Braised vegetables are a kind of food that many people like very much. In daily life, you can often see braised vegetables sold outside. Many people also make braised vegetables at home. The preparation of braised vegetables is actually very simple. At that time, the stewed vegetables we made suddenly turned black.

Why braised vegetables turn black

There are three main reasons why braised vegetables turn black, among which water evaporation and air oxidation are the two most critical ones. So what it does is reduce moisture loss and reduce the chance of the meat surface coming into contact with the air. Specific examples:

1. The stewed soup itself is relatively dark

If the color of the stewed meat is darker as soon as it comes out of the pot, there may be two reasons. One is that the stewed meat has too much seasoning. An easy solution is to reduce the amount of soy sauce, sugar, oyster sauce, sweet noodle sauce and dark spices (cloves, cinnamon, etc.). In addition, it is recommended to use brine packages to package the brine so that the color of the brine is clearer and the seasonings are less likely to stick to the braised meat.

It is also possible that using tools such as iron pots or iron spoons and using some oxidizing raw materials (such as ethyl maltol, etc.) will cause the iron ions to oxidize and turn black. In this case, you either need to change the pot, tools or raw materials.

2. Water evaporation

For example, after the braised pork is out of the pot, due to high temperature, low humidity, wind or sunlight, the surface will lose part of the water, causing the surface to shrink and the volume to become smaller. , the color becomes darker accordingly.

3. Air oxidation

For example, the protein and other substances on the surface of the meat are dehydrated and react with oxygen in the air to be oxidized.

The best way to prevent blackening of braised vegetables

1. The color of the stewed soup should not be dark. This is the first condition. If the color of your soup is all black, no method will be of any use.

2. Use sugar-colored pigments as much as possible for coloring. Currently, no matter whether they are chemical pigments or natural pigments on the market, they can prevent oxidation.

3. Use an appropriate amount of sodium nitrite to assist in color fixation, but it must be emphasized that the dosage of nitrite must be strictly in accordance with the national proportion.

4. Add an appropriate amount of antioxidants to halogenated products.

5. After the product is out of the pot, wrap the vegetables in thick red oil. This is the most effective method. The vegetables can be blocked from direct contact with the air and will not discolor. The key point is that the red oil must be used It can be strong, and the aroma, spiciness, and taste of the red oil should be consistent with the spicy taste of the product. Do not use the kind of red oil on the market, or it will be unpalatable.

6. If it is already dark, you can add appropriate water, and then add sugar color. Do not add dark soy sauce. You can also add red yeast rice. The color will be dark again when marinating things.

How to keep the color of the stewed vegetables from getting darker after being returned to the pot?

1. The color of the stewed soup should not be dark. This is the first condition. If your soup color is all black, you can do anything. It’s useless;

2. Try to use sugar-colored pigments for coloring. Whether they are chemical pigments or natural pigments currently on the market, there is no way to prevent oxidation;

3. Use an appropriate amount of sodium nitrite to assist in pigment fixation. I believe friends in the industry know the difference between nitrite and pigments, but I would like to emphasize again that the dosage of nitrite must be strictly in accordance with the national proportion. Use delivery.

4. Add an appropriate amount of antioxidants when stewing the product;

5. After the product is out of the pot, wrap the vegetables in thick red oil. This is the most effective method. Wrap the vegetables in oil. It can block the direct contact between the product and the air, so that the product does not change color. The key point is that the red oil must be strong, and the aroma, spiciness, and taste of the red oil must be consistent with the spicy taste of the product. Never use the ones on the market. If you don't grow red oil, your product will be very unpalatable

If it is already dark, you can add water appropriately, and then add sugar color. Do not add dark soy sauce. You can also add red yeast rice. When stewing the food, the color will be different. It will turn from black to red, and the braised vegetables must be sealed with plastic wrap and not allowed to be blown dry directly, otherwise the product will turn black!

The braised vegetables will change color within 10 minutes after being taken out of the pot. What's going on?

Making braised vegetables is a meticulous and complicated job. If you want to make braised vegetables with good color and taste, you need to accumulate experience step by step. For those who are new to the braised vegetable industry, I always say Will you encounter these problems? Braised vegetables are dry, bitter, and black. Let me focus on the dryness, bitterness, and blackness of braised vegetables. There are two reasons for the blackening of braised vegetables: one is water evaporation and the other is air oxidation. Solution: Apply oil, use iso-VC sodium, and the best effect is to use "red barbecue shabu shabu sauce".

How to keep the color of the stewed vegetables from darkening after returning to the pot 1. The color of the stewed soup should not be dark. This is the first condition. If your soup color is all black, no method will be of any use; 2. Coloring Try to use sugar-colored pigments for coloring. No matter whether it is chemical pigments or natural pigments on the market, there is no way to prevent oxidation. Under normal circumstances, the braised oil should not be less than 5 centimeters. After the braised vegetables are boiled, part of the braised oil will be taken away. It also better locks in the moisture of the stewed vegetables, extending the time it takes to prevent them from turning black.