Alkali is not a common condiment, but a kind of food swelling agent and meat tenderizer, which can make dry raw materials swell rapidly, soften fibers and remove the sour taste of dough. Proper use can bring excellent color, fragrance, taste and shape to food, thus increasing people's appetite. Alkali is widely used in the processing of noodles, bread, steamed bread and other foods.
Nutritional analysis:
1. In the process of fermentation, microorganisms will produce acid, and the dough will turn sour after it is initiated. It is necessary to add edible alkali (carbonate) to react with acid to make delicious pasta;
2. Eating alkali can neutralize organic acids or sulfides attached to dark green vegetables due to excessive spraying of pesticides, thus preserving the original color of vegetables and removing the pollution of pesticides on vegetables;
3. Eating alkali has a strong degreasing effect, which can remove excess grease from oily dry raw materials;
4. Eating alkali can release nicotinic acid which is not easy to release in corn, so that people who eat corn for a long time will not suffer from boils due to the lack of nicotinic acid in corn;
5. The disadvantage of eating alkali is that it has a strong destructive effect on vitamins b 1, b2 and vitamin C in food, and at the same time it will affect the absorption and utilization of certain minerals by the human body, so it is not suitable for abuse.
Related persons:
The general population can eat it.
Production direction:
1. Eating alkali can remove the spicy taste in oil. The method is to heat the spicy oil until it is hot, add a certain amount of soda water and stir it slowly with chopsticks.
2. Eating alkali can remove the sourness of dough and make steamed bread fluffy and white, but you can't add too much, otherwise steamed bread will turn yellow or crack and taste bitter.
Dietotherapy function:
Eating alkali is hot and bitter;
It has the effects of eliminating damp-heat, promoting digestion, removing toxic substances, and making acid.
note:
1. Never soak food in alkaline solution, so as to avoid raw materials rotting, just repeatedly stir and clean the raw materials with alkaline water with appropriate concentration;
2. Eating alkali is an inorganic substance with no nutrients, but its role in food cooking should not be underestimated. Alkali-eating aqueous solution is an electrolyte, which can enhance the water absorption capacity of protein molecules in food raw materials (such as squid) and accelerate the rising speed of raw materials. However, we should pay attention to the dosage, method and time of alkali to prevent food raw materials from being too thorough, rotting or even deteriorating.
Soda powder Chinese name: Soda powder
Chemical formula: 3
English name:
Abbreviation: B.S.
Classification: baking soda powder is also called baking soda, baking soda or baking soda.
The chemical name is "sodium bicarbonate",
English name, B.S. for short, is also a kind of west point swelling agent. It is a white alkaline powder, which is easily soluble in water. When it is combined with water, it begins to release carbon dioxide, which is faster in acidic liquid (if it is fruit juice), and the effect of releasing gas is faster with the increase of ambient temperature. Sodium bicarbonate will remain after the action of baking soda powder, and excessive use will make the finished product have an alkaline taste. When baking soda powder is directly mixed with oil, it will be saponified. Strong soap flavor will affect the aroma and quality of west point, so pay attention when using it. Soda powder is also often used as a neutralizer, such as chocolate cake. Chocolate is acidic, and a large amount of it will make West Point sour. Therefore, a small amount of baking soda can be used as swelling agent and can also neutralize its acidity. At the same time, "baking soda can also deepen the color of chocolate and make it look deeper and brighter." Adding "excessive" baking soda powder to West Point will not only destroy the flavor of West Point as mentioned above or lead to excessive alkalinity, but also make people feel flustered, numb lips and temporarily lose their taste after eating.