Why do dried vegetables turn green again after soaking them in brine for two hours 30

Getting green?!

It may be that the cell fluid in the vacuole is excreted.

So the transparency of the cell increases.

It's green. I don't know if it's right.

I'm guessing.

Hehe, when the vegetables are dry, it means that the water in them has been discharged, and whatever you soak it in at that time will absorb water, and you choose salt water because you can change the concentration of water with salt water, and it is easier for water to enter the cells.

That's because the cells are dead and the cell membrane is fully permeable, so the effect of saline soaking is the same as that of water soaking, which will become green again.

The final concentration of the two solutions is the same, and the presence of brine makes the vegetables have a higher osmotic pressure, so the vegetables absorb water. Instead of salt coming out of the vegetables.

The cytoplasm concentration in the cells is very high when the vegetables are dried, so if you use clean water. The cell is in danger of eventually bursting, and with saline, there is no significant concentration difference between the inside and outside of the cell.

Yes, in that case the cells will lose water and die, and the color will not change anymore. Previously, when the color changed, it was caused by oxidation of the cells or some chemical changes.

When the vegetables are dried, the concentration of cell sap is quite large! Even when encountering a certain concentration of solution, it will absorb water. Ordinary brine, sugar water can only dehydrate fresh vegetables.

There will be no water loss, depending on the concentration of the brine, if it is lower than the cell concentration, it will still absorb water, and the brine can prevent vegetables from being infected by bacteria.

Using low-concentration salt water can not only make the vegetable cells absorb water, but also prevent the extravasation of cell components, so as to maintain the color of the dish.

Is it good that the cell membrane is a semi-permeable membrane

If so, wouldn't it be better to add water?

Summary. The reason why dried vegetables change color in water is because the chlorophyll and other pigments in the vegetables are dissolved in the water, resulting in a change in color.

The reason why dried vegetables change color in water is because the chlorophyll and other pigments in the vegetables are dissolved in the water, resulting in a change in color.

In addition, if the pie is good to blanch the dried vegetables in hot water before adding water, it can also reduce the discoloration of the vegetables to a certain extent. At the same time, when cooking vegetables, you can also add some acidic substances such as vinegar or lemon juice to reduce the pH value of the water, so as to reduce the discoloration of the vegetables.

Dried greens can change color when placed in water, mainly because:1*Chlorophyll breakdown**:

The green color in greens comes from chlorophyll, and its main function is to carry out photosynthesis. When drying, some of the chlorophyll is damaged and damaged. When dried greens are put in water, the chlorophyll cells are affected, and the chlorophyll may break down, causing the color of the leaves to change.

2.Rehydration: Dried greens lose the water in their cells in their natural state.

When dried greens are put in water, they gradually absorb water and refill the cells. In this process, some of the organic matter of the greens may dissolve again, affecting the color of the greens. 3.

Oxidation**: Oxidation may occur during the process of soaking the greens in water, and oxidation will cause the color of the greens to change, making the greens darker. 4.

Biochemical degradation**: Green vegetables contain a variety of biological enzymes, which may play a role in the water, prompting the decomposition or combination of certain substances in the green vegetables, and the color change of the Jianbi Brigade is triggered. 5.

Osmosis**: After being placed in water, the vegetable leaves are affected by the osmotic effect of water, and some soluble color substances may dissolve into the water, resulting in a change in the color of the vegetable leaves. Therefore, when dried greens are re-placed in water, factors such as cell structure, chemical composition, and biochemical reactions are superimposed to cause the color of the greens to change.

Dried greens are a type of vegetable that usually needs to be stored and kept fresh by drying or drying them. Since the pigments and other components in dried greens are easily dissolved in water, the longer the dried greens are soaked in water, the easier it is for the pigments and other components to be dissolved, resulting in the discoloration of the dried greens. Specifically, the pigment components such as chlorophyllin and carotenoids in dried greens can easily be dissolved when affected by water, resulting in a change in the color of the solution.

In addition, nutrients such as vitamins and minerals in Ganchajian greens are also easily taken away by water, resulting in nutrient loss. Therefore, in order to avoid discoloration and nutrient loss of dried greens, it is best not to soak them in water for a long time, but wash them slightly, then cook them quickly or wrap them in a clean, damp cloth and store them in a refrigerator.

Because brine can delay the oxidation of vegetables and fruits, for example, if you cut an apple and soak it in salt water, it will take much longer than the discoloration time of the block apples that are not soaked in salt water, that is, the salt water is working, and the reason for soaking vegetables in salt water is the same.

1. Salt water has a certain bactericidal effect.

2. The density of salt water should be a little larger, which is usually easier to wash out the small insects in the dish.

3. Don't worry about residual dish soap when washing vegetables in salt water.

It is correct to soak the vegetables in salted water before washing them.

Soaking in light salt water: Generally, vegetables are rinsed with water at least 3 to 6 times, then soaked in light salt water for 1 hour, and then rinsed with water 1 time. For cabbage vegetables, you can cut them first, soak them in clean water for 2 hours, and then rinse them with water to remove residual pesticides.

Alkali washing: Put a pinch of alkali powder and sodium carbonate in the water, stir well, then add vegetables, soak for 5 to 6 minutes, and then rinse with water. You can also use baking soda instead, but extend the soaking time to about 15 minutes.

Soak in boiling water: When making green peppers, cauliflower, beans, celery, etc., it is best to blanch them with boiling water before putting them in the pot, which can remove 90% of the residual pesticides.

Disinfection with sunlight: Sunlight irradiating vegetables will decompose and destroy some of the residual pesticides in vegetables. It has been determined that the residue of organochlorine and organic mercury pesticides will be reduced by 60% when vegetables and fruits are exposed to sunlight for 5 minutes.

Vegetables that are convenient for storage should be left at room temperature for about two days, and the average disappearance rate of residual chemical pesticides is 5%.

Wash with rice water: The water is acidic, and the organophosphorus medicine will lose its toxicity when it encounters acidic substances. Soak in the rice washing water for about 10 minutes and wash it with water to reduce the pesticide residue in the vegetables.