Koj puas tuaj yeem khov okra nyoos? Blanching, Zoo, thiab kev nyab xeeb

Koj tuaj yeem khov okra nyoos, tab sis muaj cai hauv tsev -cov lus qhia khaws cia pom zoo kom blanching nws ua ntej kom zoo dua mus ntev - lub sij hawm zoo. National Center for Home Food Preservation hais rau dej- blanch me pods rau 3 feeb thiab loj pods rau 4 feeb, txias tam sim ntawd, ntws, ces khov tag nrho los yog hlais.[1]

Blanching yog ib qho kev kho cua sov luv, tsis yog tag nrho ua noj rau kev pabcuam tam sim. Nws qeeb cov kev hloov pauv uas tau tsav los ntawm cov enzymes thiab txo cov kab mob saum npoo av, tab sis nws tsis ua rau kev xaiv xaiv. Kev khov nws tus kheej tsis rhuav tshem cov kab mob phem; Nws nres kev loj hlob thaum zaub mov tseem khov, thiab cov kab mob tseem muaj sia nyob tuaj yeem ua haujlwm tom qab thawing.[2]

Yog tias koj hla blanching rau ib qho kev sim luv luv ntawm tus kheej, sau cov batch, ua kom nws khov thiab cia siab tias muaj xim, tsw lossis kev ntxhib los mos kom tsis zoo sai dua. Qhov ntawd yog kev cuam tshuam zoo, tsis yog cov khoom noj muaj txiaj ntsig zoo tshaj - txoj kev kaw. Rau kev lag luam khov okra, siv cov khoom lag luam raug cai thiab cov txheej txheem es tsis yog lub tsev tsis muaj -blanch shortcut.

Kev khov, Blanching, thiab ua noj yog peb yam ua

Lub freezing txo qhov kub thiab immobilizes ntau ntawm cov dej hauv cov zaub mov. Nws slows microbial kev loj hlob thiab tshuaj hloov pauv, tab sis nws tsis yog ib kauj ruam pasteurization. FoodSafety.gov hais tias qhov khov tsis ua kom cov kab mob phem.[3]Kho cov khoom nyoos raws li raw tom qab thawing tshwj tsis yog cov txheej txheem validated hais tias lwm yam.

Blanching luv luv nthuav tawm cov zaub rau boiling dej los yog chav, ces ceev ceev ceev nres lub tshav kub. Lub hom phiaj yog kev npaj khaws cia: txo qis enzyme kev ua haujlwm, txhim kho xim thiab tsw ruaj khov, thiab txo qis qee qhov chaw microbial load. Nws tsis yog kev cog lus tias okra npaj noj los ntawm lub freezer.

Thaum kawg ua noj npaj cov khoom xyaw rau daim ntawv qhia qhov kawg. Lub blanched khov pod kuj tseem xav tau sautéing, ci, simmering lossis lwm kauj ruam cua sov. Covokra ua noj -time guidecais cov ua tiav- cov tais diav los ntawm kev khaws cia blanching.

Tsis meej pem cov kev ua no tsim cov lus qhia phem. "Txias yam tsis ua noj" yuav txhais tau tias tsis muaj kev ua noj puv ntoob, uas yog sib xws nrog blanching. Nws kuj tseem txhais tau tias nyoos tag, uas yog ua tau tab sis tsis haum rau ntev - lub sij hawm zoo. Qhia lub ntsiab lus uas koj xav tau.

