Why do shredded potatoes sometimes turn black after blanching, and how can I keep them from turning

After soaking the potatoes in water or shredding them, they will not turn black, so the shredded potatoes are also delicious. I often do this, and I can also soak out the potato starch inside, so that there is starch to use, a good choice, I almost don't buy starch in winter, I eat shredded potatoes soaked out of the dry gong plugging. This is the perfect choice, I hope you can try it, I think you will also like this method, since it solves the method of not blackening the shredded potatoes, and can have noodles to eat, it is really a poignant choice for both, I hope it can help your friends.

My experience: Rinse the shredded potatoes under the faucet, or in the water several times, and wait for the floating powder (the fixed flour in the potatoes) to be washed off, then drain the water into the oil pan and fry, add a little white vinegar when stir-frying, and make the potatoes crispy but not sticky.

No black: Immerse yourself in water all the time (do not allow it to oxidize and discolor in the air).

It's best to add some vinegar while stir-frying.

Potatoes are one of the commonly used ingredients in our homes, potato dicing, shredding, and fried potatoes are very convenient dishes to make, but some mothers will find that after peeling potatoes or blanching shredded potatoes, potatoes are easy to turn black, why is this?

1. The reason why the shredded potatoes turn black after water.

After we peel the potatoes, the inside of the potatoes is in contact with the oxygen in the air, and the phenols in the plant cells will produce a large number of quinones under the action of phenolase, and this quinone can make the plant cells quickly turn brown, this change is called the enzymatic browning of the plant, so the potato peeling will change color even if it is left for a while. Not only potatoes, but also many vegetables have this reason, because the browning in potatoes affects the appearance of food, so the appearance of nutrients is reduced, but it can still be used. Therefore, the best solution is to peel the potatoes and use them immediately, and it is best to find a way to eat them immediately after peeling.

2. How to delay the discoloration of potatoes after peeling.

The easiest way to control the discoloration of potatoes is to soak the peeled potatoes in cold water, or sugar water and light salt water, because then the potatoes are isolated from the air and can prevent the oxidation of phenols in the plant cells. However, from the perspective of nutrients, peeled potatoes are not suitable for soaking for too long, so the simpler solution is to eat the potatoes quickly.

3. Why do potatoes need to be watered?

You must blanch the potatoes before frying, this is to wash the starch in the potatoes, and the potatoes will be crispy when stir-frying, but is it okay if you don't blanch the water? Yes, if you don't blanch it, when you fry it, because there is more starch in the potato, it will have a more noodle taste. In addition, potatoes that have not been watered are suitable for making meat dishes, such as stir-frying with meat, and adding a little lard will add flavor.

There are also potatoes that have passed the water when stir-frying shredded potatoes, the speed should be fast and not stir-fried for too long, because after the starch of the potatoes is washed, if it is fried for too long, it is easy to be too soft and glutinous.

The black color of the potatoes after blanching may be due to the change of starch after contact with air, or the chemical reaction at room temperature has occurred, and the potatoes have been oxidized. In addition, the acidic substances contained in potatoes will also turn black when exposed to oxygen in the air, and they will not produce toxic substances, so they can be eaten normally. Before boiling the potatoes, soak the cut potatoes in lightly salted water to isolate the air, and when they are boiled again, they can prevent the potatoes from turning black to a certain extent.

Because there is an enzyme in the potato, this enzyme will be easy to oxidize after contact with the air, which will easily lead to blackening, and the shredded potatoes need to be used immediately.

Potatoes contain a substance called tsinghuasin, which is directly exposed to the air after being peeled, which will undergo oxygen and oxidation and turn black. Potatoes contain tannic acid, an organic compound that reacts with heavy metal knives and steel wool balls to produce iron tannins or tannins, making them black. After peeling, you can wrap it in plastic wrap and store it in the refrigerator or soak for 1 2 days.

After peeling, put the potatoes in water and add a few spoons of salt to prolong the potato preservation without turning the potatoes black.

