The method of "lazy persimmon" includes the following specific steps:
Warm water immersion method:? Fresh persimmon fruit is put into a aluminum pot or a clean jar, and warm water of about 40℃ is poured to submerge the persimmon fruit, and the jar mouth is sealed to isolate air circulation. This method has a fast astringency removal speed and is suitable for small-scale and local supply.
Fresh fruit astringency removal method: persimmon fruit is put into a jar, and 2-3kg of other ripe fresh fruits such as pear, apple, sand fruit and hawthorn are put in every 50kg, mixed in layers, and the jar mouth is sealed when it is full, and a large amount of ethylene is released in the absence of oxygen, which promotes the ripening of persimmon fruit. After 3-5 days, persimmon fruit can be astringent, with bright color and better flavor. This method is the most convenient way to remove astringency.
Alcohol astringency removal method: put the harvested persimmons into a sealed container cup in layers, spray a certain amount of 35% alcohol or white wine evenly on the surface of each layer of persimmons, seal after filling the persimmons, and remove astringency at18℃ ~ 20℃ for 5 ~ 6 days. It is best to add an appropriate amount of acetic acid to the astringent alcohol.
Cold water astringency removal method: mostly used in the south. Put the persimmon fruit in a laundry list and soak it in the pond. After 5-7 days, it can be astringent. Or soak the persimmon in the jar, the water will drown the persimmon fruit, and if the water changes taste, change it to clear water. There is also 50kg of cold water with persimmon leaves 1-2kg, then the persimmon fruit is poured in, covered with straw, and the astringency can be removed after 5-7 days. Although it takes a long time for cold water to remove astringency, it does not need heating and special equipment, and the fruit is crisper than warm water.