What food additives did the ancients use?

What food additives did the ancients use?

More than 6,000 years ago, during the Dawenkou culture, invertase (sucrase) was discovered and used to make wine".

According to historical records, the Chinese were already using cinnamon to enhance flavor during the Zhou Dynasty.

As early as the Eastern Han Dynasty, salt brine was used as a coagulant to make tofu. During the Eastern Han Dynasty, around 25?220 A.D., Chinese ancestors began the tradition of using salt brine as a coagulant to make tofu.

From the Southern Song Dynasty onwards, the food additive formula of "one alum, two alkalis and three salts" has been applied to the deep-frying of doughnuts. Surprisingly, this technique has been used until now. The country ate thousands of years of doughnuts, tofu, history has not yet appeared a case of long-term eating this food poisoning.

According to the "Food Scripture" records, the Wei and Jin dynasties, people put the fermentation technology for the first time to the steamed buns, and at the same time, in order to solve the problem of fermentation of the noodles, people use the technology of adding alkaline noodles.

And nitrite. Nitrite as a food additive in China in the Song Dynasty has begun to be used in the production of bacon, its role is to prevent corrosion and color protection, and this technology in the 13th century to Europe, the European community is widely used and welcomed.