Soaking in warm water is ripening persimmons.

The astringent flavor of persimmons comes from the ellagic acid (also known as tannin, tannic acid, gallic acid) in its cells, which is also known as astringent substances. Eat persimmons, chewing the cells, the ellagic acid will flow out, and the mouth of the salivary proteins combined to produce "astringent" feeling, and ellagic acid also stimulate the mouth of the mucous membrane proteins, so that the astringent astringent feeling.

Additionally, the ellagic acid content of persimmons first increased gradually during the growth process, and the soluble ellagic acid content gradually decreased during the ripening and softening process. Therefore, it is best not to eat unripe persimmons.

The warm water soaking method can make the persimmon accelerate ripening and softening, which can reduce the content of soluble tannins inside the persimmon. Therefore, after soaking persimmons in warm water, the persimmons become sweet and crunchy.

Specific method: if the green persimmon (green), available with body temperature equivalent to warm water soak 18 hours, if the skin is yellow, available water temperature 20 ℃ ~ 25 ℃ soak 15 ~ 16 hours.

Expanded Information:

Persimmon consumption notes:

1, if it is a ripe persimmon, and is not allergic to seafood food, the two can be eaten together completely.

But if the raw persimmon is not desiccated, be extra careful, it itself has a great risk, its tannin and pectin content in many fruits at a high level, these substances in the role of gastric acid is easy to form indigestible plant fiber clusters, they can wrap around other foods, in the stomach to become bigger and bigger, and in serious cases, and even blocked the gastrointestinal tract, can only be discharged through surgery.

The best solution is to "eat persimmons after they have been 'desiccated'".

2, worried about the empty stomach can not eat persimmons is mainly worried about persimmons in the ellagic acid is too high. In fact, not all persimmons are high ellagic acid, on the contrary, now commercialized persimmons are basically de-astringent treatment, ellagic acid content is relatively low, healthy people can eat on an empty stomach. But gastric ulcer patients or gastric power insufficient people, it is best not to eat persimmons on an empty stomach, especially unripe.

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