lemons, 100 cc of water

Method 1Wash the lemon and squeeze out the juice for later use; Peel the persimmon and cut it into chunks for later use.

2.Put the chopped persimmon pulp into an acid-resistant pot, first add water and lemon juice and bring to a boil over medium heat, then turn to low heat and add maltose to continue to boil, you must use a wooden ladle to stir constantly.

3.After the maltose is completely dissolved, you can add caster sugar and continue to mix and cook until the sauce is thick.

Oh, I just made persimmons, and I made it for the first time, so I would like to share with you that warm water is better than anything else! Always use more than 50 degrees to 60 degrees of blister, about 2 days can be delicious, if you can't eat delicious look for me, I will pay you persimmon to satisfy my answer.

One is: rub the raw persimmons one by one with liquor, put them in a plastic bag, tie them tightly, and they will be delicious in 2 or 3 days; Second, put the persimmons in 40 degrees of warm water to soak, 48 72 hours, the water can not be overheated, check often, do not let the water cool, to warm frequently, hand test not to be hot. The water temperature should never be overheated, otherwise the persimmons will crack the skin.

Persimmons contain a large amount of soluble tannin substances and have a strong astringency, so they generally need to be artificially deastringent before eating. Today's introduction to the five methods of artificial astringency:

1. Warm water soaking method: soak the harvested astringent persimmons in clean warm water, and the water temperature and soaking time should be based on the maturity of the persimmons at the time of harvesting.

Decide. 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.

color), the water temperature should be kept at 20 25, soak for 15 to 16 hours to remove the astringency. In this way, the astringent persimmon should be eaten or sold with the astringency.

It should not be stored for a long time, because it is perishable.

Second, lime water astringency method: soak the freshly picked persimmons in 3 lime water, generally 2 3 days can be astringent. This method is astringent and the flesh is fresh.

Crispy 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 deastringent.

Fourth, fruit mixed astringency method: the harvested astringent persimmons and a small amount of apples, pears, hawthorn and other fruits are mixed in a closed container, and placed at room temperature 4

It can be removed in 7 days.

5. Alcohol deastringency method: put the astringent persimmons into a sealed container in layers, and spray a certain amount of 35% wine evenly on the fruit surface of each layer of persimmons.

Fine or some liquor (generally 1 kg of persimmon with about 10 ml of 35% alcohol), filled with persimmons and sealed, under the condition of 18 20 after 5

It can be detached in 6 days. Add an appropriate amount of ethyl acetate (955 grams of ethyl acetate per liter of alcohol) to the alcohol used for persimmon deastringency.

Better results.

What to do if the persimmon is astringent, it turns out that it will not be astringent, this trick is really useful.

Warm water deastringency method: harvested green fruits, water temperature 35 40, soaked for more than 18 hours can be astringent, if the harvest yellow ripening period, the water temperature should be kept at 20 25, soaked for 15 16 hours to remove astringency.

Is it astringent after eating?

If the persimmon has an astringent taste after eating, rinse your mouth with salt water several times, or increase the density of salt water.

There are two ways to remove the astringency of persimmons, one is to put persimmons in apples and let them sit for a while before eating. The second is to boil the persimmons in hot water, and they can be eaten after a while. My family usually uses the first method, although it takes a while, but the taste is well preserved, and the second method is just heard, my family has not used it.

If you want to eat it as soon as possible, you can also try it.

Rub some white wine on the persimmon with your hands, wrap it in a plastic bag and eat it the next day.

1. What to do with persimmon astringency, it can be crisp and sweet.

2. What to do if the crisp persimmon is very astringent.

3. How to deal with persimmons that are very sweet but also very astringent.

4. What's wrong with the crispy persimmon being very astringent.

1.If you want the astringent persimmons to become crisp and sweet, you can prepare a bowl of quicklime water and put the persimmons in it to soak, or you can directly soak the persimmons in warm water at about 45 for about 20 hours and let the water temperature always stay.

2.Be careful not to eat persimmons on an empty stomach to avoid the production of persimmon stones.