Taro quick freezing method, how to freeze taro

Raw taro can be stored in the freezer for a long time! When it comes to taro, I believe many people will think of Lipu's traditional specialty --- Lipu taro.

Lipu people have been cultivating taro for hundreds of years, so they also have unique local methods in preserving taro and taro, including traditional indoor preservation methods, ground preservation methods, and preservation methods that adapt to the rhythm of modern life.

In order to allow more people with a fast-paced life to eat their favorite taro, it is difficult to achieve this goal only by relying on the traditional method of preserving taro in the past, so Lipu Qingshan will say it according to the process of how to freeze and preserve taro: directly peel the Lipu taro, wash it, cut it into strips, dices, and block shapes, and then dry the moisture on the surface, pack it into bags according to the amount of food consumed by the family, and finally put it in the refrigerator quick-frozen layer to keep it fresh, when you want to eat taro, Take out a bag of taro (do not thaw) and cook the taro as you wish.

Taro can be stored at room temperature normally, and if the skin is cut, it can also be stored in the refrigerator, but the temperature of the refrigeration is not easy to be too low, and the general refrigeration storage time is not too long, no more than 24 hours is better.

The method of quick freezing of taro is very simple, put the taro into a plastic bag, drain the excess air in the bag, and then put the bag into the freezer compartment of the refrigerator, and it can be completely frozen in two hours.

Wash it, put it in a container, seal it, and freeze it in the refrigerator. Just take it out and thaw it when you eat it later.

The method of taro quick-freezing, then first you have to clean up the taro, and then package them one by one, that is, the amount we eat at each meal, and then put it in the refrigerator and open the quick-freezing.

No.

Taro can not be placed in the refrigerator for freezing, taro can be placed in the refrigerator of the refrigerator for preservation, the temperature control between minus 4 degrees to minus 2 degrees is the best, during this temperature period, can be stored for about three days, put in a too low environment, easy to make taro frostbite, the surface is also prone to brown or black spots.

You only need to dig up the taro back or buy it back, remove the soil on the taro, spread them on the ground to dry, and then store them in the kiln at home.

Related Notes:

It is best to buy dried taro at home in a cool and dry place, directly outside it, you don't need to wrap it in a bag, if you have more, you can put it in a carton, and then put it in a place with ventilation, the best storage temperature of taro is ten to fifteen degrees, it is easy to rot below seven degrees, and it is also perishable above twenty-five degrees, so you must grasp the temperature of storage.

Many people may first consider putting it in the refrigerator, so basically most people will put taro in the refrigerator, but most people will find that taro rots quickly in the refrigerator, that is because taro can't stand low temperature, the temperature is too low and easy to freeze, even if it is not frozen, it is easy to rot, so taro cannot be placed in the refrigerator.

The above content reference: Encyclopedia - Taro.

Taro can be quick-frozen.

Traditional taro is mainly used to cook a variety of delicacies, such as the local Yunnan taro and loach cooked together, not only delicious, but also cold and anti-cancer effects. Taro is often added to curries and other foods in India. Through the study of the current taro deep-processed products, it is found that its main innovative products include the following categories.

In recent years, in the field of taro deep processing, it is mainly solid products, and has developed a variety of products including quick-freezing, drying, frying and baking, candied fermentation, etc., with various types and high nutritional value, which is conducive to improving the utilization rate of taro.

1. Put it in a dry, cool and ventilated place. Once you buy taro at home, remember to eat it as quickly as possible. Because taro is easy to soften, it is not resistant to placement. If you don't have time to cook and eat the taro, you need to store the taro properly.

2. One thing to note when storing is that because taro is not resistant to low temperatures, fresh taro must not be put into the refrigerator to avoid frostbite taro and waste of ingredients. Therefore, the correct way to store taro is to keep it in a dry and cool place at home, and it should be ventilated.

3. Another storage method is to remove the skin of the taro, cut it into pieces, then fry it in oil, and then put it in the refrigerator to refrigerate, and then take it out for cooking when it is necessary for the next cooking.

4. If you need to use taro to make sweets, you can cut the taro into slices, steam the taro and then refrigerate, so that the next time you want to make taro sweets, take out the steamed taro, and directly use a juicer or blender to break it into a puree and then heat it to use. In this way, it will be much easier and faster to handle taro.

Fresh taro can be stored and preserved in two ways.

