I have to engage in Lu Cai industry soon, the taste is also good, the color and general food market Lucai color slightly better, (without adding any preservatives and pigment food additives, etc.) but feel and Ziyan Baffin Chicken and Liao mind baked chicken dishes Compared to the taste and color there is still some distance, I would like to ask how can the Lu Cai, Liang Cai cooked food products in the use of food additives in the training institutions ...
Sugar color has long been industrial production, called caramel pigment, syrup at a certain temperature occurred caramelization reaction. Mao Li you try to use cola bubble, cola which has phosphoric acid, can increase the brittleness, in fact, and the use of additives phosphate (tender meat powder) is a reason, or use protease with papaya extraction and microbial fermentation of two. Color can be used with vitamin C and citric acid with, of course, these are microbial fermentation, natural Amway also can not afford. Want to save money with sodium nitrite, but to grasp the amount of bad will be poisoned.
I am engaged in Lu Cai for more than a decade, good Lu Cai, generally do not add additives, the color is halogen out, to master the technology.
Fried bran soup, fried sugar, color? , The color is good, the taste is good, nature is repeat customers, began to do or pay attention to the quality of harmful additives, such things to others, I believe you will understand that love is what you Lucai diners, you can get to keep additives advertisment! This is your professional Lucai dare not to parents and children who eat man dry things, do business, or do a conscience Boyd brothers. I wish you success. To add that you, Lu Cai should know the color of the old Tang fast truth, I will not say.
