Do you want to blanch Rolls of dried bean milk creams

The well made Rolls of dried bean milk creams usually needs to be blanched, but it can be directly used if it is used for cold dressing or rapid stewing. Rolls of dried bean milk creams blanching water can remove the beany smell, soften the texture and improve safety, but excessive blanching will lead to nutrient loss.

Water blanching is a common processing step before Rolls of dried bean milk creams cooking, especially suitable for frying or stewing dishes for a long time. Blanching in boiling water for 30 seconds to 1 minute can effectively dissolve the residual odor substances on the surface of soy products, making the protein structure softer and easier to taste. High temperature can also inactivate possible microorganisms, which is particularly important for bulk Rolls of dried bean milk creams that has not been sterilized. Overcooling water immediately after blanching can maintain the elasticity of Rolls of dried bean milk creams and avoid breaking during subsequent cooking. It should be noted that Rolls of dried bean milk creams contains more water-soluble vitamin B group and minerals, and long-term blanching will cause nutritional loss.

Some cooking methods can omit the blanching step. Cold mixed Rolls of dried bean milk creams can retain more nutrition by directly using the foamed state, and can cover the beany smell with heavy flavoring. When it is used in hot pot or Spicy Hot Pot, Rolls of dried bean milk creams can be boiled briefly in boiling soup bottom to achieve the effect similar to blanching water. Instant sterilized packaging Rolls of dried bean milk creams can be eaten after high temperature treatment, opening and cleaning. For people with weak digestive function, blanching appropriately can reduce the probability of gastrointestinal discomfort caused by soy products.

As a high protein bean product, Rolls of dried bean milk creams is recommended to supplement vitamin C with green leafy vegetables to promote iron absorption. When storing, it should be kept dry to avoid mold growth, and consumed within 24 hours after foaming. People with special physical conditions may experience discomfort such as bloating after consumption, and can reduce their single intake or extend the blanching time. Choosing Rolls of dried bean milk creams products produced by regular manufacturers can better ensure food safety.