What are the fermented rice and flour products? What are the yeast flour foods?

What is Leavened Rice Flour?

In China's Guangdong, Guangxi, Sichuan, Yunnan and northern rural areas, folk commonly use all kinds of coarse grains to soak in water, so that they are fermented to make fermented rice noodles, and then made into various foods, often due to Pseudomonas coconut (flavobacterium fermented rice noodles) contaminated with fermented rice noodles and food poisoning, Northeast China is also called stinky rice flour food poisoning. In the north, fermented rice noodles are mostly used to make stinky ballast, sour soup, gege beans, etc., and in the south, glutinous corn is mostly soaked and made into glutinous rice balls.

There are many raw materials for making leavened rice noodles, such as corn, sorghum rice, small yellow rice, rhubarb rice, millet, barnyard rice, etc. One or two kinds of grains are soaked in water, and the length of soaking time varies depending on the temperature, generally about a month, and only about 10 days when the temperature is high. After washing with water, it is wet ground into a paste-like water surface, and it is naturally drained with a cloth or sucked up with firewood and grass ash to absorb excessive water, containing about 30 water, with different degrees of sour smell.

How to prevent food poisoning from leaven rice noodles?

1. It is strictly forbidden to use soaked corn and moldy corn to make and sell food; Do not make or eat fermented rice noodles, change customs, and abolish this outdated and bad food custom;

2. When preparing fermented cereals at home, try to eat as much as you want, change the water frequently, maintain hygiene, and prevent peculiar smells; After refining, it should be dried or dried into powder in time; Storage should be ventilated and moisture-proof, and do not directly contact the soil to prevent pollution;

3. Since eating spoiled tremella is consistent with fermented rice flour poisoning, it is necessary to learn to correctly identify the quality of tremella: after normal dried tremella fungus is soaked in water, the flower shape is complete and large, the fungus pieces are white or yellowish, with good elasticity and no peculiar smell; The spoiled tremella is not formed, sticky, and inelastic, and the bacterial tablets are dark yellow to yellowish brown, with a peculiar odor. The white fungus should be rinsed thoroughly and the base of the white fungus should be removed.

Leavened rice flour food poisoning is also known as Pseudomonas coconut fermented rice flour subsp. food poisoning. In many rural areas in our country, all kinds of coarse grains are commonly soaked in water, so that they are fermented to make fermented rice noodles, and then made into various foods.

Food poisoning can occur all year round, with the most common occurrences occurring in July and August. Rice fermented acid is the main toxin of fermented rice noodles, it is unstable to acids, oxidants and sunlight, but its heat resistance is strong, and it is not destroyed by boiling and high pressure, so no matter what kind of food is made and what kind of daily cooking method is used, its toxicity cannot be destroyed.

Food poisoning caused by eating fermented rice flour contaminated with Pseudomonas coconut is mainly manifested as epigastric discomfort, nausea, vomiting, mild diarrhea, and in severe cases, jaundice, hepatomegaly, hematemesis, unconsciousness, irritability and even death from shock. Due to the acute onset of this kind of food poisoning, damage to a variety of organs, complex disease, rapid progression, high fatality rate, and there is no specific antidote, first aid and symptomatic treatment should be carried out after poisoning.

Monsters are coming, give you a base, can you resist the monster attack?

Ad. The prevention of food poisoning with fermented rice noodles should mainly be done as follows:

1. It is strictly forbidden to use soaked corn and moldy corn to make and sell food; Do not make or eat fermented rice noodles, change customs, and abolish outdated and bad food customs;

2. When preparing fermented cereals at home, try to eat as much as you want, change the water frequently, maintain hygiene, and prevent peculiar smells; After refining, it should be dried or dried into powder in time; Storage should be ventilated and moisture-proof, and do not directly contact the soil to prevent pollution;

3. Due to the consistency between eating spoiled tremella fungus and fermented rice flour poisoning, normal dry tremella should be selected after soaking, the flower shape is complete and large, the bacterial tablets are white or yellowish, the elasticity is good, and there is no peculiar smell, and the good tremella should be fully rinsed to remove its base;

4. It is forbidden to eat spoiled fresh white fungus; Do not eat self-harvested fresh white fungus.

Stinky rice dumplings, sour soup, Gege beans, rice balls, pho and so on.

