Efficacy and function of persimmon
1. A layer of persimmon cream is attached to the surface of persimmon, which is as white as skin, and can cure pharyngitis and aphtha.
2. Persimmon can be processed and boiled in water, which can treat hematochezia and cough in the elderly, and also has a certain effect on hepatitis.
3. Persimmon is rich in pectin. Pectin is a kind of water-soluble dietary fiber, which has a good laxative effect and has a good effect on relieving constipation and maintaining the normal growth of intestinal flora.
4. Persimmon can effectively supplement human nutrition and intracellular fluid, and play the role of moistening lung and promoting fluid production.
5. Persimmon can promote the oxidation of alcohol in the blood, assist the body to expel alcohol, and reduce the harm of alcohol to the body.
6. Persimmon contains a lot of vitamins and iodine, which can treat endemic goiter caused by iodine deficiency.
7. Persimmon also helps to lower blood pressure, soften blood vessels, increase coronary artery flow, promote blood circulation and diminish inflammation, and improve cardiovascular function.
Side effects of persimmon
1. Eating too much persimmon will affect the absorption of minerals such as calcium. Tannic acid in persimmon can form compounds that the human body can't absorb with minerals such as calcium, zinc, magnesium and iron in food, so these nutrients can't be utilized, so eating more persimmon can easily lead to the lack of these minerals.
2, eating too many persimmons affects appetite. Persimmon contains more sugar, so people feel fuller when they eat persimmon than when they eat the same amount of snacks, which affects their appetite and reduces their intake of dinner. It is generally believed that it is appropriate to eat no more than 200 grams of persimmon every time without fasting.
3, persimmon will have stones if you eat too much. Persimmon contains more pectin and tannic acid, which can react with gastric acid to form insoluble gel blocks, thus forming gastric stones.
4, persimmon eating too much is easy to cause discomfort. Persimmon is cold, and it is easy to feel uncomfortable when eaten too much, which leads to nausea and vomiting.
Method for making persimmon
1. Fruit picking: The persimmon fruit is completely yellow, the yellow skin is slightly red, and the best harvesting time is when the pulp is hard.
2. Rotation: The harvested persimmon fruit should be peeled with scissors and peeled with a rotary knife. Stripping should be thin and uniform, without leakage or backspin. Leave as little skin around the base as possible, and generally the width should not exceed 1 cm.
3. Slice: Cut the peeled persimmon into 0.4? 0.5 cm thick sheet.
4. Drying: put persimmon slices on a sieve or bamboo drying sleeve, and put them in a ventilated and dry place, with the top protected from light and the bottom ventilated and breathable. If it is rainy, cover it with plastic film, ensure ventilation and let it dry naturally.
5. Frosting: First lay a layer of persimmon peel on the bottom of the jar (or other container), then lay a layer of persimmon on it according to the matching method of persimmon, then lay a layer of persimmon peel and persimmon until the jar is full, and finally lay a layer of persimmon peel, seal the jar mouth and put it in a cool place to naturally frost. Be careful not to let persimmon see the light, so as not to affect frosting. Frosted persimmon is sweet and crisp, and is resistant to transportation and storage.
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