How to get rid of the astringent taste of persimmon? Generally, the new persimmon we eat always has a kind of astringent taste. The taste is really not good. How can we quickly remove the astringency of persimmon if we eat it again for a period of time?
1、 Warm water Deastringency method: put the persimmon fruit into a container containing 35-40 ℃ warm water, cover the container mouth with a cotton quilt, close and keep warm. After 15-30 hours, the astringent persimmon can be Deastringency.
2、 Lime water Deastringency method: according to the ratio of water to quicklime of 10:1, add persimmon fruit when the water temperature of lime is moderate, stir it gently, and then close the container mouth, and the persimmon can be Deastringency after about 3-4 days.
3、 Mixed packing method: persimmon fruit and a small amount of mature apple, pear, kiwi fruit and other fruits (the dosage is about 1 / 10 of persimmon) are mixed in the container and sealed. Ethylene produced by other mature fruits is used to promote persimmon Deastringency. It can be better Deastringency in 3-7 days at 20 ℃.
Four, alcohol astringent method: at the bottom of the sealed container, lay 1 layers of cotton and then put in the persimmon fruit. The persimmon fruit is put in layers, and each layer is sprayed with a certain amount of alcohol or wine, and then sealed. Every 20 jin persimmon fruit is diluted to 35% alcohol or 80-100 ml of Shaojiu. Under the condition of 20 ℃, the astringency can be removed after 5-8 days.
Xiaobian share: first, put persimmon in the apple, put a period of time can eat. The second is to boil persimmon with hot water and eat it after a while. Dip some white wine with your hands and rub them on persimmons. Wrap them in plastic bags and eat them the next day.