Ntev npaum li cas Okra noj ua noj? Sijhawm los ntawm Txoj Kev thiab Daim Ntawv

Okra tuaj yeem siv sijhawm li 4 feeb lossis ntau dua 20 feeb vim tias "ua noj" npog cov txiaj ntsig sib txawv. Raws li kev pib ua haujlwm, sauté me me tshiab pods li 4-6 feeb, steam rau li 5-8 feeb, boil tag nrho cov pods rau roughly 8-10 feeb, los yog ci sliced ​​​​okra rau li 20-25 feeb. Nres thaum qhov kev ntxhib los mos sib phim lub tais es tsis yog thaum lub sij hawm universal tas sij hawm.

Purdue Extension muab li 5 feeb rau steaming, li 10 feeb rau boiling thiab 3-6 feeb rau sautéing.[1]University of Arizona Extension muab 5-8 feeb rau steaming thiab 20-25 feeb rau roasted okra.[2]Cov no yog cov txheej txheem- cov lus qhia tshwj xeeb, tsis yog pov thawj tias txhua lub pod lossis khov txiav ua noj ib yam.

Qhov loj me, tag nrho piv rau daim ntawv txiav, tshiab tiv thaiv lub xeev khov, batch qhov tob, lub lauj kaub kub, daim ntawv qhia ua kua thiab qhov kawg xav tau hloov lub sijhawm. Frozen okra feem ntau mus ncaj qha mus rau hauv lub lauj kaub kub los yog simmering tais, tab sis cov lus qhia pob thiab ua tiav - daim ntawv qhia validation yuav tsum tswj ib qho kev lag luam.

Vim li cas peb feeb thiab rau feeb tsis txaus

Nplooj ntawv qub hais tias txiav okra yuav tsum tau peb feeb thiab tag nrho cov pods rau feeb. Nws tsis tau txhais txoj kev ua noj, pod loj, pib kub, batch hnyav lossis hom phiaj kev ntxhib los mos. Peb -feeb sauté hauv lub lauj kaub kub yog plausible rau me me; peb feeb nyob rau hauv dej uas tsis tau rov qab mus rau boil yog ib tug txawv txheej txheem. Cov lej tau suab meej yam tsis muaj qhov ntsuas tau.

Cov lus qhia lub sijhawm muaj txiaj ntsig suav nrog yam tsawg kawg plaub yam ntsiab lus: daim ntawv khoom, txoj kev, lub sijhawm pib thiab qhov kawg. "Sauté 500 grams ntawm thawed 12- millimeter txiav nyob rau hauv ib lub lauj kaub preheated rau 5-7 feeb kom txog thaum maj mam browned thiab crisp-tender" tuaj yeem kuaj. "Ua peb feeb" ua tsis tau.

Rau kev ua noj hauv tsev, kho lub sijhawm luam tawm raws li cov ntsiab lus kuaj xyuas. Rau kev pabcuam zaub mov lossis kev tsim khoom, khiav ib tus neeg sawv cev mus sib hais thiab sau lub qhov rais khiav haujlwm. Kev teeb tsa kab ruaj khov tsuas yog tiv thaiv tau thaum cov lus qhia tshwj xeeb thiab cov khoom siv nyob hauv lawv qhov kev pom zoo.

Sautéing: Feem ntau Txoj Kev Ncaj Ncees sai tshaj plaws - Txoj Kev Kub Kub

Rau cov txiv hmab txiv ntoo tshiab me me hauv lub lauj kaub kub, pib kuaj ntawm li 4 feeb thiab cia siab tias kwv yees li 4-6 feeb kom tau txais txiaj ntsig zoo - kev sib tw. Oklahoma State University Extension sautés me me pods rau 3-4 feeb, ces ua noj seasonings li ib feeb ntxiv.[3]Purdue's 3-6-feeb ntau cov ntsiab lus hauv tib qho kev taw qhia.

Pan loading tseem ceeb. Ib txheej tuaj yeem evaporate saum npoo av noo thiab xim av. Ib pawg sib sib zog nqus txias lub lauj kaub, tso dej thiab coj tus cwj pwm zoo li lub npog npog. Yog tias browning yog qhov kawg, siv lub lauj kaub dav lossis ua noj hauv cov khoom siv es tsis txhob ncua sij hawm mus tas li.

