green persimmons to astringency of the simplest method has the following kinds:

1, soaking method

green persimmons want to astringency want to make it become crispy and sweet, the best way is to put it in warm water soaking, soaking time must maintain the temperature of the water, it is best to control the temperature between 40 to 50 degrees. Between 40 ~ 50 degrees, if the water temperature is too low to change the new warm water in time, so that the persimmon continued to soak 2 ~ 3 days after the astringent flavor can be removed, can make it become crisp and sweet, eat up the taste is particularly good.

2, fruit to astringent

green persimmons can also use other fruits to astringent, specific method is to green persimmons and other naturally ripe and fully ripe fruits together, such as common life apples and pears, etc. can be used for green persimmons astringent, when needed, you can put green persimmons and apples and pears and other fruits together! Into a plastic bag, the mouth tied tightly, to the warm landlord, three or four days after the green persimmon will be able to remove astringent flavor taste will also become crisp and attractive.

3, grain to astringent

green persimmons can also use grain to astringent, especially those who have a large pile of grain, want to remove the astringency of green persimmons is particularly simple, you can bury the green persimmons directly into the pile of grain, the top of the cover with the cotton quilt in a few days persimmons can become yellow to astringent and it will make it taste a lot of sweetness, so people can get good! The most important thing is that you can get good, crispy persimmons.

4, white wine astringent

green persimmons with white wine astringent is also particularly tasty, in the purchase of green persimmons, can be prepared to appropriate amount of white wine it evenly coated in the surface of the green persimmons, and then put it into a clean cardboard box, the outer layer of the cover with a cotton quilt or other substances that can keep you warm, save the green persimmons inside the 2 ~ 3 days can be completed astringent! At this time you can get crisp, sweet and refreshing crispy persimmons.

5, carbon dioxide astringent

Persimmon stacked in a sealed plastic film tent, with a cylinder into the carbon dioxide, carbon dioxide concentration in the tent to maintain more than 60%, in order to reduce the concentration of oxygen, resulting in anoxic respiration, the temperature is 25 degrees -30 degrees, 3-6 days can be de-astringent, with the astringent persimmons texture of the method hard, longer storage time.