Crispy persimmons are made from half-green and half-yellow persimmons that are about to mature, and the astringency has been removed. Below I will give you a detailed explanation of several methods of deastringent green persimmons, so that you can understand the many different methods of crispy persimmons. You can make delicious crispy persimmons by choosing any one.

In terms of persimmon varieties, the most suitable for making crispy persimmons are the large, round ones with a slightly protruding tip. This kind of persimmon has a relatively high water content and is easy to make. Crispy persimmons are the most delicious.

After picking the half-green and half-yellow persimmons from the tree, wash them with stems in clean water, and then dry the raw water on the surface of the persimmons. Next, you can start making crispy persimmons. I will share with you several common and simple and practical methods.

1. Warm water deastringency method

Put the persimmons in a clean container, pour in warm water of 40 to 50 degrees to submerge the persimmons, seal the container to isolate it from the air, and keep it The temperature will take about 24 hours. The specific time is related to many factors. We can only judge whether the astringency removal is successful based on the taste, whichever is sweeter and crispier. Typically, the less mature the persimmons, the longer they need to be soaked.

The warm water deastringency method was summed up by the people in the north in practice. The difficulty of this method is heat preservation, and the water temperature must be maintained at 40 to 50 degrees. However, many families now have yogurt machines. We can put persimmons in the yogurt machine to keep them warm, which is simple and convenient.

Low temperature will increase the soaking time. For example, southerners like to soak in cold water. Although the astringency can be removed eventually, the soaking time is as long as 4 to 7 days.

High temperatures will not only cause the peel to burst, but also cause the persimmon skin to turn brown and the flesh to become water-soaked. What's even worse is that it will inhibit or kill the enzymes in the persimmons, causing the astringency removal to fail, which is what people call the persimmons "cooked" to death.

If we can maintain the water temperature stably at 40 degrees, that is the most ideal temperature for the warm water deastringency method, which will not damage the persimmons and will also allow the activity intensity of enzymes to be at its highest state, the best effect of removing astringency and the shortest time.

Another disadvantage of the warm water deastringency method is that the taste of the crispy persimmons is slightly lighter, and it can only be stored for 2 to 3 days at most. Over time, the color will turn brown.

2. Cold water deastringency method

Put the washed persimmons in a container, add cold water to submerge the persimmons, add 1 to 2kg of persimmon leaves for every 50kg of cold water, and wait. The astringency can be removed by soaking for 5 to 7 days. If you feel that the water has changed a bit during the soaking process, you should replace it with clean cold water in time.

The specific soaking time of the cold water deastringency method is related to the maturity of the persimmon itself, the amount of persimmon leaves used, and the air temperature or water temperature. The lower the maturity, the longer the soaking time is required, the fewer persimmon leaves are placed, the longer the soaking time is required, and the lower the air or water temperature, the longer the soaking time is required.

The cold water deastringency method is a common method used by southerners to make crispy persimmons. The advantage of this method is that it does not require heating, and the crispy persimmons produced are crisper than the warm water soaking method.

?3. Lime water deastringency method

Use 1 to 2 kilograms of quicklime for every 50 kilograms of persimmons. First decompose the quicklime into powder with a small amount of water, and then add enough water to dilute it. Evenly, the amount of water should be enough to submerge the persimmons. Soaking persimmons in lime water for 3 to 4 days can remove astringency. If the water temperature can be slightly increased, the soaking time can be shortened.

Some people also clarify the diluted lime water and use the supernatant to soak the persimmons, which is also possible.

The crispy persimmons made by this method are particularly crispy. The disadvantage is that improper handling can easily cause fruit cracking, and there will be a layer of lime on the surface of the crispy persimmons. In addition, since quicklime contains many ingredients that are harmful to the body, it is recommended that you do not use this method to make crispy persimmons.

4. Liquor method

Take a clean bowl and pour high-strength liquor, usually Erguotou will do. Pick up the persimmon and roll it in the wine until the whole body is covered with the wine. Then put it into a plastic bag. When the plastic bag is almost full, tie it tightly and put it indoors for 3 to 4 days before eating. Larger, less ripe persimmons will take longer.

The persimmons deastringent using this method are sweet and refreshing, have moderate hardness, and are relatively durable for storage. After the astringency is successfully removed, take them out, wash them, and let them dry until the alcohol evaporates before eating.

Note: Plastic bags can also be replaced by sand jars or other containers, as long as they can be sealed tightly.

5. Wine lees method

First put an appropriate amount of wine lees on the bottom of the container, then spread a layer of persimmons, and then spread a layer of wine lees to cover the persimmons. Repeat this until all the persimmons are placed. Spread a thicker layer of distiller's grains on top, seal it, and it can be taken out and eaten after about seven days.

This has finished introducing the various common methods of crispy persimmons. You can choose according to your own situation. As long as you pay attention to the operation methods and key points, you will definitely be able to make sweet, crispy and delicious crispy persimmons. As a reminder, no matter which method is used to make crispy persimmons, do not use iron containers, as long as they are not made of iron, because the tannins in persimmons are most likely to chemically react with iron, thus affecting the quality of crispy persimmons.