How to get rid of astringency in fresh persimmons 30

Put one to two apples in a bag of persimmons, sealed. After a week, the persimmons are only sweet and astringent.

The above is the most. 1.Lime water deastringent.

For every 100 kg of persimmons, use 3 to 5 kg of lime. The lime is melted first, then diluted to the amount of water that can submerge the persimmon fruit, and it can be astringent in 2 to 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 fresh persimmons into clean jars and jars, and then pour water such as t for 10 to 24 hours to achieve the purpose of deastringency.

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 to 3 days, and the astringency is fast, and a small amount is good on the spot.

3 Fresh fruit astringency. Put the persimmon fruit into the tank, put 3 to 10 kg of papaya or hawthorn and other fruits into every 100 kg of persimmon fruit, mix them in layers, cover the cylinder mouth after being full, and after 3 to 5 days, it can be softened, astringent, and the color is gorgeous, and 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) for each layer of persimmon, fill it with a cap and seal it, and it can be deastringent in 7 to 10 days. Be careful not to have too much alcohol, otherwise, the fruit surface will easily change color or have a slightly uncomfortable taste.

Put it in a plastic bag, pour in a little liquor, and then tie the mouth of the bag tightly, and it will become sweet persimmon in a few days.

How do green and astringent persimmons become crisp and sweet? The persimmons that can be eaten are hard, crispy, sweet and delicious. The soft ones are especially suitable for the elderly. The method of removing astringency is also different.

Mix the sour raw persimmons with a small amount of apples, and then put them in a food bag or in a closed container, and store them at room temperature for about a week to remove the astringency.

1. It is best not to eat raw persimmons with high-protein crabs, fish, shrimp and other foods. In traditional Chinese medicine, crabs and persimmons are both cold foods and should not be eaten together. From the perspective of modern medicine, crabs, fish, and shrimp with high protein content are easy to coagulate into lumps, that is, stomach persimmon stones, under the action of tannic acid, which can cause abdominal pain, vomiting, diarrhea and other symptoms.

2. Raw persimmon brother brother Xiang cannot be eaten with sweet potatoes and spinach. Sweet potato is a food that contains more starch and envy, and after eating, it will produce a lot of gastric acid in the stomach, while persimmon contains more tannin and pectin. <>

2. Raw persimmons cannot be eaten with sweet potatoes and spinach. Sweet potato is a food with more starch, which will produce a lot of gastric acid in the stomach after eating, while persimmon contains more tannin and pectin dust, gastric acid and tannin and pectin meet, and will coagulate to form an insoluble hard lump - gastric persimmon stone.

3. It is best not to eat raw persimmons with vinegar, and it is best not to be jealous before and after eating raw persimmons, otherwise the persimmon gum contained in persimmons will reflect with acetic acid to form lumpy objects, which will remain in the stomach of the human body.

4. Raw persimmons cannot be eaten with wine. Wine is sweet and bitter, hot and poisonous, while persimmon is cold, so the two foods cannot be eaten at the same time.

Use a sealed box, spread a little thicker cotton inside, put the persimmons in it, put ripe apples around it, cover it tightly with cotton, and remove the astringency after a week.

Dip the pedicle of the persimmon in liquor, put it in a plastic bag and put it in a warm place, and after four or five days, the astringency can be removed.

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 on the easy outer bread on a layer of wheat straw can play a role in heat preservation, soak in water for about 1 day to achieve the purpose of astringency on the crisp persimmons.

2.Cold water to remove 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 wait until the color of the crisp persimmons darkens to achieve the purpose of astringency.

3.Fruit is astringent.

We can also use fruit astringency to remove the astringency of the crisp persimmon, we can put the crisp persimmon with the fruit that can release ethylene, and the fruit that releases 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.The stab wound is astringent.

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 do, so that the time left for a few days can achieve the purpose of removing the astringent hand reed, but this method may cause the crisp persimmon to be a little soft.

