Thursday, April 25, 2024
Home xin How do the wild vegetables in the supermarket keep fresh?

How do the wild vegetables in the supermarket keep fresh?

by admin
0 comment

Thank you for your comment. I’d like to ask you how to insure the wild vegetables in the supermarket?

preservation technology of wild vegetables after picking, wild vegetables will wilt, soften, lose green, reduce brittleness and fibrosis. The following fresh-keeping techniques will achieve good results. 1、 Crispness preservation technology of wild vegetables: calcium ion can combine with pectin acid in wild vegetables to form viscous pectin calcium, so as to avoid the softening of wild vegetables, inhibit water and prevent the lignification of cellulose due to water loss, so as to keep crispness. Calcium can be obtained from calcium chloride, calcium carbonate and alum, and calcium chloride is the best. 2、 The green preserving chlorophyll of wild vegetable preservation technology is easy to form magnesium free chlorophyll under acidic conditions. Therefore, the method of pH control (i.e. pH value 7.4 ~ 8.3, neutral alkali) can be adopted to inhibit the loss of green. The specific method is as follows: dissolve baking soda or soda ash, caustic soda, etc. in clean water, adjust the pH value to 7.4 ~ 8.3, then soak wild vegetables in it for 3 ~ 5 hours, and then wash and drain them with clean water. It should be noted that calcium meets with water and carbon dioxide to form calcium salt precipitation insoluble in water, so the brittleness and green preservation must be carried out step by step. 3、 Salting of wild vegetables preservation technology: after the above two treatments, wild vegetables can be kept fresh at room temperature for 2 ~ 6 days, but they can not be kept fresh for a long time. Salting can play a role in long-term preservation. The specific operation method: soak the wild vegetables in the salty water for 3 days, and then re treat them. After salting, wild vegetables can be kept fresh in salt water for months or even years. As there is a lot of salt immersed in the dish, you can soak it with water when eating, and then eat it after it is palatable. In addition to salting, boiling water and quick freezing can also be used to keep fresh, but these methods are not as good as salting in maintaining the original nutrients and palatability. 4、 Preservative packaging of potherb preservation technology potherb is treated with less than 0.1% sodium benzoate and then vacuum packaged.

preservation methods of several daily edible vegetables

1. Preservation of coriander. Select a large coriander with bright green color and roots, bundle it into small bundles of about 500g, wrap it with paper (if there are no green leaves), put it into a plastic bag, loosely tie the mouth of the bag, let the coriander root face, put the bag in the shade and take it as you eat. Using this method to store coriander can make the leaves of coriander fresh and tender in 7-10 days. For long-term storage of coriander, the root of coriander can be cut off, the old leaves and yellow leaves can be removed, spread out and dried for 1-2 days, then braided and hung in a cool place for air drying. When eating, soak it in warm boiled water. The coriander is green but not yellow, and the fragrance remains

banner

2. Eggplant preservation. The eggplant’s epidermis is covered with a layer of wax, which not only makes the eggplant shine, but also plays a role in protecting the eggplant. Once the wax layer is washed off or mechanically damaged, it is easy to rot and deteriorate due to microbial invasion. Therefore, the eggplant to be preserved can not be washed with water, but also protected from rain, collision and heat, and stored in a cool and ventilated place

3. Leek preservation. The newly bought fresh leek is tied up with a small rope and placed in a basin with its roots facing down. Will not work for a long time, not bad. Celery, chrysanthemum, onion and so on can also be kept fresh by this method

