Can persimmon be eaten with astringency? How to remove the astringency of dried persimmon?

Can persimmon be eaten with astringency? How to remove the astringency of dried persimmon? It can be eaten, persimmon in the process of eating there will be a astringent taste, then how to do it will not have this taste? What are the methods for removing astringency? In fact, the speed of persimmon astringency is not only related to the variety and maturity of persimmon, but also related to the temperature and astringency at that time.

The first kind can be removed in warm water, put persimmon in a container such as a basin, but can not use iron, add 40℃ warm water soak for about 20 hours.

The second kind of astringency in lime water, to first dissolve lime with water, then dilute with water to a concentration of 3%~5%. Water should be submerged persimmon, after 3 to 4 days can be removed astringency.

The third is alcohol astringency loaded persimmon, each layer of spray some 75% alcohol, sealed insulation 20℃ treatment, 9 days can be astringency.

The last one is carbon dioxide astringency. Put persimmon in a closed container filled with carbon dioxide gas, so that it is in an oxygen-free state, 7 days to 10 days can be astringency.

Now that you know how to get rid of it, do you want to try it yourself? Then do it.