Yuav ua li cas kom khov qhuav zaub ntsuab

Khov-kom qhuav txheej txheem ntws

1.Rws cov khoom pretricate

Xaiv tshiab, kev sib tw spinach nrog nplooj loj, muab pov tseg daj, muaj kab mob, lossis nplooj uas puas lawm. Ntxuav tus xaiv spinach hauv lub tank tshuab raj kom tshem tawm cov av thiab impurities. Ntws cov dej saum npoo av, txiav rau hauv 1cm ntu uas siv cov zaub cutter, thiab blanch nyob rau hauv 80-85 ° C Cov dej kub rau 1-2 feeb. Blanching inactivates oxidative enzymes los khaws cov xim thiab cov qe nqaij, tshem tawm cov qe ntawm cov ntaub so ntswg thiab cov carotenoid ploj, thiab ua rau cov qe ntom nti, thiab ua kom tawg cia rau hauv av kom zoo nkauj tshem tawm. Tom qab blanching, tam sim ntawd txias txias lub spinach hauv dej txias rau chav sov kom muaj kev sib tsoo.

2.Cov thiab khov ua ntej

Residual saum npoo av dej tee dej tom qab txias tuaj yeem ua rau txhaws thaum lub sijhawm khov. Tshem cov tee dej uas siv lub tshuab dewatering lossis cua-qhuav, ces kis speachy ntawm stainless hlau cov tais ntawm ib tuab ntawm 20-25 hli. Thaum lub sij hawm khov-kom qhuav, tshav kub hloov sab hauv los ntawm txheej ziab thaum vapor escapes sab nraud. Kev ua tuab tuab heev ua rau tsis muaj qhov ziab kom qhuav, thaum tsis txaus tuab tuab ib nrab melting, tsw qab, thiab kev poob qis, thiab kev poob qis.

3.Vacuum khov-kom qhuav

Tso zaub mov spinach mus rau hauv lub chaw kuaj kom khov. Pib nrog ua ntej khov ntawm -45 ° C rau ~ 6 teev kom ntseeg tau tias ua tiav sab hauv. Ua rau lub tshuab nqus tsev khov-ziab, qhov twg cov dej khov ua kom muaj cov pa nyob rau hauv vapor nyob rau hauv kev txo siab thiab tswj cua sov tswj. Lub tshuab ziab khaub ncaws khov txias txias lub cuab tam sublimated vapor kom tiv thaiv kom rov ua kom tsis txhob ua kom rov ua kom tiav.

4.post-ua thiab ntim

Tom qab ziab, ua cov tshev zoo (piv txwv li, tshuaj ntsuam, kev hloov pauv) thiab pob zeb siv cov dej nqus dej los tiv thaiv oxidation thiab noo noo nqus. Ntim khov-qhuav spinach tuaj yeem khaws cia ntev ntev ntawm chav tsev kub, kom yooj yim thauj thiab muag.

Qhov tseem ceeb ntawm khov-qhuav spinach (qhia los ntawm "ob" tshuab ziab khaub ncaws "khov):

Kev Noj Qab Haus Pav:Preserves cov vitamins thiab cov roj hmab kom zoo.

Rov ua ntawv rov qab:Cov tshuaj tiv thaiv kom muaj nyob ze-tshiab kev ntxhib los mos.

Txuas Kev Sib Tw Lub Neej:Ruaj khov rau xyoo ntawm cov mob huab tais.

Kev Thauj Khoom Siv:Lub teeb yuag thiab kev cog lus.

Kev xav tseem ceeb los ntawm "ob qho tib si":

1.Homogenization tseem ceeb:

Segmented spinach (nplooj, qia, cov hauv paus hniav) sib txawv hauv qhov ntom ntom thiab cov ntsiab lus ya raws. Ua "homogenization" thaum kawg des kev qhuav theem kom ntseeg tau tias muaj cov teeb meem noo noo uas tsis pom zoo los ntawm kev ziab qhuav.

2.packaging thiab yuav tsum tau cia:

Khov-qhuav spinach yog heev hygroscopic. Pob rau hauv ib puag ncig nrog <35% tus txheeb ze cov av noo. Khaws rau hauv qhov tsaus ntuj, qhuav, huv cov chaw ntim khoom nrog 30-40% avity los tiv thaiv kev nqus dej noo thiab kev tsis yeem.

Nauv-kom qhuav thev naus laus zis rho tawm spinach tus mob sib tw thaum kev txhawb nqa nws cov txiaj ntsig ntxiv. Cov tsev neeg lossis cov tuam txhab nrhiav cov kev daws teeb meem tau txais kev sib koom tes nrog "ob qho tib si" khov-kom qhuav rau kev khaws cia zoo thiab kev paub tseeb.

Yog koj xav nyob hauv peb Nkoog Tshuab Tshuablossis muaj lus nug, thov koj xav Tiv Tauj PebCov. Raws li cov chaw tsim khoom tshaj lij ntawm lub tshuab ua kom dawb huv, peb muab ntau yam tshwj xeeb, suav nrog cov neeg, kuaj, qauv sim, thiab qauv sim. Txawm koj xav tau cov cuab yeej siv rau kev siv tsev lossis cov cuab yeej muaj cov khoom siv hluav taws xob loj, peb tuaj yeem muab koj cov khoom lag luam zoo tshaj plaws rau koj thiab cov kev pabcuam.