Mud wheat pile "storage method choose leeward to the sun, high terrain to make a circular pile base (according to the storage amount, the large pile can be stored about 2500 kg, the small pile can be stored about 250 kg), first spread a layer of 10-15 cm thick sand on the pile base, and then spread a layer of dry wheat straw of the same thickness, insert a straw made of aerator in the center of the pile, pile the taro around the ventilator to form a round pile, after the pile is piled up, sprinkle a layer of 3 cm thick sand outside the pile, and then spread a layer of thicker wheat straw from the bottom to the top, and then spread a layer of straw on the wheat straw, Then mix the wet mud with crushed wheat straw and wipe it tightly from the bottom to the top, and then wipe the second layer after the mud is dry to ensure that there are no cracks.

During the storage of taro, the management should be strengthened, in the early stage of storage, the external temperature is high, the taro in the pile breathes vigorously, and attention should be paid to ventilation and heat dissipation. The temperature in the pile does not exceed 15, the relative humidity is about 80, with the outside temperature gradually through the blockage of the ventilator, the pile outside the soil and so on so that the temperature in the pile is not less than 12, the temperature rises after spring, the mud of the ventilator can be removed at noon on a sunny day, heat dissipation and ventilation, to prevent rotten taro, and close it in the evening.

Ventilation storage After harvesting, the selected taro is packed into a box of 20-30 kg with cartons or perforated polyethylene film bags, and then placed in a well-ventilated storage warehouse with a temperature of 7-10 and a relative humidity of 85-90, and the storage period can be as long as 5-6 months. In the early stage of storage, the outside temperature is high and the breathing is vigorous, so it is necessary to pay attention to controlling the temperature in the pile not to exceed 15. When the storage temperature is higher than 25, taro is easy to lose water and rot. When it is less than 5, it is susceptible to cold damage, which will also shorten the storage period.

2. Processed taro seeds must be refrigerated. Temperature 18 .

Yes, but it is best to store it with the skin on, and it must be cooked when eating.

It can only be put in the fresh-keeping layer in the refrigerator, and then put it in and can only be stored for 24 hours.

taro round method. Material.

1 taro, sweet potato powder.

1 cup, 1 cup of powder, 1 2 cups of water, 2 tablespoons caster sugar.

Method. 1.Wash and peel the taro and cut it into thick slices of about 1 cm.

2.Then put the taro in a steamer or microwave to steam, or put it in boiling water to cook.

3.Take out the taro, let it cool and pound it into a puree, then add sweet potato powder and too white powder (one-to-one ratio), and add caster sugar to knead the whole taro until it is not sticky.

4.Then roll the whole dough into long strips.

5.Finally, cut the dough into equal pieces.

6.Add the water you just cooked the taro, then add an appropriate amount of water and brown sugar to boil into sugar water.

7.Prepare a pot of water, put the taro balls in the boil until they float, and scoop them into the sugar water you just cooked.

8.If you can't eat the taro balls at one time, you can put them in a plastic bag and freeze them in the refrigerator. When it's time to eat, remove the ice before using.

1. It is best to freeze taro, if it is frozen, it is easier to affect the taste and flavor of taro. Taro is not recommended to be stored in the freezer because it is very spoiling. Therefore, you can cook the taro and put it in the freezer and eat it as early as possible.

2. The temperature suitable for storage of fresh taro is 10-15 degrees Celsius, and it is not suitable for storage in an environment below 0 degrees Celsius or higher than 25 degrees Celsius, otherwise it will speed up the decay rate of taro, and the phenomenon of becoming soft and watery will appear.

3. The recommended preservation method of fresh taro is direct storage, generally speaking, the taro bought back has some mud, in the process of storage, do not remove the mud, directly store the taro with mud in a dry, cool and ventilated place, in order to ensure that the storage is clean, you can also put the taro in the carton, but do not seal.

4. If the taro is peeled, it is actually very difficult to preserve, so the storage time is very short. You can store the peeled taro in light salt water or baking soda water to keep it for a longer period of time.

5. Taro contains some special substances, which are very easy to give if they are in direct contact with oxygen in the air, which must be noted.

No. The temperature disturbance range in the freezer room of the refrigerator is controlled between minus 4 degrees Celsius and minus 24 degrees Celsius, and taro is a very starchy tuber food, which is not suitable for storage at low temperatures, otherwise there will be frostbite such as browning, blackening, and softness, so taro should not be stored in the freezer. <

The temperature range in the freezer room of the refrigerator is controlled between minus 4 degrees Celsius and minus 24 degrees Celsius, and taro is a very starchy tuber food, which is not suitable for storage at low temperatures, otherwise there will be frostbite such as browning, blackening, and softness.