The practice of soaking persimmons, the practice of soaking persimmons

Clause. First, the practice of soaking persimmons.

1.The best green-skinned persimmon cake, this one is a little yellow.

2.All raw materials are ready.

3.Pour the water into the pot and boil, it must be boiled, then turn off the heat and wait for the warm boiled water.

4.The condition of warm boiled water depends on the standard that your hands do not get hot when you put it in, and it is not good if it is cold or too hot.

5.Then put the persimmon cake into the clay pot and then pour in warm boiled water before the persimmon cake can be, wait patiently for 5 days up and down, because there are many do not need to wait for a long time.

6.After removing one and peeling it, you can finish eating, and when you are young, you will immediately nibble on the sweet crunch after peeling, which is very delicious.

Warm water soaking method: 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 harvest. For very raw green fruits, the water temperature should be kept at 40 50, and the astringency can be removed by soaking for more than 18 hours; Persimmon in the yellow ripening period, the water temperature should be maintained at 25 30, and the persimmon can be removed by soaking for 15 hours and 16 hours.

Cold blister method. 1. Material preparation: unripe persimmons, a container that can hold persimmons, water;

2. Pour water into the container;

3. Load persimmons, all persimmons need to be soaked in water and sealed for storage;

4. Completely stiff persimmons need to be soaked for seven to ten days;

5. Open the bottle and take persimmons.

The materials that need to be prepared in advance include: 2000 grams of persimmons and an appropriate amount of warm water.

1. Hard persimmons, remove the leaves, and pick out the ones that are not broken.

2. Use a pressure cooker to evenly place the persimmons layer by layer in the pot.

3. Put warm water in the pot.

4. Add water to the submerged persimmons, cover the pressure cooker, and change the warm water once a day in the morning and evening.

Remove after hours and you're done.

The method of soaking persimmons is very simple, that is, after pouring the water, put the raw persimmons in, cover the lid and put it for a few days, the persimmons will have no astringency, crisp, sweet and delicious.

The method of soaking persimmons is as follows:1.Preparation: unripe persimmon refrigerated seeds, a container that can hold persimmons, water;

2.Pour the water into the container; Then we are loaded with persimmons, which are all soaked in strong water.

3.The next thing we need to do is to seal it up;

4.Completely raw persimmons need to be soaked for seven to ten days; Open the bottle and take the persimmon.

Persimmon is a very common fruit, this fruit in our country is very large, ripe persimmon is very tasty, has obvious sweetness, and its nutritional value is very high, such as rich in vitamin C, carotene.

It also contains tea polyphenols.

Nutrients such as choline and hesperidin, so it is good to eat persimmons for health.

How to soak persimmons:

After harvesting, the astringent persimmons are soaked in clean warm water, and the water temperature and soaking time are determined according to the ripeness of the persimmons at the time of harvest. Very raw.

Prepare some liquor, spread liquor on the persimmons, pay attention only.

I have a lot of persimmons, and now this season is just right for soaking persimmons, and I think it's very, very delicious.

First put everything just to the fishing rod, then put it in the processing bubble and that's it, and then finally dry.

The method of persimmons, boiled persimmons, peeled and cooked with other dishes.

There are many kinds of this practice, there are higher and lower ends, and you have to tell me which one you want?

Persimmon finger defeat should be soaked in cold water. Green persimmons can be ripened with hot water, the best thing to do is to prepare hot water at about 60 degrees, and then soak the purchased green persimmons directly in hot water, changing the water 2 to 3 times a day. In this way, after 2 to 3 days of processing, the green persimmons can be ripe, and the texture can become soft and glutinous, and the taste is particularly sweet.

But the green persimmon which ripened in this way has a shelf life.

It is particularly short, suitable for ripening at any time, and can be eaten at any time.

How to store persimmons for a long time.

Refrigerator refrigeration: The storage temperature suitable for persimmons is generally about 10 degrees, while the temperature of the refrigerator is relatively low, and the low temperature environment can inhibit the reproduction of bacteria, so as to prolong the dry wheel between persimmons when they are fresh.

Freezing: In the colder areas of the north, because persimmons are not easy to transport and store, persimmons are generally placed outdoors at very low temperatures, and then transported and stored after the persimmons are frozen.

1) Raw materials and formula 100 kg of persimmon, 20 kg of rice flour, 30 kg of bran, 10 kg of bran, 10 kg of bran, 5 kg of wine mother, 40 kg of vinegar, 5 kg of salt, 103 liters of water. (2) Production method 1 Raw material treatment Add the same amount of water to the rice flour, moisten the material for 60 minutes after mixing well, add the bran and mix well, steam the material at atmospheric pressure for 1 hour, and simmer for 30 40 minutes. 2 Starch saccharification and alcoholic fermentation After the clinker is out of the pot, it is cooled to 40, mixed with the beaten persimmon paste and bran koji, and when it is cooled to about 28, it is connected to the wine mother, put it into the fermentation tank, flattened the dough and compacted, and the mouth of the pool is covered with plastic cloth for starch saccharification and alcoholic fermentation.

