I-Molecular Cuisine, okudlayo akukhona lokho okubonayo?

Iyini i-Molecular Cuisine?

Ngamafuphi, ukudla kwamangqamuzanakuwumkhuba omusha emhlabeni we-gastronomy. Kungenzeka awukaze uzwe nge-molecular cuisine, kodwa kungenzeka ukuthi uke wezwa kancane mayelana nokudla kokugcina kwamangqamuzana e-Japan- Dragon Gin Strawberry, edayisa ngo-RMB 800 lilinye . "Ukucubungula nokwethula ukunambitheka kokudla ngamayunithi amangqamuzana, ukwephula ukubukeka kwasekuqaleni kwezithako, ukuphinda kufane kanye nokulolongwa, okudlayo akukhona lokhu okubonayo." -Lesi isimiso sesayensi sokudla kwamangqamuzana.

Okubizwa ngokuthi ukudla kwamangqamuzana kubhekiselaekuhlanganiseni kwamakhemikhali adliwayo afana ne-glucose (C6H12O6), i-vitamin C (C6H8O6) , i-citric acid (C6H8O7) , ne-maltitol (C12H24O11) noma ukushintsha ukwakheka kwamangqamuzana okudla bese kuphinda kuhlanganiswe. Ngamanye amazwi, inani elingapheli lokudla lingakhiqizwa ngombono wamangqamuzana, akusanqunyelwe izimo zendawo, okukhiphayo nezinye izici. Isibonelo, ukuguqula izinto zokudla okuqinile zibe ukudla okuwuketshezi noma okunegesi, noma ukwenza ukunambitheka nokubukeka kwempahla ethile yokudla kufane nokunye ukudla. Okufana nokuthi: i-caviar eyenziwe ngemifino, amazambane afana ne-ayisikhilimu, amaqanda enziwe ngokhilimu noshizi, i-jelly eyenziwe nge-sashimi sushi, amakhekhe anegwebu, njll.

Kungani ukudla kwamangqamuzana Kubiza Kangaka?

I-molecular cuisine ingenye yezindlela zokupheka zikanokusho kakhulu emhlabeni. Ukulungiswa kokudla okuphezulu kwamangqamuzana kuyinkimbinkimbi njengokuhlolwa kwesayensi futhi kunzima kakhulu, ngakho-ke amanani nawo aphezulu kakhulu. Inqubo yokukhiqiza eyinkimbinkimbi futhi ebucayi idla isikhathi futhi idinga abasebenzi abaningi, futhi inani elincane lokudla okucolile likwenza "kunganele ukudla". Kodwa akunakuphikwa ukuthi le ndlela entsha yokupheka ukudla iyamukelwa ngabantu. Abapheki abaningi bashicilele ezabo izincwadi zokupheka zamangqamuzana, befundisa wonke umuntu indlela yokupheka ukupheka kwamangqamuzana okulula nokuthuthukisiwe ekhaya. Ukudla kwamangqamuzana kubukeka kukude, kodwa empeleni, izindlela zokupheka kuphela ezilula, ikakhulukazi ukupheka kancane okunezinga lokushisa eliphansi, igwebu ne-mousse, i-nitrogen ewuketshezi, namaphilisi.

Isibonelo, ngendlela ye-foam mousse, ukwakheka kwe-mousse kuthiwa kubangelwa i-surfactant. I-soy lecithin iyinto ebalulekile ekhishwe kubhontshisi wesoya. Futhi ingenye yezingxenye ze-lipid ezidingwa umzimba womuntu. Isetshenziswa kakhulu njenge-emulsifier, i-moisturizer, kanye ne-thickener embonini.

Ama-molecule e-soy lecithin azogcwaliswa phakathi koketshezi namabhamuza ukuze kuzinziswe isimo esinegwebu. Faka ingxube yamafutha eqanda likabhontshisi weqanda ebhakedeni noma enkomishini, bese ufaka inhloko yokuhlunga yepayipi lejeneretha legwebu enhlanganisela, futhi kuyohlale kukhiqizwa igwebu eliningi.

Kungani Kudingeka Ukusebenzisa Isihlungi Sokudla Kwe-molecular cuisine?

Ikhanda lokuhlunga liyisithwali esikhiqiza igwebu, sihlunga ukungcola futhi sikhiqize igwebu elihlanzekile. Kufanele ihlanzwe ngesikhathi ngemuva kokusetshenziswa ukugwema ukuqoqwa kokungcola futhi ithinte umphumela wokuhlunga wekhanda lokuhlunga. Kufaneleka kakhulu ukusebenzisa ikhanda lesihlungi sensimbi engagqwali. Uma kuqhathaniswa nezinto zepulasitiki , insimbi engagqwali imelana nokugqwala, kulula ukuyihlanza, futhi inokumelana kangcono namakhemikhali.

I-HENGKO inezinhlobonhlobo zamakhanda okuhlunga ensimbi engagqwali ongakhetha kuwo, amamodeli ahlukahlukene nezitayela, ngokunemba kokuhlunga ebangeni lama-microns angu-0.1-120. Yenziwe ngensimbi engagqwali yezinga lokudla engu-316l, imelana kakhulu nezinga lokushisa eliphansi, izinga lokushisa eliphansi, nokugqwala kunezinto ezijwayelekile. Ukumelana nokucindezela okuphezulu, ukungena komoya okuhle, ukuhlunga okunembile, ukubopha izinhlayiyana eziqinile, akukho slag noma ukwehla kwe-chip.

Yini i-HENGKO Enganikeza Isixazululo Sokudla Kwe-molecular cuisine?

HENGKOungumkhiqizi ozinikele ocwaningweni, ekuthuthukisweni nasekukhiqizeniama-aerators ensimbi engenasici, ama-ozone diffuser, izesekeli zamanzi anothe nge-hydrogen, izesekeli zotshwala basekhaya, njll., eneminyaka engaphezu kweshumi yokuhlangenwe nakho kokukhiqiza okucebile namandla obuchwepheshe bokukhiqiza aqinile. Futhi singakunikeza izixazululo ezichwepheshile ngokwezidingo zakho, futhi unjiniyela ochwepheshe kanye nethimba lezobuchwepheshe bazokusebenzela.

Sihlala sinamathela kufilosofi yebhizinisi "yokusiza amakhasimende, ukufeza amakhasimende, ukufeza abasebenzi, futhi sithuthuke ndawonye", futhi sihlala sithuthukisa uhlelo lokuphatha lwenkampani kanye ne-R&D kanye namakhono okulungiselela ukuxazulula kangcono umbono wamakhasimende nokuhlanzwa nokusebenzisa ukudideka, nokusiza. amakhasimende ayaqhubeka Ukwenza ngcono ukuncintisana.