Vim Li Cas Blanching Tiv Thaiv Frozen -Txiv Ntoo Zoo

Cov zaub tshiab muaj cov enzymes uas txuas ntxiv cuam tshuam qhov tsw, xim thiab kev ntxhib los mos tom qab sau. Lub freezer kub qis qeeb qeeb ntau cov tshuaj tiv thaiv tab sis tsis tas yuav tsum nres tag nrho cov haujlwm enzyme. University of Minnesota Extension piav qhia tias blanching deactivates cov enzymes thiab txhim kho khov- zaub zoo.[2]

Underblanching tsis yog ib qho txiaj ntsig ib nrab. UMN ceeb toom tias qhov cua sov tsis txaus tuaj yeem cuam tshuam tsis zoo vim tias cov enzymes yuav nyob twj ywm. Overblanching kuj yog qhov tsis xav tau vim tias nws tuaj yeem ua rau cov nqaij mos thiab ua kom cov zaub mov poob. Ua raws li lub sij hawm sim rau lub pod loj es tsis yog improvising luv luv dip.

Blanching yuav tsis khaws cov txiv hmab txiv ntoo tsis zoo. Pib nrog cov hluas, sib tw, huv si okra. Cov pods dhau lawm yuav nyob twj ywm fibrous, thiab cov pods puas yuav deteriorate nyob rau hauv cia. Txias qhov zoo uas koj xav siv tom qab, tsis yog cov khoom uas twb nyob ze qhov tsis lees paub.

Lub hom phiaj yog ruaj khov daim ntawv thov kev ua tau zoo, tsis yog ib qho "kev ntsuas khoom noj." Kev ntxuav, txiav, cua sov, cua txias, khov, lub sijhawm cia thiab ua noj zaum kawg tag nrho cuam tshuam rau cov khoom noj. Tsis txhob hnov ​​​​qab tias cov khoom qub uas khov khov cia khaws txhua yam khoom noj zoo dua.

Siv Cov Kev Ntsuas 3- feeb thiab 4-feeb Dej-Blanch Times

NCHFP txhais cov pods me me li 4 ntiv tes lossis qis dua thiab pom zoo 3 feeb hauv dej kub npau npau; loj pods tau txais 4 feeb.[1]Cais ua ntej blanching kom cov batch tsis raug yuam mus rau hauv ib lub sij hawm tsis haum.

Pib lub sijhawm raws li cov lus qhia khaws cia thaum cov dej rov qab los rau lub rhaub tom qab lub okra ntxiv. Siv dej txaus thiab cov khoom siv tswj tau kom kub tau rov qab sai. Mississippi State Extension qhia txog ib nkas loos dej rau txhua phaus zaub hauv nws cov kev taw qhia khov.[4]

Txias tam sim ntawd tom qab blanching. Cov cua txias nrawm nrawm txuas ntxiv cua sov; Lub sijhawm ntev sov tuav tuaj yeem ua rau lub plhaub taum. Tshem tawm kom zoo ua ntej ntim vim tias cov dej dawb dhau los ua dej khov thiab tuaj yeem txhawb nqa clumping thiab kev ntxhib los mos.

Tshem cov stems kom zoo yam tsis muaj cov noob tawm, ua raws NCHFP cov lus qhia. Cia cov pods tag nrho los yog hlais crosswise tom qab blanching. Yog tias txiav me me tseem ceeb rau daim ntawv qhia tom qab, teeb nws tam sim no thiab ua kom nws zoo ib yam thoob plaws hauv pawg.

Piv txwv ua hauj lwm: Npaj ib kilogram me me Pods

    Piv txwv ua haujlwm:Koj muaj 1.0 kg ntawm me me pods, tag nrho 4 ntiv tes los yog qis dua. Qhov ntawd yog kwv yees li 2.20 phaus. Siv ib qho -gallon-ib - phaus siv, tus nqi tag nrho yuav xav tau txog 2.2 nkas loos dej kub yog ua tiav ib zaug. Lub lauj kaub me me hauv tsev tsis tuaj yeem tswj qhov sib piv lossis rov qab kub sai sai.

Faib lub okra rau hauv ob 500-gram batch, siv cov dej kub npau npau tshiab raws li xav tau thiab siv lub sijhawm ntsuas 3-feeb tom qab qhov kub thiab txias. Txias txhua batch tam sim ntawd hauv dej khov, ntws thiab qhuav qhov chaw. Cov khoom me me txhim kho lub sijhawm tswj.

