[Petite Houz] Red Yeast Rice Powder Natural Food Powder Red Velvet Powder High Colour Value Red Eggs

 

CAS: 39866-30.

 

Red yeast rice continues to be a dietary staple in China, Japan, and Asian communities in the United States, with an estimated average consumption of 14 to 55 grams of red yeast rice per day per person.

 

 

Uses

Culinary: Red yeast rice is used to color a wide variety of food products, including pickled tofu, red rice

vinegar, char siu, Peking Duck, and Chinese pastries that require red food coloring.

 

It is also traditionally used in the production of several types of Chinese huangjiu (Shaoxing jiu), Japanese

sake (akaisake ), and Korean rice wine (hong ju), imparting a reddish color to these wines. Although used mainly for

 

its color in cuisine, red yeast rice imparts a subtle but pleasant taste to food and is commonly used in the cuisine of

 

Fujian regions of China.

Traditional Chinese medicine:

 

In addition to its culinary use, red yeast rice is also used in Chinese herbology and traditional Chinese medicine. Its use has been documented as far back as the Tang Dynasty in China 800 AD. It is taken internally to invigorate the body, aid in digestion, and revitalize the blood.

 

 

A more complete description is in the traditional Chinese pharmacopeia, Ben Cao Gang Mu-Dan Shi Bu Yi, from the Ming Dynasty (1378-1644)

 

 

*******

 

Nasi ragi merah, beras fermentasi merah, beras kojik merah, adalah

beras fermentasi ungu kemerahan terang, yang memperoleh warnanya daripada ditanam dengan acuan Monascus

purpureus.

 

Beras ragi merah terus menjadi makanan utama masyarakat Cina, Jepun, dan Asia di Amerika Syarikat, dengan anggaran penggunaan purata 14 hingga 55 gram beras ragi merah setiap hari setiap orang.

 

 

Kegunaan

Kuliner: Beras ragi merah digunakan untuk mewarnai pelbagai jenis produk makanan, termasuk tahu acar, beras merah

cuka, char siu, Bebek Peking, dan pastri Cina yang memerlukan pewarna makanan merah.

 

Perubatan tradisional Cina:

 

Selain penggunaan masakannya, beras ragi merah juga digunakan dalam herbologi Cina dan perubatan tradisional Cina. Penggunaannya telah didokumentasikan sejak Dinasti Tang di China 800 Masihi. Ia diambil secara dalaman untuk menyegarkan badan, membantu pencernaan, dan menghidupkan semula darah.

 

Huraian yang lebih lengkap terdapat dalam farmakope tradisional Cina, Ben Cao Gang Mu-Dan Shi Bu Yi, dari Dinasti Ming (1378-1644)