Food characteristics:
The difference between cold weather and foreign dishes lies in:
Strictly speaking, cold weather is a kind of foreign dishes, also known as agar, which is recognized as a healthy food by FAO in 2 1 century, and is considered as a first-class high-grade product in the field of foreign dishes.
2. Cabbage is the extract of common algae, and it is the extract of red algae wall-breaking technology in cold weather, and its water-soluble fiber content is quite high.
Generally, foreign dishes are not as effective as those in cold weather.
Cabbage needs to be heated and boiled to melt into jelly, but it can be frozen in cold weather as long as it is dissolved in hot water at 70-80 degrees.
Other names:
In addition to the Japanese name "Cold Day", watercress is commonly known as "Chae Yeon" (a vegetarian bird's nest, you can know how hard watercress is frozen just by listening to this name), and other names include agar, agar (from the name of the material) and Chinese cabbage (called Chinese cabbage in Hong Kong).
Traditionally, the cold weather in Japan is in winter, and many different cold weather can be made (the practice is of course a trade secret), but cauliflower can not be collected only in winter, and it is certainly not only produced in Japan, but also in Portugal, Spain and Argentina.
"Cold weather" is easy to solidify, and it is also quite easy to be used as a jelly solidification medium. Since 20 13, it has been widely used as a daily diet by slimming people. Now, dried products and ready-to-eat packaging have been developed and recently added to desserts more widely to reduce calorie intake.
Use:
Cold weather, also known as agar, scientific name agar, English name agar, also known as douban, frozen powder, pickles essence, foreign powder. Agar has extremely useful and unique properties in the application of food industry. Its characteristics: it has physical and chemical properties such as solidification and stability, and can form complexes with some substances.
Generally made from the following raw materials: Gracilaria, laver and agar.
Uses: It can be used as thickener, coagulant, suspending agent, emulsifier, stabilizer, preservative, adhesive and biological culture medium.
Usage: Agar is widely used to make granular drinks, rice wine drinks, fruit juice drinks, crystal soft candy, mutton soup, lunch meat, ham sausage, jelly pudding, ice cream, flower cake, eight-treasure porridge, cold salad and so on. Agar is used in toothpaste, shampoo, facial cleanser, cosmetics, solid deodorant and so on in daily chemical industry. Agar can be used as culture medium and ointment matrix in chemical industry and medical research.