Peeling the potatoes, putting them in water, and adding a few drops of vinegar can reduce the activity of enzymes in the potatoes and prolong the storage time. It is normal for cut potatoes to oxidize easily and turn black. Because it has a lot of starch on its surface, it turns the color of the potatoes in the air red, but it does not cause harm to the human body.

But this kind of potato is also easy to stick to the pan when stir-frying, and the taste is not good. People often boil cut potato chips and shredded potatoes in cold or tap water to remove too much starch. After the potatoes are peeled, the phenolic substances in the plant cells combine with the oxidation in the air under the action of phenolases, and a large amount of phenolic substances are produced.

Newborn quinones can quickly turn plant cells brown, a change known as enzymatic browning of food. So the potatoes are peeled and left for a while to change color. This is also the case with not only potatoes, but also some vegetables.

Browning can affect the appearance of the food and reduce the nutrient content of the outer layer, but it can still be eaten. If the potatoes are peeled and left for a long time, the oxidative decomposition of plant cells in the air will be aggravated, and the nutrients in the outer layer of the potatoes will be decomposed a lot, and the pectin substances will be further decomposed into gumic acid and methanol under the action of enzymes, and the pulp will become loose, moist, discolored, and even rotten and deteriorated. Therefore, it is best to eat it immediately after peeling.

An easy way to regulate the discoloration of potatoes is to immediately soak the peeled potatoes in cold, sugar, and lightly salted water, isolating them from the air and preventing the oxidation of phenols in plant cells. But from the point of view of preserving the nutrient content of potatoes, most of the reason why the potatoes turn black after soaking the peeled potatoes for too long is the oxidation of the potatoes. Usually the potatoes can be eaten normally after oxidation.

Oxidized and blackened potatoes also don't taste very good. The reason why potatoes have this oxidation problem is because potatoes contain a certain amount of starch. Accelerated oxidation of potatoes after re-cutting.

As a result, the surface of the potatoes sometimes turns red and is finally oxidized.

Hello, I am life teacher Xiaoxiao, and I am honored to answer for you. The black color of the shredded potatoes after blanching is due to the change of starch after contact with air, or the chemical reaction that occurs at room temperature, and the potatoes are oxidized. In addition, the acids contained in potatoes also turn black when exposed to oxygen in the air.

There is no way to reverse the blackening of the boiled shredded potatoes, but it does not produce toxic substances and can be eaten normally.

This is because the starch in the potatoes will turn black after being oxidized, which is also very normal, we can wash the starch with water before blanching, and then blanch.

It is because it has been exposed to the air for a long time and has been oxidized by the air, so it appears black.

Because the starch in the potatoes is removed after blanching, it turns black.

The reason for this is very simple, it is because after we have blanched the water, we put it in the air and it is oxidized by the air. In this case, there is generally no qualitative change, and it can be eaten with confidence. However, if the potato turns black because of the qualitative change, then the potato is not edible, because it contains a certain amount of toxins, although it does not matter if you eat a small amount once or twice, but it will still have a bad effect on the body if you eat it for a long time.

In fact, it is very simple to avoid this shredded potato to turn black, we can put the shredded potatoes into the cold water after blanching and completely soak, because the water completely submerged the shredded potatoes to achieve a role of isolating oxygen, although there is oxygen in the water, but its content is very small, you can largely avoid the shredded potatoes being oxidized, it will not turn black. Or we can sprinkle some cooking oil or salt on the blanched shredded potatoes can also achieve a protective effect, and its oxidation rate will be much slower, which will not affect our subsequent use. <>

Generally, you can see the kind of shredded potatoes that are fried and textured outside, and they are generally soaked in water before use. Because after soaking in this water, we will find that the water will become turbid, this is to soak out the starch in the shredded potatoes, and then we take it out again It will not become sticky, and it will not stick to the pan in the process of frying shredded potatoes, which can be used better. <>

But this approach, in my personal opinion, also has a disadvantage. That is, after we soak it in water, its starch is completely lost, and it is not easy to fry this shredded potato, that is, it will not become very soft and sticky, but I personally prefer this kind of ripe shredded potatoes, I think it tastes delicious, and I don't like this hard shredded potatoes very much, although there are many people who don't like to eat this soft shredded potatoes.

