How to make persimmons sweet, how to make persimmons crisp and sweet

Persimmons can be divided into two categories: sweet persimmons and astringent persimmons: ripe sweet persimmons can be eaten when picked from the tree, but this persimmon variety is generally not brittle and soft; After the astringent persimmon is harvested, it must be deastringent before it can be eaten, and there is a square persimmon with a crisp and sweet taste.

To make persimmons not astringent, they need to be deastringent. If you change the soluble tannins in the fruit to the insoluble tannins, it will be difficult for it to reach the nerve endings, it will not be excited, and you will not feel astringent. How can you change the nature of tannins?

The persimmon is isolated from the air, so that it cannot breathe normally, and only the intracellular respiration is used, which breaks down some of the sugars in the fruit, producing carbon dioxide and alcohol, and this chemical change will cause the tannins to become insoluble.

There are usually three methods of deastringency used by folks: soak persimmons in cold lime slurry water, and after three days, they can be astringent. Put the persimmons into the jar, wrap the four sides of the jar with straw to keep warm, then pour in warm water of about 45 degrees Celsius, soak the persimmons in water, cover the cylinder cover with straw, and it can be astringent in one day.

A small amount of persimmon, bury it in rice, seal it, and after a few days, the astringency will be removed. Putting persimmons and apples together and putting them in a plastic bag can also remove astringency.

The steps are as follows:1. After cleaning the surface of the persimmon, put it into the liquor to make the surface of it stained with liquor.

2. Put it in a plastic bag.

3. Tie your pockets tightly.

Open the bag around the day.

5. Take it out, and the persimmon will become crisp and sweet.

Ingredients: Appropriate amount of hard persimmon, appropriate amount of cold boiled water. Steps: 1. Wash the hard persimmons.

2. Pour in cool boiled water, submerge the persimmons, and then press them with heavy objects, don't let the persimmons float up, soak them for a week, don't seal, don't seal.

3. Persimmons can eat red persimmons, the kind ripe on the tree is the best, hard persimmons can not be eaten directly, very astringent, need to be processed, you can also dry persimmons, yellow persimmons are not red to peel and dry persimmons, and the persimmons after frost have the highest sugar content.

4. The soaked hard persimmons are crispy, sweet and delicious.

The above content refers to Encyclopedia - Persimmon.

Summary. Hello pro persimmon how to make crisp and sweet method: 1

Wash the persimmon first wash it with clean water, then put the persimmon on the tray to control the moisture, and then put it into a food bag. 2. Quiet. Leave for five days, then put an apple in each bag of grocery bags, use apples to quickly remove the astringency and become very sweet, and then store for five days.

3.Open the bag after five days of persimmon sugar, you can see that the color of the persimmon is very bright, cut it with a knife, you can see that there is a lot of sugar on the persimmon, so that the persimmon will be crisp and sweet.

Hello pro persimmon how to make crisp and sweet method: 1Wash the persimmon first wash it with clean water, then put the persimmon on the tray to control the moisture, and then put it into a food bag.

2. Quiet. Leave for five days, then put an apple in each bag of grocery bags, use apples to quickly remove the astringency and become very sweet, and then store for five days. 3.

Open the bag after five days of persimmon sugar, you can see that the color of the persimmon is very bright, cut it with a knife, you can see that there is a lot of sugar on the persimmon, so that the persimmon will be crisp and sweet.

Plan 2 1, these are the persimmons that have just been picked back, and they can't be eaten yet, they are relatively hard and very astringent, so they must be warmed before they can be eaten. 2.Rinse all these persimmons first, and today I will share with you two ways to warm persimmons, the first is the traditional method of heating persimmons.

3.Prepare a pot of water, put a part of the persimmons into the pot, add a spoonful of alkaline noodles and stir, adding alkaline noodles can promote the ripening of persimmons, turn on high heat to cook, but do not boil the water in the pot, turn off the fire when the water temperature is about 50 degrees, now the water temperature is just right, quickly turn off the fire. 4.

