Can you put alum in pickled persimmons? How long do alum and salt soaked persimmons last

You can put a certain amount of alum in the pickled persimmons, which can give the persimmons a sweet taste, and he will not appear soft and rotten, which is very delicious. The setting is crisp and refreshing.

How to soak persimmons:

1. The astringent persimmons after harvest are soaked 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. Very raw green fruits, the water temperature should be kept at 40 50, soaked for more than 18 hours to remove the astringency, the persimmon in the yellow ripening period, the water temperature should be maintained at 25 30, soaked for 15 hours 16 hours can be removed.

2. Prepare some liquor and smear the liquor on the persimmons, noting that only a thin layer is needed.

3. Put the persimmons in a convenient bag and seal them, put them on the sky, and then you can take them out and eat them.

The aqueous solution of salt alum is made by dissolving alum and table salt in water. Alum plays a role in keeping the flesh hard and not softening; Salt has a preservative effect. The method of solution preparation is as follows: add 1 kg of salt and kilogram of alum to the boiling water of every 50 public halls, fully dissolve and cool it and set it aside.

Select medium and late ripening storable varieties, carefully harvest, remove diseases, insects, and injured fruits. Pour the prepared and cooled salt alum water into a clean tank, slowly put in the fresh persimmon, and cover the persimmon with persimmon leaves, and press it with bamboo strips to completely submerge the persimmon in the solution. If the moisture is reduced, it should be added at any time.

This method can store persimmons until the Spring Festival. If the operation is suitable, it can be put in April and May of the following year. This method of storage at the same time to remove the persimmon astringency, after storage persimmon color bright, crisp sweet pleasant, resistant to storage and transportation, but slightly salty.

The technical requirements for this storage method are very strict, and the containers used must be very clean. The bad persimmon fruit is related to the proportion of salt and alum, and must be flexibly used according to the variety, maturity, etc.

AlumAnd salt-soaked persimmons can be preserved persimmons for half a year.

Fresh persimmons can be refrigerated for a longer period of time. When preserving, there is no need to wash the persimmons, first pack the persimmons in a plastic bag or paper bag, which can reduce the loss of moisture from the persimmon fruit, and then put it in a refrigerated environment of 7 15 degrees Celsius, which can be stored for a longer time.

Fresh persimmons can also be preserved by liquid soaking, which involves selecting persimmons with thicker skin, less moisture, and later ripening. First of all, use a ratio of 10 to 2 to 5, mix water with salt and alum.

Mix to make a storage solution, and then put the persimmons in it, you can keep the persimmons for half a year.

How to eat. Sweet persimmons can be eaten directly, while astringent persimmons need to be artificially deastringent before eating. The method of deastringency is generally left for a period of time, and with warm water or lime water.

soaking and other methods. In addition to fresh food, persimmons can be made into persimmons after drying them whole. The persimmon has a layer of white powder on the outside called persimmon cream.

Persimmon cream is not starch, mainly glucose exuded from the inside.

Condensed crystals. These crystals do not easily bind to moisture in the air, so the surface of the persimmon usually remains dry. This is also good for the preservation of persimmons. Persimmon can also be made into persimmon wine, persimmon vinegar, processed into preserved persimmon, persimmon powder, persimmon cream, persimmon tea, frozen persimmon and so on.

In the north, especially in some areas of Shandong, persimmons are used to make persimmon pancakes. Northeast China.

Because persimmons are not easy to transport and store, persimmons are generally placed outdoors in winter, and persimmons are frozen into ice at a very low temperature, which is called frozen persimmons, and then transported and stored.

Because frozen persimmons are extremely hard, they are generally put in water before eating, and through heat exchange, the temperature of frozen persimmons rises, softens, and is easy to eat, this process is called thawing persimmons. The taste of frozen persimmons that have been melted is very different from those that have not been melted, and some people eat cold and hard frozen persimmons directly, which has another flavor.