To be used in the water to soak can be.

In recent years, some manufacturers of rice dumplings in order to ensure that the rice dumplings "look", in the soaking of rice dumpling leaves to the water to add industrial copper sulfate and industrial copper chloride, so that the rice dumpling leaves can achieve the "green" effect.

The leaves of the dumplings and other green vegetables, green plant leaves, the same, its green color comes from chlorophyll and its magnesium-containing derivatives. They are in the light, heat, enzymes, chemicals and other effects, chlorophyll degradation, isomerization; magnesium derivatives containing magnesium will form a yellow or olive-brown color, that is, we commonly see yellow leaves or called dry leaves.

The chlorophyll demagnesium derivatives present in yellow or dry leaves, when there is a sufficient amount of zinc or copper ions, they can form green complexes with zinc or copper. The rejuvenation process of zongzhong leaves is precisely to copper chloride, zinc chloride, sodium metabisulfite and other complexing reagents, through the selection of dry zongzhong leaves, complexation rejuvenation, washing, acid soaking, re-washing, draining, vacuum packaging and become.

Expanded information:

Dumpling Leaf Extracts with dumplings flavor, has a strong resistance to immune oxidation, Antibacterial, antibacterial and other effects, is a natural functional food additives and health care products new raw materials.

Mainly added in the dumplings, bamboo rice, meat products, puffed food, moon cakes, ready-to-eat cereals, baked goods, fruit and vegetable juice (meat) beverages, tea beverages, aquatic products, dairy products, oil-containing foods, etc., directly supplement the nutritional function factors, enhance product characteristics, improve product quality and added value, the product is very market potential.

Baidu Encyclopedia - Rice Dumpling Leaves