Txiav me me hloov ob qho tib si saum npoo av thiab tso dej noo. Nyias rounds tuaj yeem xim sai thiab muag sai dua; tag nrho cov pods tuav lawv cov qauv ntev dua. Pib nrog qhov ntau thiab tsawg, qhuav okra tshiab tom qab ntxuav thiab tsis txhob nplawm tas li yog tias koj xav tau kev sib cuag. Rau cov ncauj lus kom ntxaws kev ntxhib los mos tswj, lubtsawg dua -slimy okra phau ntawv qhia ua nojtsom rau cov dej noo, txiav thiab lauj kaub.

Steaming: Txog 5–8 feeb rau kev sib tw-Ntsuab Pods

Lub sij hawm ua kom sov pib thaum lub zog tsim nyob ib ncig ntawm lub pob tawb, tsis yog thaum dej txias nkag mus rau hauv lub lauj kaub. Purdue qhia txog 5 feeb; Arizona Extension muab 5-8 feeb. Cov me me, cov tub ntxhais hluas tag nrho cov pods feem ntau ua tiav nyob ze ntawm qis kawg, thaum cov pods loj thiab cov pob tawb uas muaj neeg coob ntev.

Xyuas cov qia tuab kawg nrog ib rab riam nyias los yog tom ib qho kev sim tom qab txias kom zoo. Lub pod yuav tsum muaj kev sib tw txaus rau kev siv tab sis khaws cov qauv yog tias nws yuav tuav lossis rov ua dua. Yog tias nws yuav mus rau hauv lwm cov txheej txheem kub, nres ua ntej kom tiv thaiv qhov muag muag kawg.

Basket qhov tob tsim ib qho kev ua tsis tiav. Pods nyob rau hauv qab tau txais lub zog muaj zog thaum lub sib sib zog nqus saum txheej sov tom qab. Khaws qhov tob nruab nrab, tig yog tias cov cuab yeej xav tau nws thiab sau qhov tseeb batch loj. Ib feeb ntau yam tsis muaj pob tawb thauj khoom tsis tiav rau hauv nruab nrab- khoom noj khoom haus.

Boiling: Txog 8-10 feeb rau tag nrho cov Pods tshiab

Purdue pom zoo kwv yees li 10 feeb rau cov boiling, thaum Alabama Extension siv 8-10 feeb rau tag nrho okra.[4]Ntxiv cov txiv laum huab xeeb rau hauv dej npau npau, txhais seb lub sijhawm rov pib dua tom qab cov dej rov qab los rau lub rhaub, tom qab ntawd xyuas ua ntej lub siab kawg yog tias koj xav tau kev ntxhib los mos.

Boiling tsis zoo ib yam li blanching rau khov los yog canning npaj. Ib qho 2-4-feeb blanch tej zaum yuav yog ib kauj ruam khaws cia ua raws li kev ua kom txias sai, tsis yog kev qhia noj mov tiav. University of Minnesota Extension teev 3 feeb rau me me okra pods thiab 4 feeb rau cov pods loj thaum dej blanching ua ntej khov.[5]

Rau cov tais diav tiav, ntws tam sim ntawd thiab lub caij tom qab kuaj rhiab. Rau cov kua zaub thickened, txiav okra yuav nyob twj ywm hauv cov kua ntev dua vim tias cov mucilage thiab softening yog ib feem ntawm qhov kev xav tau. Daim ntawv qhia kawg txiav txim siab seb puas muaj yim-feeb tag nrho-pod siv siv.

Roasting: Txog 20-25 feeb, tab sis xyuas qhov chaw

Arizona Extension's savory roasted okra siv 20-25 feeb.[2]Qhov cub kub, txiav, yias cov khoom siv thiab thauj khoom txiav txim siab qhov twg koj cov batch av. Preheat tag nrho, kis lub okra es tsis piling nws, thiab pib kuaj xim thiab rhiab ua ntej tshaj tawm sab sauv kawg.

Frozen okra ntxiv dej khov thiab ya raws. Tej zaum nws yuav xav tau me ntsis ntxiv evaporation los yog kub dua, tsawg dua lub lauj kaub, tab sis qhov tsis pom kev ntxiv lub sij hawm tuaj yeem tsim cov npoo qhuav thiab cov chaw mos. Tshem cov dej khov xoob, siv ib txheej thiab sim tib hom khov khov uas daim ntawv qhia yuav yuav.

