Spring Festival is coming, on the eighteen cooking skills of enzyme preparations! (Top)

Spring Festival is one of the four traditional festivals in China, is the most grand traditional festival of the Chinese nation, on this day we will prepare a rich meal, entertain friends and family, because the existence of these delicacies also makes our Spring Festival add a lot, today Xiaobian will introduce several food masters for everyone, the food on your table can not be separated from their participation!

Pastry Master: Glucose Oxidase (for baking), maltoamylase, lipase, xylanase, fungal amylase, asparaginase, compound baking enzyme preparation (for bread), compound baking enzyme preparation (for steamed buns), compound baking enzyme preparation (for noodles)

excel:

1. Improve the whiteness of steamed buns and the brightness of the epidermis, and reduce retraction.

2. Reduce the formation of acrylamide in food processing.

3. Speed up the fermentation of the dough and shorten the fermentation time.

4. Increase the softness of the internal tissue of the dough and increase the dough volume.

5. Improve the color of bread and comprehensively improve the quality of bread.

Master of meat products: proteases

It is the almighty king who can make meat tender. We all know that the collagen of animal cubs, not resistant to heat crosslinking bonds, once heated, the rupture, the meat appears tender; and the meat of the old animals because of the heat-resistant bonds, it is difficult to soften when cooking, so it will appear rough meat, difficult to cook, the taste is also poor, then the use of protease can be its muscle connective tissue collagen decomposition, to achieve the purpose of tender meat.

Moreover, in the process of animal slaughtering and processing, the use of proteases can recover meat protein from their bones, improving the recovery rate and reducing costs. Using enzymes to dissolve pork bones, chicken skeletons and other meat processing by-products, you can also produce flavored meat extracts, such as meat extracts, bone broth and so on. With livestock processing scraps under the skin, bone and scales as raw materials, the use of proteases from animal cartilage can also be separated from the components, and then produce biological high calcium powder, chondroitin sulfate, collagen, because of this property, protease is widely used in a variety of pharmaceutical preparations, food, beverages and various health care products, at the same time it also solves the traditional process of serious pollution, can only produce a single product drawbacks Oh.

Today's sharing will come here first, and in the next issue we will meet some other wine masters. By the way, today's little year, don't forget to eat dumplings!