After about 3 5 days of fermentation, the alcohol content in the fermentation can reach 6, and the alcohol fermentation can be ended. 3 Acetic fermentation Raw bran and mother vinegar are mixed into the mature fermented fermentation. Whenever the temperature rises to 38, the fermentation is carried out.

After fermentation for 3 or 4 days, the temperature of the fermented fermented rice rises to 38 40 and begins to turn over. After that, turn the ferment once a day so that the temperature does not exceed 45. When the acidity of the acetate reaches about 7 and the residual alcohol reaches the residue, add salt to the vinegar paste in time, and cook it for 2 3 days after stacking, and turn the ferment once a day.

4 Aging, vinegar pouring and sterilization After stacking and ripening, flatten and compact, when the temperature drops to room temperature, cover with plastic sheeting, cover with 3 5 cm thick salt on the plastic sheeting, age for 1 month, and turn the fermentation once every 10 15 days during the aging period. After aging, the finished vinegar is obtained after drenching, sterilization and clarification.

How to soak persimmons:

1. Warm water blister: pour about 40 degrees of warm water into the persimmon, submerge, seal the cylinder mouth, and generally soak for 24 hours.

2. Cold water soaking: Put the persimmons in the basket and soak them in the pond or in the jar, and they can be astringent after 5 to 7 days.

3. Lime blister: dilute the quicklime and use it to soak persimmons, generally soak for 3 to 4 days.

4. Carbon dioxide bubbles: Generally, large-scale orchards will use this method. Put the persimmons in the basket, dig a pit of 20 cm underground, put the basket in the pit, half exposed to the ground, cover it tightly with plastic film around it, and pass carbon dioxide from a corner, and generally it can be astringent overnight.

Method 1 (1) Remove the persimmon (hard) and wash it, dry it and set aside. (2) Put the dried persimmons into the kimchi jar. Put a layer and spray a little liquor, put another layer and spray the liquor again until it is full, cover the jar lid and pour water into it, seal the mouth of the altar, and put it in a cool place.

3) After 6-7 days, open the lid, take out the persimmon and wash it, peel it and put it on a plate, and you can eat it.

Method 2 (1) Pick some persimmons of the same size, do not break, soft persimmons, make crisp persimmons can only be hard. (2) Take a bowl and pour some liquor (to get some high-grade wine, inferior is not good!) A better liquor, so that the taste will be very fragrant!

3) Take a persimmon and put it in a white wine bowl to help soak it, wrap the whole body in liquor, put it in a plastic bag, and then tie the bag tightly, about 5 days later, you can take it out, and the crisp and sweet crisp persimmon is ready.

Stir quicklime with water, don't be too silky, and the whole persimmon should be clean.

Answer hello,, soaking sweet and sour persimmons is the best way to make hard persimmons soft, persimmons, the content of tannic acid in persimmons is very high, with quicklime blistering, or with a temperature of 30 degrees of water to heat and soak persimmons for 24 to 48 hours persimmons will become softer, tannin content will slowly decrease. Soft persimmons are delicious. I can eat it with peace of mind, too.

Brewing persimmon vinegar is very simple, you only need a clean jar. Every year in the mid-autumn persimmon ripening season, pick fresh persimmons that are not soft and wash and dry, put them in a clean jar, pour into the water that is cool after boiling, and then cover the lid, and eat them after a week and half a month of biological fermentation.

It should be noted that the persimmon as a raw material must not be damaged, and the jar must not have oil stains, otherwise it will rot and deteriorate. In addition, during the brewing process, a lot of tiny white worms will grow in the jar, which will affect the appetite very much. It doesn't matter, these little insects are actually a process of fermentation, and when they turn into brown-black pupae and float on the wall of the jar, the persimmon vinegar is brewed.

There is a thin film on the top of the brewed persimmon vinegar, half a centimeter, like cold powder, like jelly, you can take it out and eat it. The following is persimmon vinegar, which is bright and colorless, slightly wine-like, sour and fragrant, and is a treasure for appetizing meals.

The materials that need to be prepared in advance include: 2000 grams of persimmons and an appropriate amount of warm water.

1. Hard persimmons, remove the leaves, and pick out the ones that are not broken.

2. Use a pressure cooker to evenly place the persimmons layer by layer in the pot.

3. Put warm water in the pot.

4. Add water to the submerged persimmons, cover the lid of the pressure cooker, and change the warm water once a day in the morning and evening.

Remove after hours and you're done.