Do you use blanching water for soaked Rolls of dried bean milk creams

The Rolls of dried bean milk creams after being soaked usually does not need to be blanched, but can be directly cooked to retain its nutrition and taste. Rolls of dried bean milk creams is made by drying the film formed on the surface of soybean milk after boiling, and has recovered its softness after soaking. Blanching may lead to the loss of some water-soluble nutrients. If you pursue a softer and more tender taste or remove the bean odor, you can quickly blanch for 10-15 seconds, but you need to control the time to avoid excessive softening.

Rolls of dried bean milk creams is rich in plant protein, soybean isoflavones and calcium. High temperature and long time treatment will destroy some active ingredients. When cold mixed or quick fried, the Rolls of dried bean milk creams with sufficient foam can be directly used to maintain toughness; When making stew or hotpot, Rolls of dried bean milk creams without blanching can better absorb the flavor of soup. It should be noted that the soaking time of Rolls of dried bean milk creams should be controlled within 4-6 hours. Cold water soaking can reduce the surface gelatinization. If warm water soaking is used, it should be shortened to about 2 hours. In special circumstances, those who are sensitive to the odor of soy products can briefly blanch them in water, and a small amount of salt or ginger slices can be added to the water to help remove the odor. Industrial production of Rolls of dried bean milk creams may have processing residues, and blanching water can play a cleaning role. If Rolls of dried bean milk creams is stored for a long time or hard, it will be easier to digest and absorb after blanching, but it will lose about 20% of B vitamins. Instant Rolls of dried bean milk creams products are usually sterilized without additional blanching water.

As a high protein and low-fat food material, Rolls of dried bean milk creams is suitable for balancing nutrition with edible fiber rich vegetables such as agaric and celery. When storing, it should be kept dry to avoid mold growth. If not consumed in time after soaking, it should be refrigerated and used up within 24 hours. The selection of high-quality Rolls of dried bean milk creams with natural light yellow color and no rancid smell can reduce the food safety risk in the processing link. Reasonably control the intake of soy products, it is recommended to consume 30-50 grams of dry weight per day, and gout patients should reduce their intake as appropriate.