Ji'nan chefs reveal the details of the additives used in the kitchen kitchen rules
people are worried about the role of food additives in the "barbecue" while denouncing the meat of the barbecue with duck meat. Recently, an insider revealed to reporters the hidden rules of the hotel's Kitchen: additives are too numerous.
inside the barbecue shop where the reporters worked undercover, the staff used mutton flavor and beef flavor to make duck meat and mutton. These food additives are freely available in the market. In the morning of April 29th, the reporter saw in a number of food additive stores. The beef essence and mutton essence were placed in a prominent position as an important part of the meat additive.
a shop owner said that most of these fragrances are sold to restaurants and meat processing points. "Some big restaurants and restaurants will buy big packages, and after that, the smell of the meat is thicker, and you know the effect."
recently, Mr. Yang, who has over ten years of Chef experience, told reporters how the hotel used additives.
additive 1: loose meat powder. Mr. Yang told reporters that many restaurants would use something called "loose meat powder" (also called tender meat powder), "whatever meat, old or tender, join this, the meat made to ensure soft and tasty."
Mr. Yang said, when the restaurant makes fried meat, a lot of time will join the loose meat powder, "the chef according to their own experience to put, there is no limit, how much to follow the feeling to walk."
later, Mr. Yang also revealed another function of pine meat powder -- water absorption.
"for example, 10 pounds of beef, experienced chefs add a certain amount of loose meat powder, will quickly absorb water, the most can absorb 20 pounds of water."
additive two: pigment. Yang said that pigments are one of the most frequently used additives in restaurants. "Add this to make the meat look fresher and the color is redder and more beautiful."
in order to facilitate understanding, Mr. Yang also showed some special dishes to reporters. "When I make red meat, I just add ordinary oil, salt, sugar and octagonal, cinnamon, and so on, so the red meat, the color is a bit like the color of light soy sauce, micro black. However, some restaurants produce bright red meat and bright colors, which may be added to scarlet and orange pigments.
additive three: essence. Yang told reporters that the kitchen's "kitchen" additives and flavors are also available. "Beef flavor, mutton flavor, chicken flavor... You need to put these things in soup, chicken soup and so on.
Mr. Yang said, the hotel added flavor, sometimes he can't even see him, "clearly a piece of chicken is not in it, but the soup gives out the fragrance of the nose." This soup is definitely a mixture of essence. "