The main raw materials of fermented rice flour food are corn, sorghum rice, small yellow rice, rhubarb rice, millet, barnyard rice, etc., and these coarse grains are used as raw materials to process and ferment folk foodsStinky ballast, sour soup, Gege beans, glutinous rice balls, hanging pulp cake, phoWait.

If the raw material is moldy and deteriorated, it is very likely to be contaminated with Pseudomonas coconut, and then after fermentation, it is easy to produce deadly rice fermented acid. In the mountainous villages around Baise and Hechi areas of Guangxi, there is often the habit of eating fermented rice noodles (commonly known as hanging rice noodles in Zhuang nationality and soup cake in Miao nationality), and the resulting fermented rice flour poisoning occurs frequently, causing serious harm to the health of the people.

Yeast noodle foods include: stinky rice dumplings, sour soup, Gege beans, glutinous rice balls, and pho.

Wait. The main raw materials of fermented rice flour food are corn, sorghum rice, small yellow rice, rhubarb burning rice, millet, and barnyard seeds.

m, etc.; With these coarse grains.

It is a folk food made by processing and fermenting as a raw material.

In the mountainous villages around Baise and Hechi areas of Guangxi, there is often the habit of eating fermented rice noodles (commonly known as hanging rice noodles in Zhuang nationality and soup cake in Miao nationality), and the resulting fermented rice flour poisoning frequently causes skin and dust, causing serious harm to the health of the people.

Fermented rice flour is a kind of coarse grain processing method that is spread among the people, that is, corn and other grains are soaked and fermented with water for more than ten days, and the water is changed several times during the soaking period or the brother does not change the water; After the corn is fully soured, it is dried and ground into wet powder, which is made into glutinous rice balls, glutinous rice balls and other foods.

1. Stinky ballast, sour soup, Gege beans, glutinous rice balls, pho, etc. The main raw materials of fermented rice flour food are corn, sorghum rice, small yellow rice, rhubarb rice, millet, barnyard rice, etc., and these coarse grains are used as raw materials to process and ferment folk foods.

2. In the mountainous villages of Baise and Hechi areas of Guangxi, there is often the habit of eating fermented rice noodles (commonly known as hanging rice noodles in the Zhuang nationality and soup cakes in the Miao nationality), and the resulting fermented rice flour poisoning occurs frequently, causing serious harm to the health of the people.

3. The harm of food poisoning from fermented rice noodles to the human body.

The incubation period of poisoning is 1-72 hours, and the onset is usually within 2-24 hours after eating. After poisoning, you will feel discomfort in the upper abdomen, nausea, vomiting (vomit is stomach contents, and the severe ones are coffee-colored), mild diarrhea, dizziness, and general weakness. Body temperature is generally not high, and a few patients have moderate fever a few hours after the onset of illness.

Followed by the liver, kidney, brain, heart and other solid organs damage symptoms, poisoned patients can appear **yellowing, hepatosplenomegaly, subcutaneous hemorrhage, hematemesis, hematuria, oliguria, unclear consciousness, irritability, convulsions, convulsions, shock. Some patients may die after a few days of sudden deterioration of illness, and the mortality rate is generally more than 50%.

Fermented rice noodle foods include sour soup, glutinous rice balls, rice noodles, stinky rice seeds, etc., that is, corn, sorghum, small yellow rice, rhubarb rice, millet and other coarse grains are used as raw materials and fermented to make pasta products. If the fermented rice noodle food uses moldy raw materials, it is easy to cause poisoning, so it is necessary to pay attention not to eat moldy raw materials and do not eat yeast rice noodles that have been stored for too long.

