Weilin (also written as "Weilin")

It is a yellow, transparent and sweeter wine made by mixing soju, rice koji and glutinous rice to saccharify them, and filtering them after one or two months.

Japanese chefs like to add Wei Lin to braise in soy sauce, which is called manna cooking, and it can also add luster when cooking. Therefore, Japanese people will apply Zeng Wei Lin to the surface of food during barbecue and bake it slowly with low fire to increase the luster of food.

appearance

slightly brownish yellow water-soluble liquid.

aroma

with fresh and soft rice fragrance and sweet fragrance.

Features

The fragrance is harmonious, and the taste is sweet and refreshing, which has a significant effect on enhancing the fragrance and improving the taste of surimi products.

Use

fish balls, shrimp balls, fish chops, crab-like meat and other aquatic products.

Usage

Generally, it is directly added in liquid form.

reference dosage

belongs to seasoning liquid, which can be added appropriately according to needs, or .3 ~ 3.%.

store in a cool and dry place in a light-proof seal.

The conditioning effect of Wei Lin

1. When cooking food, it can delay the protein denaturation inside the food, increase the water retention of the food, prevent the food from being broken and deformed, and keep the beautiful shape of the food; 2, prevent the dissolution of food flavor substances, increase the softness of food, and make food more delicious;

3. Give the food a beautiful luster after cooking;

4. Improve the aroma of food and give it a typical Japanese-style fragrance and sweet taste;

5, make all kinds of materials closely combined;

6. remove fishy smell and odor; 7. Anti-corrosion and sterilization