Peel off the skin "nails" first, then slice it in light salt water and put it in the freezer for freezing, which will be more sweet and delicious. Soaking salt is to remove pineapple enzyme to reduce or even remove allergens, so that allergies and stagnation will not occur. If you soak it in salt, cut it into granules and put it in cheese or soft ice cream, it will be more delicious after freezing The astringency of pineapple comes from the fact that pineapple contains biological glycoside and pineapple egg enzyme. The content of this enzyme is high in immature pineapples, because pineapples that are easy to transport and pick are relatively raw. In the southern pineapple producing areas, people don't need to soak in salt water when eating fully ripe pineapples.

Feeling the astringency of pineapple is actually an allergic reaction to pineapple enzyme. It gives people a different feeling, some people feel astringent, some people feel "sore throat", and some people feel something else. Even nausea and vomiting, abdominal pain and diarrhea, numbness of mouth and lips, itchy skin and other manifestations.

Salt water can destroy this biological enzyme and make pineapple taste better. Another method is to heat the pineapple, which can also destroy the pineapple enzyme.

In addition, the appropriate proportion of salt water, combined with the sweetness of pineapple, forms a "compound taste", which will make the taste of pineapple more perfect.