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Dougan
''Dougan'' () is a very firm variety of tofu () popular in Chinese cuisine. It differs from regular tofu in that it is firm whereas tofu is soft. It is made from soybeans with added calcium sulfate, and sometimes flavored with salt, soy sauce, and spices such as cinnamon, star anise, and licorice. This food's name is composed of two syllables, dòu (豆, "bean"), and gān (). This is different from tofu (which also has two syllables), but the second syllable in tofu is "fu" ( 腐). The full name is called ''doufu gan'' ({{zh, links=no, s= 豆腐干, t= 豆腐乾, l=dried tofu). It is important to distinguish between tofu and ''dougan'', as it may not be appropriate to substitute tofu for ''dougan'' in recipes which call for ''dougan''. ''Dougan'' has a lower moisture content than tofu in that it is drier, and also by weight, where ''dougan'' has a greater bean-to-water ratio than tofu. This means that ''dougan'' contains more protein per gram, as the proportion of water is l ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tofu
or bean curd is a food prepared by Coagulation (milk), coagulating soy milk and then pressing the resulting curds into solid white blocks of varying softness: ''silken'', ''soft'', ''firm'', and ''extra (or super) firm''. It originated in China and has been consumed in the country for over 2,000 years. Tofu is a traditional component of many East Asian cuisine, East Asian and Southeast Asian cuisine, Southeast Asian cuisines; in modern Western cooking, it is often used as a Meat alternative, meat substitute. Nutritionally, tofu is low in calories, while containing a relatively large amount of protein. It is a high and reliable source of iron, and can have a high calcium or magnesium content depending on the Flocculation, coagulants (e.g. calcium chloride, calcium sulphate, magnesium sulphate) used in manufacturing. Cultivation of tofu, as a protein-rich food source, has one of the lowest needs for land use (1.3 m²/ 1000 kcal) and emits some of the lowest amount of greenhouse ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Soybean
The soybean, soy bean, or soya bean (''Glycine max'') is a species of legume native to East Asia, widely grown for its edible bean. Soy is a staple crop, the world's most grown legume, and an important animal feed. Soy is a key source of food, useful both for its protein and oil content. Soybean oil is widely used in cooking, as well as in industry. Traditional unfermented food uses of soybeans include edamame, as well as soy milk, from which tofu and tofu skin are made. Fermented soy foods include soy sauce, fermented bean paste, nattō, and tempeh. Fat-free (defatted) soybean meal is a significant and cheap source of protein for animal feeds and many packaged meals. For example, soybean products, such as textured vegetable protein (TVP), are ingredients in many meat and dairy substitutes. Soy based foods are traditionally associated with East Asian cuisines, and still constitute a major part of East Asian diets, but processed soy products are increasingly used ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Calcium Sulfate
Calcium sulfate (or calcium sulphate) is an inorganic salt with the chemical formula . It occurs in several hydrated forms; the anhydrous state (known as anhydrite) is a white crystalline solid often found in evaporite deposits. Its dihydrate form is the mineral gypsum, which may be dehydrated to produce bassanite, the hemihydrate state. Gypsum occurs in nature as crystals ( selenite) or fibrous masses ( satin spar), typically colorless to white, though impurities can impart other hues. All forms of calcium sulfate are sparingly soluble in waterFranz Wirsching "Calcium Sulfate" in Ullmann's Encyclopedia of Industrial Chemistry, 2012 Wiley-VCH, Weinheim. and cause permanent hardness when dissolved therein. Hydration states Calcium sulfate occurs at three levels of hydration with different crystallographic structures: anhydrous, dihydrate, and hemihydrate. The anhydrous ( anhydrite) crystallizes as an tightly-bound orthohombic lattice with space group Pnma, in which each ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Star Anise
''Illicium verum'' (star anise or badian, Chinese star anise, star anise seed, star aniseed and star of anise) is a medium-sized evergreen tree native to South China and northeast Vietnam. Its star-shaped pericarps harvested just before ripening are a spice that closely resembles anise in flavor. Its primary production country is China, followed by Vietnam and other Southeast Asian countries. Star anise oil is highly fragrant, used in cooking, perfumery, soaps, toothpastes, mouthwashes, and skin creams. Until 2012, when they switched to using genetically modified '' E. coli'', Roche Pharmaceuticals used up to 90% of the world's annual star anise crop to produce oseltamivir (Tamiflu) via shikimic acid. Etymology and nomenclature ''Illicium'' comes from the Latin meaning "entice" or "seduce".Gledhill, David (2008). "The Names of Plants". Cambridge University Press. (hardback), (paperback). pp 210, 400 ''Verum'' means "true" or "genuine". The name "badian" appears to ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Moisture Content
Water content or moisture content is the quantity of water contained in a material, such as soil (called ''soil moisture''), rock, ceramics, crops, or wood. Water content is used in a wide range of scientific and technical areas, and is expressed as a ratio, which can range from 0 (completely dry) to the value of the materials' porosity at saturation. It can be given on a volumetric or mass (gravimetric) basis. Definitions Volumetric water content, θ, is defined mathematically as: :\theta = \frac where V_w is the volume of water and V_\text = V_s + V_w + V_a is equal to the total volume of the wet material, i.e. of the sum of the volume of solid host material (e.g., soil particles, vegetation tissue) V_s, of water V_w, and of air V_a. Gravimetric water content is expressed by mass (weight) as follows: :u = \frac where m_w is the mass of water and m_s is the mass of the solids. For materials that change in volume with water content, such as coal, the gravimetric water content, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Protein
Proteins are large biomolecules and macromolecules that comprise one or more long chains of amino acid residue (biochemistry), residues. Proteins perform a vast array of functions within organisms, including Enzyme catalysis, catalysing metabolic reactions, DNA replication, Cell signaling, responding to stimuli, providing Cytoskeleton, structure to cells and Fibrous protein, organisms, and Intracellular transport, transporting molecules from one location to another. Proteins differ from one another primarily in their sequence of amino acids, which is dictated by the Nucleic acid sequence, nucleotide sequence of their genes, and which usually results in protein folding into a specific Protein structure, 3D structure that determines its activity. A linear chain of amino acid residues is called a polypeptide. A protein contains at least one long polypeptide. Short polypeptides, containing less than 20–30 residues, are rarely considered to be proteins and are commonly called pep ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Seitan
Seitan (, ; ) is a food made from gluten, the main protein of wheat. It is also known as miànjīn ( zh, links=no, t=麵筋), fu (), milgogi (), wheat meat, gluten meat, or simply gluten. Wheat gluten is an alternative to soybean-based foods, such as tofu, which are sometimes used as a meat alternative. Some types of wheat gluten have a chewy or stringy texture that resembles meat more than other substitutes. Wheat gluten is often used instead of meat in Asian, vegetarian, vegan, Buddhist, and macrobiotic cuisines. Mock duck is a common use. Wheat gluten first appeared during the 6th century as an ingredient for Chinese noodles. It has historically been popular in the cuisines of China, Japan and other East and Southeast Asian nations. In Asia, it is commonly found on the menus of restaurants catering primarily to Buddhist customers who do not eat meat. Production Gluten is traditionally extracted from wheat flour. A dough is washed in water until most of the starch granul ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
