The fastest way to remove astringency from frozen persimmons

The fastest way to remove astringency from frozen persimmons is to soak them in warm water. Soak frozen persimmons in warm water at 40-50 ℃ for 12-24 hours, changing the water every 3-4 hours during this period, which can effectively decompose tannic acid and accelerate de astringency. The principle of de astringency of frozen persimmons is to promote the hydrolysis of tannic acid through the action of temperature and water. Warm water can activate enzyme activity in persimmons, accelerating the conversion of tannic acid into soluble substances. This method is easy to operate and does not require the addition of chemicals, making it suitable for household use. It should be noted that the water temperature should not exceed 60 ℃, otherwise it will damage the structure of the fruit pulp. During the soaking process, gently pinch the persimmon to check its softening degree. When the skin is slightly wrinkled, it can be consumed. Another rapid de astringency method is alcohol ripening. Store frozen persimmons in a sealed container with a small amount of Baijiu for 2-3 days. Alcohol vapor can stimulate persimmons to release ethylene to accelerate ripening. This method requires keeping the container tightly sealed to prevent alcohol from evaporating and becoming ineffective. But alcohol may affect the original flavor of persimmons and is not suitable for children to consume. When operating, keep away from sources of fire to prevent alcohol vapor from causing danger when exposed to open flames.

After removing the astringency, it is recommended to peel and consume the frozen persimmons. The flesh can be used to make persimmon cakes or jam. People with weak gastrointestinal function should control their food intake and avoid eating on an empty stomach. When storing, it should be refrigerated and consumed as soon as possible to prevent secondary astringency. If there is still a noticeable astringency after de astringency, it may be related to the persimmon variety or insufficient maturity. The processing time can be extended or other de astringency methods can be used instead.