What to do if Rolls of dried bean milk creams cannot be soaked thoroughly

Rolls of dried bean milk creams can not be soaked and hard core can be solved by prolonging the soaking time, adjusting the water temperature, cutting treatment, pressure soaking or replacing high-quality Rolls of dried bean milk creams. The hard texture of Rolls of dried bean milk creams is usually related to improper production technology, storage conditions or soaking methods.

1. Extended soaking time

Rolls of dried bean milk creams is a high protein bean product, which has a compact structure after drying. It takes 4-6 hours to soak in conventional cold water. If a hard block is still found in the center, it can be soaked for more than 8 hours, during which the softening degree should be checked every 2 hours. When the room temperature is high in summer, it can be shortened to 3-4 hours, but attention should be paid to avoiding water quality deterioration.

2. Adjust the water temperature

Using water at 30-40 degrees Celsius can accelerate the stretching of protein molecules and shorten the soaking time to about 2 hours. If the water temperature exceeds 50 degrees, it will cause the surface to gelatinize while the interior remains stiff. It is recommended to use a constant temperature soaking method. In winter, wet the surface of Rolls of dried bean milk creams with cold water, and then continue to soak in warm water.

3. Slitting treatment

The thicker Rolls of dried bean milk creams can be torn into 0.5 cm narrow strips longitudinally or cut into 3-4 segments transversely to increase the water contact area. When processing, it is easier to tear along the fiber texture to maintain integrity. The Rolls of dried bean milk creams after cutting can be completely softened in 1-2 hours, which is suitable for urgent use.

4. Pressure immersion

Put Rolls of dried bean milk creams and clean water into the sealing box and press the heavy objects gently, and use water pressure to promote penetration. Alternatively, a fresh-keeping box with pressure function can be used to quickly allow moisture to enter the fiber gaps through the vacuum principle. This method can shorten the traditional 6-hour immersion to about 90 minutes, especially suitable for the whole uncut Rolls of dried bean milk creams.

5. Replace high-quality Rolls of dried bean milk creams

Rolls of dried bean milk creams that is still not softened after repeated soaking may have excessive additives or deterioration problems. It is recommended to choose a brand with uniform color and no rancidity. The section of high-quality Rolls of dried bean milk creams is honeycombed, and the water quality is clear after immersion. The low-quality products are often accompanied by turbid suspended solids or pungent smell.

The use time of Rolls of dried bean milk creams can be planned in advance during daily treatment to avoid bad taste caused by temporary soaking. The fully soaked Rolls of dried bean milk creams should be flexible and free of white core, and the surface impurities should be removed by washing with running water before cooking. When making cold dishes, it is recommended to blanch in boiling water for 30 seconds to increase elasticity. When cooking dishes, they can be added to the pot at the end to prevent excessive softening. The wet Rolls of dried bean milk creams stored but not used up should be refrigerated and eaten within 2 days. Before reuse, check whether there is mucus or odor. If it is difficult to blister for a long time, try to use fresh Rolls of dried bean milk creams or freeze-dried Rolls of dried bean milk creams products instead.