Category:catering food

Question:
why I did not make their own fresh soy milk at the supermarket to buy the incense it?

Answer:
the kind sold in supermarkets, which may add spices and other food additives preservatives.
self-made soy milk:
home-made soy milk, one environmental health guaranteed, and second, can be done now to do is drink milk to ensure freshness and nutrition. Make soy milk before, to bad beans, insect bites beans picked out of the beans after the full immersion wash. Beans soaking time is generally 6-16 hours, while the summer in between 6-10 hours, more appropriate. Beans soaking time is short, then a paste was not high, beans soaking time is too long, beans become rancid.

milk are generally done at home, use of automatic soybean milk machine, so the market should be chosen to allow the sale of regular products to nine automatic Soymilk yang in this category, for example, the entire process from pulping machines automatically, reducing human control, is not only safe, but also to ensure the health of the milk, 10 minutes to make two samgun automatically be cooked fresh milk.

fresh and cooked a good sense of soy milk should be thick and slightly cool the surface layer of the oil when the skin, there was a thick smell of beans, drink up and texture smoothness. Soy milk are high-protein food, high nutritional value, but it is also an excellent nutritional source of bacteria, especially the summer, milk is best to finish within 2 hours to make.

There are also two points need to be reminded, first, milk production and in full bloom in time of the utensils to washing, to prevent the breeding of bacteria. Second, health soymilk full boil before drinking in order to break down toxins and anti-trypsin soap and other negative elements on the human body. Before cooking with fire until after the switch to gentle heat to maintain boiling and boiled for 5 minutes or so. Soy milk in the cooking process would be a “pseudo-boiling” phenomenon, because a lot of milk foam, it appears seems to have to boil, but not actually, it should continue boiling down for some time, soy milk really cooked.

other milk sugar, it should first night after boiling sugar, this is not easy to produce precipitation.

Answer:
the kind sold in supermarkets, which may add spice preservatives and other food additives.
self-made soy milk:
home-made soy milk, one environmental health guaranteed, and second, can be done now to do is drink milk to ensure freshness and nutrition. Make soy milk before, to bad beans, insect bites beans picked out of the beans after the full immersion wash. Beans soaking time is generally 6-16 hours, while the summer in between 6-10 hours, more appropriate. Beans soaking time is short, then a paste was not high, beans soaking time is too long, beans become rancid.

milk are generally done at home, use of automatic soybean milk machine, so the market should be chosen to allow the sale of regular products to nine automatic Soymilk yang in this category, for example, the entire process from pulping machines automatically, reducing human control, is not only safe, but also to ensure the health of the milk, 10 minutes to make two samgun automatically be cooked fresh milk.

fresh and cooked a good sense of soy milk should be thick and slightly cool the surface layer of the oil when the skin, there was a thick smell of beans, drink up and texture smoothness. Soy milk are high-protein food, high nutritional value, but it is also an excellent nutritional source of bacteria, especially the summer, milk is best to finish within 2 hours to make.

There are also two points need to be reminded, first, milk production and in full bloom in time of the utensils to washing, to prevent the breeding of bacteria. Second, health soymilk full boil before drinking in order to break down toxins and anti-trypsin soap and other negative elements on the human body. Before cooking with fire until after the switch to gentle heat to maintain boiling and boiled for 5 minutes or so. Soy milk in the cooking process would be a “pseudo-boiling” phenomenon, because a lot of milk foam, it appears seems to have to boil, but not actually, it should continue boiling down for some time, soy milk really cooked.

other milk sugar, it should first night after boiling sugar, this is not easy to produce precipitation.

Chinese:为什么我自己做的新鲜豆浆没有在超市买的香呢?

类别: 餐饮食品

问题:
为什么我自己做的新鲜豆浆没有在超市买的香呢?

回答:
超市卖的那种里面可能添加香料防腐剂等食品添加剂的。
自制豆浆：
在家自制豆浆，一是环境卫生有保障，二是可以做到现做现饮，保证豆浆新鲜和营养。做豆浆前,要将坏豆、虫咬豆挑出来，将豆子清洗干净后充分浸泡。豆子的浸泡时间一般在6－16个小时，而夏季在6－10个小时之间比较合适。豆子浸泡时间短，则出浆率不高，豆子浸泡时间过长，豆子会变馊。

一般在家做豆浆都使用自动豆浆机，所以应该选择市场允许销售的正规产品，以九阳这一类的全自动豆浆机为例，制浆的整个过程由机器自动完成，减少人为控制，不仅使用安全，同时也保证了豆浆的卫生，十几分钟自动可做出两三斤新鲜的熟豆浆。

好的新鲜熟豆浆应该有黏稠感，略凉时表面有一层油皮,有一股浓浓的豆香味，喝起来口感爽滑。豆浆属于高蛋白食物，营养价值极高，但同时也是xx繁殖的极好营养源，尤其是夏季，豆浆{zh0}在做出2小时内喝完。

另外还有两点需要提醒，一是制作以及盛放豆浆的器具要及时刷洗，防止滋生xx。二是生豆浆在饮用前要充分煮开，以分解皂毒素和抗胰蛋白酶等对人体不利的成分。先用大火烧煮，待沸腾后改以文火维持熬煮5分钟左右。豆浆在烧煮过程中会出现“假沸腾”现象，因为豆浆的泡沫很多，看起来好像已经煮开了，但实际上并不是，所以还应继续熬煮一段时间，豆浆才真正煮熟。

另外豆浆加糖的话，应该先煮沸后晚加糖，这样不容易产生沉淀。

回答:
超市卖的那种里面可能添加香料防腐剂等食品添加剂的。
自制豆浆：
在家自制豆浆，一是环境卫生有保障，二是可以做到现做现饮，保证豆浆新鲜和营养。做豆浆前,要将坏豆、虫咬豆挑出来，将豆子清洗干净后充分浸泡。豆子的浸泡时间一般在6－16个小时，而夏季在6－10个小时之间比较合适。豆子浸泡时间短，则出浆率不高，豆子浸泡时间过长，豆子会变馊。

一般在家做豆浆都使用自动豆浆机，所以应该选择市场允许销售的正规产品，以九阳这一类的全自动豆浆机为例，制浆的整个过程由机器自动完成，减少人为控制，不仅使用安全，同时也保证了豆浆的卫生，十几分钟自动可做出两三斤新鲜的熟豆浆。

好的新鲜熟豆浆应该有黏稠感，略凉时表面有一层油皮,有一股浓浓的豆香味，喝起来口感爽滑。豆浆属于高蛋白食物，营养价值极高，但同时也是xx繁殖的极好营养源，尤其是夏季，豆浆{zh0}在做出2小时内喝完。

另外还有两点需要提醒，一是制作以及盛放豆浆的器具要及时刷洗，防止滋生xx。二是生豆浆在饮用前要充分煮开，以分解皂毒素和抗胰蛋白酶等对人体不利的成分。先用大火烧煮，待沸腾后改以文火维持熬煮5分钟左右。豆浆在烧煮过程中会出现“假沸腾”现象，因为豆浆的泡沫很多，看起来好像已经煮开了，但实际上并不是，所以还应继续熬煮一段时间，豆浆才真正煮熟。

另外豆浆加糖的话，应该先煮沸后晚加糖，这样不容易产生沉淀。