How to remove the astringency of persimmons? The fastest way to remove the astringency of persimmons

I believe everyone is familiar with persimmons. We know that it is a fruit with a large amount of juice and a sweet taste. However, some people usually feel that the persimmons they buy are very sour and astringent, and not delicious at all. This is because the persimmons must be processed to remove the astringency before they can be eaten. So how can the sour and astringent persimmons be processed to remove the astringency? I will write down a good way to quickly remove the astringency of persimmons and tell you.

1. Carbon dioxide to remove astringency

If you want to remove the astringency of persimmons, you can use carbon dioxide. The specific method is to put the persimmons in a sealed container, and then inject carbon dioxide gas into it. The pressure should reach 0.7 to 1.05 kilograms per square centimeter. Put the container in a warm environment of about 20 degrees. After 2 to 3 days, the astringency of the persimmons will be removed.

2. Use alcohol to remove astringency

The astringency of persimmons can also be removed with alcohol. When packing persimmons, you can spray 75% alcohol on each layer. Finally, seal the persimmons and store them in a warm environment. After eight days, the astringency of the persimmons can be removed. Persimmons processed in this way have a softer texture and taste especially good when eaten.

3. Lime water to remove astringency

Persimmons with astringent taste can also be processed with lime water. For every 100 kilograms of persimmons, seven kilograms of quicklime can be used to prepare quicklime water. Put them together in a vat and let them soak in the lime water. After the persimmons are stored in an environment of 20 to 25 degrees for 3 to 4 days, the astringent taste of the persimmons can be removed. The persimmons processed in this way have a particularly crisp taste.

4. Mix and store to remove astringency

If you want to remove the astringency of persimmons, there is a simplest and safest way to deal with it. That is to store the astringent persimmons and naturally ripened apples or pears in the same sealed environment, and keep the surrounding environment at around 20 degrees. In this way, after 5 to 7 days, the astringency of the persimmons will be removed, and no harmful substances will be produced on its surface, making it particularly safe for people to eat.