Yog hais tias 120 grams yog cov pods loj, cais lawv thiab siv 4 feeb es tsis txhob yuam lawv mus rau hauv me me -pod batch. Sau cov pob khoom tiav nrog hnub tim, daim ntawv thiab txoj kev blanch. Qhov kev txiav txim yog yooj yim, tab sis qhov kev xaiv ua rau lub sij hawm scientifically cuam tshuam.

Qhov piv ntawm dej yog ib lub tsev -cov ntaub ntawv khaws cia, tsis yog kev tsim kab. Cov cuab yeej ua lag luam yuav tsum muaj nws tus kheej cov khoom siv tau lees paub, lub sijhawm nyob hauv, cua txias thiab kev tswj xyuas.

Yuav ua li cas yog tias koj hla Blanching?

Raw tsis yog-blanch okra yuav dhau los ua khoom hauv lub freezer, yog li cov lus teb ntawm lub cev yog yog. Lub tswv yim drawback yog tsawg dua kev cia siab zoo. Enzyme-tsav tsw, xim thiab kev ntxhib los mos hloov tuaj yeem txuas ntxiv mus qeeb, thiab qhov chaw saum npoo yuav deteriorate sai dua li hauv cov khoom siv blanched kom raug.

Kev sim luv luv tuaj yeem tsim nyog rau tus neeg ua teb uas yuav siv cov batch sai sai thiab lees txais qhov kev pheej hmoo zoo. Cia ib qho me me sau ua qauv ntawm ib sab ntawm kev tswj kom zoo. Ua ob qho tib si los ntawm tib txoj kev tom qab tib lub sijhawm cia thiab sib piv cov xim, tsw, rhiab, dej khov thiab tsw.

Tsis txhob tig qhov kev sib piv hauv tsev mus rau hauv lub txee dav dav - thov kev pab lub neej. Lub freezer kub stability, ntim, cultivar, maturity thiab npaj sib txawv. Ib qho kev lees txais ib qho - hli batch tsis ua pov thawj kaum ob - hli ua lag luam lub neej.

Tsis txhob xav tias nyoos khov disinfects cov khoom. Ntxuav cov khoom, tiv thaiv tus ntoo khaub lig- kis kab mob thiab ua noj cov zaub mov tom qab raws li qhov xav tau. Thaum cov khoom muag muag, nws cov txheej txheem microbiological thiab cov phiaj xwm ua haujlwm yuav tsum sawv ntawm kev tswj xyuas qhov tseeb.

Piv txwv: Sib piv Blanched thiab Raw-Cov qauv khov

    Tswv yim piv txwv:Ib tus neeg cog qoob loo hauv tsev faib 600 grams zoo ib yam me me okra rau hauv ob pawg 300-gram. Pab pawg A yog dej- blanched rau 3 feeb, txias thiab ntws. Pab pawg B yog ntxuav, qhuav thiab khov nyoos. Ob qho tib si yog lub tais-khov, ntim rau hauv cov hnab sib txuam thiab hnub tim.

Tom qab yim lub lis piam, tus neeg cog qoob loo sau 150 grams ntawm txhua lub hnab hauv cov lauj kaub zoo ib yam. Pab pawg A nyob twj ywm ntsuab thiab muaj kev sib tw ntau dua; Pab pawg B qhia ntau qhov tsis muaj xim thiab cov ntawv sau nyom. Qhov kev txiav txim siab tsim nyog yog txwv: nyob rau hauv cov xwm txheej no, blanching tiv thaiv zoo dua. Nws tsis yog kev sib piv cov khoom noj hauv chaw kho mob lossis kev ntsuas kev nyab xeeb thoob ntiaj teb.

