1, color identification:

When we carry out the color identification of bamboo, take a sample of bamboo to observe directly.

Good quality roti - light yellow, shiny.

Sub-quality rotting bamboo - the color is dull or white, white, no luster.

Inferior quality rotting bamboo - grayish yellow, dark yellow or yellowish brown, dark color and no luster.

2, through the appearance of identification:

When we carry out the appearance of bamboo roasting identification, take a sample of bamboo roasting direct observation, and then break and then carefully observe.

Good quality rotting bamboo - for the branch or leaf-shaped, brittle and easy to fold, strip fracture has a hollow, no mold spots, impurities, insect moths.

Second-quality rotting bamboo - is a branch or leaf-shaped, and more broken branches or broken pieces, there are more solid bars.

Substandard rotting bamboo - with mold spots, insects, impurities.

3, through the smell to identify:

When we carry out the smell of rotting bamboo to identify, take a sample of rotting bamboo directly smell its smell.

Good quality roti - with the inherent flavor of roti, without any other odor.

Sub-quality roti - the inherent aroma of roti is bland.

Inferior quality rotting bamboo - have moldy, sour smell and other bad smells and other foreign smells.

4, through the taste of identification:

When we carry out the taste of bamboo, take samples of bamboo soaked in hot water until soft, chew and taste the taste.

Good quality roti - with the inherent fresh flavor of roti.

Sub-quality roti bamboo - the inherent flavor of roti bamboo is bland.

Bad-quality bean curd bamboo--has bad taste such as bitter, astringent or sour taste.

Expanded Information:

Bean curd bamboo originated in the Tang Dynasty, more than 1,000 years ago, it is a very favorite traditional food of the Chinese people, and it is also known as soybean skin and bean curd skin in Sichuan. It has a strong soy flavor, as well as a unique taste not found in other soy products.

From a nutritional point of view, bean curd also has special advantages that other soy products cannot replace. The energy ratio is balanced and compared to other soy products, rotting bamboo has a higher nutrient density, with 14 grams of fat, 25.2 grams of protein, 48.5 grams of sugar and other vitamins and minerals per 100 grams of rotting bamboo.

The ratio of these three energy substances in bean curd bamboo is very balanced, and the ratio of energy intake recommended in the Dietary Guidelines for Chinese Residents is closer, which is a high-quality soybean product that is rich in nutrients and can provide balanced energy for the human body. When eaten before or after exercise, this food can quickly replenish energy and provide the protein needed for muscle growth.

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