Question 1: What is the function of scooping water? Dipping water: an aqueous solution of edible alkali, consisting of sodium carbonate and potassium carbonate y6. Usage of scooping water: mainly used for acid-base neutralization, and changing the texture, taste and color of food by its salty taste. The remarkable feature of Pl83z is that transparent and colorless scooping water is used to neutralize the acidity in syrup, making the skin alkaline and easy to color during baking. The higher the alkalinity, the easier the crust becomes golden brown, and the more severe it is, the amount of scooping water can be adjusted. The color of crust is not directly related to the oil return of crust. Be sure to add scooping water according to the formula standard. If you scoop too much water, the finished product will be dark and easy to burn black. It is easy to mold after baking, which will affect the oil return. If less water is scooped, it will be difficult to color the crust when baking, and milky spots will appear on the edge of the baked cake, and there will be some wrinkles on it, and the crust at the bottom of the cake will turn white and have sand holes, which will affect the appearance. The concentration of scooped water should not be too high.

Question 2: What is the function of scooping water? When making Cantonese-style mooncake crust dough, a substance called scooping water is usually added. Guishui is a common traditional auxiliary material of Cantonese pastry. It is an alkaline solution with a PH value of 12.6, which was obtained by boiling and soaking plant ash in water for one day. The main components of plant ash are potassium carbonate and sodium carbonate. In the absence of modern chemical alkali in history, the plant alkali prepared by this indigenous method has to be used. Plant ash is no longer used to scoop water, but according to the composition and principle of plant ash, it is an alkaline mixture made of potassium carbonate and sodium carbonate as the main components, supplemented by carbonate or polyphosphate, which is the same as plant ash's scoop water in function, so it is still called scoop water. If only potassium carbonate and sodium carbonate are used to make water, its properties are very unstable and it is easy to fail and deteriorate after long storage time. Generally, 10% phosphate or polyphosphate is added to improve water retention, viscoelasticity, acid-base buffer and metal barrier. There are three purposes of adding water: one is to neutralize the acid in the invert syrup and prevent the sour taste of moon cakes from affecting the taste and taste; The second is to increase the alkalinity of moon cake skin, which is beneficial to the coloring of moon cakes. The higher the alkalinity, the easier it is to color the mooncake skin. Thirdly, the neutralization reaction between scooping water and acid produces a certain smell of carbon dioxide, which promotes the moderate expansion of moon cakes and makes the crust of moon cakes more loose and not deformed. Mooncakes made of water containing potassium carbonate have a deep red skin, bright and bright, unique flavor and great appetite. This is the main difference between using scooping water and using sodium carbonate alone. The concentration of scooped water is also important. If the concentration of scooping water is too low and the amount of scooping water is too large, the amount of syrup in the dough will be reduced, and the moon cake dough will be "stiff", and the product is not easy to return to oil, soften and deform. If the concentration of scooped water is too high, the surface color of moon cakes will be heavy, the alkalinity will increase and the taste will become worse.

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Question 3: What is the function of Chencun Water Capital? What's the effect? Chencun water is an alkaline condiment in food. In the processing of food raw materials, it can soften the crude fiber of meat and make vegetable food more green and tender.

The application of 1 Taking1000g raw material as an example, it is appropriate to add 200g beef,150g ribs,100g pork, 500g snakeskin and150g shrimp. After pickling for about 2 hours, wash the raw materials with water to remove the alkaline smell, and then size them.

2. Application in vegetables. When frying vegetables, adding a few drops of white wine and proper amount of Chencun water to the water can make the vegetables green, soft and smooth, and do not change color.

3. Add a proper amount of Chencun water before the pickled food comes out of the pot, which will make the product look smooth, refreshing and delicate.

4. Adding dried seafood to boiled water with Chencun water can remove the peculiar smell in the raw materials and make the raw materials more tender and smooth. I hope it helps you!

Question 4: What is the function of scooping water in moon cakes? The function of alkali is to destroy the structure of starch granules and accelerate the gelatinization of starch. At room temperature, starch can be gelatinized to form starch glue, which makes the moon cake skin waxy, soft and elastic.

Question 5: baike.baidu/view/1159798? What is edible scoop water?

Please refer to.

Question 6: What are the side effects of scooping water? Water contact is an alkaline food. Excessive scooping water will have a certain * * effect on eyes, and it will also have a * * effect on human respiratory system and skin. Therefore, we must grasp the amount of scooped water when using it. Only the proper dosage is safe.

Now let's look at the effects and side effects of scooping water. If only potassium carbonate and sodium carbonate are used to make water, its properties are very unstable and it is easy to fail and deteriorate after long storage time. Generally, 10% phosphate or polyphosphate is added to improve water retention, viscoelasticity, acid-base buffer and metal barrier.

If swallowed, it will cause harm to eyes, respiratory system and skin; Immediately after eye contact, rinse with plenty of water and consult a doctor.

Question 7: What do noodle manufacturers do? 1, with unique alkaline fragrance and bright yellow.

2, resistant to boiling.

3. Electrolyte can be supplemented in the south, so many southern noodles are strongly alkaline.

4、

The main components of Guishui are sodium carbonate and potassium carbonate, originally from plant ash filtrate.

Question 8: There is not much difference between alkaline powder and scooping water on the surface of alkaline water. The main components are the same, both sodium carbonate and potassium carbonate. When it meets water, it decomposes hydroxyl ions, which is alkaline.

Alkaline water is a natural alkali, and its main components are sodium carbonate and potassium carbonate. Goushui, also known as alkaline water, or edible goushui, is a compound food additive, a material in food technology and a common traditional auxiliary material for Cantonese cakes. The water used is no longer plant ash, but an alkaline mixture with potassium carbonate and sodium carbonate as the main components, supplemented by carbonate or polyphosphate, which is made according to the composition and principle of plant ash. It is the same as the water in plant ash, so it is still called water. If only potassium carbonate and sodium carbonate are used to make water, its properties are very unstable and it is easy to fail and deteriorate after long storage time. Generally, 10% phosphate or polyphosphate is added to improve water retention, viscoelasticity, acid-base buffer and metal barrier.