Qhov kawg browned yog pom: qhuav-saib sab nrauv thaj ua rau thaj, lub teeb ntug xim thiab ib qho kev sib tw sab hauv uas tseem tuav ua ke. Yog tias cov khoom tiav lawm yuav rov ua dua, nres luv luv ntawm qhov kawg ntawm cov neeg siv khoom zoo nkauj. validate ob qho tib si thawj ua noj thiab reheated tshwm sim.

Frozen Okra: Pib nrog pob thiab daim ntawv qhia

Kev lag luam khov okra tej zaum yuav tag nrho, txiav los yog hlais thiab tej zaum yuav tau txais cov kauj ruam blanching. Tsis txhob xav txog lub sijhawm ua noj ua haus zaum kawg los ntawm lo lus "khov." Tshawb xyuas cov ntawv qhia txog kev npaj pob thiab seb cov khoom puas tau sau npe npaj txhij-rau- ua noj es tsis npaj ua ntej-rau- noj.

Rau lub simmering kua zaub, Illinois Extension muab ib daim ntawv qhia ua piv txwv uas ntxiv khov txiav okra rau 5 feeb kawg.[6]Qhov ntawd txhawb nqa tsib -feeb daim ntawv qhia qhov rai rau qhov kev txiav, kua thiab batch; nws tsis tsim tsib feeb rau ci, ib lub hnab ntim puv hauv lub lauj kaub me me lossis lub tshuab hluav taws xob.

Ua noj ncaj qha los ntawm khov tuaj yeem tiv thaiv feem tswj thiab txo qis tuav. Thawing tej zaum yuav muaj txiaj ntsig zoo rau kev ziab lossis ziab ntawm qhov chaw, tab sis nws kuj hloov dej tso tawm thiab pib kub. Yog tias koj hloov ntawm khov - ncaj qha mus rau thawed, rov siv tau lub sijhawm thiab kev ntxhib los mos.

Piv txwv ua haujlwm: Scale a Sauté Trial yam tsis muaj kev kwv yees

    Piv txwv ua haujlwm:Ib qho kev sim chav ua noj sautés 500 grams ntawm 12- millimeter khov okra txiav hauv 30-centimeter skillet. Lub lauj kaub yog preheated, lub okra tsim ib txheej thiab thawj cov khoom siv tau nce mus txog qhov browned, crisp-tender endpoint hauv 6 feeb. Pab neeg no sau 6 feeb ua qhov chaw pib ntawm lub qhov rais mus sib hais, tsis yog raws li kev thov thoob ntiaj teb.

Thaum lub chav ua noj loads 1,000 grams rau hauv tib lub lauj kaub, cov pas dej da dej thiab qhov kawg yuav siv sij hawm 11 feeb tab sis tseem softer. Doubling huab hwm coj tsis yog ob zaug xwb; nws hloov lub tshav kub thiab evaporation regime. Qhov kev txiav txim zoo dua yog ob lub 500-gram batch lossis cov cuab yeej loj, tsis yog 11-feeb kev qhia uas lees txais qhov kev ntxhib los mos.

Thoob plaws peb qhov kev sim 500-gram, cov ntsiab lus pom zoo tuaj txog ntawm 5.5, 6.0 thiab 6.5 feeb. Lub chav ua noj teeb lub qhov rais 5.5-6.5-feeb pov thawj thiab yuav tsum tau kuaj pom. Yog tias tom qab ntau ntau pom kev txiav loj dua lossis ntau dua dej khov, lawv ua rau kev tshuaj xyuas cov khoom es tsis muaj ntaub ntawv hloov kho timer.

Piv txwv li: Txiav txim siab Thaum Okra nkag mus rau Stew

    Tswv yim piv txwv:Ib lub stew ua noj rau 35 feeb, tab sis tus tsim tawm xav kom tsis tu ncua okra txiav. Ntxiv lawv thaum pib ua rau cov khoom muag muag heev thiab hnyav thickening. Ntxiv ib qho kev sim khov txiav rau qhov kawg 5-8 feeb ua kom zoo dua qub. Pab neeg no xaiv qhov sib ntxiv tom qab thiab sau ob qho tib si txiav loj thiab simmer zog.

