How to preserve the cut yam? How to prevent blackening? What are the short-term preservation methods?

Chinese yam is a favorite food of many friends. In addition to making soup to add flavor, Chinese yam can also be fried and cooked. Chinese yam has also made great achievements in the food industry and processing industry. So how to preserve the cut yam? Why does Chinese yam turn black? How to prevent yam from blackening? What are the short-term preservation methods of yam?

1. How to preserve the cut yam

After buying back the yam, peel the yam and cut it into pieces, then pack it in a plastic bag according to each consumption, and immediately put it into the upper layer of the refrigerator for rapid freezing. Remind you to soak the yam in salt water immediately after slicing to prevent oxidation and blackening. There will be mucus when the fresh yam is cut, and it is very easy to hurt your hand with a slippery knife. You can wash it with water and a little vinegar first, which can reduce mucus. When eating, it can be directly put into the pot when the water is boiled, and there is no need to thaw, which is convenient and ensures the quality of yam.

Fresh yam generally has a smooth skin and a natural skin color. If it needs to be preserved for a long time, the yam should be embedded in sawdust, and for a short time, just wrap it in paper and put it in a cold place. If you buy a cut yam, avoid exposure to air and put it in a plastic bag and refrigerate it. Chopped yams can also be frozen in the refrigerator. The peeled yam is very slippery, and it will be easier to apply something like vinegar or salt on your hands.

Second, why does Chinese yam turn black?

The blackening of cut yams is due to the browning of enzymes that lead to darker colors. There are three main conditions for browning: polyphenoles, polyphenol oxidase and oxygen. When the yam is peeled and exposed to the air, the polyphenols in it react with oxygen to produce o-quinone, which is further oxidized and polymerized to form brown pigment and melanin.

This kind of situation is rare in real life, such as apple, eggplant, lotus root and so on, after peeling, enzyme browning will occur and lead to darker color. Dip the peeled yam in cold water so that it will not change color from the oxygen in the air. There's no problem if you eat it, but the color doesn't look good after cooking.

Third, how to prevent yam from blackening?

1. Cut yam is not to use metal props (stainless steel can be used) with wooden or expected knives.

2. Soak the cut yam in salt water or cold water with oil and vinegar, and soak it in lemonade, and then flood it out when you stir-fry the yam.

3. You can also stir-fry the yam in water first.

IV. Short-term preservation of Chinese yam

If the yam is not eaten immediately after purchase, it should be properly disposed of immediately to ensure that the quality and taste of the yam remain the same. The specific treatment methods are as follows:

After ① yam is peeled and cut into pieces, it is packed in plastic bags according to each consumption. Immediately after sub-packing, it should be put into the upper part of the refrigerator for rapid freezing.

② yam does not need to be thawed when eaten, and can be boiled with water, which is convenient and ensures the quality of Chinese yam.