How to save cut potatoes and how to preserve potatoes

Once the potatoes are peeled and cut, they can be preserved by dipping the cuts in water, rinsing them in hot water, treating them with vitamin C and citric acid solutions, vacuum-packing, etc. To a certain extent, the browning of potatoes after cutting can be controlled.

Potatoes contain phenolic chemicals and polyphenol oxidase, which are easy to turn black after cutting, and in the process of potato cutting, the phenolic chemicals contained in them flow out, come into contact with external oxygen, and under the catalysis of polyphenol oxidase, form unstable o-benzoquinone compounds, and then polymerize with each other or interact with proteins, amino acids, etc. to form polymer complexes and make the cut surface of potato pieces browned (it turns black after being placed for a long time).

Cut potato slices are sealed in a plastic bag and placed in the refrigerator freezer, or soaked in cold or tap water.

Cut potatoes should be soaked in water immediately, potatoes contain polyphenol oxidase, which will brown under the action of oxygen, thus affecting the color of potatoes. Therefore, during the cooking process, the cut potatoes should be placed in water in time to prevent oxidation and blackening.

When soaking, you can add a little vinegar to the water, which can effectively prevent browning, make the potatoes crispy, non-sticky and non-mushy, and reduce the loss of vitamins and minerals in the potatoes. It's best to cook potatoes as soon as they're cut to prevent nutrients from being lost to the water.

Steamed potatoes are the most ideal way to cook, studies have shown that after steaming, the loss of nutrients such as vitamin C, polyphenols and phytogens, protein and so on is very small, the retention rate is more than 80%, carbohydrates, minerals, dietary fiber are basically not lost, and the starch granules can also be fully gelatinized, making it easier to be digested and decomposed in the body, reducing the burden on the gastrointestinal tract.

Whole potatoes steamed with skin are the best way to eat them because they lose less nutrients. If it is steamed and pressed into a puree, the taste is crisp and soft, which is more suitable for the elderly and children. Potatoes are simmered to cook evenly, and if they are boiled in a hurry, the outer layer will be cooked and even cracked, but the inside is raw.

In addition, if the soup is simmered over high heat, the soup will be boiled on the outside of the potato cubes, making it easier to paste the pot.

Potatoes should be peeled and eaten, and the areas with budding eyes must be dug up. so as not to be poisoned. Shredded potatoes or slices should not be soaked for a long time, as soaking for too long will cause the loss of nutrients such as water-soluble vitamins. When buying potatoes, do not buy potatoes with blue and sprouted skins to avoid solanine poisoning.

If the cut potatoes are stored for a long time, they can be frozen and preserved, because the potatoes will oxidize and blacken after cutting, which will affect the beauty and nutritional value of the food, so the potatoes should not be cut in advance, and the short-term storage can be placed in water to prevent the potatoes from being oxidized by the air.

Potatoes will spoil after not long and teach you to keep them fresh all year round.

Seal in a plastic bag and place in the refrigerator or soak in cold or tap water.

Potatoes turn black after being cut because potatoes contain phenolic chemicals and polyphenol oxidase, during the process of cutting, the phenolic chemicals contained in them flow out, come into contact with external oxygen, and react under the catalysis of polyphenol oxidase, which makes the cut surface of the potato pieces brown. In order to prevent browning from affecting the senses, the browning of the potatoes after cutting can be controlled to a certain extent by immersing the slices in water after peeling and cutting.

Potato picking:One is to look at the holes, and the potatoes with deep holes should be careful; the second is to pinch the meat, and hard potatoes cannot be bought; The third is to rub the skin, and the potatoes that do not peel off are also more dangerous.

When buying potatoes, it is best not to buy green potatoes, and when storing potatoes, you must also pay attention to keep them away from light. Because everyone's physique is different, if you encounter the potatoes at home turning green, if you are really not sure, you should throw them away.

In order to prevent browning from affecting the senses, after the potatoes are peeled and cut, the browning of the cut potatoes can be controlled to a certain extent by immersing the cut potatoes in water.

Potatoes will turn black after cutting, because potatoes contain phenolic chemicals and polyphenol oxidase, in the process of cutting, the phenolic chemicals contained in it flow out, contact with external oxygen, catalyzed by polyphenol oxidase, the formation of unstable o-benzoquinone compounds, and then polymerization with each other or with protein, amino acids and other effects to form a polymer complex and make the cut surface of potato pieces browned (left for a long time to turn black).

Chinese people's eating method of potatoes is mainly fried shredded potatoes, usually freshly made and eaten, not placed for a long time after shredding, and will be rinsed with water, which slows down the speed of browning to a large extent.

Potatoes will spoil after not long and teach you to keep them fresh all year round.

Potatoes are difficult to save, teach you a trick, and they will not turn black for a few days, and the effect is very good!

Add water to a pot, heat to about 70, add salt water (10:1 ratio of water to salt), stir well and stop the heat. Then, put the potatoes in the water while they are hot, soak them for 1-1 5 minutes, remove them to dry, and put them in a dry place, they can be stored for a long time, and they do not sprout.

Cut shredded potatoes are sealed in a plastic bag and placed in the refrigerator or soaked in cold or tap water.

Soak in cold or tap water and let it sit for a day or two. If it's summer, just change the water in time. When you stir-fry, it doesn't stick to the pan and tastes good.

