Persimmons

1 Waiting method

The best ripening period for persimmons is before and after the frost. Eat less persimmons before that because they are not yet ripe. Persimmons contain more tannic acid, which is what causes the astringent taste of persimmons. Therefore, the simplest way is to wait for the persimmons to be fully mature before eating them to avoid the astringent taste in your mouth.

Persimmons

2 Method of removing astringency

1. Remove astringency with warm water

1. Place the crispy persimmons in a jar, bucket, or jar Or in an aluminum pot (iron containers are not required), add 40°C warm water to submerge the persimmon fruits and seal the container.

2. Wrap the outside of the container with wheat bran and wheat straw, then add some hot water at intervals to keep the water temperature at 35℃-40℃.

3. Soak the persimmons in warm water for 10-24 hours. When white foam appears in the water, it means that the crispy persimmons have lost their astringency and are ready for consumption.

2. Remove astringency with cold water

1. Place the crispy persimmons in a basin and add 1.5-3.5 kg of sesame stalks or persimmon leaves to the cold water.

2. Then add an appropriate amount of cold water and cover the persimmons with cold water.

3. Then let it sit for about 5-7 days. When the color of the crispy persimmons becomes darker, you can eat it. If during this process of removing astringency, the water becomes a little sour and has a peculiar smell, you can replace it with clean water. Generally, the astringency will be removed faster in an environment with high room temperature.

3. Remove astringency with lime water

1. For every 50 kilograms of crisp persimmons, use 0.75-12.5 kilograms of quick lime water to remove astringency.

2. First melt the lime with a small amount of water, then add water to dilute it, and then put the crispy persimmons into the container. The lime water should completely submerge the crispy persimmons.

3. Waiting for 3-4 days can effectively remove the astringency of crispy persimmons. This method has a good effect on crispy persimmons that are just colored and not fully mature, but they will become crispy after being removed. There will be a certain amount of lime powder on the surface of the persimmons, which affects the appearance.

4. Carbon dioxide deastringency

1. Place the crispy persimmons in a sealed container, fill with carbon dioxide, and let the carbon dioxide concentration in the container reach above 50.

2. If the temperature in the room temperature container is about 40 degrees, then the astringency can be effectively removed after 10 hours; but if the temperature in the container is 25-30 degrees, then it will take about 2 days. The time to remove astringency generally follows a rule: the higher the temperature, the faster the astringency will be removed; the lower the temperature, the slower the astringency will be removed.

5. Fruit deastringency

1. Place persimmons in an airtight container together with ripe apples, pears, hawthorns, kiwis and other fruits.

2. Wait for 3-5 days at room temperature to remove astringency. The ethylene contained in these fruits can promote the enzyme activity and respiration of persimmons, thereby removing astringency. The persimmons ripened in this way will soften the crispy persimmons, which will affect the eating texture of the crispy persimmons.

6. Removal of prickly wounds

1. Insert small dry sesame stalks or toothpicks near the base of crisp persimmons, insert 3-6 persimmons,

2. Wait for a few days to remove the astringency, but this method will make the crispy persimmons a bit soft, which will affect the crisp and tender taste to a certain extent.

7. Deastringency of plant leaves

1. Mix persimmons and plant leaves in a ratio of 25:1 and place them in a closed container.

2. Use 2-3 per 50 kilograms of crispy persimmons