How to remove the astringency of persimmons and make them crispy How to remove the astringency of persimmons and make them crispy

Many people feel that persimmons have a very bland taste and the flesh is very soft when eaten, and they feel that they are not as delicious as sweet and crisp persimmons. In fact, crisp persimmons are obtained by people removing the astringency of green persimmons. If you want to know how to make them, you can read the professional introduction made by the editor below. After reading it, you can easily learn how to remove the astringency of persimmons and make them crispy.

How to make persimmons crispy

1. Use fruits

Persimmons can be decolorized into crisp persimmons with the help of other fully ripe fruits. When necessary, you can put the persimmons that need to be decolorized in a clean jar, and then put in an appropriate amount of apples and pears, mix them together, and then seal the mouth of the jar with plastic wrap. In this case, ripe fruits will release a certain amount of ethylene, which can promote the ripening of persimmons, and can remove the astringency of persimmons, making the finished crisp persimmons particularly delicious.

2. Carbon dioxide to remove astringency

In daily life, when people make a large number of crisp persimmons, they can also use carbon dioxide to remove the astringency. This requires special tools. Put the persimmons to be processed in a clean container, seal it on top, and then make a small hole at the bottom of the container. Then let the carbon dioxide slowly enter the container from the small hole at the bottom. After the container is filled with carbon dioxide, seal the small hole again and place it in a warm environment of about 25 degrees. After 7 days, the persimmons inside will be no longer astringent and can become delicious crisp persimmons.

Method for removing astringency from persimmons to make them crisp

1. Soak in warm water

Soaking in warm water is the best way to remove the astringency of persimmons and make them crispy. When doing this, you need to prepare a clean ceramic jar, put the persimmons that need to be de-astringent in it, then prepare warm water of about 50 degrees and pour it directly into the jar, then seal the mouth of the jar, and then soak it in a warm environment. During the soaking process, you must pay attention to the control of the water temperature. Keep the water temperature between 40 and 50 degrees. After 4 to 5 days, the persimmons inside will be de-astringent, and the crispy persimmons can be taken out and eaten.

2. Cold water soak

When de-astringing persimmons and making them crispy persimmons, you can directly soak them in cold water. You can put fresh persimmons in a frame and soak them directly in cold water. This will take a long time to de-astringe the persimmons. If you put an appropriate amount of persimmon leaves in the cold water used to soak the persimmons, it will shorten the soaking time and make the crispy persimmons taste particularly good after soaking.

The above introduces the steps to remove the astringency of persimmons and make them crispy. You can easily learn how to remove the astringency of persimmons and make them crispy. In the future, when you make crispy persimmons at home, just follow these correct methods and you will be able to make crispy, tender and sweet crispy persimmons.