In the spring, springtime spring tea, spring bamboo shoots, and wild vegetables are used... Let the diners open their appetites. The five common early spring fruits and vegetables will give you a taste of spring.

First, spring tea

Tea has long been in Fujian for a long time. The most classic tea meal is a Longjing shrimp in Jiangsu and Zhejiang cuisine. In addition, green tea and Pu'er are also suitable for tea.

Pour tea juice when cooking, add foamed tea when cooking, and add ground tea to make pasta.... The most suitable method for lazy people is to make a thick cup of Pu-erh tea and add it to stew. Fragrant.

Delicious Tips: The key to delicious tea is to respect the tea's own aroma and try to avoid cooking with heavy flavors such as MSG, spices and soy sauce.

Buy: Do not use the best tea to cook, there is suspicion of violent objects, select new tea to take fresh tea like it.

Price: Longjing tea prices are very large, 300-2000 yuan per catty. Tea is the most likely consumer product with foam. It is best to consult several stores before buying.

Second, spring bamboo shoots

Before and after the Ching Ming Festival, every spring rain, there will be spring bamboo shoots densely popping, is the spring bamboo shoots the most tender period. Fresh meat, pickles, bacon and duck eggs are also good partners for spring bamboo shoots.

Delicious Tips: Burning bamboo shoots is the key to removing astringency. Bamboo shoots are cut and cooked directly after cooking. Do not rinse with water. Add some white wine during the cooking process. If you add water, add cold water. You can also use washed rice water. Cook the bamboo shoots first.

Buy: buy spring bamboo shoots to choose thick, short distance between festivals and festivals, bamboo shells light yellow smooth, no upturned, curly, bamboo shoots white meat, in addition, you can also use the nail marks on the exposed roots of bamboo shoots, easy to engrave It is a tender bamboo shoot.

Price: Generally 3-6 yuan per catty, in some areas can be sold for 14 yuan.

AKD Emulsifier

I. Product Description

TC-EM-1 is a polymeric emulsifier, which is a low molecular weight, high electropositive organic polymer. It has followed advantages:

1. Easy to use, do not need cooking. Reduce cooking equipment for solid starch and lower down technical condition fluctuation for cooking the starch.

2. Use current water to dilute and prepare, without heating.

3. Provide a strong positive charge to the system

4. High emulsion stability

II. Product Feature

III. Product Usage Safety Instruction:

TC-EM-1 may be stimulative to skin and eyes, and it is recommended to use gloves and protective glasses when use. If eye or skin comes into direct contact with this product, immediately rinse with plenty of water for at least 15 minutes.

IV. Application

As a emulsifier and stabilizer of AKD,TC-EM-1 can provide a good stability of the emulsion. With the mechanical stirring, it can disperse AKD as required in the production process, which average particle diameter more than 80% can be less than 1.2 microns. It can also maintain a relative long time after the emulsification, and it has a certain electrical neutral to the slurry.

Please note, under high hardness, the hydrolysis rate of AKD emulsion will be greatly improved. So in order to reduce the rate of hydrolysis, the PH value of emulsified should be controlled between 4.5~5.0 by Citric Acid. TC-EM-1 has low PH value, which saves this part of the operation.

For certain application, the usage of TC-EM-1 should also follow the operating instructions of our company.

V. Other Information

Package: 1000Kg /IBC barrel

Storage: in cool and dry place, avoid frozen and sunshine

Shelf life: 6 months.

AKD Emulsifier,Starch Based Emulsifier,AKD Emulsifying Agent,25% AKD Emulsifier

Shandong Tiancheng Chemical Co., Ltd. , https://www.akdchemical.nl