Yog tias ob qho piv txwv zoo li tau txais, txuas ntxiv cov ntawv sau sib piv. Yog hais tias ob qho tib si tsim muaj ntxhiab tsw, kis pwm tom qab thawing los yog lwm yam spoilage paib, muab pov tseg. Covokra spoilage guidenpog tsis lees paub cov cim tsis tau tso siab rau kev sim saj.

Lub tais-Txias pab cov khoom sib cais

Tom qab blanching, txias thiab ntws, kis tag nrho cov pods los yog slices nyob rau hauv ib txheej thiab khov kom txog thaum khov ua ntej zaum kawg ntim. NCHFP qhia meej meej siv ib zaug xwb - txheej ruaj khov - khov kauj ruam rau okra npaj rau kib.[1]Kev sib cais ua rau tom qab sib faib yooj yim dua.

Lub tais- khov tsis kho qhov chaw ntub dej. Tshem tawm thiab qhuav ua ntej. Cov dej ntau dhau ua rau glaze lossis cov dej khov txuas ntawm cov khoom. Ntim tam sim ntawd tom qab cov khoom ruaj khov yog li tsis pom lub freezer raug tsis qhuav saum npoo.

Siv lub freezer-qib, noo noo-vapor- ntim khoom tiv taus thiab tshem tawm cov huab cua tsis tsim nyog. Daim ntawv lo hnub, tag nrho / txiav daim ntawv thiab blanch kho. Daim ntawv qhia meej tiv thaiv cov nqaij nyoos-kev sim khov los ntawm kev ua yuam kev rau ib qho blanched, npaj tau-rau- ua noj batch.

Khaws lub freezer ntawm 0℃F lossis -18℃lossis qis dua, raws li FoodSafety.gov cov lus qhia hauv tsev.[3]Qhov kub thiab txias yuav txhawb kom recrystallization thiab clumping txawm tias cov khoom tseem nominally khov.

Tag nrho, txiav, thiab Frying hom xav tau kev npaj sib txawv

Tag nrho cov pods tiv thaiv qhov txiav nto thiab nplua roasting, stews los yog cov tais diav. Kev txiav hlais yooj yim rau gumbo, kua zaub thiab npaj zaub mov tab sis nthuav tawm cov mucilage thiab tsim ntau qhov chaw. Xaiv hom ntawv rau daim ntawv qhia tom qab ua ntej khov.

Rau kib, NCHFP pom zoo kom blanching, txias thiab ntws, ces txiav, dredging nrog pluas mov los yog hmoov, tais - khov kom txog thaum khov thiab ntim sai.[1]Cov txheej txheem txheej thiab kev sib cais yog daim ntawv thov- tshwj xeeb; lawv tsis xav tau rau txhua cov khoom xyaw kua zaub.

Cov nyias nyias yuav khov thiab ua noj sai tab sis tuaj yeem tawg yooj yim dua. Loj tag nrho cov pods tej zaum yuav visually txaus nyiam tab sis tougher yog overmature. Covokra saj thiab kev ntxhib los mos qhiapiav qhia tias kev loj hlob thiab ua noj ua haus cuam tshuam li cas tom.

Yog tias txo cov mucilage saum npoo yog lub hom phiaj, txo qhov kev txiav tsis tsim nyog thiab tswj cov av noo. Covokra texture- tswj phau ntawvnyob rau theem ua noj; freezing ib leeg tsis lav qhov tshwm sim qhuav.

Thawing, Refreezing, thiab Fais Fab -Kev Txiav Txim Siab

Ntau cov zaub mov txawv tuaj yeem siv khov okra ncaj qha, txo qis tuav. Yog tias koj thaw nws, siv lub tub yees txias lossis cov txheej txheem teev tseg los ntawm daim ntawv qhia, tsis yog lub txee sov. Ua kom sai thiab tsis txhob cia cov khoom zaum hauv cov kua tso tawm.

