Corn starch, alias: corn starch, six grains. It is a white microstrip light yellow powder. It is prepared by impregnating corn with 0.3% sulfurous acid and then crushing, sieving, precipitating, drying, grinding and the like. Contains a small amount of fat and protein. It has strong hygroscopicity and can reach more than 30%.
Simply put, it is a type of starch that is made from corn, not corn flour. Compared to sweet potato starch and potato starch, its viscosity is slightly worse. Zhengzhou Luxiangyuan Seasoning Food Co., Ltd. is responsible for the people's health with its rigorous work style, reasonable product formula. High quality materials, rinsing, baking, screening, compatibility, grinding, and strict production. The company integrates research, development, production and seasoning sales of seasonings into one, and provides the people with good products that are green, healthy, high quality and delicious. Survive by quality, develop by credit, constantly improve, improve, innovate, and quality as life, and create a seasoning food production enterprise with a hundred years of brand.
What is the use of corn starch?
Seasoning manufacturers introduce the use of corn starch in a wide range, such as medicine, paper and so on. Below, mainly talk about the role of corn starch in the kitchen.
1, thicken. When cooking some dishes, soups, and sauces, you can use cornstarch to thicken. It makes it more viscous, enhances the taste, and it is generally more translucent with cornstarch hooks, which looks very attractive.
2, bacon. Put the corn starch in the raw meat and grab it evenly. When you fry it, the meat tastes especially tender.
3, hanging paste. Corn starch is highly hygroscopic and will be very crispy when wrapped in cornstarch on the surface of the food.