Can you still eat raw maggots in sauce? What s the deal with chili sauce raw maggots? How do you kee

If it is a homemade sauce with maggots when drying the sauce, it is fine, and the maggots can also eat the miscellaneous bacteria in the sauce, and play a role in stirring and turning the sauce, as the fermentation time changes and the temperature drops, maggots.

It's going to go away. If you buy raw maggots in sauce, don't eat them, it means that they are infected with miscellaneous bacteria.

Sauce is a paste-like condiment processed from beans, wheat flour, fruits, meat, fish and shrimp as the main raw materials, which originated in China and has a long history. At present, the common sauces of Chinese are divided into sweet noodle sauces with wheat flour as the main raw material.

and bean paste with beans as the main raw material; Condiments such as meat sauce, fish sauce and jam are also being developed. With the progress of sauce making technology, the method of making sauce was later also used to cook other non-condiment dishes, and a method of cooking dishes was gradually developed, that is, the sauce method.

The composition of the sauce can be summarized as follows: nitrogenous substances are proteins, peptides, peptides. Amino acid.

There are tyrosine, cystine, alanine, leucine, proline, aspartic acid.

Lysine, arginine, histidine, glutamic acid, etc.; In addition, there are putrescine, cadaverine, adenine, choline, betaine, tyrosol, tyramine, and ammonia. Sugars are based on dextrin, glucose.

Mainly, it also contains a small amount of pentose and pentosan. Soybeans contain about 18% fat, and there is basically no change in the process of making the sauce, so the fat contained in the sauce is basically stored in the watercress.

The acids contained in the sauce are volatilized by formic acid, acetic acid, propionic acid, etc.; Non-volatile ones have lactic acid.

Succinic acid, kojic acid, etc. Other organic matter is ethanol.

glycerin, vitamins, organic colors, etc.; In addition to a large amount of water and salt, inorganic substances also include sulfate, phosphate, calcium, magnesium, potassium, iron, etc. brought in with raw materials.

If it is a homemade sauce with maggots when drying the sauce, it is fine, and the maggots can also eat the miscellaneous bacteria in the sauce and stir and turn the sauce. As the fermentation time changes and the temperature drops, the maggots will disappear.

If it's a raw maggot with a sauce that you bought, don't eat it. It means that you are infected with miscellaneous bacteria.

*It is not recommended to eat after the sauce is raw maggots**.

Raw maggots in soy sauce indicate that the soy sauce has been contaminated, which may contain a large number of microorganisms that are not good for human health, even if the maggots are picked out or heated at high temperatures, it is not recommended to eat, because harmful substances may have entered the soy sauce, which may have an impact on health, such as nausea, vomiting, abdominal pain, diarrhea, loss of appetite and other gastrointestinal discomfort.

It is recommended to observe whether the soy sauce has deteriorated or peculiar smell before consumption, and if there is any problem, please stop consuming it. At the same time, in order to ensure food safety, soy sauce should be stored in a cool place, away from direct sunlight or too high a temperature to prevent the growth of bacteria. Also, before consuming it, you should pay attention to whether the soy sauce is within the expiration date.

The biggest reason is because there is no tight wrapping, and an important reason why there is no tight wrapping is that there is less paper, or no tightness. If there are insects in the miso cubes that have already been made, you can simply wash them off with water.

In the process of making miso, if the sauce jar is not well protected, maggots will grow, and maggots will climb up along the wall of the miso jar when they grow to a certain length. But the maggots are not harmful to the human body, they are just uncomfortable to look at.

Morphological characteristics. Maggots are eggs laid by flies that hatch after 15 to 40 hours, are about two centimeters long and walk by wriggling. Modern science has found that maggots are rich in protein, which can be used as medicine and as edible. Maggots are the causative agent of fly maggot disease, the larvae of flies.

Also known as flesh worm, granulation. When it comes to flies, everyone has seen them, but not everyone knows them well.

Population distribution. Flies are taxonomically belonging to the suborder Cycloschizopheda of the order Diptera, and there are more than 10,000 species known worldwide. China is a vast country, spanning the two major fauna of the Palearctic and Oriental realms, and there are extremely many species of flies, with more than 1,500 species reported.

The miso made has maggots, and in this case, the miso that is willing to be made has maggots, in this case, it must be that there is too little salt and the taste is relatively light.

Because the flies are laying on it, you can seal it with plastic wrap to reduce water loss and reduce maggots.

If you make it yourself, it may be that you put less salt, the general ratio of shrimp paste is 10:2 (salt is 2), and it should be put in the refrigerator after eating it in summer, so that there will be no maggots.

Maggots can't be treated when they are born, and the key is that they are sealed during storage to prevent flies from laying eggs on them.

The brewing environment should ensure the sealing conditions, prevent some mosquitoes from entering, and place a screen window at the entrance to cover it.

The brewing environment is cleaned regularly to ensure that there are no mosquitoes.

Shrimp paste. If you have maggots, you can't eat them, so throw them away in time.

