Vegetable Hot Water has a knack of keeping nutrients from losing
1. Full firepower, sufficient water and short time
The strong firepower keeps the water boiling all the time, and enough water ensures that it will not cool down by adding water in the middle. In boiling water, the oxidase in vegetable quickly loses its activity and there is almost no oxygen in boiling water, thus increasing the oxidative loss of vitamin C and other nutrients.
2. Refueling with salt
If a small amount of salt is added before the vegetable is put into the boiling water, the vegetable will be in a relatively balanced environment of intracellular and extracellular concentration, and the speed of its soluble components dispersing into the water will slow down. After adding oil to vegetables, the oil will be wrapped around the vegetables, blocking the contact between water and vegetables to a certain extent, increasing the spillover of water-soluble substances, while avoiding the destruction of chlorophyll by oxidase, and maintaining the bright color of vegetables.
3. Cooling of cold water
If blanched vegetables are immediately used for cooking, no super-cold water is needed. If they are temporarily placed, they should be quickly cooled by cold water. After blanching, the temperature of vegetables is relatively high. When the water comes out, it contacts with oxygen in the air. Thermal oxidation is easy to occur, which results in the loss of nutrients. This is especially clear for green leafy vegetables. Therefore, the vegetables after hot water should be cooled and cooled in time. They can pass through the cold water, maybe put into the cold water, and then be fished out immediately. It should be reminded that hot vegetables, even if cooled by cold water, can not be kept in the air for a long time. It is better to stop cooking immediately after they are salvaged.
The article originates from: Vegetable Distribution Company
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05-19
Vegetable Hot Water has a knack of keeping nutrients from losing
1. Full firepower, sufficient water and short timeThe strong firepower keeps the water boiling all the time, and enough water ensures that it will not cool down by adding water in the middle. In boiling water, the oxidase in vegetable quickly loses its activity and there is almost no oxygen in boiling water, thus increasing the oxidative loss of vitamin C and other nutrients.2. Refueling with salt
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05-19
What are the causes of problems in melons, fruits and vegetables?
1. Temperature is not suitableMelon vegetables suffer from high temperature and cold injury during their growing period, especially low ground temperature, which causes root dysplasia and reduces their absorption ability, resulting in insufficient nutritional supply of melon strips and melon melon.Temperature is very important for greenhouse cultivation. When the daytime temperature in greenhouse
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05-19
What are the health effects of pollution-free vegetables?
1. Ordinary vegetable mineral content is only one-half or two-half of the pollution-free vegetable mineral content.2. Eating non-polluting vegetables can increase the time of eating polluted vegetables and the time of pathological changes.3. The content of trace metals in pollution-free vegetables is also relatively low.& nbsp; & nbsp; & nbsp; & nbsp; & nbsp; & nbsp;4. According to some examples,
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05-19
Fertilization techniques for leafy vegetables, fruit vegetables and root vegetables are different.
Leaf vegetables. There are mainly Chinese cabbage, green vegetables, spinach, amaranth and so on. Nitrogen fertilizer is the main topdressing fertilizer for leaf vegetables, but it is necessary to apply more phosphorus and potassium fertilizer at the same time when nitrogen fertilizer is applied at the peak growth stage. For example, cultivation of Chinese cabbage, the key to high yield is to gras