Personally, I think it should be caused by untimely overwatering. Potatoes should be put into water immediately after cutting, and the potatoes should be put in water immediately after cutting to avoid the oxidation reaction of potatoes, if they are cut first, and then put them slowly, even if the potatoes are put in water, there will be a situation of blackening in the future, therefore, the potatoes should be put into water as soon as possible after cutting, so as to avoid the oxidation of potatoes to the greatest extent.

Oxidation, after the potato is peeled, the phenolic substances in the plant cells will be oxidized with the air under the action of phenols, producing a large number of quinones, which make the potato cells quickly turn black.

Because potatoes have potato enzymes in them, if they come into contact with the air, they will be easy to oxidize and turn black, so they should be eaten as soon as possible after blanching the shredded potatoes, so that they will not turn black.

Rinse twice with water before blanching, rinse off the excess starch, and it will not change color after blanching. Generally, after the potatoes are shredded, a bowl of water is filled with a large bowl, and then the shredded potatoes are soaked in clean water. Cook in the pot for about a minute, put a little vinegar in when cooking, then take it out and wash it in cold water so that the shredded potatoes will not change.

Cut shredded potatoes can be placed in water or stored in the refrigerator, so that they will not change color, the shredded potatoes stored in water can reduce the starch content contained in a part, can effectively isolate the oxidation in contact with the air, you need to pay attention to the problem of changing the water when soaking, it is best to wash the potatoes and cut them into shreds after placing them in a fresh-keeping bag and place them directly in the refrigerator after isolating the air. This is also a good way to preserve the potatoes and reduce the blackening.

Shredded potatoes are usually blanched for about 2 minutes before they are broken, wash off the surface starch before blanching, and add some white vinegar when blanching, which can make the taste of shredded potatoes more crispy. When cutting the potatoes, prepare a large bowl of water next to the cutting board, and put a little in the bowl until the potatoes are finished. When shredded potatoes are soaked in water, they will avoid direct contact with oxygen in the air, resulting in a darkening of the surface.

Although the water also contains oxygen, it is very small and has no effect on the color of the shredded potatoes.

Wrap the shredded potatoes in plastic wrap until they are stir-fried before opening, which will also prevent the shredded potatoes from oxidizing and turning black. The plastic wrap is light and thin, which can be well adhered to the surface of the shredded potatoes to avoid direct contact with the air, and at the same time, it can also ensure that the nutrients in the shredded potatoes are not lost. The blackening of the shredded potatoes after blanching is the change of starch after contact with the air, or the chemical reaction occurs at room temperature, and the potatoes are oxidized, in addition, the acidic substances contained in the potatoes will also oxidize and turn black when exposed to oxygen in the air, so the potatoes can still be eaten.

It is likely that the shredded potatoes have oxidized after blanching, or because the shredded potatoes have been blanched for too long, so there will be a blackening situation.

It is because there is no soaking in cold water, because there is an acidic substance in the potatoes, and this substance will turn black when it encounters air, so the shredded potatoes should be washed in cold water, so that it is okay.

That's because I didn't soak in cold water first, so I blanched the potatoes directly with hot water, so that the blanched shredded potatoes will naturally turn black, because the starch on the surface has oxidized.

This is a normal phenomenon, the surface of the shredded potatoes is starchy, and the blackening after blanching is the effect of oxidation, so you can soak it in cold water and clean it first.

After blanching, because the heat is relatively high, and there is a lot of starch in it, it will turn black when the decomposition reaction occurs.

Generally speaking, after the shredded potatoes are just cut, the starch on the surface of the cold water meter should be quickly washed off and then blanched, so it will not turn black.

In addition to not choosing the right potato raw materials, the starch on the potatoes is not washed, etc., which may cause the potatoes to turn black after blanching.