FoodSafety.gov hais tias cov zaub mov tuaj yeem ua rau muaj kev nyab xeeb tom qab hluav taws xob hluav taws xob yog tias nws tseem muaj cov dej khov nab kuab los yog nyob ntawm 40℃F (4 degree) lossis qis dua, txawm tias qhov zoo yuav raug kev txom nyem.[5]Tsis txhob hnov ​​​​qab txog cov qauv uas tsis txaus ntseeg los txiav txim siab txog kev nyab xeeb.

Lub sij hawm-kub keeb kwm txiav txim siab qhov chaw, tsis yog lub zog ntawm lub tub yees tom qab lub zog rov qab los. Hauv kev ua lag luam, siv cov ntaub ntawv sib txawv thiab tuav - txheej txheem tso tawm. Hauv tsev, siv lub hwj chim tam sim no - daim ntawv hluav taws xob hluav taws xob kom paub qhov kub thiab qhov raug.

Rov ua dua thaw-kho lub voj voog ua kom cov dej khov loj thiab ua kom zoo nkauj. Txawm tias refreezing yog tso cai los ntawm kev nyab xeeb kev taw qhia, cia siab tias yuav softer pods thiab ntau drip. Cais me me siv tau ntawm thawj pob kom tsis txhob rov qhib thiab ua kom sov tag nrho cov khoom.

Ntsuam xyuas Frozen-Cov teeb meem zoo los ntawm Cov Ntaub Ntawv Txheej Txheem

Cov dej khov loj loj feem ntau taw qhia rau cov dej saum npoo av, qeeb hardening, kub hloov pauv lossis pob puas. Tsis txhob daws txhua qhov clump los ntawm kev tawm tsam lub hnab, vim hais tias cov neeg kho tshuab quab yuam tuaj yeem rhuav tshem cov pods thiab txiav. Tshawb xyuas cov dej ntws, lub sijhawm ua ntej khov, lub freezer thauj khoom, ntim ntim thiab txias - cov ntaub ntawv txuas, tom qab ntawd sib piv cov cuam tshuam thiab siv tau ntau nyob rau hauv tib qhov kev sim ua noj.

Cov xim daj ntseg lossis xim daj tuaj yeem cuam tshuam txog kev loj hlob tsis txaus, blanching tsis txaus, blanching ntau dhau, raug oxygen lossis keeb kwm khaws cia. Xim ib leeg tsis tuaj yeem txheeb xyuas qhov ua rau. Xyuas lub sij hawm blanch keeb kwm thiab rov qab, txias qeeb, pob huab cua, khov qhov kub thiab txias thiab khaws cov qauv. Kev ntsuas kev sib piv txo qis qhov ua tsis tiav; ib tug muaj zog xim thov ntawm daim ntawv lo tsis.

Ib qho nyom lossis stale tsw tuaj yeem ua tau raws li kev tswj hwm enzyme tsis tiav, cov khoom qub qub lossis lub freezer raug. Ua cov qauv uas tsis muaj cov kua ntses uas muaj zog heev kom cov khoom siv hauv paus pom, thiab siv ntau tshaj ib tus neeg soj ntsuam. Yog tias tsis muaj -kev tswj hwm blanch poob sai dua li kev tswj hwm blanched, qhov tshwm sim txhawb nqa cov txheej txheem sim hauv cov xwm txheej khaws cia.

Kev ntxhib los mos heev tuaj yeem tshwm sim los ntawm cov txiv hmab txiv ntoo qhuav dhau, blanching ntau dhau, txias qeeb, thaw- rov ua kom puas lossis ua kom dhau hauv daim ntawv qhia kawg. Tshawb xyuas cov khoom uas tsis tau ua kom khov thiab cov khoom siav. Yog tias cov qauv khov khov zoo tuaj yeem siv tau tab sis cov tais diav tawg, daim ntawv qhia txheej txheem yuav yog qhov teeb meem. Yog tias cov khoom thawed twb tsis muaj kev ncaj ncees, tshawb xyuas cov khoom siv thiab cov saw hlau txias.

