1. The treatment of pulp, powder, paste, juice and thicken with water starch can also play the role of protective layer, which not only prevents the loss or destruction of nutrients, but also avoids the unhealthy substances caused by the contact of animal protein with high temperature burnt paste.
2. Starch is insoluble in water, and when heated to 60℃ with water, it will be gelatinized into colloidal solution. Thickening is the use of this characteristic of starch to indirectly heat vegetables, protect the nutritional components of food and improve the taste, so that the lost nutrients can be eaten together with thick soup. The dough powder also contains reduced glutathione, which has a protective effect on vitamin C.
1. The academic concept of thickening is that starch has the characteristics of water absorption, adhesion, smoothness and cleanness when gelatinized by heat. When the dishes are close to maturity, pour the prepared powder juice into the pot to make the marinade thick and increase the adhesion of the marinade to the raw materials, thus increasing the powder and concentration of the soup and improving the color and taste of the dishes.
2. Thickened starch, also called dough powder, is a polysaccharide polymer condensed from multiple glucose molecules. Starch used for cooking mainly includes mung bean starch, potato starch, wheat starch, water chestnut starch and lotus root starch. Starch is insoluble in water, and when heated to 60°C with water, it is gelatinized into a colloidal solution. Thickening is to use this property of starch.