What should I do if I eat a spoiled persimmon, and what should I do if I can t finish eating a ripe

We all know that persimmons are delicious, but it is rich in nutrients and has a very high sugar content, if you are not careful when you store it, it is easy to cause persimmon deterioration, moldy and long hair is a common deterioration phenomenon, affecting the quality of persimmons, causing waste, so how to prevent persimmons from moldy? Let's take a look at the three tops of health.

How to prevent moldy persimmons?

1. Freshly ripe persimmons will not be particularly soft and have less moisture content, this kind of persimmon is easier to dry, and it can also prevent mold.

2. It is best to choose a dry and ventilated place for drying persimmons, which is conducive to air circulation and reduces the occurrence of mold.

3. Hanging the persimmons to dry can help the persimmons dry faster and reduce the probability of moldy persimmons.

What should I do if I accidentally eat moldy persimmons?

1. If there is no effect, you can drink some hot water, which can promote the metabolism of toxic and harmful substances and prevent discomfort.

2. In the case of diarrhea, it is necessary to consume some drugs with antidiarrheal effect, so as to avoid harmful bacteria from invading the human body and causing physical discomfort.

3. If the situation is serious or continues not to improve, then it is necessary to see a doctor in time to avoid serious consequences.

I believe that after reading the content of the above article, we all know how to prevent persimmon mold, persimmon mold is mainly because of improper storage, storage environment humidity is too high, so how to prevent persimmon mold, then it is necessary to start from the environment, choose a proper temperature and humidity to help effectively extend the storage time of persimmons.

Cooked persimmons that can't be eaten can be made into persimmon vinegar.

Persimmon vinegar contains proteins, sugars, niacin, pectin, vitamins and minerals. The content of vitamin C is abundant, 16 times that of apples, and smokers are prone to lose a large amount of vitamin C, so it is suitable for drinking.

Persimmon vinegar contains nutrients such as vitamin B1, vitamin B2, vitamin C, potassium, calcium, magnesium, iron, and carotene. The amino acids and acetic acid in vinegar have anti-cancer effects, can improve immunity, delay aging, reduce blood sugar and cholesterol, and prevent arteriosclerosis and high blood pressure.

Method 1Shake down the persimmons on the tree, or rotten or intact, you can go to make persimmon vinegar.

If possible, it is best to wash the impurities or dirt on the appearance of persimmons with clean water. Pour the washed persimmons into a prepared bowl or other easy-to-seal container.

2.After pouring the persimmons, you don't need to add anything, use a plastic bag or other things with good sealing to seal the mouth of the container (method: seal the mouth of the container with a plastic bag, and then use mud to directly seal the mouth of the container, of course, if you can seal the mouth of the container with other methods, you can also do it), the main purpose is to make the persimmon vinegar better fermented.

3.Wait for half a year, open it in May and June of the following year or when the wheat is busy, and the persimmon vinegar will be ready. Of course, there may be slight differences in the practice from place to place, but the purpose is to ferment the persimmon vinegar to form the final product: persimmon vinegar.

Method 1: Store in a cool and dark place.

If the family has a large population or the market value is relatively small, it will be eaten within a day or two, and there is no need to worry about the persimmons breaking down quickly, you can directly store them in a cool, ventilated and dark place.

Method 2: Refrigerate and store in the refrigerator.

If you can't eat the ripe persimmons you bought in a day or two, you can put the persimmons in the refrigerator and store them in the refrigerator. It is best to put it in a fresh-keeping bag and prick a few small holes with a toothpick, which can avoid water evaporation, and can be breathable, so as to prevent the persimmon from condensing in the bag by breathing, so that the persimmon is easy to spoil and deteriorate.

Method 3, frozen storage method.

If there are really a lot of persimmons, you can't eat them all in a week or two, or if you want to change the way you eat persimmons, you can put persimmons in the frozen layer and make them into frozen persimmons. In this way, it can be stored for more than half a year, and you can eat frozen persimmons directly, if you feel cold, you can also put persimmons into hot water to thaw, so that the frozen persimmons and the frozen persimmons that have not been melted, the taste is very different, and there is another flavor.

