How many hours does it take for stewed food to oxidize and turn black? How to prevent stewed food from oxidizing and turning black?

We all know that stewed food is a common dish. There are many types of stewed food, including meat and vegetables. It tastes spicy and delicious, and is very flavorful. It is very popular among people. Many people like to eat stewed food. Stewed food will easily oxidize and change color after being left for a period of time. So how can stewed food prevent oxidation and blackening? Let's take a closer look!

How to prevent braised dishes from oxidizing and turning black

1. Make the brine as thick as possible

When the brine is thick, the marinated food will naturally stick to the starch, which makes it brighter and moisturizing. The specific operation method is to marinate more raw materials rich in colloid, such as pig's trotters, pig skin, etc. If you make red brine, you can also use maltose to increase the viscosity.

2. Fry the sugar color until it is tender

Sugar color is generally used to color the red brine. When frying the sugar color, it must be tender. When the sugar liquid starts to bubble and then falls back, pour in boiling water immediately. This kind of sugar color is generally neither too old nor too tender.

3. When using sugar color to color, it should be lighter

The color of the stew is slightly lighter when it is being prepared, and the color will become just right after the stew is oxidized. The coloring of the sugar color is closely related to the stewing time and heat. There are two things to note here: ① When using sugar color to color, it is required to use a small amount of multiple additions, ② When using sugar color to color, it is necessary to use medium-high heat, and then switch to low heat after it is colored.

4. Reduce the amount of sugar color when marinating the food in the later stage

There is no doubt that brine with sugar color is particularly easy to oxidize, but sugar color is not added every time. Maltose can be used later to reduce the addition of sugar color. Maltose can not only thicken the brine, but also color it and fix the color.

5. Maintenance and preservation of brine

This is also closely related to the oxidation of marinated products. There are three things to note when maintaining marinade: ① Avoid empty boiling. The darker the marinade, the faster the marinade will oxidize. When boiling the marinade, use a low heat and turn off the heat after about five minutes. ② Keep the marinade circulating well. Add some water each time you marinate the ingredients to circulate them. The color of the marinade will not be so dark and it is easy to adjust the color. ③ The ratio of ingredients to marinade should be appropriate. Fifty kilograms of marinade can be used to marinate forty kilograms of goods, but fifty kilograms of marinade cannot be used to marinate ten kilograms of goods. Infrequently used marinade can be frozen.

6. Try not to use sauces or soy sauces when mixing brine

It is best not to use soy sauce except for marinated products, as soy sauce can easily cause oxidation of marinated products.

7. Do not use iron pots to stew ingredients

Iron pans can also easily cause oxidation of marinated products, so it is best to use stainless steel or casserole pots.

8. Make sure to use less brine and stew more frequently

It's enough to sell, and by the time the marinated products are oxidized, they will be sold out. I think this is the safest way to prolong the oxidation time of the marinated products.

How to solve the problem of blackening of braised vegetables due to oxidation

1. Moisturizing in hot springs

After the marinated food is cooked, it is soaked in soup and sold to keep it moisturized and not dehydrated. Another benefit is that it increases the quantity of the product. Although this method is good, some customers do not buy it and think that they are at a disadvantage. Therefore, when using this method, friends can adjust it according to their local conditions. When using this method, you need to pay attention to: do not marinate the marinated food for too long, and do not adjust the saltiness too much.

2. Brush with brine to isolate the air

After the marinated food is taken out, it is placed on a tray, the floating oil on the top of the marinade is skimmed off, and a layer of marinade oil is applied on the surface of the marinated food with a brush. While isolating the air, it also adds brightness to the marinated food, making it look more appetizing.

3. Seal with plastic wrap to keep moisture and isolate air

After applying marinade oil on the surface of the marinated food, you can use plastic wrap to wrap the tray and the marinated food together. There are two things to note here: ① Don't rush to seal the plastic wrap when the temperature of the marinated food is too high, because the side of the marinated food that directly contacts the plastic wrap will have spots, making the color inconsistent, wait until the temperature drops before sealing. ② After sealing the plastic wrap, remember to use a toothpick to poke some small holes on it for ventilation.

Instead of using plastic wrap, I recommend that you use cotton cloth to cover it. Cotton cloth is breathable, can isolate air, saves costs, and is convenient to use.

4. The marinated food should not be served too hot

If the temperature is too high, the evaporation of water will be accelerated, making the surface dry and black. The temperature of the stewed food should be controlled at 50 to 60 degrees. What needs to be paid attention to here is the stewing time, which should not be too long, and the stewing time should also be taken into account.

Braised food will generally oxidize and turn black in a few hours.

Braised food will oxidize and change color if left at room temperature for about three or four hours.

The oxidation of marinated products is caused by the dehydration of proteins and other substances on the surface of the marinated products and then contact with oxygen in the air, causing the color of the marinated products to become darker and the surface to become dry, thus affecting the appearance.

Therefore, the two conditions for the oxidation of halogenated products are dehydration and contact with air, and oxidation will occur if one of the conditions is met.

In fact, 80% of our marinade soup is water, which contains oxygen and will also oxidize, but it is not visible in a short time. Some people also say that vacuum packaging can be used. This method seems to isolate the air and moisturize the food, but when we make marinated food, we should present the fresh side to customers, not the packaged one. Moreover, vacuum packaging also requires the marinated food to be cooled thoroughly before packaging (it is easy to spoil when it is hot). Oxidation will also occur during the cooling process.