In addition to the method of astringency to crisp persimmons introduced above, there are actually other ways to remove astringency from crisp persimmons, for example, you can use the method of freezing to astringency, we can put the crisp persimmon oranges we bought back in the freezer for about 2 days, and when the time is up, you can eat them after thawing, and this method is also relatively easy to operate.

There are many ways to remove persimmons, and the common methods are as follows:

Soak in salt water: Soak the persimmons in salt water for a period of time, and then rinse them with clean water.

Soak with rice vinegar: Put the persimmon mold into the rice vinegar limb base and soak it for a period of time, and then rinse it with water.

Soak in hot water: Soak the persimmons in boiling water for a while, then rinse them with cold water.

Brew with tea: Soak the persimmons in tea for a while, and then rinse them with water.

Add a little salt or vinegar during cooking: When cooking persimmons, you can add a little salt or vinegar to the pan, which will get rid of the astringency better.

1. Warm water soaking method: soak the picked persimmons in an appropriate amount of warm water, generally the persimmons with greener peels can be soaked in warm water at about 40 degrees for more than ten hours, and the water temperature of persimmons with yellow peels can be a little lower.

2. Mixed fruit widening and astringency method: you can mix the picked persimmons and some ripe apples, pears, hawthorns, etc. into a closed container, and then store them in a cool and dry place for a few days.

3. Alcohol deastringency method: put the picked persimmons into a closed container in layers, and evenly spray an appropriate amount of alcohol on the surface of each layer of persimmons, and then store them in a cool and dry place for about a week.

4. Lime water deastringency method: take quicklime, add water, boil lime water, pour it directly into the large water tank, and then pour it directly into the lime water, and put the persimmon in a warm environment of 20 to 25 degrees. After soaking for 3 to 5 days, you can remove the persimmons inside.

At this time, the persimmon is not astringent at all and can be eaten directly.

Extended information: Persimmon is a persimmon plant of the persimmon family, known as "woody grain" and "hardcore crop".

Persimmon is a deciduous tree native to East Asia. It has been cultivated in China for more than 3,000 years, with a cultivation area of 200,000 hm2. Persimmon is not only nutritious, containing a lot of sugars and vitamins, but also has high medicinal value and economic value.

Cutting persimmons: Cutting the persimmons to remove the bitter middle part is the most effective method.

Soaking: Soak persimmons in warm or alkaline water, which generally takes 30 minutes to 1 hour. This allows the bitter molecules in the persimmon to dissolve.

Roasting: Place the persimmons in the oven or on a baking sheet and heat them for 2-3 minutes, which will also reduce the bitterness.

Deep frying: Fry the persimmons so that the bitterness is covered.

Wash with brine: Soak the persimmons in brine, which also removes the bitterness.

All of these methods can make persimmon Zhiwang closed less bitter, and each method has its own characteristics and applicable dishes, which can be chosen according to personal preference. In addition, it is important to maintain a good diet and eat plenty of fresh vegetables and fruits to protect your eyes and health.

How to remove astringency from persimmon:

The first trick is warm water immersion.

Because persimmons are ripe, some substances will be slowly transformed into other substances, and some astringency will be produced before the transformation is successful, so other methods need to be used to remove astringency, and warm water can effectively help the transformation of substances.

Of course, the temperature of warm water is not arbitrarily determined, but according to the ripening of persimmons to choose a more suitable temperature, if the persimmons are still relatively jerky, the water temperature should be controlled at about 40-50 degrees, soak for about 20 hours.

If the persimmon has turned yellow or red, then the water temperature needs to be kept at about 25-30 degrees, soaked for 15 hours, the effect of warm water astringency is obvious, but the persimmon after astringency can not be stored for a long time, and needs to be eaten as soon as possible.

The second trick is lime water astringency method.

Because lime water can effectively remove the astringency of persimmons, and the operation method is also very simple, Wuzao Kai first soak the quicklime, then dilute the lime water with water, and then put the persimmons into the lime water to soak, the amount of water does not need to be too much, only need to submerge the surface of the persimmon.

