The efficacy and role of dried persimmons
The efficacy and role of dried persimmons, persimmons, in addition to the tree picked off, washed and eaten directly, you can also make dried persimmons to eat, or made into a dish, the same is also very tasty, but persimmons can not eat more oh! The following for you to share the efficacy and role of dried persimmons, let's come together to understand it!
1
1, dried persimmon surface attached to a layer of persimmon frost, white like face, can cure pharyngitis, mouth sores.
2, dried persimmons processed and boiled, can treat blood in the stool and the elderly cough, hepatitis also has a certain effect.
3, dried persimmons are rich in pectin, which is a water-soluble dietary fiber, has a good laxative effect, for the relief of constipation, to maintain the normal growth of intestinal flora and so on have a good effect.
4, dried persimmons can effectively replenish the body's nutrients and intracellular fluid, and play a role in moistening the lungs and generating fluids.
5, dried persimmons can promote the oxidation of ethanol in the blood, assisting the body to excrete alcohol, reducing the damage of alcohol to the body.
6, dried persimmons contain a lot of vitamins and iodine, can treat endemic goiter caused by iodine deficiency.
7, dried persimmons also help to reduce blood pressure, soften blood vessels, increase coronary artery flow, blood circulation and anti-inflammatory, improve cardiovascular function and so on.
How to eat dried persimmons
Eating method one: direct consumption
Dried persimmons have little moisture and can be stored all year round. Of course, it's best to keep them in the refrigerator freezer and take them out when you eat them.
Eat two: dried persimmon porridge
Ingredients: 100 grams of round-grained rice, 400 grams of dried persimmons, 10 grams of rock sugar
Practice:
1, dried persimmons washed, cut into small dices of 1 cm square;
2, round-grained rice washed clean, soak in cold water for half an hour, fished out and drained.
3, add about 1000 ml of cold water in the pot, the round-grained rice, persimmon ding into;
4, the first with a strong fire to boil, and then change to a small fire into a porridge;
5, porridge, plus rock sugar seasoning, and then a few moments of simmering, you can be up to consume.
Eat three: dried persimmon juice
Ingredients: 50g of ginger, 20g of cinnamon, 2/3 cup of sugar, 8 dried persimmons, 1 tablespoon of pine nuts, 7 cups of water
Practice:
1, peel the ginger and cut thin.
2, put the ginger in 4 cups of water and simmer it over moderate heat and then put cinnamon.
3, fish out the ginger and cinnamon, put the sugar to simmer for a while.
4, remove the dried persimmon . Tee, remove the seeds and make a flat round shape.
5, dry persimmons soak in the soup, wait for it to rise, and then sprinkle 3-4 pine nuts in the soup.
Dry persimmon practice
Fresh persimmons directly dried = dry persimmons? Here's what you can learn.
1, fruit harvesting: to persimmon fruit fully yellow ripe, peel yellow receding slightly red, flesh hard for the best harvesting period.
2, spinning skin: harvested persimmon fruit should be cut with scissors to remove persimmon wings, and peeling, peeling with a rotary knife, peeling requirements for thin uniform, no leakage of spinning, not heavy spinning. The base of the tip of the fruit around the skin to stay as little as possible, the general width can not exceed 1 cm.
3, slicing: the spinning of persimmon fruit cut into 0.4-0.5 cm thick slices.
4, drying: put the persimmon slice on the funnel sieve or bamboo woven sun gear, to a single placement is appropriate, placed in a ventilated dry place, to keep above the light, below the ventilation and air permeability. In case of rainy days to cover the plastic film, but also to ensure ventilation and air, let it dry naturally.
5, frost: first in the tank (or other containers) at the bottom of a layer of persimmon skin, and then on top of the dried persimmons two by two, placed a layer of dried persimmons, then a layer of persimmons, and placed a layer of dried persimmons, until the tank is full until the last layer of persimmons, seal the mouth of the tank, and placed in the shade can be naturally on the frost. Be careful not to let the dried persimmons see the light, so as not to affect the frost. Frosted dried persimmons, sweet and crispy, resistant to transportation and storage.
Dried persimmons, like many snacks, should not be eaten more. Persimmon cakes are not suitable for people with poor stomach digestion as well as those with cold bodies. Although eating persimmon cake can supplement some trace elements, but can not eat more. Persimmon cake is people prefer to eat dried fruit, sweet and creamy, nutritious, and other flavors. Persimmon cake is very high in nutritional value, containing vitamins and sugar is about 1 to 2 times higher than the average fruit.
In the fresh persimmon contains a lot of water, also contains glucose and fructose, etc., when it is sun-dried into persimmon cake, the water gradually evaporated, the glucose and fructose contained in the pulp with the penetration of the epidermis come up, the nature of these two kinds of sugar is not the same, the fructose taste is very sweet, and it is easy to absorb water.
In its penetration to the surface of the persimmon cake, it seized the moisture in the air, adhering to the persimmon cake on the skin, similar to the candied fruit outside the syrup, glucose is not as sweet as if the sugar, but it is not easy to catch the moisture in the air, it penetrates the persimmon cake on the skin, it becomes a layer of white powder, just to the adherence of the fructose wrapped around the cake, so that the whole cake is dry, the original layer of white powder is glucose The original layer of white powder is glucose powder.
Raw material alias: rice fruit, monkey jujube, Zhentoujia. According to legend, more than 300 years ago, after Li Zicheng claimed the throne of Xi'an, the people of Lintong used fire crystal persimmons mixed with the top
Features: fire crystal persimmons mixed with flour cooked persimmon pancakes, golden and soft, sweet, but not greasy, fragrant nose.
Golden color, persimmon noodles sticky sweet, yellow cinnamon aroma.
How about eating more persimmon cakes?
Because persimmon cakes contain more ellagic acid and pectin, eaten on an empty stomach, they will be formed under the action of gastric acid in varying sizes of hard lumps, if these hard lumps can not pass through the pylorus to reach the small intestine, will remain in the stomach to form a persimmon stone, small persimmon stones initially like apricot kernels, but will be more and more accumulated.
If the persimmon stone cannot be expelled naturally, it can cause obstruction of the digestive tract, severe pain in the upper abdomen, vomiting, and even vomiting of blood, which has been found to be as large as a fist during surgery.
The ellagic acid in persimmon cakes can form compounds with calcium, zinc, magnesium, iron and other minerals in food that can not be absorbed by the body, so that these nutrients can not be utilized, so eating more persimmon cakes can easily lead to a lack of these minerals. And because it contains more sugar, so people eat persimmon cake than eating the same number of apples, raw pears more satiety, which will affect the appetite and reduce the intake of regular meals.
Persimmon cake contains high sugar, and contains pectin, after eating there is always a part of the mouth to stay, especially in the teeth, coupled with weak acidic tannins, it is easy to erode the teeth, the formation of dental caries, so it is advisable to drink a few mouthfuls of water, or rinse your mouth in a timely manner after eating.
Nutritional Element Analysis:
Calories 250 kcal Protein 1.8 g Fat 0.2 g Carbohydrates 62.8 g
Dietary Fiber 2.6 g Vitamin A 48 mcg Carotene 290 mcg Thiamine 0.01 mg
Niacin 0.5 mg Vit. E0.63 mg Calcium 54 mg Phosphorus 55 mg
Potassium 339 mg Sodium 6.4 mg Magnesium 21 mg Iron 2.7 mg
Zinc 0.23 mg Selenium 0.83 mcg Copper 0.14 mg Manganese 0.31 mg