Kev txias ntawm cov txiv hmab txiv ntoo thiab zaub hauv kaus poom: Thaum lub sij hawm ib txwm ua kom tsis muaj menyuam hauv cov txiv hmab txiv ntoo thiab zaub ua, cov kaus poom hlau tuaj yeem ua kom txias ncaj qha nrog dej txias, thiab lub khob iav yuav tsum tau txias rau hauv ntu; rau kev ua kom tsis muaj hluav taws xob siab, cov kaus poom hlau tuaj yeem ua kom txias ncaj qha, thiab lub khob iav tsis tuaj yeem tiv tauj ncaj qha nrog cov dej txias thaum ntxov ntawm qhov txias (section txias); Cov dej txias yuav tsum ua tau raws li kev cai huv ntawm cov dej haus; txias txias (rau 38-40 degree); so lub tank tam sim ntawd tom qab txias
Cov cuab yeej siv rau lye tev tawm: Cov thawv ntim yas lossis cov hlau tsis muaj steel uas tiv taus cov kua qaub thiab alkali yuav tsum tau siv rau kev ua cov txiv hmab txiv ntoo thiab zaub, thiab cov khoom siv hlau thiab txhuas yuav tsum tsis txhob siv; tswj cov concentration ntawm lye; khaws qhov kub ntawm lye; % Citric acid neutralized.
Kev siv cov tshuaj tua kab mob: Kev ua cov txiv hmab txiv ntoo thiab zaub yuav tsum tau xyuam xim rau cov teeb meem hauv qab no: qee cov tshuaj tua kab mob yuav tsum tau siv rau hauv qee yam mob thiab cov khoom noj tshwj xeeb; kev siv cov tshuaj tua kab mob tsis raug cai tom qab cov zaub mov lwj; Qee cov tshuaj tua kab mob muaj ntxhiab tsw, thiab lawv tsis tuaj yeem cuam tshuam cov khoom qub tom qab ntxiv. Preservatives tsis tuaj yeem siv ntau dhau; tsis muaj ib qho tshuaj tua kab mob tuaj yeem tua tau tag nrho cov kab mob, thiab cov khoom noj lwj feem ntau tsis yog qee hom kab mob, yog li nws yog ib qho tsim nyog los kawm txog cov tshuaj tua kab mob ntawm cov tshuaj tua kab mob rau kev siv sib xyaw.
Ua tib zoo saib xyuas qhov kub thiab lub sijhawm ntawm blanching: qhov kub thiab txias yuav tsum tau ua rau cov txiv hmab txiv ntoo thiab zaub tsis zoo ib yam. Piv txwv li, blanching ntawm spinach ntawm 76.5 degree khaws cov xim ntsuab zoo. Yog hais tias blanched nyob rau hauv boiling dej, nws yuav ua rau mob chlorosis; hawthorn yuav tsum tau blanched ntawm 75 Blanch hauv qab no kom tsis txhob pectin o thiab tawg los ntawm tshav kub; peas yog blanched nyob rau hauv boiling dej los yog nyob rau ntawm qhov kub thiab txias me ntsis ntawm boiling dej, nyob ntawm ntau yam thiab loj hlob, asparagus feem ntau blanched ntawm 80 degree. Yog li ntawd, kev xaiv ntawm blanching kub thiab lub sij hawm yuav tsum tau muab xam raws li hom, loj hlob, rhiab, xim thiab lwm yam ntxwv ntawm tej txiv hmab txiv ntoo thiab zaub raw cov ntaub ntawv. Feem ntau, nws raug kho hauv cov dej kub npau npau los yog qhov kub me ntsis qis dua qhov kub ntawm qhov kub ntawm 2-10 feeb.
Yuav tsum tau ua kua blanching: Ntau yam txiv hmab txiv ntoo thiab zaub ua raw cov ntaub ntawv muaj ntau yam yuav tsum tau rau blanching kua. Rau cov khoom siv dawb dawb, xws li cov khoom noj tau txais txiaj ntsig, asparagus, zaub paj, thiab lwm yam, pH tus nqi ntawm blanching kua yuav tsum tau kho nrog citric acid kom tsis txhob browning. (Tus nqi pH ntawm phenolase yog {{0}}, qis dua 6, qhov kev ua tau pom tseeb tsis muaj zog, thiab nws tuaj yeem ua rau blanched nyob rau hauv cov xwm txheej ntawm pH=3); ntsuab raw cov ntaub ntawv xws li taum ntsuab, thiab lwm yam., yuav tsum tau ntxiv alkali rau blanching tov kom pH nqi Nws yog hais txog 7.5-8.0 (tsis ntau tshaj 9) inhibit chlorophyll demagnesization.
