It is not recommended to eat beef while eating persimmon, because beef is rich in high-quality protein, and persimmon is a food with high tannic acid content. Eating together will lead to the combination of tannic acid and protein to form insoluble precipitate, which will not only affect the absorption of protein in beef, but also greatly increase the burden on the stomach. Therefore, in order to better absorb nutrients, it is suggested that the eating time between them should be more than 2-3 hours.

2 Why are persimmons astringent and immature?

Persimmon contains a lot of tannic acid, which will make persimmon sour, and the astringent persimmon tastes heavier. Therefore, if persimmons are particularly astringent, it is generally caused by incomplete maturity. At this time, tannic acid will combine with protein in oral mucosa to form a solid, which will adhere to the surface of oral mucosa and cause discomfort. Persimmons like this are recommended to be eaten when they are ripe, which will taste better.

3 How to ripen persimmons and remove astringent fruits? Ripe fruit will release an ethylene gas to accelerate fruit ripening. Therefore, immature persimmons can be sealed with ripe bananas, apples and other fruits, which will promote the sweetness of persimmons.

Prepare a barrel with good thermal insulation, add warm water of about 40-50 degrees Celsius into the barrel, and then put the persimmon into the barrel, which will accelerate the ripening of the persimmon, and it usually takes about 2-3 days to remove the astringency.

Alcohol can remove astringency. Coat the persimmon surface with a layer of white wine, and then seal the persimmon for 2-3 days. Alcohol can convert insoluble tannins in persimmon into soluble tannins, thus removing the astringency of persimmon.

Is there tannic acid after persimmon astringency? There is also.

Persimmon belongs to high tannic acid food. Even after astringency, there is still tannic acid in it, but compared with persimmon with astringent taste, the tannic acid content is much less. In addition, most of the tannic acid components in persimmons are located in the peel, so it is best to peel persimmons, and it is not recommended to eat foods with high protein and calcium.