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Methods of removing astringency of persimmon dietary taboo of eating persimmon

Persimmon is a kind of delicious food often eaten in autumn and winter, but sometimes there is a sense of astringency in the mouth of persimmon. What are the simple ways to remove astringency? Let's take a look at the daily matters that should be paid attention to when eating persimmons.

Persimmon acerbity removing method

1、 Preservative method

Preparation of preservative: methanol 10-20%, ethanol 10-20%, potassium permanganate, chlorothalonil, methyl tobuzin wettable powder 1 or several 0.02% - 0.2%, the rest is water.

Usage: evenly spray or dip preservative on the surface of persimmon, 10kg, dosage 25-75ml. After treatment, the fresh-keeping period of persimmon fruit can reach more than 100 days. The persimmon fruit slowly gets rid of astringency in the process of storage, and can maintain a certain hardness for a period of time after delivery, which prolongs the marketing cycle.

2、 Mashing persimmon fruit

Soak 100 kg of persimmon and select 1.5 kg of small persimmon fruit or residual fruit (good fruit can also be used). Mash the small fruit or residual fruit, put it in a water tank, add appropriate amount of water to stir, pour in the persimmon to be soaked, add water until the persimmon does not come out of the water, and gently stir and soak the fruit for 2-3 days. The persimmon soaked in this method can keep the original taste of persimmon, delicious and refreshing, and is not perishable at the same time.

3、 Mixed fruit acerbity removing method

Put astringent persimmon mixed with mature apples, pears, hawthorn and kiwi fruit in a closed room, and remove astringency after 5-7 days at room temperature. Ethylene and other gases released from mature fruits can promote the enzyme activity and respiration of persimmon, so as to remove astringency. The persimmon ripened by this method has aromatic aroma, but the fruit body is slightly soft. You can also put astringent persimmons in plastic bags, put 1-2 apples in them, tie your mouth tightly, and remove astringency in 2-3 days.

4、 Lime water deacidification

Use 7kg quicklime for every 100kg persimmon fruit to prepare clear lime water, pour it into the tank, and then put the persimmon into the tank. The amount of water should be submerged in the persimmon fruit. It can remove astringency in 3-4 days at 20-25 ℃, and the persimmon fruit is brittle.

5、 Heated anoxic acerbity removal

Put the persimmon fruit in a jar, barrel, jar or aluminum pot (without iron container), add 45 ℃ water to submerge the persimmon fruit, keep the water temperature at 35-40 ℃, and remove the astringency after 16-18 hours. The meat quality of the fruit treated by this method is brittle and hard.

Persimmon jam

Ingredients: 600g ripe persimmon, 150g maltose, 100g fine granulated sugar, 1 and 1 / 2 lemons, water

Practice:

1. Wash the lemon and squeeze out the juice for standby; Peel the persimmon and cut it into pieces for later use.

2. Put the cut persimmon pulp into an acid resistant pot, first add water and lemon juice and boil it over medium heat, then turn it to low heat and add maltose to continue cooking. During cooking, it must be stirred with a wooden spoon.

3. After the maltose is completely dissolved, add fine granulated sugar and continue to mix and cook until the sauce is thick.

matters needing attention

1. You'd better not eat persimmons on an empty stomach

During fasting, our gastric acid secretion will increase and the concentration is high, while persimmon contains a large amount of tannin and colloid, as well as some soluble astringent ingredients. For example, if it is fused with the high concentration in our gastric juice, the organic rate will lead to stones. At this time, the stones may block the pylorus and increase the gastric pressure, resulting in gastric distention and stomachache, If the situation is serious, it may also cause some serious diseases such as gastric calculi, gastric ulcer and gastric bleeding.

2. You shouldn't eat a lot of persimmons

Persimmons contain a large amount of sugar. If we eat too much persimmons, it will have an adverse impact on our teeth and mouth, and may also affect our appetite. In addition, the tannic acid in persimmon has an impact on the absorption of trace elements such as calcium and magnesium, which is easy to lead to malnutrition in our body.

3. You shouldn't eat the skin

Persimmon peel is the main place where acid deposits exist. If you eat it together, it may increase the incidence of abdominal pain, nausea and so on.

4. Persimmons cannot be eaten with crabs

It can be said that persimmon and crab eating together will inhibit the secretion of our own digestive juice and affect our own health. In addition, persimmons and crabs are both cool foods. After eating, they have an aggravating effect on the increase of gastrointestinal diseases, so don't eat them together.

5. Persimmons cannot be eaten with sweet potatoes

The tannin and cellulose in persimmon meet the fermentation of sweet potato. At this time, if they are together in the stomach. It will lead to rapid precipitation of tannin, which will affect the normal function of human stomach, and may lead to intestinal obstruction in severe cases.