Fermented rice and flour foods include sour soup, glutinous rice balls, pho, stinky rice and so on, that is, coarse grains such as corn, sorghum, small yellow rice, rhubarb rice, millet and so on are usually used as raw materials and fermented to make pasta products.

In the fermentation process, the fermented rice noodles of the sour soup are very easy to be contaminated with the coconut poison in the environment, and will produce the most toxic rice fermented acid and toxin, which will not be inactivated after high temperature heating, and may cause severe food poisoning after eating, causing great damage to the human body.

When making fermented rice and flour food daily, it is necessary to pay attention not to use moldy raw materials, and to maintain hygiene during the production process to prevent peculiar smells.

Fermented rice noodle foods include stinky rice ballast, sour soup, bare strips, hanging pulp baba, pho, rice balls, rice noodles and rice noodles and other varieties, which are made by fermentation, which are easy to breed bacteria and deteriorate.

1. Stinky ballast

Fermented rice flour foods include stinky rice ballast, which is mainly made by soaking corn syrup in cold water and putting it in a cool environment, after half a month of fermentation, put it in a hot pot and boiling it with water. However, the storage time is short, and it can only be stored for one day at room temperature.

2. Sour soup

If the raw materials are placed in the freezer area of the refrigerator, they can be stored for a long time, but at room temperature, they can only be stored for one day, and if the time is too long, it will lead to food deterioration and affect human health.

3. Bare strips

Fermented rice flour food includes bare strips, when making bare strips, the rice needs to be ground into rice milk, and put into the steamer to steam, so that the white substance obtained is bare strips after cooling, because it is made of rice milk, the storage time is short, it is recommended to eat it in time.

4. Hanging slurry

Fermented rice and flour foods include syrup. When making hanging pulp, you need to grind the waxy corn into corn syrup, wait for it to ferment, and make it with sweet wine and other substances, because in the process of fermentation, bacteria will be produced, so it is not suitable for long-term consumption, and it is best to eat it freshly.

5. Pho

Fermented rice flour foods include pho, pho is made of rice ground into flour, mixed with water and steamed, in the process of preservation, pho will continue to ferment, resulting in peculiar smell or sour taste, at this time pho has deteriorated, not edible, so as not to appear poisoning.

6. Glutinous rice balls

Leavened rice and noodles include glutinous rice balls. This kind of glutinous rice balls are made by fermenting glutinous corn syrup and mixing it with other fillings, but if the fermentation time is too long, it will cause the raw materials to deteriorate, and poisoning will occur after eating.

7. Rice noodles

Fermented rice noodles include rice noodles, rice noodles and rice noodles are similar in the production process, and rice noodles can not be eaten overnight, which will breed germs in the body, resulting in food deterioration, so the finished rice noodles need to be eaten on the same day, otherwise they need to be poured out.

8. Cheong Fun

Cheong fun is made in the same way as rice noodles and rice noodles, and they are all made from rice. In the case of improper storage of rice milk, Pseudomonas coconut will breed, which will deteriorate the rice milk, and the rice roll made of spoiled rice milk will naturally contain toxicity, and eating will cause poisoning and death.

Steamed bread is not fermented rice flour food, steamed bread belongs to fermented flour made of pasta food, its fermentation time is not long, and generally eaten in a short time, fermented rice flour food is to soak coarse grains in water, and then made into a variety of food, fermented rice flour contains rice fermented acid is a toxic substance, should be eaten as little or not as much as possible.

1. No

Steamed bread is not fermented rice noodle food, it is a kind of fermented flour and then made into finished pasta food, the fermentation time of steamed bread is not long, and it is generally eaten in a period of time to close the hunger, will not cause harm to the human body, non-fermented steamed bread taste poor, and is not conducive to digestion.