It's just that nutrition experts say that the loss of nutrients after soaking is large, and of course, the longer the soaking, the worse it is. Another way is to cut it and brew it with cold water, then put it in a plastic bag, put it in the refrigerator and refrigerate it, and it will be no problem within three days.

Soak in water and put it in the refrigerator!

Wrap in plastic wrap and place in the refrigerator.

1. Without any preservation measures, the peeled potatoes can be exposed to the air for 24 hours, and the potatoes will begin to deteriorate after 24 hours.

2. If you want to keep the peeled potatoes for a longer time, you can store the potatoes in water, which can prolong the oxidation time of the potatoes and keep them fresh for about two days, but they will also deteriorate after two days, and the best thing is to store the peeled potatoes in the refrigerator.

3. Put the thickly peeled potatoes in a fresh-keeping bag or crisper, and then put them in the refrigeration layer of the refrigerator, which can be stored for three days, and should be eaten as soon as possible within three days. If you find that the potatoes have gone bad, don't eat them anymore, this vegetable is toxic after spoiling.

The method of preserving the cut potatoes is as follows:

1. Soak in light salt water. It can be soaked in lightly salted water, which can prevent the potatoes from turning black, and can also reduce the astringency of the potatoes while maintaining the taste of the potatoes. Soak the potatoes in lightly salted water, which requires several water changes to avoid spoilage.

2. Cryopreservation. Cut potatoes can be soaked in starch, drained, put into a food bag, and placed in the freezer of the refrigerator, which is more convenient to eat and use.

Precautions for buying potatoes.

1. Look at the shape. Round potatoes are floury potatoes and are suitable for salads or mashed potatoes; On the other hand, the slender May Queen variety is slimy and does not boil easily, making it suitable for curry. If the surface is too uneven, avoid buying.

2. Look at the surface. To pick potatoes, you should pick those with smooth skin and shallow sprout eyes. Such potatoes are easy to peel and the potatoes are fully utilized.

It is best to choose fat and well-proportioned potatoes, with no dry scars and rough skin on the skin, no lesions, insect bites and mechanical trauma, no wilting, soft, and no smell of fermented alcohol.

<> potatoes are cut and left at room temperature for 30 to 60 minutes is no problem, and if you put them in the refrigerator, you can keep them for 1 2 days. If the cut potatoes are soaked in water, such as more than 12 hours, they may have spoiled and soured and deteriorated, potatoes are a high-starch food, soaked in water may be contaminated by other bacteria, causing fermentation and acid deterioration, so when eating potatoes, since they have been cut, they should be prepared within 30 to 60 minutes to prevent potatoes from souring and spoiling, and it is best not to eat sprouted potatoes, because it may cause food poisoning.

<> "Potato Preservation Method.

I believe that many people will love potatoes, and potatoes can be kept for several days when they are usually taken home, but some people don't know how to choose potatoes when they go to buy them. Some people don't know how to store it after they buy it, so it's easy to pick out the bad ones or pick them to take root and sprout. Today I will teach you a few tips, you can pick good potatoes, and you can also save our potatoes.

First of all, I would like to share with you the method of selecting potatoes, when choosing potatoes, you must first look at its skin, if the skin is smooth and there is soil, it is better. Potatoes with soil indicate that they are fresher, have more moisture inside, and are more nutritious. Potatoes with smooth skin are more convenient for us to peel later, like uneven potatoes are difficult to peel, so it is not recommended for everyone to choose.

The second point to note when choosing potatoes is that it is best to buy oval potatoes, because oval potatoes are easier to peel and taste better. If we buy elongated potatoes, they will taste poor.

The third point that we need to pay attention to when choosing potatoes is that we need to see if the color of the potatoes is relatively yellow. Some potatoes are greener in color, and if they are greener, they are likely to be prepared to sprout, while those with yellow colors are fresher potatoes and will taste better.

After picking potatoes, let's talk about how to preserve potatoes? It's easy to save potatoes. The first method is to find a cardboard box, and then put the potatoes into the box of wide filial piety.

At this time, we can find a paper towel and wrap a few spoonfuls of edible salt, so that we can absorb the moisture in the carton. Potatoes preserved in this way do not germinate easily and do not turn green easily.

The second method is to wrap the potatoes in plastic wrap, so that the potatoes can be sealed and isolated from the air, so that the potatoes will not turn green and sprout so easily. After wrapping it, we put it in a black plastic bag, if there is no black one, it is best to use a bag that is protected from light, so that the potatoes will not be so easy to germinate if they are not exposed to light.

The third method is to wrap the potatoes in plastic wrap and then put them in a black plastic bag, if we have apples at home, we had better put an apple in it. The release of ethylene from apples can inhibit the growth of potato shoots and roots, and potatoes can also be well preserved in this way.

Cut potatoes can be wrapped in plastic wrap and stored in the refrigerator or frozen, or they can be soaked directly in cold water for about half a day. The starch content of potatoes is very high, and if it is not stored properly, the starch will come into contact with the air and oxidize the potato, which will turn the potato black and affect the taste. <

Cut potatoes can be wrapped in plastic wrap and stored in the refrigerator or frozen, or they can be soaked directly in cold water for about half a day. The starch content of potatoes is very high, and if it is not stored properly, the starch will come into contact with the air and oxidize the potato, which will turn the potato black and affect the taste.