Soda ash is also called a block base. Soda ash comes from nature.
Later, European countries through chemical synthesis, divided into natural products and chemicals.
To distinguish the two, chemicals are called soda ash or soda.
Because of its ability to expand the water-soluble protein in meat, soda ash is often used in gourmet meat dishes, which are characteristic of Chinese cuisine.
So why don't we use soda ash in the water of meat in western food?
Why are the Chinese not afraid of alkali taste, soda ash used in meat water?
Foreign reasons for not eating soda ash
Why does western food not use soda ash in meat holding water?
There are two reasons:
First of all, Western food is based on the knife and fork culture. When eating, diners cut the food they need by themselves. It is very simple for chefs to cut the meat into large pieces, commonly known as grilled meat.
Secondly, although soda ash has the ability to expand the water solubility of meat, it also has a certain sequelae, that is, it presents an alkali taste similar to metal taste, especially when the dosage is large.
Reasons for soda ash consumption in China
Why are Chinese people not afraid of alkali taste, soda ash applied to meat holding water?
There are two reasons:
First of all, Chinese food is based on the chopsticks culture. When eating, diners will use chopsticks to pick up the food they need. In order to meet the requirements of chefs cutting meat, they should try to cut meat into small pieces, namely dice, shreds, grains, slices, strips, etc., such small meat can be easily achieved by adding a small amount of soda ash.
Secondly, when the amount of soda ash is appropriate, the taste of soda ash is not felt at all.
Later, however, soda ash was discontinued in Chinese food.
Is there a better material that doesn't use soda ash?
However, the quality of domestic soda ash can not meet the requirements of food.