2. Fermented rice and flour food

Fermented rice flour food is to soak coarse grains in water, so that they can be fermented into fermented rice flour, and then made into various foods, such as stinky residue, Gege beans, sour soup and other foods, corn, yellow rice, millet, sorghum rice and other grains are fermented raw materials of fermented rice flour food.

3. Precautions

Fermented rice flour food contains rice fermented acid, which is the main toxin, and will not be destroyed under high temperature conditions, fermented rice noodles will produce toxins no matter what kind of raw materials are used, so you should try to eat less or no food, so as not to cause harm to the human body.

Steamed bread is not fermented rice flour food, steamed bread belongs to fermented flour made of pasta food resistant to finches, its fermentation time is not long, and generally eaten in a short period of time, fermented rice flour food is to soak the coarse grain into water, and then made into a variety of food, fermented rice flour contains rice fermented acid is a toxic substance, should be eaten as little or not as possible.

Mantou is not a fermented rice noodle food.

1. NoSteamed bread is not fermented rice noodle food, it is a kind of fermented flour and then made into finished pasta food, the fermentation time of steamed bread is not long, and it is generally eaten in a period of time, it will not cause harm to the human body, the taste of non-fermented steamed bread is not good, and it is not conducive to digestion.

2. Fermented rice and flour food

Fermented rice flour food is to soak coarse grains in water to ferment them into fermented rice noodles, and then make them into various foods, such as Changcha early odor residue, Gege beans, sour soup and other foods, corn, yellow rice, millet, sorghum rice and other grains are fermented raw materials for fermented rice flour food.

3. Precautions

Fermented rice flour food contains rice fermented acid, which is the main toxin, and will not be damaged under high temperature conditions, fermented rice flour will produce toxins no matter what kind of raw materials are used, so you should try to eat less or no food, so as not to cause harm to the human body.

Summary. Hello dear! Help you find out that the fat cake is a pastry.

Fa cake is a traditional delicacy made of glutinous rice as the main material, and it is a popular cake food, which is widely distributed in the vast areas of the north and south. Its taste is fragrant and nutritious, especially suitable for the elderly and children. Pastry refers to the finished food product with rice, noodles, beans, etc. as the main raw materials, and with various accessories, fillings and seasonings, processed into a certain shape, and then baked, baked, steamed, fried and other methods.

Fa cake is made of glutinous rice as the main raw material. Hope it helps!

Hello dear! Help you find out that the Fat Grip Rock Cake is a pastry. Fa cake is a traditional delicacy made of glutinous rice as the main material, and it is a kind of cake food that is widely distributed in the north and south.

Its taste is fragrant and nutritious, especially suitable for the elderly and children. Pastry refers to the finished food product with rice, noodles, beans, etc. as the main raw materials, and with various accessories, fillings and seasonings, processed into a certain shape, and then baked, baked, steamed, fried and other methods. The fat cake is made of glutinous rice as the main hand and high raw material.

Hope it helps!

In other words, it does not belong to leavened rice flour food.

Yes. Fermented rice flour foodFermented rice flour food is fermented under a certain time and conditions in Zhimu, as follows: (1) Fermented rice food such as stinky ballast, sour soup, hanging pulp, and glutinous rice balls with fermentation process are very risky.

2) Stale kway teow, wet rice noodles, wet rice noodles, cheong noodles, etc., should not be eaten for more than 48 hours. (3) Tremella fungus and black fungus soaked for a long time do not produce rice fermented acid toxin, but the soaking environment is easily polluted, so it should be soaked and eaten, and those soaked for more than 24 hours should not be eaten. (4) Homemade liquor, homemade royal wine, should follow the qualified production process, avoid bacterial pollution, sour taste, do not drink after a large amount of foam.

5) In a humid environment, damp and moldy rice noodles are easy to produce rice fermented acid toxin, and they cannot be eaten whether they are processed into pancakes, noodles, glutinous rice balls, etc.