Edible soda is not a common condiment, it is just a food loosening agent and meat tenderizer, can make the dry raw materials quickly rise, soften the fiber, to remove the sour taste of the dough, appropriate use of food can be brought to the excellent color, aroma, taste, shape, in order to enhance people's appetite. Soda ash is widely used in food processing, such as noodles, bread, steamed bread and so on.
Nutritional analysis:
1. microorganisms in the process of dough generation acid, dough will become acidic after initiation, you must add edible alkali (carbonate) to the acid reaction, in order to produce delicious pasta;
2. Edible alkali can be neutralized due to pesticides on the dark green vegetables on the excessive spraying of organic acids or sulfides adhering to the vegetables, so that you can preserve the original color of the vegetables, and Remove the pollution of pesticides on vegetables;
3. edible alkali has a strong degreasing effect, can remove the excess oil on the raw materials of oily hair dry goods;
4. edible alkali can release the niacin which is not easy to be released from the corn, so that the people who have been eating corn for a long time will not suffer from mange due to the lack of niacin in the corn;
5. edible alkali has the disadvantage that it is strong for the food of vitamins b1 and b2 and vitamins c and has a strong destructive effect. Vitamin c has a strong destructive effect, at the same time will affect the body's absorption and utilization of certain minerals, so do not abuse.
Relevant people:
The general population can eat
Production guide:
1. Soda ash can remove the smell of grease, the method is to wait until the smell of grease heated to scalding hot, put a certain amount of soda ash water, use chopsticks to stir slowly can be;
2. Soda ash can get rid of the sour taste of the dough, and make the buns puffed up white, but can not add too much, otherwise the buns will become yellow or cracked, the taste will also become bitter.
Therapeutic effect:
Eating alkaline heat, taste bitter astringent;
With the removal of dampness and heat, food stagnation, detoxification of acid.
Note:
1. Do not put the food in the lye soak, so as not to rot the raw materials, as long as the appropriate concentration of alkaline water to the raw materials can be repeatedly stirred a few times;
2. Soda belongs to the inorganic substances, itself has no nutrients, but in the role of food cooking is not to be underestimated, alkaline aqueous solution is an electrolyte, which can make the raw materials of food (such as squid) in the Protein molecules to enhance the ability to absorb water, accelerate the rise of raw materials, but pay attention to the number of good alkali, methods and time to prevent the food ingredients hair too much, too rotten and even spoiled.
Baking soda Chinese name: soda powder
Chemical formula: 3
English name:
English abbreviation: b.s
Classification: expanding agent Baking soda also known as 『 small soda 』, 『 soda powder 』 or 『 heavy Cao 』,
chemical name of the sodium bicarbonate 』,
English name, referred to as b.s, but also a Western-style point of view. A kind of puffing agent. It is a white alkaline powder easily soluble in water, in combination with water began to play a role in the release of carbon dioxide co2, in acidic liquids (such as fruit juice) reaction is faster, and as the ambient temperature rises, the faster the role of the release of gas. Sodium bicarbonate will remain after the action of baking soda, and the use of too much will cause the finished product to have an alkaline flavor. When baking soda is mixed directly with fats and oils, saponification will occur, and the strong soap flavor will affect the aroma and quality of the pastry, so it is important to be careful when using. Baking soda is also often used as a neutralizing agent, such as chocolate cake. Chocolate is acidic, and when used in large quantities, it can give a sour taste to pastry, so a small amount of baking soda can be used as a bulking agent to neutralize its acidity. At the same time, "baking soda also has the effect of deepening the color of chocolate, making it look darker and brighter". If you add too much baking soda to a confectionery, it will not only destroy the flavor or cause too much alkaline taste, but also cause palpitations, numbness of the lips, and a temporary loss of taste after eating it.