【レタス 保存方法】変色しない。えぐみも取れる一生涯使える簡単な保存法。レタス レシピ
6.3 میلیون بار بازدید -
3 سال پیش
-
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https://www.ttrinity.jp/shop/washiyok...
Lettuce storage method
This time is the lettuce heat shock method. It is a method that the color does not change even after long-term storage for 4 days.
I rarely use it in Japanese food, but I think it can be used for buffet lunches.
At home, most people cut it as it is and eat it immediately, but if you treat it, it will reduce harshness, so please try it.
0:00 Lettuce processing
1:33 Soak lettuce in hot water
3:25 Treatment after soaking in hot water
5:35 Color change after 3 days
7:42 Difference in taste after discoloration
Scientific reason
The heat shock opens the pores of the vegetables. It absorbs the water lost from it. Calcium ions and pectin between the vegetable cells bind in this temperature range. It seems that the factor is that the bonds between cells become stronger. It is said that the increase in heat shock protein [HSP] is also a factor.
https://www.ttrinity.jp/shop/washiyok...
Lettuce storage method
This time is the lettuce heat shock method. It is a method that the color does not change even after long-term storage for 4 days.
I rarely use it in Japanese food, but I think it can be used for buffet lunches.
At home, most people cut it as it is and eat it immediately, but if you treat it, it will reduce harshness, so please try it.
0:00 Lettuce processing
1:33 Soak lettuce in hot water
3:25 Treatment after soaking in hot water
5:35 Color change after 3 days
7:42 Difference in taste after discoloration
Scientific reason
The heat shock opens the pores of the vegetables. It absorbs the water lost from it. Calcium ions and pectin between the vegetable cells bind in this temperature range. It seems that the factor is that the bonds between cells become stronger. It is said that the increase in heat shock protein [HSP] is also a factor.
3 سال پیش
در تاریخ 1400/03/29 منتشر شده
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