问：
为什么在香肠，淀粉含量高会黏质地，奋张，不是吗？

答：
淀粉煮，会变得非常棘手。结合发挥了作用的各个组成部分。也起到了填充作用。因此，淀粉含量高，对肉覆盖淀粉本身特征，将粘。我国已明确规定，肠类产品不得超过30-40％，如淀粉含量高，淀粉含量10％，此前，在很多香肠。这是一个严重的欺诈行为。

另外，告诉你，不仅粘，你仍然感觉Juela，没有肉的感觉。这些是淀粉过多而增加。
同时，用什么样的淀粉类也是一个很大的压力。如果是普通的玉米淀粉，最糟糕的味道，干硬的头发涩，没有水，滑的口感，因为玉米淀粉很容易恢复健康，从而破坏了肉的结构，制造商或添加玉米木薯淀粉，{wy}的目的是降低成本。伤害我们的消费者。如果我选择了高品质的马铃薯淀粉变性，增加约5％的体积，可以在一定程度上改善了产品结构过于密切合作，以达到提神效果。

答：
的做法不同

Why is a high starch content will be sticky taste of the meat sausage, Fen Chang would not it?

Question:
Why is a high starch content in sausage meat will be sticky texture, Fen Chang would not it?

Answer:
starch in boiled, will become very sticky. played a role in bonding the various components. also played the role of filler. Therefore, a high starch content, starch itself characteristic features on the cover of the meat, it will be sticky. Our country has clearly stipulates that gut kind of product should not exceed 10% starch content, previously, many sausage as high as 30-40% starch content. This is a serious fraud.

In addition, to tell you, not only sticky, you still feel like Juela, that there is no feeling of meat. These are the addition of too much starch sake.
the same time, what kind of starch used is also a great stress. If it is ordinary the corn starch, the worst taste, dry hard hair Shibuya, there is no water and slippery mouth feel, because the corn starch is very easy to return to health, thereby undermining the structure of the meat, manufacturers add corn or tapioca starch, the sole purpose is to reduce the cost of . harm our consumers. If I choose to degeneration of high-quality potato starch, add the volume of about 5%, can be improved to some extent the structure of products too closely to achieve the effect of refreshing.

Answer:
a somewhat different approach06-01-18