How do you turn pork steamed taro and garlic green?

This is mainly due to the oxidation reaction between the allicin in garlic and the oxygen in the air, and the result of the reaction is that the garlic changes from its original natural color to light green.

The process of unbroken garlic is very slow because it is separated from the air by a membrane on the outside, and the allicin has less contact with oxygen. However, in minced garlic and garlic paste, allicin will fully change with the oxygen in the air, resulting in oxidation reaction. Therefore, it is normal for the garlic paste and minced garlic to turn green.

Relevant experiments show that the control of oxygen and temperature shows that in the case of the same oxygen, the higher the temperature, the faster the discoloration; Whereas.

At the same temperature, the more oxygen, the faster the discoloration.

In the experiment, it was also found that this year's garlic and last year's garlic mashed in the same temperature and oxygen changed color much faster than this year's garlic.

This also speaks volumes about the fact that the fresher the garlic, the slower it will change color.

Mainly garlic is the cause.

One of the main substances of garlic green change is propyl, cysteine sulfoxide, and the activity of glutamyl transpeptidase changes significantly during the dormancy and dormancy breaking of allium plants. According to the determination of glutamyl transpeptidase activity in garlic with different dormant periods, the activity of glutamyl transpeptidase was found to vary greatly, with high activity in garlic that had broken dormancy and low activity in garlic that was dormant.

At the same time, the garlic puree that is in the dormant period does not turn green, while the garlic puree that has broken the dormancy turns green. With the extension of storage time, the activity of glutamyl transpeptidase in new garlic increases, and the green of the prepared garlic becomes deeper, and the activity of glutamyl transpeptidase is consistent with the change of garlic green change. On the other hand, storing garlic at high temperatures will inhibit the green change of garlic puree.

When the storage temperature was 35, with the extension of storage time, the activity of glutamyl transpeptidase in garlic decreased, and the green change of garlic prepared was reduced, and the activity of glutamyl transpeptidase was consistent with the change of green change of garlic puree.

Hello, did you put vinegar when you cooked it? If vinegar is added, low temperature is a necessary condition to break the dormancy of garlic, activate garlic enzymes, and make garlic green; Altyrase plays a catalytic role in the greening of garlic; The vinegar used to soak laba garlic can increase the permeability of the cell membrane and make the garlic turn green without damaging the cell wall.

The bioactive substances in garlic cells are thioaliphatic cysteine alum and thiopropylcysteine alum, etc., which contain sulfides under the action of allicinase to produce thiosulfinate, propylthiosulfinate, allyl thiosulfinate and other garlic pigment precursors. The green pigment of laba garlic is composed of a blue pigment and a yellow pigment that is produced later. The process of pigment transformation is that allicin is produced first, then converted to allicin, and finally garlic turns green.

Garlic cells contain more.

Sulfur-containing biologically active substances, these.

Sulfide-containing sulfide can be used to generate thiosulfinate and propylene under the action of alliformase. Sulfinate

Allyl sulfur. Sulfinate and other garlic pigments.

Material precursor. These substances go through one.

series of reactions to produce garlic.

Pigment. Usually, the initial formation is:

Blue pigment (also called allican).

Blue. The pigment is unstable and gradually turns yellow.

pigment (some called allicin).

Both. Coexistence gives garlic a green color.

High temperature plus. Fast reaction rate, making garlic pigment.

The precursor of the substance is a series of reactions.

Faster, and finally makes the garlic green.

Soak the garlic in cold water for five minutes, and then put the garlic after the pork is cooked.

All I know is that laba garlic is green.