    Failure piv txwv:Ib lub hnab 500-gram muaj 90 grams ntawm cov dej khov thiab cov fused, yog li tsuas yog 410 grams ib feem dawb xwb. Cov txiaj ntsig pub dawb yog 410 ÷ 500 × 100=82 feem pua ​​ua ntej ua noj. Pab neeg no tuav ntau ntau, thaij duab cov clumps, tshawb xyuas lub foob thiab ntsuas kub, thiab sib piv ob peb lub hnab. Ib lub hnab puas raug coj txawv ntawm cov qauv ntau dua.

Pob te thiab dej khov sab hauv tsis tuaj yeem ua rau lwj, tab sis lawv tuaj yeem teeb pom kev tsis zoo. Rotten tsw, kis pwm tom qab thawing, to decomposition los yog lwm yam ntshiab deterioration yuav tsum tau tsis lees paub. Tsis txhob saj ib qho piv txwv uas tsis txaus ntseeg raws li qhov kev sim thawj zaug. Siv qhov kev ntsuam xyuas qhov hnov ​​​​tsw tsuas yog nyob rau hauv kev pom zoo, kev nyab xeeb zoo - txheej txheem tshuaj xyuas.

Khaws cov qauv khaws cia thiab ntau cov ntaub ntawv ntev txaus los tshawb xyuas cov lus tsis txaus siab tiv thaiv lub txee lub neej. Ib daim duab ntawm kev ntim khoom, qhov pib xoob- daim ntawv xeem thiab kev sim ua noj tom qab tuaj yeem pom tias muaj kev hloov pauv thaum lub sijhawm tsim khoom, khaws cia lossis kev tuav hauv qab. Yog tsis muaj pov thawj ntawd, liam kev hloov pauv ntawm blanching, lub freezer thiab cov neeg siv khoom tsis muaj kev daws teeb meem.

Qhov tseem ceeb yog txuas txhua qhov tsis xws luag rau cov txheej txheem txheeb xyuas qhov sib txawv. Kho tsuas yog tom qab cov pov thawj taw qhia rau ib qho laj thawj, tom qab ntawd rov ua qhov kev sim thawj daim ntawv thov. Ib tug ntev blanch yuav txhim kho underprocessing tab sis phem softness; Kev khov sai dua tuaj yeem txhim kho kev sib cais tab sis tsis tuaj yeem kho cov txiv hmab txiv ntoo qhuav. Ntsuam xyuas ua ntej hloov qhov specification.

Tsim kom muaj kev lag luam Specification nyob ib ncig ntawm tus txheej txheem

Kev lag luam IQF okra tsis yog lub vaj okra tso rau hauv lub freezer hauv tsev. XMSDkhov okra qebsuav nrog tag nrho, txiav thiab hlais cov ntawv. Txhais cov khoom nyoos-cov ntaub ntawv kom loj hlob, qhov loj me, blanch txheej xwm, txiav, IQF sib cais, qhov tsis xws luag, pob thiab npaj siv hauv kev yuav khoom luv luv.

Rau qhovIQF tag nrho thiab txiav okra ntau yam, nug txog cov txheej txheem nqe lus thiab ua piv txwv cov hom ntawv tseeb. Xyuas cov xim, rhiab, nto dej khov, clumping, kev ua noj ua haus thiab ntim kev ncaj ncees tom qab tus neeg sawv cev cia.

Tsis txhob ua lag luam ib yam khoom raws li "raws" yog tias nws tau blanched, los yog "npaj noj" vim blanching tshwm sim. Cov ntaub ntawv qhia txog tus kheej thiab kev npaj yuav tsum ua raws li cov txheej txheem siv tau tiag tiag thiab qhov chaw nyob - cov cai hauv khw.

