Cabbage in the water at 100 °C hot for two minutes, the loss rate of vitamin C up to 65%; hot 10 minutes, vitamin C almost lost. Therefore, drowning should use appropriate methods to minimize the loss of nutrients.
The trickle of water is to put the raw materials processed in a boiling pot to a half-cooked or fully-cooked state and be taken out for further cooking or seasoning. It is an indispensable process in cooking, especially cold dishes. It plays a key role in the color, aroma, taste, and especially color of the dishes. Lishui, also known as water, flying water. The northeast region is called "tight", Henan region is called "掸", and Sichuan is called "泹".
In order to maintain the color of the vegetables, or remove odors, astringency and oxalic acid, some vegetables must be drowning before cooking. However, from a nutritional point of view, drowning can increase the loss of water-soluble nutrients. Chinese cabbage is hot in water at 100°C for two minutes, and the loss rate of vitamin C is as high as 65%. When burned for more than 10 minutes, vitamin C is almost completely lost. Therefore, drowning should use appropriate methods to minimize the loss of nutrients.
The use of boiling water and water treatment for a short time can reduce the heat loss of nutrients. Because of the presence of oxidase in vegetable tissue, it can accelerate the oxidation of vitamin C, especially in the water temperature of 60 °C ~ 80 °C, the highest activity. In boiling water, the oxidase is unstable to heat and quickly loses its activity. At the same time, the boiling water contains almost no oxygen, thus reducing the loss of vitamin C due to thermal oxidation.
Adding 1% of salt to the water in the drowning water causes the vegetables to be in the physiological saline solution, which can slow down the diffusion of soluble nutrients in the vegetables into the water.
Keep the vegetables in their full shape as much as possible before drowning, and reduce the area of ​​heat and contact. In the case of more raw materials, feed should be batched to ensure that the raw material is in a higher water temperature.
The temperature of the vegetables after drowning is relatively high, and it comes into contact with oxygen in the air after leaving the water to generate hot oxygen, which is the continuation of nutrient loss. Therefore, the vegetables after drowning should be cooled and cooled. The commonly used method is to use a large amount of cold water or cool air to cool the heat. In the former, because vegetables are placed in water, soluble nutrients are lost due to the effect of water; the latter is better because it does not exist.
According to analysis, the average preservation rate of vitamin C was 84.7% after the vegetables were treated with hydrophobic water.
China Improve Immunity Powder,Nootropics Dexamethasone Powder supplier & manufacturer, offer low price, high quality Nootropics Dexamethasone Powder, etc.
Now we have 3 GMP standard workshop, Meanwhile, the factory is equipped with the researching and quality inspection centre, with strong technology research and development strength. We also have 3 salesdepartments over 30 people and sell our products all over the world.
For customer`s needs, OEM service is also acceptable. If you have a good idea in new product production but lack of laboratory device and human resource, we are glad to solve this problem for you. Sincerely hope to strengthen exchanges and cooperation with friends from both home and abroad.
Improve Immunity Powder,Bulk Nootropics Powder,Nootropics Dexamethasone Powder
Xi'an Hollysince Biotech Co., Ltd. , https://www.hollysince.com