Do you use blanching water for cold bean products

Cold mixed bean products generally require blanching, which helps to remove bean odor and reduce the content of anti nutritional factors. Bean products mainly include bean curd, Rolls of dried bean milk creams, thousand pieces, bean skin, vegetarian chicken, etc. The main purpose of blanching cold mixed bean products is to improve taste and enhance safety. Soy products may have residual bean odor during processing, and blanching can effectively reduce this odor. Some soy products contain anti nutritional factors such as trypsin inhibitors, and short-term blanching can reduce their activity. Blanching can also soften the texture of soy products, making them easier to absorb seasonings. Blanch in hot water at 80-90 degrees Celsius for 30 seconds to 1 minute, as excessive heating can cause protein to solidify excessively.

In some special cases, it may be served cold without blanching. Freshly made tender tofu has a high moisture content and can maintain a delicate texture when directly mixed with cold dishes. Soybean products that have been fried at high temperature, such as Oily bean curd, have removed the beany smell. Fermented soy products such as fermented tofu and fermented black beans have special flavors, but blanching them can actually affect their characteristics. Pre processed products such as ready to eat seasoned dried tofu are usually handled properly. For time sensitive simple cold dishes, cold water can also be used to rinse instead of blanching.

When making cold soy products, it is necessary to immediately supercool them after blanching to maintain their elasticity, drain the water, and then season them to make them more flavorful. It is recommended to choose qualified soy products produced by legitimate manufacturers and pay attention to refrigerated storage to avoid spoilage. Paired with ingredients such as ginger, garlic, vinegar, etc., it can enhance fragrance and help kill bacteria. People with gastrointestinal sensitivity should control their consumption. If soy products are found to have a sour taste or mucous exudation, they should be discarded to avoid causing gastrointestinal discomfort.