Rau gumbo qhov twg okra lub thickening muaj nuj nqi yog xav tau, ua ntej ntxiv thiab ua noj ntev dua tej zaum yuav txhob txwm. Tsis muaj qhov sib txawv: qhov xav tau kawg yog qhov sib txawv. Qhia seb daim ntawv qhia yog optimizing cov zaub tsis zoo, cov ntses thickening los yog ob qho tib si.

Saj thiab kev ntxhib los mos yog txuas nrog kev loj hlob raws li lub sijhawm. Ib tsob ntoo ntoo yuav nyob twj ywm txawm tias tom qab cov ntaub so ntswg softens. Covokra saj thiab kev ntxhib los mos qhiacais ib txwm zaub tsw, mucilage thiab overmature toughness.

Paub tias "Done" zoo li cas thiab xav li cas

Rau ib qho nkig - sab kev sib tw, lub pod yuav tsum kub, ci los yog tob ntsuab raws li txoj kev, thiab yooj yim pierced yam tsis muaj collapsing. Rau lub stew, softness thiab kua thickening tej zaum yuav yog. Rau ib daim ntawv thov kib los yog ci, qhov chaw qhuav thiab xim teeb meem ntau npaum li qhov kev sib tw sab hauv.

Tsis txhob cia siab rau xim ib leeg. Cov khoom xyaw acidic, cookware, kom loj hlob thiab ua tiav tuaj yeem cuam tshuam rau xim. Tshawb xyuas ib qho khoom sawv cev los ntawm qhov txias tshaj plaws los yog tsawg tshaj plaws - nthuav tawm ib feem ntawm pawg. Rau kev ua lag luam validation, txhais ib lub hom phiaj xeem xws li txiav tsis kam, tuav stability los yog sensory qhab nia.

Overcooking feem ntau tshwm raws li kev sib tsoo, kua ntau dhau, npub saum npoo thiab poob tom. Kev ua noj ua haus tuaj yeem pom qhov kawg qia kawg lossis nyoos, nyom sab hauv thaum uas tsis xav tau. Lub stopwatch qhia koj thaum twg los tshuaj xyuas; qhov kawg qhia rau koj thaum twg yuav tsum nres.

Tuav thiab Reheating tuaj yeem muaj txiaj ntsig ntau dua li Thawj Ua Noj

Lub tsev noj mov sab zaub mov tuaj yeem zaum ntawm kab kub, thaum lub pluas noj npaj yuav tau txias los yog khov thiab ua kom sov dua los ntawm cov neeg siv khoom. Yog tias koj ua noj okra mus rau qhov kev sib tw zaum kawg thaum thawj theem, tom qab tuav thiab rov ua kom sov tuaj yeem thawb nws dhau los ntawm qhov kev lees paub. Ua kom tag nrho cov keeb kwm kub kub rau hauv qhov kev sim es tsis txhob ua kom zoo rau thawj lub lauj kaub nkaus xwb.

Rau kev tuav kub, npaj ntau qhov kev xeem thiab ntsuas lawv thaum pib, nruab nrab thiab kawg ntawm lub sijhawm ua haujlwm npaj. Cov ntaub ntawv kev ntxhib los mos, pom cov kua, xim thiab cov khoom ncaj ncees. Ib pawg uas zoo heev ntawm feeb xoom tab sis tsoo tom qab 30 feeb tsis pom zoo rau cov qauv kev pabcuam ntawd, txawm tias thaum nws pib ua noj ua haus tau sib tw nrog ntau yam luam tawm.

Rau cov khoom siv rov ua dua tshiab, tso tseg thawj zaug ua noj ua ntej thiab sim cov lus qhia rov ua dua tshiab. Qhov tseeb℃ntawm undercooking nyob ntawm qhov luaj li cas, ntses, pob geometry, cia lub xeev thiab reheating khoom. Tsis txhob tshaj tawm lub microwave los yog qhov cub lub sij hawm extrapolated los ntawm lub skillet sim; validate cov neeg siv khoom ntawm nws qhov tseeb sau qhov hnyav.

