What is the use of starch

What is the use of starch. We should not be unfamiliar with the starch, and we usually eat steamed bread contains a rich starch, starch, also known as gravy powder, powder, water starch, etc., is one of the high-carbohydrate processed products, there are mung bean starch, the following look at the starch what is the use of.

What is the use of starch 1

1, the role of starch in cooking: China has a long history of culinary culture, a long time ago, people will understand the characteristics of starch, and will be applied in the cooking of dishes. Starch is one of the common auxiliary materials in the cooking process, starch is the most common "thickening", in the dishes before the pot to add the right amount of starch, fixed soup, improve the sensory quality and taste of the dishes; starch is also widely used in soups, marinades, a variety of sauces, seasoning powders.

2, modified starch in the application of seasonings: the original starch after different processes to deal with its own performance changes to different degrees, can better adapt to the different formulations of seasonings, processing technology, storage and transportation and other conditions of change, so as to improve and enhance the quality of seasonings. Due to the many varieties of condiments, the formula structure is very different, the processing technology difference is obvious, the performance requirements of modified starch are also different.

Therefore, on the one hand, the application of modified starch manufacturers should be required to choose the appropriate modified starch according to the characteristics of different products; on the other hand, as a modified starch manufacturer targeted at the face of the product customer processing characteristics such as adjusting the modified starch production process, so that the quality of the user's products to be improved.

3, starch in the production of other foods in the role: starch in addition to cooking, in all kinds of food processing also plays a big role in the use of starch as ingredients or main ingredients of food: a variety of vermicelli, tripe, cold noodles, jingzi, noodles, vermicelli, vermicelli, ham, rooibos belly and so on.

The main component of starch is glucose polymer, which is broken down into glucose to provide energy for the body. It has the effect of tonifying the middle and blood, benefiting the vital energy, broadening the intestines and stomach, and relieving constipation. When too much starch is consumed, it will convert sugar into fat and hoard it in the body, playing the role of fattening; starch can be used for thickening and can reduce the loss of water in meat, making the taste more tender and smooth, and it has the effect of enhancing the taste and freshness; starch can also be decomposed into maltose with saliva, which can quickly raise blood sugar and alleviate the phenomenon of hypoglycemia.

Starch has the effect of tonifying the center and blood, benefiting the vital energy and generating fluids.

1. Function. The main component of starch is glucose polymer, which is broken down into glucose in the mouth or stomach and intestines, and releases the ability in the human body for the body to consume.

2. Relieve hypoglycemia. Starch will be broken down into maltose in the mouth, and further broken down into glucose in the stomach and intestines, with a high absorption rate, which can quickly raise blood sugar and relieve hypoglycemia symptoms.

3, fertilization. When too much starch is consumed, the human body can not fully metabolize sugar into energy, it will be converted into sugar fat stored in the body, play a role in increasing fat.

4, flavor and freshness. Starch is one of the commonly used flavorings in life.

What is the use of starch2

What is the role of starch?

1, the role of starch in cooking: China has a long gastronomic culture, a long time ago, people understood the characteristics of starch, and will be applied in the cooking of dishes. Starch is one of the common auxiliary materials in the cooking process, starch is the most common "thickening", in the dishes before the pot to add the right amount of starch, fixed soup, improve the sensory quality and taste of the dishes; starch is also widely used in soups, marinades, a variety of sauces, seasoning powders.

2, modified starch in the application of seasonings: the original starch after different processes to deal with its own performance changes to different degrees, can be better adapted to the different formulations of seasonings, processing technology, storage and transportation and other conditions of the change, so as to improve and enhance the quality of seasonings. Due to the many varieties of condiments, the formula structure is very different, the processing technology difference is obvious, the sex requirements of modified starch are also different.

Therefore, on the one hand, the application of modified starch manufacturers should be based on the characteristics of different products appropriate selection of modified starch; on the other hand, as a modified starch manufacturers targeted to face the product customer processing characteristics of the modified starch production process to adjust the characteristics of the product, so that the quality of the user's products have been improved.

