The chemical name of the ash and what is the ash

The ramen noodles are mixed with green liquor, and readers question.

Beijing Daily Network News (Reporter Sun Ying) Ramen is deeply loved by diners for its rich gluten flavor, but when reader Mr. Liu was eating ramen, he found that the master who kneaded the noodles added green liquid to the noodles! Is the ramen made in this way harmful to the body?

Reader Mr. Liu was eating Xinjiang fried noodles at a stall called "Beiweiju" on the 5th floor of the Suning Dongbalizhuang store the night before yesterday, eating and eating, Mr. Liu found that the master who kneaded the noodles actually added green liquid to the noodles, and Mr. Liu, who looked uncomfortable, asked the master what he added, and the master said that it was a ramen agent, which is not toxic to the human body, and ramen foods were added, but Mr. Liu was still not at ease.

According to industry insiders, some "noodle agents" will be added when kneading ramen, which is generally "instant fluffy ash", so that ramen noodles are flexible and non-toxic to the human body. Generally speaking, "salt is bone alkali is meat", and it can soften gluten and greatly improve elongation. The raw material of "Peng Ash" is a wild plant that grows on the dry mountains and dry ridges - Peng Peng grass, and the ash burned after withering and yellowing in late autumn is called Peng Ash.

In the past, people used it to replace the steamed steamed buns with alkali rolling noodles, but now only ramen restaurants can use it. Authentic beef noodles must be mixed with gray water, otherwise, you will not be able to stretch out the "nest of silk" as thin as cotton thread, and there will be no flexible texture.

Since "ash ash" is a kind of plant ash, there is no special chemical name, and the main ingredient of the "alkali" that plays a role in it should be potassium carbonate, which is similar in nature to soda ash, and cannot be said to have a "carcinogenic" effect.

Puffy ash is grass ash made from firewood grassAfter hundreds of years of use. In addition, puffy ash is only used in Lanzhou beef noodles, and there is no national standard to enforce. After adding it to the ramen, it can increase the texture of the ramen, and it will be more "strong".

There is also a special noodle dough in Wuwei, Gansu Province.

In Germany, the name of the ash is pottasche, and it can be found in supermarkets as an ingredient in baking. This ingredient is added to the famous German Christmas gingerbread lebkuchen. The function is to add it to the dough with high sugar content to play the role of acidity and tandu adjustment.

Introduction of Peng Chai Cao:

In some places, it is also called water canopy, flying canopy, and pengchai. Born in hills, mountains, and barren beaches, it is a grass plant with high alkali content, and its seeds are born.

When germinating, it is very small, very tender, extremely green two young leaves, grow up into a fluffy, the stem is silvery-white, the slender leaves are as small as a needle, just like the antler horns on the head of a deer, and like the green slowly clear green green

The main component of Dakong is potassium carbonate, the molecular formula K2CO3, and the molecular weight of Nian Fangpai is 138. Peng ash is a grass ash made from Peng firewood grass, which has been used for hundreds of years. In addition, Tsai He Peng ash is only used in Lanzhou beef noodles, and there is no national standard to enforce.

Kiss is happy to answer for you: What are the effects and effects of puffy ash? A:

Qinqin Peng ash is a kind of food additive, which can increase the toughness and strength of pasta, especially in Lanzhou ramen, you will choose to use, but because the country's standards for eating and adding key-destroying waiters are not clear, it may cause greater harm to the human body, especially when the amount of use is relatively large. When making pasta in life, you can also use the ash as a kind of alkaline noodles, especially when cooking, which can make the pasta you make particularly fluffy and soft. In the research of ramen, it is true that after using the ash of the dough, the dough structure can be brightened and the structure of the dough changes, so as to improve the elasticity of the dough to a certain extent and enhance the stretching effect between the dough.

Fluffy ash is the grass ash produced after the firewood grass is burned. The use of puff ash is to dilute it in water and noodles to make authentic Lanzhou ramen.

Peng ash is a grass ash made from Peng firewood grass, and the main component is potassium carbonate. Puffy ash is only used in Lanzhou beef noodles, and there is no national standard to enforce. After adding it to the ramen, it can increase the texture of the ramen, and it will be more "strong".

There is also a special noodle dough in Wuwei, Gansu Province. Now the fluffy ash used on the market is made of fluffy grass, and the other is distributed by enterprises according to the tartar composition.

Peng ash is a kind of food additive, which can increase the tenacity and strength of pasta, especially in Lanzhou ramen, you will choose to use, but because the country's standards for eating additives are not clear, it may cause greater harm to the human body, especially when the amount of use is relatively large.

When making pasta in life, you can also use Penghui as a kind of alkaline noodles, especially when cooking, which can make the pasta you make particularly fluffy and soft.

Make pasta. People use it instead of eating alkali rolling noodles and steamed steamed buns, which are now used in many cities in the northwest, such as authentic Lanzhou beef noodles must be made with puffy gray water and noodles, otherwise, neither can you stretch out the "nest of silk" as thin as cotton thread, nor will there be a flexible taste;

There is also the dough of Gansu Wuwei, which is also added to the puffy gray in the production process, so that the dough is yellow and bright in color, chewy in taste, and unique in flavor, which is one of the most favorite snacks of the locals.

People use Peng Gray instead of eating alkali rolling noodles and steamed steamed buns, which are now used in many cities in Northwest China, such as authentic Lanzhou beef noodles must be used with Peng Gray Water and noodles, otherwise, neither can you stretch out the "a nest of silk" as thin as cotton threads, nor will there be a flexible taste.

There is also the dough of Gansu Wuwei, which is also added to the puffy gray in the production process, so that the dough is yellow and bright in color, chewy in taste, and unique in flavor, which is one of the most favorite snacks of the locals.

The ash canopy contains strong alkaline, and the grains contain more starch, which can be used as feed. During the three-year difficult period, people grinded its seeds to satisfy hunger, and it was bitter and difficult to swallow.

The small road on the side of Nanshan Tianhong (that is, the road leading to Carrefour) goes into about four or five on the left-hand side, which sells flour and some oil. Puffy ash is a large package of 5 yuan a pack.