4. Keep tomatoes fresh. Select tomatoes with complete fruit body, good quality and five to six ripening, put them into plastic food bags, fasten their mouths, put them in a cool place, open the mouth of the bag once a day and ventilate for about 5 minutes. If there is water vapor in the plastic bag, dry it with a clean towel, and then tighten the mouth. The tomatoes in the bag will mature gradually, which can last for about 30 days

leafy vegetables: use “paper” to retain vegetable moisture. Leafy vegetables usually cannot be stored for a long time. If they are directly put into the refrigerator for refrigeration, they will soon turn yellow and the leaves will be wet and rotten. The most important thing to preserve such vegetables is to retain water while avoiding leaf decay. The simplest way is to use the old newspaper, spray some water on the leaves, then wrap them with the newspaper, and put them in the refrigerator vegetable and fruit preservation room with the stem facing down in an upright position, which can effectively prolong the preservation time and retain the freshness. Sexy women, sex,, sexy men, fashion, clothing, beauty, emotion, workplace, stars, gossip, leisure, life, pictures, photo, bride, contraception, safety period, testing, petty bourgeoisie, dress up, sports, slimming, skin care, pioneer, fashion, fashion, dress up, exquisite 6H E M c1F%G6_
as long as the lettuce is kept for a period of time, it will gradually become soft and brown. At this time, the core can be removed, and then the wet paper towel can be stuffed into the core to let the lettuce absorb water. When the paper towel is dry, take it out, and put the lettuce into a fresh-keeping bag for refrigeration. Spinach, rape, cabbage, etc. are wrapped in newspaper before refrigeration, which can not only moisturize but also avoid decay due to excessive humidity. Then, the roots are placed vertically in the fresh-keeping room of vegetables and fruits
garlic is a spicy vegetable, including onion, ginger and pepper. Most of them are condiments. It’s best to keep their original appearance during preservation. The storage method of garlic is similar to that of onion. It can be stored in a net bag and hung in a cool and ventilated place indoors, or in a special ceramic tank (with breathable holes in the tank) for about 1-2 months. Garlic can also be peeled, processed into mashed garlic, sealed and refrigerated in the refrigerator. It can be used for about 2 weeks. Ginger is divided into old ginger and tender ginger. Old ginger is not suitable for cold storage, but can be placed in a ventilated place and sand. Tender ginger should be wrapped with fresh-keeping film and stored in the refrigerator

there are several storage and preservation methods for winter bamboo shoots: (1) find a plastic poke or old basin, and cover the bottom with slightly wet yellow sand. Then arrange the intact winter bamboo shoots with the tip upward in the bucket, and then pour another part of wet sand into it. It is best to bury the whole winter bamboo shoots. Then pat it firmly, do not cover it, and put it in a dark and ventilated place. Winter bamboo shoots can be kept fresh for 4-7 weeks. (2) Take a pottery pot with a complete mouth, put the undamaged winter bamboo shoots into it, tie the mouth of the pot tightly with food plastic clothes, and put it in a cool and ventilated place, which can keep fresh for 2-4 weeks. (3) Peel and wash the damaged winter bamboo shoots or winter bamboo shoots ready for consumption in the near future, boil them in water until they are seven mature, take them out, spread them in a basket and hang them in a cool and ventilated place, which can keep them fresh for 1-2 weeks

key words: how to keep vegetables fresh how to keep vegetables fresh how to keep vegetables fresh

winter melon should be placed in a ventilated and cool place with intact skin and complete white frost, covered with straw or wood, and the melon can be kept fresh for 4-5 months

the onions bought are dried in the air and stored in a cool, dry and ventilated place for a long time. If you wrap it in a plastic bag or put it in the refrigerator, it is easy to be stuffy, soft,
deteriorated and germinate

the storage and preservation methods of garlic seedlings are basically the same as those of onions

potatoes like low temperature, and the suitable storage temperature is 1-3 ℃. However, it is easy to freeze below 0 ℃ and sprout above 5 ℃, which greatly reduces the starch content of potatoes, and the sprouted potatoes will produce toxic solanine. When storing potatoes, we should not only pay attention to the temperature, but also pay attention to keeping the potatoes dry to prevent mildew and rot.