3, starch in the production of other foods in the role: starch in addition to cooking, in all kinds of food processing also plays a big role in the use of starch as ingredients or main ingredients of food: a variety of vermicelli, tripe, cold noodles, jingzi, noodles, vermicelli, vermicelli, ham, rooibos belly and so on.

Tip: Starch is ubiquitous because it provides the body with a lot of necessary energy.

starch how to do delicious

skin egg lean meat porridge

Ingredients: 150 grams of rice, skin egg 2 ph ph food, 90 grams of lean pork water moderate, salt moderate chicken essence 1/4 spoon, 1/2 spoon of cooking wine, starch 1/2 spoon, sesame oil 1 small spoon.

Practice:

1, put the rice in a large bowl, add water and rub, wash, soak in water for 30 minutes.

2, the soaked rice again washed, drained and poured into the pot, add the right amount of water, the amount of water is about 2 times the usual cooking rice. Cover the pot with a lid and press the switch to start cooking.

3, lean meat soaked in blood water, then rinsed, cut into shredded meat, add salt, chicken essence 1/4 spoon, cooking wine, starch, mix well and marinate for 10 minutes.

4, peeled eggs, cut into small dice.

5, porridge boiling pot lid moved away from some of the gap to avoid pouncing on the pot, cooking to about 10 minutes after the porridge water gradually thicker, remove the lid from the pot from time to time with a spoon to stir.

6, another cooking pot, pour a small amount of water, boil the shredded meat into the, with chopsticks scattered, cook until all the colors become lighter

7, fish out of the warm water to rinse off the froth, drain the water, the porridge cooked rice is completely cooked through the congee is also thicker after the shredded meat, eggs, salt to taste, chicken 1/4 spoon, cook for another 1 minute or so, stirring with a spoon, into the sesame oil, stirring well after the sheng out! You can.

Tips:

1, lean meat marinated in advance with seasonings have a salty flavor, and finally and porridge and then cook and eat after a better taste.

2, cook according to their own home is used in the rice cooker or cooker can be adjusted by their own cooking time, cooking to the porridge water gradually thicker to stir with a spoon from time to time, so as to avoid porridge stick to the bottom of the pot.

3, cook the shredded meat for a shorter period of time, all the shredded meat becomes white after that fish out, long time meat taste easy to old.

What is the use of starch3

Is starch made of corn

There are many types of starch roughly categorized as corn starch, sweet potato starch and potato starch, as the name implies, corn starch is certainly made from corn, and sweet potato starch and potato starch are made from sweet potatoes and potatoes, and the names of all three of them are not the same, but we are using them in the same way. Not the same, but we are using the taste is basically the same, and we will use these starches in the production of some pasta, their function is similar, do not have to be too entangled in the difference between the three of them.

But we are in the production of some fried food, may have to carefully distinguish between the three starches, let's say we are in the production of honeycomb corn, must be three starches are added to the corn grain, corn starch added to the corn grain, it can be very good to make the corn grain viscous, and the sweet potato starch and potato starch can make the corn better connected together, it is very helpful for the next This is very helpful when frying in the frying pan, and will not let the corn fall apart.

When making some other miscellaneous products, we often need a combination of starches, not only corn starch, but also potato starch and sweet potato starch. These three kinds of starch when we buy must buy the kind of more delicate, these three kinds of starch are relatively soft and granular very fine starch, in the purchase of the time must pay attention to carefully select, can not buy those granular larger, granular larger starch in the use of a little bit inconvenient, and the quality of the quality is not too good, it is likely that we will let the production of the dishes do not look good.

Starch also has a particularly important use, that is, to thicken. Used to thicken the three starches when there is no more obvious gap, corn starch, potato starch, potato starch, who to thicken are the same, we must pay attention to the proportion of water and starch when thickening, configuration of the gravy powder must also pay attention to the temperature of the water.