"Chencun Alkaline", that is, edible alkaline water, the scientific name is potassium carbonate, the chemical formula for K2CO3, the same can be the role of expansion of the meat, but the disadvantage is that the meat marinated, there is a kind of slippery gurgling sensation, eating will be strange, "Chencun Alkaline" It can also be used to make bread.

Traditionally, it is also used to make vegetables green, it is mainly the use of chlorophyll in an alkaline environment, hydrolyzed into chlorophyll, so that the vegetables remain green; on the other hand, if the vegetables are acidic, then the destruction of chlorophyll, the green leaves will fade.

The edible alkali is not a commonly used condiment, it is just a kind of food loosening agent and meat tenderizer, can make the raw materials of dry goods quickly rise, soften the fibers, to remove the sourness of the dough, appropriate use of the food can be brought to the excellent color, aroma, taste, shape, in order to enhance people's appetites.

Saline is widely used in food processing, such as noodles, bread, steamed bread.

Commonly used name: usually orally referred to as "alkali"

1. Never put the food in the lye soak, so as to avoid the raw materials rot, as long as the appropriate concentration of alkaline water to the raw materials can be repeatedly stirred a few times;

2. Edible alkali belongs to the inorganic material, itself has no nutrients, but in the food cooking The role of alkali is not to be underestimated, the aqueous solution of alkali is an electrolyte, can make the food materials (such as squid) in the protein molecules to enhance the ability to absorb water, accelerate the rise of raw materials, but pay attention to master the number of alkali, methods and time to prevent the food materials hair too much, too rotten or even spoiled.

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