Related Notes:

The season of eating persimmons is here again, for this seasonal fruit, you must taste it in the season of eating persimmons, whether it is home-grown or bought, many of them are raw persimmons with astringent taste, because raw persimmons are easier to preserve, but raw persimmons not only taste bad, but also contain tannic acid, eat too much in the stomach acid will form a hard lump, not good for the body, so you can't eat unripe persimmons.

After returning home, you generally can't eat it directly and must be ripe, but if the method is not right, it is likely to cause the persimmon to rot and not be ripe.

The above content reference: Encyclopedia - persimmon.

The first method is fresh persimmons, the persimmons taste is very colored after picking, there is no way to eat them at all, we have to ripen them, rinse the persimmons with water, and then dry the water, and then prepare a small bowl to pour the appropriate amount of liquor, put the dried persimmons in the liquor bowl and roll them a few times, evenly stain the surface with liquor, and then prepare a sealed container, put the persimmons into it one by one, put them in a warm and ventilated place, and you can eat them in a few days.

The second soil method is to dry the persimmon into a persimmon cake, if there are too many persimmons in the house, it can not be eaten for a while, then it is easy to spoil, the best way is to dry the persimmon into a persimmon cake, use a knife to peel off the persimmon skin, and then put it in the sun for exposure, the persimmon after peeling, after the exposure, it will become soft, generally a week or so, it is close to the persimmon cake, put it in a sealed container, put it in a cool place, there will be hoarfrost on the surface for about a month, so you can eat, It won't go bad if stored for a long time.

The third method, persimmon paste, persimmons are so many that we can't eat them all, we can make ripe red persimmons into persimmon paste, and then put them in the refrigerator to preserve, eat and take, they will not be bad for a year, peel the ripe persimmons, and then put them in a bowl, mash the persimmons with the help of a tool, put them in a pot over low heat, stir while cooking, squeeze half a lemon juice into it, cook until the persimmons are bubbling, and put it in a container after cooling, and it's OK.

The first method is fresh persimmons, the persimmons taste is very colored after picking, there is no way to eat them at all, we have to ripen them, rinse the persimmons with water, and then dry the water, and then prepare a small bowl to pour the appropriate amount of liquor, put the dried persimmons in the liquor bowl and roll them a few times, evenly stain the surface with liquor, and then prepare a sealed container, put the persimmons into it one by one, put them in a warm and ventilated place, and you can eat them in a few days.

The second soil method to dry persimmons into persimmon cakes, if there are too many persimmons in the house, you can't eat them for a while, then it is easy to spoil, the best way to check the reputation is to dry the persimmons into persimmon cakes, peel off the persimmon skin with a knife, and then put it in the sun for exposure, after peeling the persimmon, after exposure, it will become soft, generally about a week long, it is close to the persimmon cake, put it in a sealed container, put it in a cool place, there will be hoarfrost on the surface for about a month, so you can eat, It won't go bad if stored for a long time.

The third method, persimmon sauce, persimmons are so many that we can't eat them all, we can make the ripe Songchi red persimmons into persimmon sauce, and then put them in the refrigerator to preserve, eat and take, and they will not be bad for a year, peel the ripe persimmons, and then put them in a bowl, mash the persimmons with the help of a tool, put them in a pot and turn on low heat, stir them while cooking, squeeze half a lemon juice into them, cook them until the persimmons are bubbling, and put them in a container after cooling, and you're done

Take a look. In the process of selecting persimmons, we should first choose persimmons with large heads and square shapes, and persimmons with round shapes are not recommended to buy branches. Secondly, if the color of the persimmon is yellowish, it is a naturally ripe persimmon, try not to buy a bright red color, especially orange-red persimmon.

Two touches. You can also tell the quality of persimmons by pinching them by hand. If the flesh inside the persimmon is relatively soft and hard, it is normal.

Three tastes. Finally, we can also use the way of tasting to judge whether the persimmon is ripe normally, if you find that the color of the persimmon is bright, but the taste is very light, it means that the ripening agent has been used, this persimmon is not recommended to buy.

Storage: Keep it fresh at low temperature and refrigerate.

Before refrigerated storage, persimmons must be pre-cooled, first to reduce the fruit temperature from room temperature to 5, and then gradually drop to 0. In view of the browning and black spot disease of persimmons during the refrigeration process, the persimmons can be vacuumed before refrigeration.