Sauce tuaj yeem tiv thaiv cov dej noo tab sis tseem ua kom cov ntaub so ntswg ntxiv thaum tuav. Ib qho qhuav roasted tivthaiv coj txawv ntawm okra submerged nyob rau hauv lws suav sauce. Yog tias cov khoom tsis muaj teeb meem, ntsuas lub sij hawm ntawm thawj zaug ua noj, sau, chilling thiab rov ua kom sov. Lub sijhawm txias txias lossis ncua kev kub kub hloov pauv kev ntxhib los mos txawm tias lub sijhawm ua noj ua haus zoo ib yam.

    tuav piv txwv:Lub chav ua noj ua haus sautés 5 kilograms ntawm okra rau 7 feeb thiab pom qhov kev ntxhib los mos tam sim ntawd. Tom qab 45 feeb nyob rau hauv ib lub lauj kaub kub npog, cov pieces tso noo noo thiab ua heev mos. Qhov thib ob sim ua noj 6 feeb, siv cov lauj kaub ntiav thiab faib cov khoom ua ob qhov kev pabcuam. Cov ntu tom qab khaws cia zoo, yog li cov txheej txheem kho dua tshiab suav nrog lub sijhawm ua noj, lub lauj kaub tob thiab lub sijhawm tso tawm.

Kev tswj kom txias thiab rov ua kom sov yuav tsum tau ua raws li kev ua haujlwm ntawm cov zaub mov-kev nyab xeeb. Kev sim cov ntaub ntawv tsis hloov lub sijhawm- cov cai ntsuas kub rau cov zaub mov npaj. Sau cov khoom kub nrog cov cuab yeej ntsuas ntsuas qhov twg txoj kev npaj yuav tsum tau, thiab khaws qhov kev lees paub ntawm kev lees paub kev nyab xeeb. Ib daim nkig tsis yog pov thawj tias cov zaub mov tiav tau ua haujlwm zoo.

Thaum cov lus qhia hla kev lag luam lossis cov khoom siv, zam qhov tsis tseeb. "Tshav kub kom txog thaum kub" tej zaum yuav tsis meej pem rau lub ntim khoom noj, thaum "6 feeb" tuaj yeem ua tsis tiav nyob rau hauv microwave fais fab theem thiab sau qhov kub. Txheeb xyuas cov khoom siv hauv paus, cov khoom lag luam, qhov cua los yog nplawm cov kauj ruam thiab ib qho kev txheeb xyuas qhov kawg raws li kev tswj hwm thiab cov neeg siv khoom xav tau.

Cov tswv yim pom zoo yog kho ua noj, tuav thiab rov ua kom sov ua ib qho kev tswj hwm ib ntus. Pom zoo cov khoom tsuas yog tom qab theem kawg xa cov kev xav tau zoo nkauj. Yog tias tom qab theem hloov pauv, rov qab mus rau qhov kev sim es tsis txhob ntsiag to hloov lub sijhawm ua noj thawj zaug. Qhov kev qhuab qhia kho dua tshiab ua kom cov lus qhia txuas nrog cov pov thawj.

Cia thiab spoilage yog cais los ntawm lub sijhawm ua noj

Ua noj tsis rov qab lwj okra. Muab cov khoom pov tseg nrog cov pwm sib kis, cov ntxhiab tsw lwj, tawg tawg lossis lwm yam tsis zoo. Covokra spoilage guidedistinguishes Frost thiab ib txwm softness los ntawm tsis kam lees tej yam kev mob.

Khaws cov khoom khov khov kom khov kom txog thaum npaj cov kauj ruam npaj thiab ua raws li lub pob cov lus qhia cia. Yog tias lub hnab ntim tau thawed poob nthav, lub sijhawm ua noj tsis yog tib lo lus nug; lub sij hawm- qhov kub thiab txias raug thiab zaub mov- txoj cai tswj kev nyab xeeb txiav txim siab qhov chaw.

Rau tsev khov, blanching cov lus pom zoo txog kev khaws cia zoo ua ntej khov, tsis yog qhov kawg. Covfreezing tshiab okra phau ntawv qhiapiav qhia qhov txawv thiab qhov txwv tsis pub muaj -blanch txoj kev.

