How to operate vegetable finishing?

The specific operation method of the special equipment for vegetable blanching If the non-seasonal food is not stored fresh, you will not be able to eat fresh food, so the food should be blanched and refrigerated.

Vegetable blanching machine.

The stainless steel mesh belt has the characteristics of high strength, small elasticity, not easy to deform, easy maintenance, convenient operation and maintenance, etc., compared with the current soil method (killing pool), the labor intensity is low, the manpower is less, and the degree of self-control is high.

1 Salt finishing.

Method: Add salt to the ingredients and knead and mix well to destroy the epidermal cells of the vegetables, inactivate the enzymes of the vegetables themselves, help remove the bitter and astringent taste, and make it easier for the seasoning to penetrate in; After the ingredients come out of the water, rinse them with clean water and drain them, which can be used for cooking, cold dressing, or extending the salting time to make pickles.

In addition, using salt to finish can also maintain the crisp taste of vegetables, enhance the flavor of the ingredients, and make them more fresh and sweet, which is the most commonly used method of finishing.

2 Finish with boiling water.

Method: Boil the water until it boils (100 degrees), then blanch the ingredients for about 30 seconds to make the enzymes inactive. For example, cauliflower and green beans are blanched in hot water, then cooled or chilled to remove astringency and maintain their green color.

3 Finish with oil.

Oiling is the same as blanching, both of which use high temperature to inactivate the enzyme, which can also achieve the effect of maintaining color, and the color can be more vivid, shiny and fragrant than boiling water! However, because the oil will absorb the oil and taste it is not refreshing, most vegetables will still be killed with boiling water.

Vegetables such as bell peppers, green peppers and eggplants are quite suitable for over-oiling because of their smooth skin and not easy to absorb oil; Especially eggplant, if it is blanched in boiling water, it is easy to oxidize and blacken, so it is necessary to maintain a beautiful purple color by oiling it to make it look better.

Method: Heat the oil temperature to 140 degrees 180 degrees, and then put the ingredients into the hot oil to blanch quickly, the time is faster than boiling water, about 10 30 seconds to get out of the pot. It is recommended that you can put the ingredients on the soup spoon and then pass the oil, so that you can take them out immediately, so as to avoid the time spent on scooping up the ingredients; Or soak the ingredients in a shallow layer of oil for easy removal.

4 Freeze finishing.

Freezing is the process of freezing vegetables quickly, then thawing them before cooking. Freezing can allow ice crystals to form inside plant cells, destroy the cell wall of plants, and the structure will soften after thawing, but still retain the flavor and crisp taste after stir-frying; And it can also prolong the preservation of vegetables, which is a way to kill two birds with one stone, which is quite convenient.

Harder vegetables such as asparagus, green beans, green peppers and peas are suitable for use in frozen and finished vegetables; Of course, leafy vegetables are fine, but they need to be cut into small pieces, and the appearance is not good.

Method: Cut the vegetables into sections, put them into fresh-keeping bags without overlapping each other, squeeze out the air and seal them, and lay them in the freezer until they are completely frozen; There is no need to defrost before cooking, just stir-fry directly in the pot, or move to room temperature for half an hour before freezing.