What is the alkali in konjac tofu, and why do you need to eat alkali to make konjac tofu?

Edible alkali: refers to soda ash (sodium carbonate) that is different from industrial alkali.

chemical formula Na2CO3) and baking soda (sodium bicarbonate.

Chemical formula NaHCO3), baking soda is a solution or crystallization of soda ash that absorbs carbon dioxide.

After the finished product, there is essentially no difference between the two. Therefore, edible alkali is also called baking soda (powder) in some places. Edible alkali is solid, round, white in color, and easily soluble in water. Alkali.

It is not a commonly used condiment, it is just a food loosening agent and meat tenderizer, which can make the dry raw materials rise rapidly, soften the fiber, remove the sour taste of the dough, and the appropriate use can bring excellent color, aroma, taste and shape to the food, so as to enhance people's appetite. Edible alkali is widely used in food processing such as noodles, bread, steamed bread, etc.

Nutritional analysis in this paragraph1In the process of making noodles, microorganisms will produce acid, and the dough will become sour after initiation, and edible alkali (carbonate) must be added to react the acid to make delicious pasta;

2.Alkali consumption can neutralize the organic acids or sulfides adhered to dark green vegetables due to excessive spraying of pesticides, so as to preserve the original color of vegetables and remove the pollution of pesticides to vegetables;

3.Edible alkali has a strong degreasing effect, which can remove excess oil on the raw materials of dry oil;

4.Alkali can release niacin that is not easy to release in corn, so that people who eat corn for a long time will not be deficient in niacin in corn.

and suffering from leprosy dermatosis;

5.The disadvantage of alkali is that it has a strong destructive effect on vitamin B1 B2 and vitamin C in food, and at the same time affects the absorption and utilization of certain minerals by the human body, so it should not be abused.

The population related to this paragraph can be consumed by the general population.

This paragraph is produced in 1Alkali can remove the hala smell in the oil, by waiting until the grease with the hala smell is heated to the hot hand, add a certain amount of soda ash water, and slowly stir it with chopsticks;

2.Alkali can remove the sour taste of the dough, and can make the steamed bread puffy and white, but not too much, otherwise the steamed bread will turn yellow or cracked, and the taste will become bitter.

The therapeutic effect of this section is alkaline heat, bitter and astringent;

Has dehumidified heat.

The effect of food stagnation, detoxification and acid production.

Note 1 of this paragraphDo not soak the food in the lye solution to avoid the rotting of the raw materials, as long as the raw materials are repeatedly stirred several times with alkaline water of appropriate concentration;

2.Edible alkali is an inorganic substance.

It has no nutrients in itself, but its role in food cooking cannot be underestimated, and the aqueous solution of alkali is an electrolyte.

It can enhance the water absorption ability of protein molecules in food raw materials (such as squid) and speed up the growth rate of raw materials, but it is necessary to pay attention to the quantity, method and time of alkali used to prevent food raw materials from being too thorough, too rotten or even deteriorated.

Hope it works for you!

You can't use additives indiscriminately, it's illegal! Tianxi's new konjac tofu coagulant can be used.

Caustic soda, blanched in boiling water before eating, 2 minutes is best.

When making konjac tofu, you need to eat alkali.

There are several main reasons for this:

1 is to remove the taste of konjac itself.

2. Because raw konjac itself is slightly toxic, alkali can remove the toxicity of konjac.

3. The effect of helping konjac tofu to coagulate and form.

The following points must be paid attention to when making konjac tofu:

1. In the process of grinding, boiling, coagulation, etc., it should not be in contact with acids and greases, and the utensils should not be stained with wine or poke, so as not to cause alkalinity to be neutralized and unable to coagulate, or glucomannan to be hydrolyzed and cause failure.

2. During the processing process, it is necessary to minimize the time when the konjac cut surface is in contact with the air. After the tuber is peeled, it should be immersed in clean water to reduce the degree of oxidation. After shredding and slicing the tubers, they should be matured or soaked in 1% lime water.

or concentrated brine to avoid browning. At the same time, try to avoid contact with iron, copper and other utensils. Off-white or off-black.

3. People who drink alcohol should not participate in the processing of konjac tofu to prevent the alcohol from affecting the solidification and forming of konjac tofu.

4. To cook konjac tofu, it is necessary to wait for the pieces to be solidified and cooked inside and out before it can be cooked. Cooked on the outside and raw on the inside, it will soften and lose its elasticity when it is cold.

5. In the process of processing konjac tofu, the amount of alkali should be appropriate. If too little alkali is added, it will solidify, and if too much alkali is added, the product will be dark in color, strong in alkali flavor, and not easy to remove, which will affect the quality of the product.

The above is about the things you need to pay attention to when making konjac tofu and the reasons why you need to eat alkali, I hope mine is helpful to you!

To make konjac tofu, edible alkali is used in order to make it easier to coagulate, and at the same time to improve its taste. The addition of edible alkali can make konjac change qualitatively. It's the same as making a belt.

Konjac bean wheel is quietly rotted or used in edible alkali.

Edible alkali: refers to soda ash (sodium carbonate) that is different from industrial alkali.

chemical formula Na2CO3) and baking soda (sodium bicarbonate.