Tsim kom muaj B2B ua noj Specification uas tuaj yeem rov ua dua

XMSDkhov okra qebsuav nrog tag nrho, txiav thiab hlais cov kev xaiv. Tus neeg yuav khoom luv luv yuav tsum muaj lub xeev hom ntawv, txoj kab uas hla lossis ntev, txiav tuab, blanch raws li txoj cai, tso cai rau saum npoo av, IQF sib cais, tsis xws luag, pob, cia thiab npaj ua noj.

Rau qhovIQF tag nrho thiab txiav okra hom ntawv, phim cov qauv sim mus rau qhov tseeb tsim khoom. Kev kuaj 200-gram ntsiav tshuaj tuaj yeem tshuaj xyuas qhov tsw, tab sis nws tsis tuaj yeem pom zoo rau 50-kilogram kettle txheej txheem.

Sau cov khoom pib kub, batch loj, nkoj, qhov chaw sov, dej los yog ntses piv, agitation, lub sij hawm keeb kwm, qhov kawg thiab tuav lub sij hawm. Qhov kev lees paub tshwj xeeb yog qhov ua tau raws li qhov ua tiav - cov khoom xav tau, tsis yog tus lej luv tshaj.

Kev xav zaum kawg los ntawm XMSD

Okra lub sijhawm ua noj ua haus yog ntau yam khi rau txoj kev thiab qhov kawg. Pib tshawb xyuas sautéed pods nyob ib ncig ntawm 4-6 feeb, steamed pods ntawm 5-8, boiled tag nrho pods ntawm 8-10 thiab roasted pieces ntawm 20-25. Tom qab ntawd kho qhov loj me, xeev, thauj khoom thiab daim ntawv qhia.

Frozen txiav okra tej zaum yuav xav tau tsuas yog ob peb feeb kawg hauv lub lauj kaub tais diav, tab sis qhov ntawd yog kev txiav txim siab ntawm daim ntawv qhia, tsis yog txoj cai rau txhua daim ntawv thov. Txhais thaum lub sij hawm pib, sim qhov txias tshaj plaws los yog tsawg tshaj plaws - nthuav tawm cov khoom thiab sau qhov kawg.

Rau cov khoom lag luam, tswj kev txiav qhov loj me, batch loj, lub lauj kaub lossis lub lauj kaub thiab tuav. Ib qho kev rov ua dua rau -feeb tshwm sim muaj txiaj ntsig ntau dua li kev cog lus thoob ntiaj teb peb -feeb uas tsis tuaj yeem muaj txoj sia nyob ntawm qhov hloov pauv.

Khaws cov lus qhia ze rau cov pov thawj uas tsim nws: cov qauv ntau, khov lossis thawed lub xeev, khoom siv, thauj khoom, lub sijhawm keeb kwm thiab cov ntawv lees paub. Thaum ib qho ntawm cov kev hloov pauv hloov, rov sim cov txheej txheem. Qhov kev qhuab qhia me me no txwv tsis pub saib xyuas chav ua noj uas muaj txiaj ntsig los ntawm kev dhau los ua kev lees paub thoob ntiaj teb.

Yog tias koj xav tau ib tus lej rau kev npaj, xaiv nruab nrab ntawm cov txheej txheem muaj feem xyuam thiab teem caij kuaj xyuas ntxov. Thawj pawg yuav tsum qhia koj lub qhov rais tiag tiag. Tom qab cov khoom siv yuav tsum tau txheeb xyuas nws, nrog qhov loj thiab qhov chaw - dej khov hloov kho raws li cov khoom lag luam es tsis yog liam rau tus ua noj. Khaws ib tus qauv khaws cia lossis daim duab meej meej thaum muaj ntau yam tsis tau npaj txhij txog.

Cov ntaub ntawv

1. Purdue Extension FoodLink. Okra npaj thiab ua noj ua haus txoj kev.Purdue Extension.
2. University of Arizona Cooperative Extension. Ua noj Okra, luam tawm AZ1649.Arizona Extension PDF.
3. Oklahoma State University Extension. Sautéed Okra.OSU Extension Recipe.
4. Alabama Cooperative Extension System. Tasty Tidbits: Okra.Alabama Extension.
5. University of Minnesota Extension. Khaws zaub mov hauv tsev: Blanching zaub.UMN Extension.
6. University of Illinois Extension. Quick Shrimp Gumbo daim ntawv qhia nrog khov txiav okra.Illinois Extension PDF.