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Home xin Wild vegetables picked in the countryside can’t be eaten quickly. How should they be preserved?

Wild vegetables picked in the countryside can’t be eaten quickly. How should they be preserved?

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dry in the shade preservation method: remove the inedible part of the collected wild vegetables, wash them with clean water, spread them flat on the grid frame made of yarn theft or thin iron wire and 30 ~ 40cm away from the ground, and put them in a cool place for natural air drying. This method has a wide range of applications, such as Auricularia auricula and cauliflower. If the method of drying wild vegetables in the sun can also be used, but the color of some green wild vegetables becomes lighter and the visual effect is not good

blanching preservation method: control the moisture of the selected and washed wild vegetables, blanch them in the water or steam them in the cage till they change color. It is similar to the shade drying method, and air them until they are dry. Although this method is troublesome, it has a long storage time and pure taste and color. For example, this method is used for the preservation of Artemisia annua buds

quick freezing preservation method: put the washed and dried wild vegetables into the standard food bag, put them in the environment of – 40 ℃ for quick freezing for 30min, and then transfer them to the environment of – 18 ℃

frozen wild vegetables are also fastidious: first, improper methods also affect the taste. If the wild vegetables are boiled, dried and frozen directly, the taste of wild vegetables is quite “firewood” and dry. If you quickly cool the boiled wild vegetables with cold water, put them into square containers such as lunch boxes (the space of square containers is regular, which saves space during storage). After placing them, fill them with cold water and put them into the freezer for freezing

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some wild vegetable varieties are not suitable for freezing, especially hollow wild vegetables, such as “celery”. When they are frozen and boiled before eating, they are found to have a considerable “skin tone” and can not chew. Therefore, when selecting frozen wild vegetable varieties, it is necessary to choose the ones with hard stems, such as “thorn buds”, etc. When eating, melt the frozen wild vegetables with cold water, control the water content, and then they can be eaten

the usual preservation methods are: first, salting, second, drying, third, vacuum packaging, and fourth, freezing. The taste preserved by salt is OK, but the content of salt is high, which is not conducive to health; The taste of sun dried is the least, and the advantage is that the preservation method is simple; Vacuum storage is not easy to operate at home.

dry in the shade preservation method: remove the inedible part of the collected wild vegetables, wash them with clean water, spread them flat on the net frame made of yarn theft or thin iron wire and 30 ~ 40cm away from the ground, and put them in a cool place for natural air drying. This method has a wide range of applications, such as Auricularia auricula and cauliflower. If the method of drying wild vegetables in the sun can also be used, but the color of some green wild vegetables becomes lighter and the visual effect is not good

blanching preservation method: control the moisture of the selected and washed wild vegetables, blanch them in water or steam them in a cage till they change color, which is similar to the shade drying method, and air them until they are dry. Although this method is troublesome, it has a long storage time and pure taste and color. For example, this method is used for the preservation of Artemisia annua buds

quick freezing preservation method: put the washed and dried wild vegetables into the standard food bag, put them in the environment of – 40 ℃ for quick freezing for 30 minutes, and then transfer them to the environment of – 18 ℃

frozen wild vegetables are also fastidious: first, improper methods also affect the taste. If the wild vegetables are boiled, dried and frozen directly, the taste of wild vegetables is quite “firewood” and dry. If you quickly cool the boiled wild vegetables with cold water, put them into square containers such as lunch boxes (the space of square containers is regular, which saves space during storage). After placing them, fill them with cold water and put them into the freezer for freezing

some wild vegetable varieties are not suitable for freezing, especially hollow wild vegetables, such as “large leaf celery”. When they are melted and eaten after freezing, they are found to have a considerable “skin tone” and can not chew. Therefore, when selecting frozen wild vegetable varieties, it is necessary to choose the ones with hard stems, such as “thorn buds”, etc. When cold water is used, the wild vegetables can be boiled and dried

the usual preservation methods are: first, salting, second, drying, third, vacuum packaging, and fourth, freezing. The taste preserved by salt is OK, but the content of salt is high, which is not conducive to health; The taste of sun dried is the least, and the advantage is that the preservation method is simple; Vacuum storage is not easy to operate at home

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