How to pour honey out of the bottle without falling outside

Honey is delicious, but most people are troublesome, because honey is too sticky and too thick, ordinary people do not have professional tools, it is easy to make the bottle full when pouring honey, and it is unhygienic to lick it with your tongue, you can try the following method.

1. Prepare a knife, preferably with a cold blade.

2. When pouring the required amount of honey out of the can, use a knife to cut at the mouth of the can, and at the same time reduce the inclination angle with the hand holding the honey jar, so that the part below the blade falls into the cup, and at the same time avoid the waste of residual honey at the mouth of the can.

3. Just keep your eyes and hands steady, practice makes perfect, and practice more if necessary.

I think it's mainly related to the container of honey.

There are some containers that are very easy to pour and will not overflow.

Use a small mouth, such as a mineral water bottle, or take it high when pouring, wait until the amount is almost enough to lower the height of your hand, and then quickly straighten the bottle (I don't know if you can understand it); Or pour the honey on top of the spoon, and then have the part that the spoon scrapes out (anyway, you need to stir it later), you can do it.

Summary. Hello, there is a way to take out the honey solidified in a narrow-mouth bottle.

1.Soak the honey in hot water with the bottle, but be aware that the hot water temperature must be below 50 degrees Celsius, 35-40 degrees Celsius is best for warm water, because too high a temperature will inactivate the enzymes in the honey and lose vitamins.

2.You can put the bottles together, put them in a cold kettle, and heat them up slowly. When the water temperature reaches 50-60 degrees, the sediment will naturally melt and will not re-settle.

3.Use a pressure cooker or microwave to melt it. In the microwave, you just need to adjust the time to one minute for the honey to melt into lumps. Using a pressure cooker is more complicated, and you need to boil the water before you start.

How do you take out the honey when it solidifies in a narrow-mouth bottle?

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Hello, the honey solidifies in the narrow-mouth bottle and there is a way to take it outSoak the honey in hot water with the bottle, but note that the hot water temperature must be below 50 degrees Celsius, 35-40 degrees Celsius is best for warm water, as too high a temperature will inactivate the enzymes in the honey and lose vitamins. 2.

You can put the bottles together, put them in a cold kettle, and heat them up slowly. When the water temperature reaches 50-60 degrees, the sediment will melt naturally and will not re-settle. 3.

Use a pressure cooker or microwave to melt it. In the microwave, you only need to adjust the time to one minute to melt the honey into lumps. Using a pressure cooker is more complicated, and you need to boil the water before you start.

To get the honey solidified in the bottle, you need to prepare: a pot of hot water and a small bowl to grind. 1. Prepare a small bowl and a pot of hot water.

2. Next, pour an appropriate amount of hot water into the prepared small bowl. 3. Then take out the honey solidified in the bottle and set aside4. Next, put the solidified honey into a small bowl and warm it. 5. Finally, you can get the honey fixed in the bottle to get good potatoes.

As long as the crystallization temperature is increased, it can melt, and after melting, the nutrition of the honey will not be destroyed, and it is relatively easy to take out of the bottle at this time. Usually, it can be melted by warm water foam or microwave heating, not too high, too high a temperature will inactivate the enzymes in the honey and lose vitamins. However, it is not necessary to make it into a liquid body and eat solid honey, it can be directly scooped up with a spoon and eaten.

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The bottle is too small to take out.

When you heat your water, it turns into a liquid.

Just pour it out and you're good to go.

As long as the temperature of the crystallization is increased, it can be dissolved, and after it is dissolved, the nutrients of the honey will not be destroyed.

How to do it: Soak the honey in warm water below 50 degrees Celsius with a bottle attached to it, and soak it for a longer time. Also, do not soak honey in very hot boiling water, which is wrong and will destroy the nutrients of the honey.

This is the air in the bottle squeezing out the honey in the glass bottle, this situation is also normal, after the flow of honey because of the high concentration also has a certain degree of water absorption, so the flow of honey looks more.

Honey itself is a weakly acidic liquid. Therefore, when placed, it should be placed in a non-metallic container, oak barrels, plastic bottles, glass bottles are OK, as long as it is cleaned and wiped clean and dry, there is no peculiar smell, and there is no big problem with sealing and storage. Do not store too slowly to prevent spillage.

When the honey ferments, the air pressure in the bottle rises, and there is residual honey in the gap between the bottle mouth, and the air in the bottle will "squeeze" the honey out of the bottle.

I have to give points.

In most cases, there is honey on the inside of the cap, which looks clean when the cap is first screwed on, but the remaining honey on the cap will slowly flow down the inside of the cap over time.

There is no such possibility, unless there is a crack in your glass bottle that you can't see, just change the bottle and look at it.

1. The crystallized honey will melt in summer, so it is easy for the honey to leak if the glass bottle is tilted when it is not tightly closed.

2. Fermented honey is easy to swell and leak. If it is honey mixed with water, unripe honey, or contaminated honey, it is easy to ferment and spoil in the summer, and such honey will produce an unpleasant fermented wine smell, and the honey will become watery and become larger.

3. Honey should be sealed and protected from light and placed in a dry environment of about 20 degrees Celsius. Too high a temperature will affect the movement of active substances in the honey, as well as the nutrients and taste of the honey.

Australian Tasmanian Honey].

Unscrew the cap, cover the bottle with two layers of plastic bags, and tighten the cap again.

To get the honey solidified in the bottle out, you need to have it ready: a pot of hot water and a small bowl. 1. First of all, prepare a small bowl and a pot of hot water as shown in the figure below.

2. Next, pour an appropriate amount of hot water into the prepared small bowl. 3. Then take out the honey solidified in the bottle and set aside, as shown in the picture. 4. Next, put the solidified honey into a small bowl and warm it as shown in the figure below.

5. Finally, you can get out the honey that has solidified in the bottle.

Hello, dear, I'm glad to answer for you: honey flows out of the bottle because of fermentation and deterioration, and honey fermentation and deterioration have a very close relationship with the water content in it. Honey is the nectar or secretion of bees collecting plants, after full brewing, pure honey contains acidic substances and high concentration of sugars, due to strong osmotic pressure, can inhibit the growth and reproduction of a variety of bacteria, while the water content of mature honey is usually less than 20%, so the storage time is longer.

This is caused by the decomposition of the active substances of the honey. Honey contains a variety of active enzymes, one of which is glucose oxidase and another is catalase.

Glucose oxidase converts glucose into gluconolactone and hydrogen peroxide, which is broken down into water and reactive oxygen species by catalase. And active oxygen is the ** of our honey bubbles.

It is precisely because of the existence of this reactive oxygen species that honey has a strong antibacterial and bactericidal effect, under the action of active oxygen species, more than 60 kinds of bacteria and 7 kinds of fungi will lose the properties of live hand potatoes. (The above is quoted from "Practical Beekeeping in China").

This phenomenon occurs with unprocessed raw honey. However, the heating of concentrated supermarket honey and counter honey will not have this phenomenon because these two active enzymes have been completely destroyed.

This kind of bubble is more or less inconsistent in different seasons, under different temperature conditions, in different honey species, and in different periods of the same honey species. It is the production of this gas that causes the bottle to bulge. Natural honey contains colloidal substances, which are easy to foam and are also one of the most foaming products.

Since the raw honey is not heated, it contains some yeast. Fermentation of bee potato honey produces carbon dioxide, which produces foam.