How to use red yeast rice powder

Red yeast rice powder is a substance with a wide range of applications. It can be used to color braised foods and can also be used for medicinal purposes. Because it has certain benefits to the human body, it is also widely used in health care products. Red yeast rice, Ganoderma lucidum and Salvia miltiorrhiza capsules are an effective health care product made with it as raw material. After saying so much, everyone knows that red yeast rice powder has many functions. Here I will introduce how to use red yeast rice powder.

Red yeast rice flour is mainly used as a coloring for food, especially for food with high protein content. It is widely used in meat products, soy products, condiments and health products. Slightly soluble in water, well soluble in alcohol.

Specific usage: Pour an appropriate amount of clean water into a basin, then weigh the red yeast rice powder according to the amount of the item to be colored and add it slowly into the water according to the recommended amount on the package. After the water slowly soaks all the red yeast rice powder, leave it for a while and stir until there are no dry powder balls in it, so that the coloring is even. When making braised meat products, put it directly into the old soup together with the big spices.

Practice guidance

1. In cooking, red yeast rice is widely used and can be used to color dishes, such as the production of Jiangsu famous dishes cherry meat and Wuxi spare ribs;

2. It can be used for roast meat, marinated food, such as Guangdong barbecued pork and some marinades;

3. It can be used to color sausages such as red sausages, and to adjust the color when preparing complex flavors such as sweet and sour, and western sauces;

4. Porridge, rice, noodles, fermented bean curd, and cakes.

Nutritional analysis

1. Modern medical research reports have found that the main active ingredient in red yeast rice is lovastatin, which can lower total cholesterol (TC), low-density lipoprotein cholesterol (LDL-C), triglycerides (TG), and increase high-density lipoprotein (HDL-C), thereby lowering blood pressure and blood lipids.

2. Compared with chemically synthesized red pigment, red yeast rice is non-toxic and safe, and also has the effects of strengthening the spleen and digestion, promoting blood circulation and removing blood stasis;

3. The outer skin of red yeast rice is purple-red, the inner part is red, slightly sour and light in taste. It has a strong coloring power on protein, so it is often used as a food dye.

Additional information

1. Red yeast rice is susceptible to moisture. Once it is exposed to moisture, it will be infected by harmful microorganisms, gradually moldy, lumpy and infested with insects. Therefore, it should be stored in a dry environment;

2. Be careful when using red yeast rice. Do not use too much, otherwise it will taste bitter. However, you can add some sugar to remove the acid and bitterness.

3. The production process of red yeast rice includes soaking rice, steaming rice, drying rice, inoculating rice, pushing rice, rubbing rice, laying rice, spraying water and mixing rice, and drying rice. Generally, it takes about 4 days from the time the rice is cultured to the time the koji is produced. The surface of the red yeast rice grains will then turn purple-red and can be air-dried or baked. In the finished red yeast rice, a part of the bacteria continues to ferment, which eventually makes the remaining white core of the red yeast rice turn red, so there is a saying among the people that aged red yeast rice is better than new one.