Traditional Chinese Warming methods: Recipe, Ingredient Ratios & Step-by-Step Method
In short: Traditional Chinese Warming methods. 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 2639 words of English technical text, translated and preserved without editing. It is intended for experimental and reference use, not for regulated or commercial certification.
How to keep food warmFoods such as rice and pasta are mostly kept in sealed food incubators that use electricity and gas as heat sources. The holding time is generally about 12 hours. If the time is too long, the food will change color and taste, and even produce a foul odor. This kind of food deterioration caused by heat preservation is different from the deterioration caused by microorganisms. It is believed that this kind of deterioration is caused by the reaction between the decomposition products of fats and vitamins in food ingredients and proteins when the food is exposed to high temperature and high humidity conditions for a long time.In order to prevent food from deteriorating under high temperature conditions, Japan has proposed a method of preserving food in a carbon dioxide atmosphere. Carbon dioxide sources can be liquid carbon dioxide and dry ice. But this requires a high-pressure container and a regulating device, which is inconvenient and expensive. The present invention uses a carbon dioxide generating agent, which can generate carbon dioxide once it comes into contact with water vapor in the sealed insulator, thereby achieving the purpose of thermal insulation and anti-corrosion.Carbon dioxide generators are mostly made of sodium carbonate, sodium bicarbonate powder and dibasic acid powders such as succinic acid and tartaric acid, which are fully mixed in chemical proportions or under slightly excess acid conditions. However, the generator prepared in this way will cause the loss of effective ingredients due to moisture absorption. For this reason, the two powders are often coated with sugar, dried, and then mixed evenly. The mixture can be made into granules or into shaped preparations. For example, add a small amount of lactose and sorbitol to 111 parts of tartaric acid and 105 parts of sodium bicarbonate, mix, dry, and then mix the two to form granules or tablets. …
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Lei Cheng
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