涩柿品种的柿子,必须经过脱涩,使果实内的单宁物质凝固硬化,才能提高果实品质,食用脆甜可口。现介绍几种较为简易的脱涩方法。(1)温水脱涩。取适量的干净水倒入锅中先加热,温度始终保持在30—50℃之间,再将无损伤的柿子放入,水要淹没最上面的柿子,浸泡时间20小时左右,品尝一下,涩味脱尽即可。(2)白酒脱涩。取适量的柿子,放入坛或缸或塑料袋内,再按50公斤柿 Astringent persimmon persimmon varieties, must go through astringent, so that the fruit solidified tannin matter, in order to improve the quality of fruit, sweet and delicious food. Now introduce several more simple astringent method. (1) warm water astringent. Take the right amount of clean water into the pot first heating, the temperature is always maintained at between 30-50 ℃, and then into the non-destructive persimmons, water to submerge the top of the persimmons, soaking time of about 20 hours, tasting, astringent To taste off. (2) Liquor astringent. Take the right amount of persimmons, into the altar or cylinder or plastic bag, then press 50 kg persimmon