In order to keep the water warm, pour all the water and persimmons into the rice cooker, because the heat preservation performance of the rice cooker is better, if the water temperature is relatively low halfway, continue to heat to about 50 degrees, and continue to keep warm for 24 hours, so that the main purpose is to remove the bitter taste of the persimmon. 5.I wipe off the water on the persimmon with a part of the persimmon remaining, and I will introduce the second method of warming the persimmon 6

Take a small bowl, pour a small amount of high liquor into the bowl, and then roll the persimmons in the white wine bowl one by one, so that the surface of the persimmons is stained with high liquor. 7.Then put the persimmon into a sealed container, you can also put it in a fresh-keeping bag, the volatilization of liquor, has the effect of ripening and fermentation, so that the persimmon matures faster, wrap it in plastic wrap, cover it with a lid and seal it for 4-5 days before eating.

8..At this time, the plumbing persimmon can be eaten, with this method, we must control the temperature of the water, if the water temperature is high, the persimmon will be burned, the water temperature is low, the effect can not be achieved, the persimmon is still very astringent. 9.

After four days, the persimmons of the second method can also be eaten, and you can smell the aroma of ripe persimmons when you open the lid, the taste is fragrant, sweet and crisp, there is no bitterness, and there is no wine taste at all, both methods are very practical, friends who learn may wish to try it themselves.

How to quickly remove raw persimmon astringent, sweet and crisp:

1. Use warm water to remove astringency.

Put the raw persimmons in a clean container, then put in warm water at 40 to 50 degrees Celsius, and then seal them, and after soaking for more than 20 hours, they can be completely astringent, and they will become sweet and crispy.

2. Use persimmon water to remove astringency.

Put the raw persimmons into a clean container, then mash 3 to 5 persimmons into a puree and pour them into a jar, then add water to submerge the persimmons, and finally put them in a warm environment for 2 to 3 days, the raw persimmons will be astringent, and they will become crisp and sweet.

3. Remove astringency from liquor.

Put the raw persimmon in a high liquor and roll it around, so that the persimmon is covered with liquor, and then put it in a plastic bag and seal it, and hang it indoors for 3 to 4 days, so that the persimmon can be completely astringent.

4. Put it with apples.

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.

The correct way to pick up persimmons crisp and sweet: white wine, rice, apples, warm water to pick persimmons, and make persimmons.

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, 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. Pick persimmons with warm water.

It is to take about 40 degrees of warm water, soak all the persimmons in warm water, simmer for 24 hours and basically eat, the most important thing here is to maintain the water temperature well, the water temperature affects the taste of persimmons.

You can boil the water to about 40 degrees, put it in by hand, and when you feel a little hot after a while, you can take it out, turn off the fire and put in the washed persimmons, and then cover the pot and simmer overnight.

Of course, if you buy fewer persimmons, you can also use a rice cooker, boil the water temperature to about 40 degrees, then put in the persimmons, press the keep warm button, and you can eat it after 24 hours. Picking persimmons in warm water is the most commonly used method among the people, which can help the persimmons to get rid of astringency and become crisp and sweet.

5. Make persimmons.

To make persimmons, you must choose the kind of persimmons that are relatively hard, wash them separately to control the moisture, then peel off the persimmon skin, and put the peeled persimmons into the boiling water to blanch them, which can prevent bacteria; Then you can take the persimmons out to dry, put them in a sunny place, and dry them for a few days, and the persimmons are almost dry on the outside, but they are a little soft on the inside.

At this time, you need to prepare a bamboo basket, spread the peeled persimmon skin at the bottom, put persimmons on the top, a layer of persimmon skin, a layer of persimmons to place, so that about 1 month or so, the persimmon will slowly appear on the top of the hoarfrost, and it will become delicious.

Here's how:Tools: persimmons, thermos buckets.

1. Select hard persimmons and clean them.

2. Put it in a thermos bucket.

3. Don't put it too full, and the thermos bucket used in the picture is used to make yogurt.

4. Add warm water of about 50 degrees.

5. Cover with an insulated cover.

6. Put it in a warm place and let it stand for 2 3 days, during which the water will be changed 3 or 4 times according to the heat preservation effect to keep the water at a certain temperature. Check for lead.

7. Take it out of the thermos bucket, so that the lazy persimmons are ready.