What should I do if the frozen persimmon is astringent? First, mix the fruits to get rid of astringency.
The astringent persimmon is mixed with ripe apples, pears, hawthorn, kiwifruit, etc. and placed in a closed room. At room temperature, the astringency can be removed after 5-7 days. Gases such as ethylene released from mature fruits can promote the enzyme activity and respiration of persimmon, thus removing astringency. Persimmons ripened by this method have aromatic fragrance, but the fruit body is slightly soft. You can also put the astringent persimmon in a plastic bag, put 1-2 apples in it, tie the mouth tightly, and the astringency can be removed in 2-3 days.
Second, lime water to remove astringency
Use 7kg quicklime per100kg persimmon fruit to prepare clear limewater, pour it into the jar, and then add the persimmon. The appropriate amount of water is to submerge the persimmon fruit. At 20-25℃, it can remove astringency in 3-4 days, and the persimmon fruit is brittle.
Third, heating, anoxia and astringency removal
Put the persimmon fruit in a jar, barrel, jar or aluminum pot (no iron container), add 45℃ water to submerge the persimmon fruit, keep the water temperature at 35-40℃, and remove the astringency after 16- 18 hours. The fruit treated by this method is brittle and hard.
Fourth, alcohol astringency
When loading persimmon fruit, spray a small amount of 75% alcohol for each 1 layer, seal and keep the temperature at 20℃ after loading, and the astringency can be removed after about 9 days. Note that the amount of alcohol should not be too much.
How to quickly remove the astringency of frozen persimmon 1, preservative method: the preparation of preservative: methanol 10-20%, ethanol 10-20%, potassium permanganate, chlorothalonil, thiophanate methyl wettable powder 1 or several kinds of 0.02%-0.2%. Usage: evenly spray or dip antistaling agent on persimmon surface, and the dosage of 10 kg is 25-75 ml. The fresh-keeping period of the treated persimmon fruit can reach more than 100 days, and the persimmon fruit slowly loses its astringency during storage, and can maintain a certain hardness for a period of time after leaving the warehouse, thus prolonging the market sales cycle. 2. Method of pounding persimmon fruit: soak 100 kg persimmon, and choose 1.5 kg persimmon small fruit or residual fruit (good fruit is also acceptable). Mash small fruits or residual fruits, put them in a water tank, add appropriate amount of water and stir, pour in persimmons to be soaked, add water until the persimmons are not exposed to the water, and gently stir and soak the fruits for 2-3 days before eating. Persimmons soaked in this way can keep the original flavor of persimmons, taste delicious and refreshing, and are not easy to rot. 3. Method of removing astringency by mixing the astringent persimmon with ripe apples, pears, hawthorn, kiwifruit, etc., and removing astringency after 5-7 days at room temperature. Gases such as ethylene released from mature fruits can promote the enzyme activity and respiration of persimmon, thus removing astringency. Persimmons ripened by this method have aromatic fragrance, but the fruit body is slightly soft. You can also put the astringent persimmon in a plastic bag, put 1-2 apples in it, tie the mouth tightly, and the astringency can be removed in 2-3 days.
4. Deastringency of lime water: 7 kg of quicklime is used for every 100 kg of persimmon fruit to prepare clear lime water, which is poured into the tank, and then the persimmon is added, and the appropriate amount of water is added to submerge the persimmon fruit. At 20-25℃, the astringency can be removed in 3-4 days, and the persimmon fruit is brittle. 5. Heat and lack of oxygen to remove astringency: put the persimmon fruit in a jar, barrel, altar or aluminum pot (no iron container is needed), add 45℃ water to submerge the persimmon fruit, keep the water temperature at 35-40℃, and remove astringency after 16- 18 hours. The fruit treated by this method is brittle and hard. 6. Stabbing and astringency removal method: insert a small piece of dry sesame stalks or toothpicks around the persimmon cover (sepals), and insert 3-6 (round) persimmons, which can be astringent after a few days. 7. Deastringency with carbon dioxide: Put persimmon fruit in a closed container, inject carbon dioxide gas at a pressure of 0.7- 1.05 kg/cm2, and remove astringency at 15-25℃ for 2-3 days. The fruit treated by this method is crisp but not soft. 8. Alcohol deastringency: spray a small amount of 75% alcohol for each layer of persimmon 1 layer, seal and keep warm after filling, and deastringency can be removed at 20℃ for about 9 days. The treated persimmon fruit is soft. Note that the amount of alcohol should not be too much.
What foods are frozen persimmons compatible with 1, and should not be eaten with sauerkraut and black dates; 2. Persimmon should not be eaten with goose, crab, sweet potato and egg, otherwise it will cause abdominal pain, vomiting, diarrhea and other symptoms; 3, do not eat vinegar before and after eating persimmons. 4. Do not eat persimmons after drinking white wine. 5. Don't eat with high-protein crabs, fish, shrimps and other foods. In traditional Chinese medicine, crabs and persimmons are cold foods, so they can't be eaten together. From the point of view of modern medicine, crabs, fish and shrimps with high protein are easily solidified into pieces under the action of tannic acid, that is, stomach persimmon stone. 6. Persimmons cannot be eaten with sweet potatoes and spinach. Sweet potato is a food containing more starch. After eating it, it will produce a lot of gastric acid in the stomach, while persimmon contains more tannins and pectin. When gastric acid meets tannins and pectin, it will coagulate and form insoluble lumps-stomach persimmon stone.
Many people know that the quality of the spleen and stomach determines the quality of digestion. If the digestive system is n