Use 0.75- 12.5 kg quicklime water to remove astringency for every 50 kg of crisp persimmon.

First, dissolve the lime with a little water, then dilute it with water, and then put the crisp persimmon into a container. The lime water should completely submerge the crisp persimmon. Waiting for 3-4 days can effectively remove the astringency of crisp persimmons. This method has a good astringency removal effect on the crispy persimmons that have just been colored and are not yet fully mature, but there will be some lime powder on the surface of the crispy persimmons after astringency removal, which will affect the appearance.

Second, the liquor is astringent.

Is to prepare a container, the container must be sealed, and then prepare some white wine, and then put the persimmon in it for soaking. You don't need much white wine, just cover the surface of persimmon with white wine and put it in a sealed container for about 5 days, and you can eat it directly. If they are bigger, it will take longer.