Chemical formula NaHCO3), baking soda is a soda ash solution or crystallized product after absorbing carbon dioxide, and there is no difference in essence between the two. Therefore, edible alkali is also called baking soda (powder) in some places. Edible alkali is solid, round, white in color, and easily soluble in water.

Alkali. It's not a commonly used condiment, it's just a food loosener.

And meat tenderizer, can make the dry raw materials rise rapidly, soften the fiber, remove the sour taste of the dough, and the appropriate use can bring excellent color, aroma, taste and shape to the food, so as to enhance people's appetite. Edible alkali is widely used in food processing such as noodles, bread, steamed bread, etc.

Hello, the alkali in konjac tofu is edible alkali. Edible alkali is not a commonly used condiment, it is a kind of food loosening agent and meat orange tenderizer, which can make dry raw materials rise rapidly, soften the fiber, remove the sour taste of the dough, and the appropriate use can bring excellent color, aroma, taste and shape to the positive leakage state of food, so as to enhance people's appetite. Edible alkali is widely used in food processing such as noodles, bread, steamed bread, etc.

Edible soda is a mixture of soda ash and baking soda, which is a product made by absorbing carbon dioxide from a solution or crystalline of soda ash.

It is edible alkali Edible alkali: refers to soda ash (sodium carbonate) (chemical formula NA2CO3) and baking soda (sodium bicarbonate) (chemical formula NAHCO3) that are different from industrial alkali. Therefore, edible soda is also called baking soda (powdered chanchakra) in some places

Homemade konjac tofu alkali powder ratio.

The alkali powder ratio of homemade konjac tofu is generally recommended to be 50:1, and about 10 grams of edible alkali can be used for about one pound of konjac powder. The ratio of konjac powder to water is generally 1:

7。Such proportions have a moderate taste, neither soft nor hard. 1 kilogram of konjac flour can make about 40 kilograms of konjac tofu.

The preparation of homemade konjac tofu.

1. After the fresh konjac is peeled, it is cleaned repeatedly, and then put it into a food processor or a wall breaker to grind into a pulp, add a sweet potato or glutinous rice flour to grind the pulp together, and the konjac tofu made is stronger and tastes better, this step is very important, you must remember the proportion of water, and if you use konjac flour to make it, you can skip this step, and directly prepare konjac pulp in proportion;

2. Pour the konjac syrup into the pot and start boiling. This step must ensure that the konjac pulp is fully cooked, otherwise it may be poisoned if you eat it, because konjac contains a certain toxicity, so whether you use fresh konjac or konjac powder, you must ensure that it is completely boiled, and it can be eliminated by complete cooking, so this step is also the most important;

3. Fully stir the added konjac syrup to prevent boiling, and add an appropriate amount of baking soda and edible alkali to the cooked konjac syrup, which will make the konjac tofu more strong, fragrant, and detoxifying;

4. Make sure that the konjac syrup is fully cooked, you can get out of the pot and set it, put it in a container or bowl, let it cool completely, and put it in the refrigerator for about 1 hour, and the konjac tofu can be completely formed. The finished konjac tofu can be stored in the refrigerator for about 3 days, and you can fry it directly according to your personal taste, or it can be served cold.

Precautions for making konjac tofu.

1. The amount of alkali should be more than less, the amount of water should be less than not more, but the amount of alkali should not be too much, otherwise the konjac tofu made will be dark in color and alkaline in taste.

2. The higher the grade of konjac flour, the better the konjac tofu produced. If you want better quality, you can also reduce the proportion appropriately.

3. Raw konjac is poisonous and must be cooked for more than 3 hours before it can be eaten.

What alkali is used to make konjac tofu? , is it baking soda?

The alkali in konjac tofu is edible alkali. Edible alkali is not a commonly used condiment, it is a kind of liquid food loosening agent and meat tenderizer, which can make the dry raw materials rise rapidly, soften the fiber, remove the sour taste of the macro dough, and the appropriate use can bring excellent color, aroma, taste and shape to the food, so as to enhance people's appetite. Edible alkali is widely used in food processing such as noodles, bread, steamed bread, etc.

Edible soda is a mixture of soda ash and baking soda, which is a product made from a solution or crystalline of soda ash after absorbing carbon dioxide and mammoth.

Konjac is processed with alkali to detoxify, and there is to remove the fishy smell, raw konjac is a fiber that cannot be eaten directly, and direct consumption may lead to poisoning.

There is also a legend about adding alkali when processing konjac, let's take a look.

Legend has it that people at that time dug it up and ate it without eating it, but many people were poisoned.

Then the land lord told everyone: The things that these people eat are called konjac, which were planted by the devil, and if you want to eat them, you must add a medicine to concoct them, and cook them before they can eat them.

But this secret recipe was in the hands of the devil, and he refused to take it out, and later the wife of the Emperor Yan, Ma Po, used the seven-star stove to use corn firewood on the tiger gate, and mixed it with the burning water of the West Heaven to cook the devil.

After 7749 days, the devil was burned into ashes, and then boiled into alkaline water, which became a material for processing konjac.

After adding alkali in the process of processing konjac, the hemp flavor is gone, not astringent mouth or numb tongue, and the taste is very good.

Well, let's talk about this story first, and remind everyone again at the end of the konjac that it must be cooked before it can be eaten, and it must not be eaten raw.