Why is it blue, garlic is green when pickling, preserving cucumbers, tomatoes, mushrooms, when baking, frying, in pickles, marinade, salting fat on products: Causes. Is it possible to eat a blue or green garlic?

The reasons for the greening or turning of imported garlic during conservation.

The content of the article

Often many housewives are faced with a similar problem. Garlic for some reason begins to blue or green after conservation. This incident can occur in various cases.

Garlic also changes color when vinegar is added to jars with canned vegetables. What to do in such a situation? Let's figure it out in more detail.

Why is imported, Chinese garlic turns blue or green when pickling, salting canning: Causes

The preparation of canned vegetables is a real art, since it is not always possible to prepare vegetables for the winter, and even so that it turns out tasty and healthy, and not everyone. One of the most common reasons because of which conservation loses its own attractiveness and useful qualities is green or blue.

In fact, such a garlic does not carry a danger with itself. But some people at the sight of such ingredients may have some doubts.

Folk wisdom says - it acquires a bluish and greenish color garlic, which was brought from China. But this is not at all. Changes the color of any garlic, regardless of where it was grown and with which the method is mothballed.

Another version, which is why garlic changes color during conservation-copper, which is part of this product. Experts claim that copper, when in contact with vinegar, begins to secrete blue or green pigment.

But this theory is not always believable, since garlic has the ability to blue and green arbitrarily. Sometimes it happens that in one jar part of the garlic turns green, and part leaves its own natural shade. Scientists were able to get to the essence of this process and proved that copper is really involved in this process.

Imported garlic during conservation

Garlic teeth change the color during conservation after a violation of the integrity of this ingredient occurs:

During canning, a large number of enzymes and oil is released.
The enzymes that have stood out begin to launch a chemical reaction during which allin is destroyed.
Particles of essential oil are released. They instantly begin to engage in amino acids into an active reaction.
An unusual greenish-blue pigment appears, which gives the color to garlic.

If you want the color of garlic during the conservation and preparation of other dishes, try to adhere to the following rules:

During pickling and salting, carefully clean the garlic slices from the skin so that cracks and cuts do not form.
Use only young garlic for cooking.
Marine, and also salt garlic using the cold method.
Store conservation only in a cool place.
If you add garlic in hot food, then fry it a little in advance and put it before the completion of the preparation.
Try to serve garlic slices separately from cooked hot food, if it will be on the table for some time.

Why did garlic in pickled tomatoes, mushrooms, cucumbers turn blue and green: reasons

The problem that concerns the change in the shade of garlic slices during pickling is given a huge amount of attention and no less time. Scientists were able to conduct research that explained such an unusual phenomenon.

During the scientific papers, they found out that when the integrity of garlic is violated, its components react. So, for example, Alinaz begins to destroy allil sulfide cystyusulfoxide. As a result, essential oil breaks up, which is the impetus for the formation of sulfates and sulfides.

Changing the color of garlic

From one part of these compounds, a large number of thiol, ammonia, pyrovaric acid are formed. The second part begins to highlight special pigments responsible for such an interesting coloring of garlic.

Perhaps you will think about what reasons there is not every garlic change. The answer to such a question is very simple - many factors can affect the chance of staining and its intensity.

For example, where garlic was grown, how stored, how much it was matured during the gathering. In addition, pigmented paint begins to appear more actively at a certain temperature and acidity.

Allin decomposes much faster when a high temperature affects the component, starting from 40 degrees and ending with 80.
Blue and green pigment begins to stand out in a not very acidic environment if there are amino acids.
Garlic, which was grown in the southern countries, has a lot of allil sulfide cystenusphoxide in its own composition. What cannot be said of garlic, which is grown in the northern countries. Therefore, the “southern” garlic is painted much more actively than the “northern” product.
Young garlic, which was only recently assembled, can also have allin in the composition. But despite this, his staining will be slower than that of yellowing garlic.
If you store garlic in the room at a temperature of 19-24 degrees, then less allin will accumulate in the teeth than during storage in coolness.
If you first store garlic in a cool room, and then in a warm one, you can significantly reduce the number of allin in the teeth.

Why did the garlic turn blue and green when salting fat, on products: reasons

Very often, many hostesses observe such an interesting process - the garlic begins to change the color very intensively. Often this happens for the following reasons:

Due to improper storage of the main product-salty fat.
Due to the fact that damage to the tissues of garlic teeth occurs.

In order to avoid the garlic does not change its own natural color, it is advisable to use only large teeth, and store salty fat exclusively in a cool place.

Changing the color of garlic on fat

Freedom the garlic is also changing color if it is added to hot food. In such situations, the pigmentation of this vegetable product can be substantiated - a high temperature that affects garlic, violates its integrity, plus is a temporary indicator. The longer the chopped on the press or chopped garlic is in hot food, the more likely it will be painted.

Why did the garlic turn blue and green when baking, frying: Reasons

During frying or during baking on garlic, two main factors begin to influence, which cause the pigmentation of all or some teeth.
The first influencing factor is that the same violation of the integrity of this vegetable culture happens. As a rule, we use chopped garlic in the preparation of a dish with a knife or squeezed out on the press. Due to the fact that the shell of the teeth is damaged, the rapid decomposition of allin begins.
The second influencing factor is an elevated temperature that is usually present in a preheated frying pan or in a stewpan. High temperature during cooking (baking, frying) is also considered one of those conditions due to which the rapid decomposition of allil sulfide cystyphoxide occurs.

Is it possible to eat a blue or green garlic?

In those southern countries that grow garlic in huge batches, people do not even turn to the fact that it changes color. A similar process is normal. Therefore, you also should not worry about this.

Neither the garlic that is green, nor blushing teeth during the preparation of food, conservation and pickling will bring harm or danger to the human body. Therefore, never clog your own head with such inventions. Try to enjoy enjoy the dishes that you love so much with great pleasure!

Using imported garlic in conservation

We offer you prescription recipes during which garlic never changes color:

Recipe 1:

For cooking, stock up:

Cucumbers - 4 kg
Parsley - 2 Puch
Vegetable oil - 200 ml
Vinegar - 200 ml
Sugar - 180 g
Garlic - 16 tooth
Salt - 120 g

Cooking process:

Rinse cucumbers, cut into slices. Fold in a saucepan.
Grind the parsley. Send to the cucumbers.
Pour oil, vinegar. Put spices.
Divide the garlic along to make slices. Add to the rest of the ingredients.
Leave the components for 6 hours.
Then put in jars, pour with marinade.
Sterminal 25 minutes.
Roll up.

Change the color of imported garlic in conservation

Recipe 2:

For the recipe, stock up:

Sweet pepper - 2.5 kg
Water - 100 ml
Oil - 200 ml
Salt - 45 g
Sugar - 100 g
Vinegar - 100 ml
Black, fragrant pepper
Garlic - 2 goal