How can persimmons get rid of their astringency? How can we get rid of their astringency and unripe? Many kids have this problem when they eat persimmons. If the taste of persimmons is not very good, how can they get rid of their astringency and unripe?
How to get rid of the astringency of persimmon
Deastringency and unripeness of mixed fruit
Put the persimmon and the apple in a plastic bag, and then fasten them together. After a while, we can find that the persimmon is already soft. At this time, the persimmon can be eaten. At room temperature, the astringency can be removed after 5-7 days. Ethylene and other gases released from ripe fruit can promote the enzyme activity and respiration of persimmon, and thus remove the astringency.
Deastringency and desaturation of lime water
The astringent persimmon is immersed in 7% lime water for 3-5 days to get rid of the astringency. The texture of the fruit treated by this method is crisp and tender, and it is not easy to rot. however, Xiaobian suggests that after the astringency is removed by this method, it must be peeled.
Deastringency and desaturation of alcohol
Dip the persimmon in some white wine, and the astringency will soon disappear. Spray 65 DEG; white wine on the astringent persimmon and seal it for 2-3 days, then it will be red and sweet.
Freezing and Deastringency
Put the persimmon in the freezer for 1-2 days, take it out and eat it after thawing, which can make the persimmon quickly free from astringency, soft and sweet.
Desserts and desserts with warm water
Soak the hard persimmon in 35-40 degree water for 16-18 hours to get rid of the astringency, but eat the persimmon as soon as possible, otherwise it will lead to the rotten fruit.