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Astringent method of persimmon
Persimmons generally have astringent taste after ripening and cannot be eaten without treatment. The speed of the astringent persimmon is related to the variety and maturity of the persimmon and to the temperature and destringency of the material at that time. Commonly used methods for removing astringent are as follows: Warm water to remove astringent Put the persimmon in the container? Do not use ironware in the hole? Snow is added to warm water at 40°C for 16 to 18 hours. If the temperature is low, the warm water can be changed once in the middle and it can be soaked for one more day. Dissolve lime in water before dissolving it with water, then dilute with water to a concentration of 3% to 5%. Immerse the persimmon in lime water. The water should submerge the persimmon. After 3 to 4 days, it will be astringent. Astringent cold water soak the persimmon in cold water for 5 to 7 days. The higher the temperature, the faster the astringent. When alcohol removes astringent persimmons, spray 75% alcohol on each layer, seal and incubate at 20°C for 9 days to remove astringent. Fresh fruit? Cave plant leaves? Snow off the astringent Put the persimmon in a closed container, add some fresh pears, apples or cypress leaves, eucalyptus leaves and so on. Every 50 kilograms of persimmons are put into fresh fruit and leaves 2 to 5 kilograms, sealed after filling, and astringent for 5 to 6 days. Disappearance of ethylene The persimmon was immersed in a 250 mg/l aqueous solution of ethylene for 3 minutes and then sealed for 3 to 10 days. Ethylene promotes intermolecular breathing, producing ethanol and acetaldehyde and removing persimmons. Carbon dioxide removal from astringent The persimmon is placed in an airtight container filled with carbon dioxide gas to make it in an oxygen-free state. It can be removed from the astringent condition at a constant pressure of 25°C to 30°C for 7 to 10 days.