Do you want to blanch Rolls of dried bean milk creams after soaking

Rolls of dried bean milk creams usually needs to be blanched after being soaked to remove the beany smell and improve the taste, but it can be directly used for cold dressing or fast cooking.

As a bean product, Rolls of dried bean milk creams may have a peculiar smell of beans after being soaked. The blanching water can effectively dissolve some saponins and bean flavor substances. The water temperature should be controlled at 80-90 ℃ and blanched for 30 seconds. Excessive heating can cause protein to solidify excessively, affecting its toughness. Squeezing water after blanching can make Rolls of dried bean milk creams better absorb soup in subsequent cooking, especially suitable for braising, stewing and other practices. Some of the ready to eat Rolls of dried bean milk creams have undergone special processing, and those marked as edible need not be blanched. In order to keep the crispy and tender taste of Rolls of dried bean milk creams in cold sauce, it can be rinsed repeatedly with cold boiled water instead of boiling water.

If food additives such as defoamer are added during the production of Rolls of dried bean milk creams, blanching water can reduce the residual risk. There may be dust or storage pollution in bulk Rolls of dried bean milk creams, and blanching water can also clean it. However, prolonged blanching at high temperatures can lead to the loss of B vitamins. When nutritional needs are prioritized, it can be shortened to 10 seconds for rapid blanching. The microbial indicators of ready to eat Rolls of dried bean milk creams or pre cooked products marked on the package have reached the standard, and the second blanching will damage the texture instead. When making Rolls of dried bean milk creams rolls and other dishes that need to be shaped, supercooling immediately after blanching can enhance elasticity.

Rolls of dried bean milk creams is rich in high-quality protein and calcium. It is recommended to use it with agaric or dark vegetables to improve iron absorption. For those with weak gastrointestinal function, the blanching time can be extended to 1 minute to promote softening and avoid consuming high oxalate foods that may affect mineral absorption. When purchasing, pay attention to selecting Rolls of dried bean milk creams with uniform texture and without mold. The amount of water needed to be soaked should not exceed the amount of food materials, and the water needed to be changed after the cold storage for more than 4 hours. Daily storage should be sealed and moisture-proof. If there is a sour taste or mucus after soaking, it should not be consumed.