Xingjifei's video moved and shocked us. Is Hex Technology so powerful and popular?
Xin Jifei's video has been popular on various platforms recently, mostly about the presentation of Hex Technology. Especially the food and seasonings closely related to us did touch and shock us! Is Hex Technology so powerful and popular now? Is this the truth?
Based on the experience of the catering industry for so many years, I also have the responsibility and obligation to give him a solid understanding and report to everyone the Hex Technology that used to make kitchen dishes in the past. Some technologies are still in use today, and some have been eliminated.
As for what kind of restaurants are still using which Hex technology and ruthless work, it can only depend on the boss and chef's requirements for technology and their conscience, and also on the diners' own strong ability to identify, so you understand! Let’s serve a side dish before meals!
1. Hotels often use tender meat powder , food powder and frosted meat powder . Their function is to tenderize the taste of meat, destroy the fiber structure, and marinate some difficult ingredients (such as meat tendons, beef, etc.) after a certain amount, and marinate for about 2 hours to achieve tenderness and water absorption, thus forming a tender and juicy texture.
However, if the dose exceeds the dose, the meat will become unformed, the taste will be bitter and alkali-like. If the powder is used excessively, it will also have a crispy texture, and even chicken will achieve a crispy texture. This kind of Hex technology is almost still in use.
tender meat powder is an additive that can improve the taste of meat and can improve the tenderness of meat. The main ingredient of tender meat powder is protease , and the most commonly used papain is currently.
The principle of action is to use protease to degrade connective tissue in meat and some elastin and collagen in muscle fibers, so that the meat can achieve a tender but not tough, soft and juicy effect. It is mainly used for meat with tough muscles, thicker fibers and lower moisture content, such as beef, pork, chicken, etc.
Any additive that exceeds the prescribed standards has certain toxicity, especially when several foods with additives appear on the table at the same time. Over time, the dose remaining in the body may be a health-threatening factor.
2. Cheap sesame oil. This is generally provided by suppliers, and the price of sesame oil ranges from 6 yuan/12 yuan per catty. It contains both blended ingredients and additives. Such as sesame oil essence, etc.
3, defoamer . The spicy pot base in hot pot restaurants is mostly inseparable from butter. In addition, beef, mutton and water are put into the pot to cook. Under normal circumstances, foam will appear. Before the bottom of the pot comes, the chef will drop a few drops of defoaming agent, so that the soup base can be as calm as water when rinsing the hot pot. The main ingredients of defoaming agents, you can find other ones.
1. Main antifoam agent. Most of them are active ingredients such as polyether , advanced alcohols, mineral oils, etc., and their main function is to reduce the surface tension of , quickly defoam and long-term foam suppression;
2. Emulsifier. Emulsifiers are used to make the active ingredients dissolve better in the water body, facilitating the rapid dispersion of the defoaming agent.
IV. Bone Marrow Extract. Commonly available are pork bone marrow extract and chicken bone marrow extract, which are used to increase the aroma of pork and chicken, and have a bone-permeable aroma. Most people can’t eat a small amount of it, they only think the meat is very fragrant.
5. Food coloring.Common ones include bright red, orange red, orange yellow, and other colors you need. Food coloring is a small part of the food coloring allowed in food processing. However, in order to pursue the visual effect, some bad merchants use food coloring illegally or excessively. Don’t you see that the colorful colors on the cake are mostly not extracted from vegetables!
to be continued! The picture has nothing to do with the content!
Hello everyone, I am Brother Hui. Today I have disclosed some commonly used additives by chefs, and also remind netizens that stay away from those brightly colored foods, don’t blindly pursue taste and taste, and it is more important to seek the authentic taste of the food.
