● Salt: There has been stress

Use soybean oil, rapeseed oil to cook, in order to reduce the loss of vitamins in vegetables, generally should be fried after the food and salt; peanut oil cooking, because peanut oil is easily contaminated by Aspergillus flavus, it should first put salt fryers, This can greatly reduce the aflatoxins; use oyster sauce for cooking, you can put half of the salt first to remove the remaining amount of organochlorine pesticides in oyster sauce, and then add the other half of salt; when making meat dishes, in order to make meat The class is fried tenderly, and it is best to put salt in the fry until it matures.

● Vinegar: Add as early as possible

When cooking, if a small amount of vinegar is added after the vegetables are in the pot, the loss of vitamin C in the vegetables can be reduced, and the dissolution of calcium, iron, phosphorus and other mineral components can be enhanced, and the nutritional value of the dishes and the absorption and utilization of the human body can be improved.

● soy sauce: before the pan

Soy sauce cooking in the pot for a long time will destroy its nutrients and lose its umami taste. So soy sauce should be put before the pan is ready.

● Sugar: put sugar first and then put salt

In the production of sweet and sour squid and other dishes, should first add sugar and add salt, or salt "dehydration" role will increase the protein coagulation and difficult to eat through the sugar taste, resulting in the outer sweet and light, affecting its delicious.

●Wine: When the temperature in the pot is highest

When burning fish, sheep and other leeks, put some cooking wine to remove helium by evaporating the wine. Therefore, the best time to add wine should be the highest temperature in the cooking process. In addition, stir-fried pork should be added after the meat stir-fried. The cooked fish should be added after the decoction. The fried shrimp is best served after frying. The soup is generally cooked in a small broth and boiled after being cooked. Let go of alcohol.

● MSG: Add before cooking

When heated to above 120°C, MSG will turn into coked sodium glutamate, which is not only odorless but also toxic. Therefore, MSG should be added before frying.

AKD Emulsifier

I. Product Description

TC-EM-1 is a polymeric emulsifier, which is a low molecular weight, high electropositive organic polymer. It has followed advantages:

1. Easy to use, do not need cooking. Reduce cooking equipment for solid starch and lower down technical condition fluctuation for cooking the starch.

2. Use current water to dilute and prepare, without heating.

3. Provide a strong positive charge to the system

4. High emulsion stability

II. Product Feature

III. Product Usage Safety Instruction:

TC-EM-1 may be stimulative to skin and eyes, and it is recommended to use gloves and protective glasses when use. If eye or skin comes into direct contact with this product, immediately rinse with plenty of water for at least 15 minutes.

IV. Application

As a emulsifier and stabilizer of AKD,TC-EM-1 can provide a good stability of the emulsion. With the mechanical stirring, it can disperse AKD as required in the production process, which average particle diameter more than 80% can be less than 1.2 microns. It can also maintain a relative long time after the emulsification, and it has a certain electrical neutral to the slurry.

Please note, under high hardness, the hydrolysis rate of AKD emulsion will be greatly improved. So in order to reduce the rate of hydrolysis, the PH value of emulsified should be controlled between 4.5~5.0 by Citric Acid. TC-EM-1 has low PH value, which saves this part of the operation.

For certain application, the usage of TC-EM-1 should also follow the operating instructions of our company.

V. Other Information

Package: 1000Kg /IBC barrel

Storage: in cool and dry place, avoid frozen and sunshine

Shelf life: 6 months.

AKD Emulsifier,Starch Based Emulsifier,AKD Emulsifying Agent,25% AKD Emulsifier

Shandong Tiancheng Chemical Co., Ltd. , https://www.akdchemical.nl