Soaking for 3-4 days, the astringency of the persimmon will be completely removed, of course, the soaking time is different with different water temperatures, and the time can be shortened by one or two days when the water temperature is high.

The third trick is the deastringency method of liquor.

You can prepare some high-grade liquor, then pour the liquor into a bowl, dip the persimmons all over the body in the liquor, and then put the persimmons into a closed plastic bag, because the liquor has a good deastringency effect, and it only needs to be stored indoors for two or three days.

The astringency of the persimmon is removed, and the persimmon storage cycle is longer after this way of astringency, and it only needs to be placed in a ventilated place before eating, so that the alcohol on the surface can volatilize, and the persimmon is sweet and refreshing, and the hardness is moderate.

The fourth trick is to mix fruits to remove astringency.

Everyone knows that the reason why persimmons have an astringent taste is actually because the persimmons are not fully ripe, so the tannin substances contained in persimmons are not completely transformed, so there will be a heavy astringency.

The fruit mix can prepare some apples, pears or bananas and other fruits, these fruits are natural ripening agents after the cover, persimmons and these fruits are closed and preserved, which can effectively promote the ripening of persimmons, and the persimmons after ripening are softer, sweet and delicious.

The fifth trick is to remove astringency from toothpicks.

Use a toothpick to prick some small holes on the surface of the persimmon, then put it in a black plastic bag and put it in a place with a relatively high temperature to let it deprilify.

Warm water immersion method

1. Warm water soaking method: soak the picked persimmons in an appropriate amount of warm water, generally the persimmons with greener peels can be soaked in warm water of about 40 degrees when more than a dozen small Xi Lao Shen, the water temperature of the persimmons with yellow peels can be a little lower.

2. Mixed fruit astringency method: You can mix the picked persimmons and some ripe apples, pears, hawthorns, etc. into a closed container, and then store them in a cool and dry place for a few days.

3. Alcohol deastringency method: put the picked persimmons into a closed container in layers, and evenly spray an appropriate amount of alcohol on the surface of each layer of persimmons, and store them in a cool and dry place for about a week after the loss.

4. Lime water deastringency method: take quicklime, add water, boil lime with poor water, pour it directly into the large water tank, and then pour it directly into lime water, and put the persimmons in a warm environment of 20 to 25 degrees. After soaking for 3 to 5 days, you can remove the persimmons inside.

At this time, the persimmon is not astringent at all and can be eaten directly.

1. Liquor

Prepare a container, pour some liquor in the container, soak the persimmons in the liquor, then take out the persimmons and wrap them in plastic wrap, put them in a plastic bag and seal them for preservation, only need to seal and store them for about two or three days, and the persimmons will become crispy, sweet and delicious, and there is no bitterness at all.

2. Rice

The most common way to ripen fruits is to put them in rice, we can directly stuff raw persimmons into the rice, and use rice to "bury" the persimmons, and the persimmons can be fully ripe in about 5 days.

3. Apples

We can prepare two apples and a well-sealed plastic bag, put the apples and persimmons together in the plastic bag, tie the plastic bag tightly and put it in a slightly higher temperature at home, and wait for it to be placed for two or three days before you can take it out and eat, the apples can release a lot of ethylene gas, which can speed up the ripening of persimmons.

4. Warm water immersion method.

Astringent persimmons can be soaked in warm water, and the water temperature and soaking time depend on the maturity of the persimmons.

If it is a green persimmon (green), it can be soaked in warm water equivalent to body temperature for 18 hours; If the peel is yellow, soak it in water temperature 20 25 for 15 16 hours.

Pay attention to the use of regular water change and other methods to ensure that the water temperature is constant, this method of astringent persimmons can not be stored for a long time.

5. Sealing stuffiness method

Seal the astringent persimmons in a container, and under the condition of 20 25 days, they can be deastringent in 3 5 days.