The simplest ways to remove astringency from green persimmons are as follows:

1. Soaking method

To remove astringency from green persimmons, you want to make them crispy. It is sweet and sweet. The best way is to soak it in warm water. The temperature of the water must be maintained during soaking. It is best to control the temperature between 40 and 50 degrees. If the water temperature is too low, replace it with new warm water in time. , after 2 to 3 days of continuous soaking, the astringent taste of persimmons can be removed, making them crispy and sweet, and they taste particularly good.

2. Fruit astringency removal

Green persimmons can also use other fruits to remove astringency. The specific method is to put green persimmons together with other naturally mature and fully ripe fruits. Common apples and pears in daily life can be used to remove astringency from green persimmons. When necessary, you can put green persimmons, apples, pears and other fruits together into a fresh-keeping bag, tie the mouth tightly, and put it in a warm place. After three or four days, the astringency of the green persimmons will be gone and the texture will become crisp, tender and attractive.

3. Grain astringency removal

You can also use grains to remove astringency from green persimmons. Especially for those who have a lot of millet, it is very easy to remove the astringency from green persimmons. You can Bury the green persimmons directly into the grain pile and cover them with a quilt. After a few days, the persimmons will turn yellow and be astringent, and the taste will become much sweeter, allowing people to get crispy persimmons.

4. Remove astringency with white wine

Green persimmons are also particularly delicious when used to remove astringency with white wine. After purchasing green persimmons, you can prepare an appropriate amount of white wine and apply it evenly on the surface of the green persimmons. Then put it in a clean carton, cover the outer layer with a quilt or other materials that can keep warm, and keep it for 2 to 3 days. The green persimmons inside will be deastringent, and you will have crispy, sweet and refreshing persimmons.

5. Carbon dioxide deastringency

Stack the persimmons in a sealed plastic film tent, and use a steel bottle to introduce carbon dioxide to keep the carbon dioxide concentration in the tent above 60 to reduce oxygen concentration, causing hypoxic respiration. When the temperature is between 25 degrees and 30 degrees, astringency can be removed in 3-6 days. The persimmons removed by this method have a hard texture and can be stored for a long time.