let me show you the green and crispy preservation method of wild vegetables
this project is a green and crispy preservation technology of wild vegetables. The implementation method of this green and crisp keeping technology of wild vegetables is as follows:
(1) prepare green keeping agent: weigh and mix the fortified Maifan stone 75% ~ 85%, sucrose 24% ~ 12.4%, soluble starch 0.9% ~ 2%, citric acid 0.1% ~ 0.6% according to the weight ratio to make green keeping agent
(2) add the green retaining agent into 99.9% ~ 99.5% water according to the weight ratio of 0.1% ~ 0.5% and heat it to 70 ℃ ~ 100 ℃
(3) green preservation treatment: soak fresh wild vegetables or desalted wild vegetables in the prepared green preservation solution for 3 ~ 10 minutes, and keep the temperature at 70 ℃ ~ 100 ℃
(4) crispness preserving treatment: soak the green preserved wild vegetables in an aqueous solution containing 0.5% ~ 5% calcium chloride or calcium carbonate or calcium phosphate for 10 ~ 30 minutes
(5) rinsing: wash the crispy mountain vegetables in clean water for 15 ~ 20 minutes
(6) preparation: add an appropriate amount of salt and monosodium glutamate to the rinsed wild vegetables and mix well
(7) sub packing: put the prepared wild vegetables into containers and seal them according to the required weight
(8) sterilize the sub packed wild vegetables according to the conventional method. The key of this technology is that the green preserving agent is made from the main components of Maifan stone to preserve the green of fresh wild vegetables or desalted salted wild vegetables, and then to preserve the crispness. The green and crispness treated wild vegetables have the original color, palatable crispness and rich nutrition. The technology is simple and easy to master.

enthusiastic netizens
preservation technology of wild vegetables after picking, wild vegetables will wilt, soften, lose green, reduce brittleness and fibrosis. The following fresh-keeping techniques will achieve good results

I. crispness preservation technology of wild vegetables: calcium ion can combine with pectin acid in wild vegetables to form viscous pectin calcium, so as to avoid the softening of wild vegetables, inhibit water and prevent the lignification of cellulose due to water loss, so as to play the role of crispness preservation. Calcium can be obtained from calcium chloride, calcium carbonate and alum, and calcium chloride is the best

Second, the green preserving chlorophyll of wild vegetable preservation technology is easy to form magnesium free chlorophyll under acidic conditions. Therefore, the method of pH control (i.e. pH value 7.4 ~ 8.3, neutral alkali) can be adopted to inhibit the loss of green. The specific method is as follows: dissolve baking soda or soda ash, caustic soda, etc. in clean water, adjust the pH value to 7.4 ~ 8.3, then soak wild vegetables in it for 3 ~ 5 hours, and then wash and drain them with clean water. It should be noted that calcium meets with water and carbon dioxide to form calcium salt precipitation insoluble in water, so the brittleness and green preservation must be carried out step by step

III. salting of potherb preservation technology: after the above two treatments, the potherb can be kept fresh for 2 ~ 6 days at room temperature, but it can not be kept fresh for a long time. Salting can keep fresh for a long time. Specific operation method: soak all wild vegetables in saturated salt water. If the processed wild vegetables are succulent and succulent, replace the salt water after 3 days. After salting, wild vegetables can be kept fresh in salt water for months or even years. As there is a lot of salt immersed in the dish, you can soak it with water when eating, and then eat it after it is palatable. In addition to salting, boiling water and quick freezing can also be used to keep fresh, but these methods are not as good as salting in maintaining the original nutrients and palatability

IV. antiseptic packaging of preservation technology of wild vegetables. Wild vegetables are treated with less than 0.1% sodium benzoate, and then vacuum packaged.

first take the fresh-keeping bag, cut off the two corners at the bottom of the bag, put the vegetables in, and connect the water gently. At this time, the water will flow along the two leaking corners, and the dirty things will wash down. Then wash it with some water, control the water, squeeze out the air in the bag by hand, seal the mouth of the bag, and store it in the refrigerator. It can be fresh-keeping for a long time.

You may also like

Leave a Comment

Soledad is the Best Newspaper and Magazine WordPress Theme with tons of options and demos ready to import. This theme is perfect for blogs and excellent for online stores, news, magazine or review sites.

Buy Soledad now!

Edtior's Picks

Latest Articles

u00a92022u00a0Soledad.u00a0All Right Reserved. Designed and Developed byu00a0Penci Design.