Generally, when refrigeration technology is combined with other measures such as PE packaging, the storage period of persimmons is about 3 months. Although frozen storage can maximize the nutritional value and flavor of persimmons, the fruit tissue will be damaged and collapse after thawing, resulting in juice flowing out, so it is not recommended to eat it.

The first way is to eat fresh persimmons. First of all, the persimmon at home is picked, at this time the taste is very astringent, the persimmon is not ripe at all, if you want to eat fresh and sweet persimmon, you have to ripen it. First of all, rinse the persimmons with clean water, then dry the water, prepare a small bowl, pour an appropriate amount of liquor into the bowl, put the dried persimmons into the liquor bowl and roll them a few times, so that the surface of the persimmons is evenly stained with liquor.

Then prepare a sealed container, put all the persimmons stained with white wine one by one, and then seal and store them, put them in a warm and ventilated place, and the persimmons will be ripe after a few days, at this time the persimmons will become sweet to eat, and there is a faint taste of wine.

The second method is to dry persimmons into persimmon cakes, and the persimmons that are dried into persimmon cakes should choose green persimmons, that is, hard persimmons, if the persimmons have become soft, they are not suitable for drying persimmons. Peel the persimmon with a knife, don't remove the persimmon stem, don't throw the persimmon skin, soak it in hot water, and then put it in the sun.

If there is a big sun, the persimmon will be able to soften after a day, and then pinch it every day, so that after 7 or 8 days, the persimmon will become soft, and the shape is very close to the persimmon cake. After about 8 9 days, put the persimmons into a sealed container, spread the persimmon skin at the bottom of the container, and then spread the persimmon, so that a layer of persimmon skin is covered, and then sealed and preserved, put in a cool place, about a month, the surface of the persimmon will appear hoarfrost.

The third method is to make persimmon paste from ripe red persimmons, so that they can be stored in the refrigerator and stored for a long time, and we can spread persimmon paste on bread every day when we eat breakfast. First, peel the ripe persimmons, then put the persimmon meat in a bowl, mash it with a spoon or machine, and then put it in a pot, turn on medium-low heat, and stir while cooking.

Then squeeze half a lemon juice into it, cook it until the persimmon sauce is bubbling, then you can turn off the heat, wait until the persimmon sauce is cool, put it in an airtight container, and put it in the refrigerator for refrigeration.

<>1. It depends.

2. Persimmon contains a certain amount of tannin substance, this substance will gradually be converted into sugar in the process of ripening, if it is overripe, then it may make the flesh of the crisp persimmon appear black brown, this situation is normal, indicating that the persimmon is ripe and stuffy, the sugar content is also high, it tastes sweet and delicious, and it is edible.

3. Crisp persimmons are rich in tannin and iron, if they are stored for a long time after maturity, tannic acid and iron are easily oxidized to iron tannin after reaction, and iron tannin is black. In addition, there are a large number of oxidase substances in persimmons, which will also oxidize the organic substances contained in the persimmon pulp and turn black-brown. This is the same as apples, pears and other fruits that will change color after a period of time after peeling, and generally the crisp persimmons in this case can be eaten soon after they are cut.

4. Persimmon in the case of not putting preservatives, its preservation time is not very long, if it is not stored properly, it is easy to appear that the flesh in the crisp persimmon grows black spots and rots and deteriorates, this situation is not only not good taste of the crisp persimmon under the bend of the bend, the edible value is reduced, but also may have a peculiar smell, which is harmful to the body after eating, so it can not be eaten.

If the persimmon is moldy, it cannot be eaten, and the moldy persimmon is spoiled, which will produce a large number of bacteria and harmful substances. Persimmon has a high nutritional value and is rich in sucrose, glucose, fructose, protein, carotene, vitamin C, citrulline, iodine, calcium, phosphorus, and iron. The vitamin and sugar content is about 1 2 times higher than that of ordinary fruits, except for the content of zinc and copper, other components are higher than apples.

Persimmon is a persimmon plant of the persimmon family, which is 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.

So far, researchers from all over the world have found a variety of active substances in persimmons, including carotenoids, flavonoids, fatty acids, phenols and a variety of amino acids and trace elements, which can be widely used in medicine, health care and cosmetics and other fields.