Lub neej txee xav tau cov ntaub ntawv pov thawj tiag tiag los ntawm cov khoom, pob khoom, kev cia khoom thiab kev lees paub. Tsev-cov rooj khaws cia tuaj yeem qhia cov neeg siv khoom npaj; lawv tsis tsim kom muaj kev lag luam 12-, 18- lossis 24-hli kev cog lus zoo.

Worked Pack-Yield Piv txwv

    Ua haujlwm pob piv txwv:Ib qho 10-kilogram nyoos ntau poob 4 feem pua ​​​​thaum txiav thiab sorting thiab 3 feem pua ​​​​ntawm qhov hnyav ntxiv thaum blanching, txias thiab ntws. Cov khoom siv khov khov siv tau yog 10 × 0.96 × 0.97=9.312 kilograms ua ntej khov thiab ntim khoom poob.

Ntawm 200-gram daim ntawv qhia feem, qhov theoretical yield yog 9.312 ÷ 0.200=46.56 feem, lub ntsiab lus 46 tag nrho feem nrog 112 grams seem. Cov feem pua ​​​​poob yog qhov piv txwv, tsis yog XMSD specifications. Hloov lawv nrog cov ntaub ntawv batch tiag.

Ib qho tsis muaj -blanch sim yuav qhia tau qhov hnyav dua tam sim ntawd vim nws tsis txhob muaj cua sov- thiab - cov kauj ruam ntws, tab sis cov txiaj ntsig siv tau kuj nyob ntawm cov xim tom qab, drip, kev ntxhib los mos thiab tsis lees paub. Muab piv cov khoom noj uas siv tau, tsis tsuas yog kilograms nkag mus rau lub freezer.

Kev xav zaum kawg los ntawm XMSD

Raw okra tuaj yeem khov, tab sis qhov pom zoo hauv tsev- txoj kev khaws cia yog blanching: 3 feeb rau cov pods me thiab 4 feeb rau cov pods loj, ua raws li qhov txias txias thiab cov kua dej zoo. Cov kauj ruam ntawd tsom mus rau qhov zoo thiab txhim kho cov txheej txheem tswj.

Kev khov tsis tua cov kab mob phem thiab tsis cawm cov khoom tsis zoo. Ntxuav, tsis txhob hla- paug, khaws cov hlua txias thiab ua noj raws li daim ntawv qhia tom qab. Kho ib qho tsis muaj -blanch batch raws li kev sim ua kom zoo, tsis yog kev thov khaws cia zoo dua.

Rau B2B muab khoom, lees paub cov txheej txheem tiag tiag, cov khoom ntiag tug, qhov loj me, txiav, sib cais, cia thiab txee- pov thawj lub neej. Ntsuas qhov ua tau zoo siv tau es tsis yog qhov hnyav hnyav hnyav ib leeg.

Khaws cov txheej txheem sau tseg ib sab ntawm cov qauv ntsuas. Thaum cov xim, clumping lossis rhiab tom qab hloov pauv, sib piv cov khaws cia ntau, keeb kwm kub thiab daim ntawv thov sim ua ntej hloov kho lub sijhawm blanch. Cov pov thawj ntawd tiv thaiv cov khoom zoo thiab kev ntseeg siab ntawm cov lus qhia kev npaj zaum kawg.

Cov ntaub ntawv

1. National Center for Home Food Preservation. Txias Okra.NCHFP kev taw qhia.
2. University of Minnesota Extension. Khaws zaub mov hauv tsev: Blanching zaub.UMN Extension.
3. FoodSafety.gov. Plaub Kauj Ruam rau Kev Nyab Xeeb Khoom Noj.FoodSafety.gov.
4. Mississippi State University Extension. Yuav ua li cas khov txiv hmab txiv ntoo thiab zaub.MSU Extension.
5. FoodSafety.gov. Khoom noj khoom haus kev nyab xeeb thaum fais fab tuag.Fais fab- daim ntawv qhia tawm.