The relationship between an acid and food

Huaxiang Chemical Production Workshop has studied the properties of various things and the relationship between an acid and food.

There are many types of acid, and their properties are different, and the influence of food is also very different. Looking at the genus of grains, rice, wheat, millet, millet, and millet, when growing, the acid and alkali of the soil are related to its prosperity and wither. If the soil is slightly acidic, the roots of rice are prone to disease, the leaf color is yellow or wilted, and the fruit is thin. However, beans and the like are in slightly acidic soil, or can fix nitrogen and self-fertilize, and their vitality is still prosperous.

As for fruits and vegetables, they also change due to acid. Plum and plum, when not ripe, has a high acid content, a very sour taste, and is difficult to import. When it is ripe, the acid gradually converts, and the sugar increases, so it is sweet and sour. Another example is lemon, whose acidity is strong, but it is suitable for beverage preparation, or to remove fishy smell from meals, and has a unique flavor. Apples, when first picked, are sweet in the acid. After a long time of storage, the acid gradually fades away and the sweetness becomes more obvious, due to internal biochemical changes.

In meat, acid also has its uses. When cooking meat, people often use vinegar and other acids to marinate it. On the one hand, it can remove the fishy smell and make the meat taste pure; on the other hand, it can make the meat soft, easy to ripen and chewy. For example, when stewing beef, drop a little vinegar, the meat is

Furthermore, acid is an indispensable factor in the fermentation of food. In the brewing of wine, wine koji is fermented, during which microorganisms metabolize acid, acid and alkaline esters, and wine has a unique aroma. The formation of sauce vinegar also requires acid. The acid in the sauce can help it taste mellow, and vinegar uses acid as the body to season and wake up the spleen.

However, the application of acid to food must be in moderation. Excessive acid will damage the taste and hurt the spleen and stomach. If there is too much vinegar, it is easy to cause epigastric discomfort and acid in the mouth. Therefore, those who are good at adjusting acid can make the food have good color and aroma, health and fitness; those who are not good at using it will be harmed by it.

The relationship between a certain acid and food can be said to be closely related and subtle. The way of diet is to recognize things and make good use of the characteristics of acids in order to cook delicious dishes, enjoy the pleasure of eating, and nourish the body.