Dry vegetables are put into warm water at 50°C to restore water spirit

Vegetables are best eaten fresh, but sometimes the vegetables are too late to be eaten.

How to do? A recent article in Japan’s “Newsweek” suggested that as long as the vegetables are rinsed with warm water at a temperature of 50°C, the vegetables will soon be restored to the state of “water spirit” when they have just been removed. This method of dishwashing is now popular in Japan. Its inventor is Japan's "steaming cooking technology research meeting" on behalf of Hirayama.

The former president of the Institute of Systems Engineering at Waseda University, Mr. Hirayama Ichiguro, developed the “low-temperature steaming cooking method” for cooking vegetables at temperatures below 100°C. This method of “washing vegetables with warm water at 50°C” was also invented during this study.

Hirayama said: "When I was testing low-temperature cooking, I discovered that using 50°C water to boil vegetables, vegetables wouldn't turn yellow due to high temperatures. Instead, they became more fresh and fresh. So I tried to use 50°C. The warm water was used to wash the vegetables, and as a result, the dried leaves were astonishingly full.In addition, I noticed that the special odor that many people didn't like in the vegetables also disappeared. After testing, I also found something like tomatoes. The fruits and vegetables have also increased their sugar content after bubbling at this temperature."

The specific method of warming the vegetables at 50°C is to pour warm water at 50°C into the sink, then soak the vegetables to be washed and soak for 1-3 minutes. To be on the safe side, a special thermometer can be used to test the water temperature when washing, ensuring that the water temperature is around 50°C.

Mr. Hirayama stated that the reason why vegetables are dried up is due to the fact that the cells of the leaves slowly lose their moisture. The pores on the surface of the leaves that can absorb foreign water are also closed. When vegetables in this state are immersed in warm water at 50°C, the pores on the surface of the leaves are opened and the water begins to absorb moisture again, and the vegetables quickly return to the state they had just picked. At the same time, the water molecules in warm water at 50°C not only speed up, but also have little difference with the temperature of the vegetables themselves, so they can quickly infiltrate into the fiber of the leaves and the starch, protein and other cells.

Hydrazine Compound Series

Carbohydrazide can act as an oxygen scavenger to prevent corrosion, especially in boiler feedwater systems, rocket propellant assemblies, color image and soap stabilizers, antioxidant rubber, boiler water deoxidizers and metal passivators. Carbohydrazide can also be used as an anticorrosive agent. Organic synthesis of intermediates.

CAS No. 497-18-7 EINECS 207-837-2

Molecular Formula CH₆N₄O Molecular Weight 90.08

Attributes:

Carbohydrazide is a white crystalline powder or granule. The effective content of carbohydrazide is from 98.0 to 100.0%.

Specifications:

Packaging and storage:

Pack 25 kg or 50 kg with woven bags or fiber drums.

Store in a cool, dry, well-ventilated area away from incompatible materials. Please close the container when not in use.

tert-Butyl carbazate,Ethyl carbazate,benzyl carbazate,carbohydrazide,Acetyl hydrazine

ShanDong YingLang Chemical Co.,LTD , https://www.sdylhgtrade.com