In the process of preservation, the shrimp paste must be tightly sealed to prevent rain and raw water; It is best to store in a cool, ventilated place. After opening the tank and retailing, it should be covered in time to prevent fly bites, pollution, maggots, insects, mold and deterioration. If it is found that there is a phenomenon of turning over and has not deteriorated, add a little liquor in time and seal it for preservation.

If it has been foamed and spoiled and has a foul smell, it cannot be eaten. Some areas prefer to eat raw, and it is more important to take care to prevent pollution.

Let's take a look at how to make the shrimp paste:

The specific fermentation process of shrimp paste:

1. Select fresh and sturdy shrimp, pick out small trash fish and impurities, clean and drain the water.

2. If there is a condition, grind the shrimp into a paste, stir evenly according to the ratio of 10 catties of shrimp: three catties of salt, and it is best to put it in a jar or a porcelain bottle for fermentation, and generally place it under the sun and cover it.

3. Stir up and down with a wooden stick twice a day, and then press and smooth it to facilitate uniform fermentation, and generally 15-30 will be fermented

Precautions: 1. If possible, the small shrimp that have just been caught at sea are selected, and the shrimp paste tastes better mellow and delicious.

2. If it is fermented outdoors, it is necessary to cover the lid to prevent the dust and rain from polluting the sauce jar, and then to prevent the pollution of mosquitoes and flies. Under the sun, it is better to promote the ripening of shrimp paste.

3. The fermented shrimp paste is best placed in a cool and dry environment, generally below 10 degrees Celsius, to prevent over-fermentation.

4. The proportion of salt in shrimp paste varies according to the season, and the temperature is high in summer, and the proportion of salt is moderately high. In winter, the salt ratio is moderately low.

5. Since shrimp paste is a salted food, it is easy to have nitrite during fermentation or storage.

It is not recommended to consume it all year round.

Shrimp paste can be used to make a variety of dishes, and it is very appetizing due to its mellow and delicious taste.

This is the reason why you don't seal it well, it's very simple to throw away the maggots, or pick them all out and eat them again. Of course, if you don't dislike it, you can also eat it, after all, it is the original chew in the shrimp paste, isn't there a dish in the south fried maggot sprouts, high one protein.

How to deal with shrimp paste raw maggots? I think your shrimp paste has maggots, since it is raw maggots, it is bad, you don't want to deal with it, you just throw it away, because the maggots are bad, you can't eat them, and eating them is not good for your body and affects your health.

If the shrimp paste has maggots, you can put the shrimp paste in the pot and steam it for a while, so that the maggots will be all gone. Slay.

How to deal with maggots in shrimp sauce Who said that the old saying is that the maggots in the worm sauce in the dish are common, and it should be considered that the living conditions of the current people are good, that is, it is all thrown away. Otherwise, you have to pick them out one by one, and if you have this kind of bacteria, it will be born in two days.

The shrimp paste raw maggots must be thrown away and can no longer be eaten.

If there are worms, it is not recommended to continue to eat, just throw it away.

Shrimp paste raw maggots, then don't eat them anymore, why bother thinking about how to deal with them? There won't be much money for the shrimp paste for a while, so throw it away and buy a new one.

Shrimp paste body, this shows that this decline has been completely deteriorated, in this case such a decline should be discarded in time, otherwise it will affect the health of the body.

Judging from what you're talking about, that's obviously broken. Don't use it anymore, you can throw it in the trash.

Prepare one, otherwise a safe place with a suitable temperature to compare.

Just pour it out, if not much.

There are maggots in the miso made by ourselves, so it is not recommended for us to eat it at this time, because this miso is likely to have deteriorated, and there may be some adverse reactions after eating, such as abdominal pain and diarrhea. When we make the miso, we must pay attention to the time and temperature to avoid wasting the miso that we have worked so hard to make. <>

The production of miso is actually more time-consuming and painstaking at the same time, but also more costly, after all, everything in it is bought with our own money, so we must pay attention to the outline when making, we have to clean it from time to time, and at the beginning of it must be cleaned and dried, so that there will be no accidents when using it. Some people say that there are maggots in the elephants they make, and it is not recommended that you can eat them normally if you pick them out. Because this is likely to have deteriorated, if you eat it again at this time, it is likely to hurt your body, and it will also make you have diarrhea and abdominal pain.

Don't eat it for those who don't have a good stomach, otherwise it will exacerbate your bad symptoms. Miso is basically a condiment made from beans, wheat flour, fruits, meat, fish and shrimp as the main ingredients. We don't know how to make the things we buy outside, so many people are willing to spend this time and effort to make the miso, and when we make the miso, we must first learn to learn the essence of making the miso so so that we can avoid waste.

If there is already that kind of large piece of food at home, we must finish it for him within the expiration date, otherwise, maggots will still grow in the sauce in the back. Sauce can regulate the saltiness of food, so we can put salt according to our own needs in the process of making, if we put more salt, we usually put less salt when stir-frying, don't eat too salty, otherwise it will also increase our body burden.

I think it's better not to continue to use it, since there is already such a situation, it means that there must be a quality problem, in order to better maintain our health, or don't continue to use it.

You can't eat it, it may have deteriorated, so maggots appear, and eating it may be harmful to the body.

You can't eat it, it means that the miso has gone bad, and if you eat it again, it will affect your health.