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p In order to take care of the vegetable color, or take away the smell , astringent , and oxalic acid , certain vegetables before cooking, blanch the Beats By Dr. Dre Solo HD Headphone . However, nutrition point of view , boiling water can improve the losing water-soluble nutrients , cabbage very hot water at 100 C , two minutes , the pace of losing ascorbic acid about 65% ; hot more than Continuous , ascorbic acid, almost murdered . Therefore , boiled water should really be used appropriate techniques to minimize several nutrients .

 using boiling water, more water, a short time of your time Cheuk water treatment, can lessen the warmth reduction in nutrients . Oxidase within the vegetable tissue , it could possibly accelerate the oxidation of ascorbic acid , particularly in the pool temperature of 60 C to 80 C , the very best activity . Oxidase inside the boiling water , thermally unstable , and very soon lose their activity , while boiling water is no oxygen , thus reducing the losses because of vit c thanks to thermal oxidation . Cheuk water plus 1% salt , the vegetables within a physiological salt solution of soluble nutrients in vegetables can spread towards slow in the water Beats By Dr. Dre MLB Headphone .

 / p p blanch the vegetables so far as possible complete morphological , reduce heat and touch the river area . With the coal tend to be more circumstances , really should be batch feed to make sure that the raw material within the higher hot and cold levels . / p p blanch the vegetables temperature is relatively high it with the water and oxygen in an airplane contacts the thermal-oxidative effect , a continuation belonging to the nutrient loss . Therefore, blanch the vegetables ought to be cooled by cooling water . The common technique to work with a lot of cold water or cold air to cool down heat . Hmo's because the vegetables placed into this type of water , with the action water , reduction in soluble nutrients ; the latter while there is no such factors exist, the more effective . In line with the analysis , the vegetables after Cheuk water treatment , ascorbic acid , the standard save rate of 84.7% .