How to remove astringency from persimmon is the easiest way

Persimmon trees are now mainly distributed in the south of China and Wushan, Tianshui in Gansu and Emei in Sichuan. The main production areas are in Shandong, Shanxi, Hebei, Henan, Jiangsu, Anhui, Beijing, Tianjin and other places.

There are many varieties of persimmons, rich in carotene, vitamin C, sweet and delicious, rich in nutrition, and persimmons are also very good blood pressure food, widely loved by many people who like to eat persimmons.

1. Ripening method with rice. It is better to use a slightly larger basin, put an appropriate amount of rice in the pot, then turn the persimmon upside down and put it in the rice, pour another layer of rice on top, bury the persimmon in the rice, and it can be eaten in three to four days. Why does putting persimmons in rice remove bitterness?

Because rice contains ethylene, after covering the persimmon with rice, it can ripen the persimmon, in addition to increasing the permeability of oxygen, ethylene can also enhance the activity of the enzyme in the persimmon, and change the direction of the enzyme's activity, thereby greatly shortening the time for the persimmon to ripen and achieve the purpose of ripening. When the persimmon is ripe and soft, the sourness and astringency are removed.

2. Ripening with fruits. Prepare one or two apples, also bananas. Put the apples or bananas together with the persimmons in a larger plastic bag, seal the mouth of the plastic bag, and you can eat it in a day or two.

Because ripe apples or bananas are able to release large amounts of ethylene gas, ethylene can effectively play a role in ripening. It's very easy and fast.

3. Warm water ripening method. Put the persimmons in a large basin, then pour warm water, the water surface should be submerged over the persimmons, cover the pot with a lid, and it will be eaten in three to four days. This method is not very concise, and to maintain the temperature of the water, you have to change the water two or three times.

Fourth, liquor ripening method. Pour half a bowl of liquor into the bowl, then evenly coat each persimmon that needs to be ripened with a layer of liquor, put it in a basin, make it all and then remove some liquor on it, seal the persimmon with plastic wrap, put it in a cool and dry place, and it can be eaten in about two days.

The first and second of the above four methods are the simplest and most practical, I hope they can help you!

The main reason why most persimmons on the market are bitter is that persimmons contain an acidic substance called tannins. The persimmon is picked before it is fully ripe, so as to effectively improve the preservation time of the persimmon, so if you want the persimmon to taste not bitter, you must remove the acidic substance in it.

In fact, it is very simple to remove these bitter and astringent tastes from persimmons. When I bought persimmons not long ago, the fruit farmer told me that with just a handful of rice, the bitterness and astringency in persimmons can be easily solved, and it is very fast and practical, and I can solve this problem at home.

First of all, we need to prepare a large bowl in advance, and then put the prepared persimmons directly into the large bowl. Then prepare an appropriate amount of rice and add it directly to the large bowl, and use the rice to completely submerge the persimmons, so that the persimmons can have a good effect on removing bitterness.

Rice is rich in ethylene gas, so if you use it to submerge persimmons, it can have a good effect on ripening. As long as the persimmon is fully ripe, the tannin substance in it will disappear, so that the persimmon will taste non-astringent and have a very sweet taste.

The 5 simple ways to remove astringency from persimmons are as follows:

1. Cover: This method is to put persimmons, pears and apples into a plastic bag and tie them up for a few days, or you can bury persimmons and pears in a cardboard box and cover them for a few days until they become soft.

2. Sunning: Put the persimmons in the sun to dry the oranges early to soften, but although this method is simple, the ripening time is a bit long, if you have patience, you can use this method.

Evenly smear the persimmon with high liquor, repeat it several times, then put it in the jar and pour half a bowl of liquor, cover it with a lid and seal it, smoke the persimmon for five or six days with the help of the taste of liquor, and the astringency on the persimmon can be removed after the wine taste is exhausted.

4. Warm water bath method: persimmons also have a super simple method of deastringency Fangyuanshi, that is, boil a pot of hot boiling water, the temperature reaches about 60 degrees, pour it into a small tank, and then put in the persimmons, the water should not pass the persimmons, and then cover with plastic wrap, the persimmons can be deastringent after soaking for about three days, and they can be peeled and eaten beautifully, crisp and sweet, better than apples.

5. Rice bran astringency: If there are not many fresh persimmons, you can bury the persimmons in the rice jar and grain bran, and generally 4-5 days can be astringent.

Persimmon is generally divided into two kinds, one is oil persimmon, also called crisp persimmon, hard can be eaten directly, the taste is crisp, sweet and refreshing, the other is astringent persimmon, also called soft persimmon, you have to wait for the persimmon to be soft and rotten before eating, the taste is soft and sweet.

1. Alcohol deastringency method, first wipe the persimmon with liquor, and after all the wiping is completed, put the persimmon into the carton and seal it for insulation, and it can be deastringent after about nine days at 20 degrees Celsius.

2. Mixed fruit deastringency method, mix astringent persimmons and ripe apples in a carton, and remove astringency after 5 to 7 days at room temperature.

3. Ethylene and other gases released from ripe fruits can promote the enzyme activity and respiration of persimmons to remove astringency. The persimmons ripened by this method have an aromatic flavor, but the fruit body is slightly soft, and it should be noted that the fruit used for ripening is not edible.

<>1, warm water deastringency method, the astringent persimmon soaked in about 40 warm water, so that it in higher temperature and anoxic conditions, the respiration is strengthened, and turn to anaerobic respiration, after a day and night can be removed astringency, with this method of destruction of the persimmon flesh is crisp and hard, the color is beautiful, the flavor is good, but the persimmon fruit has a large water content, not durable storage, suitable for a small amount of persimmon astringency treatment.

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. Mixed soil fruit ripening method, mix the persimmon fruit with the stove to hide some fresh pears, apples, pomegranates and some fresh leaves in a closed container, and the astringency can be removed after a week.