Method For Making Food Additives From Vegetable Residue: Traditional C
In short: Traditional Chinese Additive. This entry documents a recipe & cooking taken from Chinese practical-technology literature, written for small-scale makers and home producers. The text below is the full English translation of the original Chinese workshop notes, covering materials and quantities, the step-by-step sequence, and the practical cautions recorded in the source. Roughly 2641 words of English technical text, translated and preserved without editing. It is intended for experimental and reference use, not for regulated or commercial certification.
Method for preparing food additives from vegetable residuesThe invention can be used to produce tasteless and almost colorless food additives from vegetable residues extracted with water. Particularly suitable vegetable residues (including fruit residues) include beet residues, apple residues, citrus peels, soybean residues, pea residues and radish residues.The slag extracted by water needs to go through a series of special processing processes. First, it is treated with a bleach solution. Bleaching agents include hydrogen peroxide, alkali metal peroxide, ammonium persulfate, sulfur dioxide, sodium bisulfite, sodium chlorite, sodium hypochlorite, chlorine, chlorine dioxide and their mixtures. The bleached residue is then separated from the bleaching liquid and finally dried to become a stable and loose food additive. It can be used as a filler, foaming agent and protein binder in various foods. …
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Lei Cheng
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