1. It is best to choose a jar or pot. Because their materials have the characteristics of ventilation, strong adsorption, uniform heat transfer, and slow heat dissipation, they can transmit the external heat energy to the raw materials inside when they are souped, which is beneficial to the mutual penetration of water molecules and food. The longer the time is maintained, the more the aromatic ingredients spill over, and the more fresh the soup is, the more raw the texture becomes.
2. The best allocation of water is 3 to 1. The amount of water used for souping is generally 3 times the weight of the main ingredients, and it is necessary for the food to be heated together with cold water. Soup should not be used hot water, if the beginning of the hot water or boiling water into the pot, the surface of the meat suddenly exposed to high temperatures, the outer layer of protein will immediately solidified, the inner layer of protein can not be fully dissolved into the soup. In addition, water must be added before the soup, and cold water should not be added in the middle of the soup. Adding cold water to the pot in the middle of the soup will not fully dissolve the protein into the soup. The taste of the soup will be affected, and it will become cloudy. If you need to add water, it is best to add hot water.
3. Ingredients must be savory, smelly, and blood-stained. The selection of ingredients is the key to good soup. Such as beef, lamb, chicken, duck, pork, fish, etc., are good ingredients for soup. However, duck meat is cold, autumn should not eat more. Ingredients can be put one or two kinds of heat, dampness, spleen, sweet ingredients, such as wolfberry, lily, watercress, red dates, candied dates, longan and so on. Also can be added according to different needs of American ginseng, astragalus, Chinese wolfberry fruit, angelica and other Chinese medicine with medicinal properties.
4. Milk soup first put salt, salt after broth. It is also important to pay attention to the salt release time. When salt is released early, it will cause protein solidification, making the soup dark. If you want to make broth, put salt in the end. If you are cooking milk soup, salt should be placed as early as salt will increase the osmotic pressure, the soup will become more concentrated.
5. Prosperously boil, low heat slowly. Only by grasping the heat can you make better use of the ingredients to bring out the delicious soup with fresh and mellow taste. Mild fire can make more delicious substances dissolved, the soup is clearer and tastes more mellow. It should be noted that do not allow the soup to boil for too long, otherwise it will become a milk soup. The soup inside is scattered and cannot be eaten. Therefore, the boiling time should be kept within 5 minutes after boiling. After that, turn it into a small fire and cook it slowly until it takes time.
Human APIs - Blood Pressure raw , APIs Raw powder , Antipyretic And Analgesic , Antibiotic & Antibacterial
Now we have 3 GMP standard workshop, Meanwhile, the factory is equipped with the researching and quality inspection centre, with strong technology research and development strength. We also have 3 salesdepartments over 30 people and sell our products all over the world.
For customer`s needs, OEM service is also acceptable. If you have a good idea in new product production but lack of laboratory device and human resource, we are glad to solve this problem for you. Sincerely hope to strengthen exchanges and cooperation with friends from both home and abroad.
Human APIs - Blood Pressure raw , APIs Raw powder , Antipyretic And Analgesic , Antibiotic & Antibacterial
Xi'an Hollysince Biotech Co., Ltd. , https://www.hollysince.com