What are the effects and small uses of edible alkali?

1. When mixing dough, adding an appropriate amount of salt and edible alkali can enhance the strength of the dough, improve the physical properties of gluten, and the texture will become denser, enhance elasticity and strength. So that the dough is not easy to break when it extends or swells. When the dough is tightly organized, the finished product will appear white in color.

2. Edible alkali 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 oily hair dry goods.

4. After using the white towel for a long time, it will turn yellow and hard, and it is very uncomfortable to use. Put a towel in a pot or basin, add some water, sprinkle in a handful of alkaline noodles, and boil for a few minutes. When the water is not hot, gently give the towel a few times and rinse it off with hot water.

In this way, the yellow stains of the towel are basically eliminated, and it is much softer.

5. For plaster stains on the fabric, you can put the alkali powder on the stain, add a little warm water, and gently remove it several times.

6. Put the hairtail fish into about 80 hot alkaline water for 10 seconds, immediately scoop it into cold water, and then brush it with a brush or by hand to quickly remove its scales.

7. Before frying the meat skin, you can first soak the raw meat skin in hot alkaline water, then use a spatula or a hard brush to remove the oil on the meat skin, rinse it with warm water, and then dry or dry the meat skin. When frying, first put cold oil in the pot, when the oil is burned to two or three hot, put the meat skin in, the meat skin is heated and rolled up by itself, and when the white bubble is taken out, it is slightly cooler, and after the oil temperature rises, then the meat skin is fried back in the pot until the foam expands and takes out. The skin of the meat fried in this way, after cooking, has a soft texture and delicious taste.

8. When cleaning and processing pig intestines, pork belly, etc., add an appropriate amount of salt and alkali to remove the peculiar smell.

9. When stewing mutton, put some alkali, and it will be easy to stew.

10. To remove the greasy on the kitchen screen, you can put the screen in hot alkaline water (or wet it with hot alkaline water), and then scrub it repeatedly with a cloth that is not easy to fluff, and then rinse the screen with clean hot water, and the screen will be as clean as ever.

Efficacy and function of edible alkali:

Alkaline heat, bitter taste;

It has the functions of removing dampness and heat, dissolving food stagnation, detoxifying and making acid.

Contraindications: 1. Do not soak the food in the lye solution to avoid the rotting of the raw materials, and stir the raw materials several times with alkaline water of appropriate concentration;

2. Alkali is an inorganic substance, it has no nutrients, but its role in food cooking can not be underestimated, the aqueous solution of alkali is an electrolyte, which can enhance the water absorption ability of protein molecules in food raw materials (such as squid) and accelerate the growth rate of raw materials, but it is necessary to pay attention to the quantity, method and time of alkali to prevent food raw materials from being too thorough, too rotten or even deteriorated.

Cooking porridge should not be put with edible alkali:

If alkali is added to the porridge when cooking corn porridge, millet porridge, barley porridge and other multigrain porridge, the vitamins that could have been supplemented are destroyed. At the same time, the purpose of eating whole grains is to get dietary fiber and resistant starch, in order to digest more slowly, blood sugar rises more slowly after meals.

If the porridge is cooked too badly, it will be no different from white rice porridge. In this case, adding alkali to the polenta will not have any good effect on the nutritional balance of the diet.

The above content refers to Encyclopedia - edible alkali.

People's Daily Online-Is it right for northerners to cook porridge and add alkali?

1. When soaking all kinds of seafood, if you add a little alkali, you will absorb more water, and it will be full after soaking.

2. For all kinds of grains, add a little alkali, and the protein in it is easier to absorb water and dissolve into the soup, so that the starch particles are easier to disperse, and the taste is more viscous after cooking porridge.

3. When boiling noodles, put 2% refined salt and a small amount of edible alkali, and let the noodles rest for 30 minutes before operation. This will not only increase the strength of the gluten, but also have a smooth taste and is not easy to break. When cooking noodles, add a tablespoon of oil to the surface of the water so that the noodles will not stick and prevent the soup from foaming out of the pan.

4. It is to make the food easier to cook. In the past, there were no natural gas stoves, no electric pressure cookers, and it took too long and hard to cook a meal. At the same time, because in the past, coarse grains were used as the staple food, so it was indeed difficult to cook.

Adding some alkali to make the cooking speed faster and make the food softer is helpful for family life and has a certain significance for preventing stomach problems.

Alkaline heat, bitter taste; It has the functions of removing dampness and heat, dissolving food stagnation, detoxifying and making acid.

Edible soda is a mixture of soda ash (sodium carbonate) (chemical formula Na2CO3) and baking soda (sodium bicarbonate) (chemical formula NaHCO3), which is a product made by absorbing carbon dioxide from a solution or crystalline of soda ash.

Edible alkali is not a condiment and is mainly used to neutralize the acid produced by the fermentation of the yeast in the dough. In some cases, it can be used as a food loosening agent and meat tenderizer, so that the dry raw materials can rise rapidly, soften the fiber, and the appropriate use can bring excellent color, aroma, taste and shape to the food, so as to enhance people's appetite.

Note:

1. Do 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. Alkali is an inorganic substance, it has no nutrients, but its role in food cooking can not be underestimated, the aqueous solution of alkali is an electrolyte, which can enhance the water absorption ability of protein molecules in food raw materials and speed up the growth rate of raw materials, but it is necessary to pay attention to mastering the quantity, method and time of alkali to prevent food raw materials from being too thorough, too rotten or even deteriorated.

Edible alkali is really powerful, its two major effects, can save you a lot of money, simple and practical.

1. People will produce acidic substances in the process of using yeast to make noodles, which often causes the dough to become sour after initiation, which will seriously affect the taste.

2. Edible alkali can be an organic acid or early sulfide in pesticides, and a little edible alkali can be added to neutralize the residual pesticides in vegetables when cleaning vegetables, which can not only ensure the original nutrition of vegetables, but also remove the pollution of vegetables by agricultural nuclear drugs.

3. The strong degreasing effect of edible alkaline surface oil can not only remove the excess oil on the dry oil, but also can be used to remove the hala smell in the oil in life, the specific method is to heat the grease with the hala smell and add an appropriate amount of alkaline water and stir evenly.

4. Because the niacin in corn is a combined type, it is easy to be absorbed and utilized by the human body, so if it is an area with corn as the staple food, it is very easy to suffer from niacin deficiency and leprosy disease. The use of alkali can use the niacin in corn that is not easy to release, and use it to be absorbed and utilized.

Edible alkaline heat, bitter and astringent, has the effect of removing dampness and heat, dissolving food stagnation, detoxification and acid production.

Edible alkali is not a commonly used condiment, but a kind of 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, flavor 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. Ulnar cavity.

Edible alkali is a mixture of soda ash and baking soda, which is made by absorbing carbon dioxide from soda ash solutions or crystals.

1. Edible alkali is a kind of food loosening agent and meat tenderizer, which can make flour and other materials rise quickly, play a role in softening fiber, and the meat ferments for too long when the dough produces a sour taste, and some edible alkali can be added in an appropriate amount to neutralize it to ensure the taste of food.

2. There are still many effects of edible alkali, but most of them are used in diet, for example, adding a little alkali to the water when soaking various seafood can promote the water absorption of seafood, so that the seafood will be more full after soaking, and it will be more delicious to eat.

3. When boiling noodles, add 2% salt and a small amount of edible alkali, and cook after 30 minutes, which can increase the gluten strength of the noodles and improve the taste, and the noodles are not easy to break during the cooking process. Pay attention to the amount when using edible alkali, which is easy to cause alkaline flavor and destroy the original fragrance of food.