Why do pickles rot slower than the average one?

1) The preservative effect of table salt. Table salt has a high osmotic effect and can inhibit the activity of some harmful microorganisms. The osmotic pressure of the cell fluid of microorganisms is between one atmosphere and only 3 or 6 atmospheres for bacteria.

A salt solution of 1 can produce an osmotic pressure of one atmosphere. Under the action of high osmotic pressure, the cells of microorganisms are separated from the plasma wall, resulting in the physiological dryness of microorganisms, forcing it to be in a state of suspended animation or dormancy. Pickles and pickles generally have a salt content of 10 or more.

As a result, it can generate more than 61 atmospheres, which far exceeds the osmotic pressure of the cell fluid of ordinary microorganisms, thus preventing the harm of microorganisms. (2) The preservative power of spices. Pickled vegetables are often filled with spices and condiments, which not only play a seasoning role.

And it has different degrees of antiseptic effect. For example, mustard oil and garlic produced by the decomposition of mustard seeds, garlic oil in onions, etc., all have strong antiseptic properties. (3) The preservative effect of acidity.

The acidity of the pickling environment has a great influence on the activity of microorganisms. The concentration of acetic acid is above 1, which can inhibit the activity of spoilage bacteria, E. coli and butyric acid bacteria, only lactic acid bacteria, yeast and mold can be active under acid conditions, but the first two bacteria are beneficial to the human body, can kill other bacteria, and keep the pickled products not bad. In order to remove some of the harmful microbial activity, it is necessary to quickly increase the acidity of the pickling environment at the beginning of pickling.

Generally, the following methods can be adopted: first, an appropriate amount of vinegar can be added at the beginning of pickling; secondly, appropriately increase the temperature at the beginning of fermentation to promote the rapid formation of lactic acid; Third, add salt in batches. and (4) the effect of temperature on microorganisms.

The growth and development of all microorganisms have a certain temperature requirement. The optimal temperature for the activity of lactic acid bacteria is 26 30. The fermentation of sour cabbage can be completed at 25-30 hours, 6-8 days.

In order to make the flavor of the product normal, the fermentation temperature in the pickling process should not be too high, it is best to keep it between 12 and 22, and after the fermentation, the temperature of the pickled storage environment should be greatly reduced, preferably about 0.

Because pickles have a high salt solubility, cells lose water at high salt solubility (related to osmosis), so it is difficult for bacteria to survive and multiply on pickles, and pickles are difficult to spoil, which is ......the same principle as sprinkling salt on fish meat to prevent fish from rotting and spoiling

The preservation of pickles is not bad method:

1.How to store the sealed bag. There will be a lot of moisture on the surface of the pickles after pickling, so we should pour out the excess water inside before preserving the pickles, and then seal them with a sealed bag.

In addition, the pickles packed in the sealed bag should be stored in a cool place, remember to expose them to the sun, which is not conducive to the storage of pickles.

2.How to use plastic wrap. Pour out the excess water in the pickles, then seal the mouth with an appropriate amount of plastic wrap, and then put the container with the pickles in the refrigerator for storage.

The container for storing pickles should be kept in the refrigerator, which will last for a long time, and it is more convenient to eat and take it at any time.

3.If it is pickled in a pickle jar, then just seal the mouth of the pickle jar. After that, just store the pickle jar in a cool and ventilated place, so that the pickles can be stored for several months without spoiling, and the flavor will be good.

In addition, if you have a cellar at home, you can also store the container with pickles in the cellar, which is also conducive to the storage of pickles.

Keep pickles tightly sealed and store in a cool environment or refrigerator. When storing pickles at room temperature, the ambient temperature should not be too high to avoid spoilage. There are many varieties of pickles, including radish pickles, Chinese cabbage pickles, pickles with pickles, pickled cucumbers, eight-treasure vegetables, chili peppers, cucumbers, pickles, etc.

After pickling, the pickles should not be stored for too long to avoid the growth of bacteria.

After the pickles are pickled, put them in an airtight container, store them in a cool and ventilated place or refrigerate them, and generally put them for a year without problems.

After pickling, the pickles are not rotten after storage, and you can put the pickles in an airtight jar and put them in the refrigerator so that they will not spoil for a long time.

It may be that the ingredients are not fresh enough. Pickled pickles need to be made with fresh vegetables, and if the vegetables themselves are not fresh enough, the pickled pickles will rot and spoil. The temperature of storage is too high.

Pickled pickles need to be sealed well and placed in a cool, dry place to avoid spoilage.

The pickled pickle teacher will come, which should take into account the problem of sealing, pickled pickles are generally put into the jar to add salt and other pickled supplies, which require microbial fermentation, but microorganisms are not exactly. There are also some microorganisms that want to decompose organic matter in order to replenish themselves, so there will be microorganisms that will decompose organic matter This is why the pickles will be rotten, know the reason, you must solve the problem fundamentally, first wash the jar of pickles before pickling. Also, be sure to wash the vegetables, and seal the top of the pickle jar with water to increase the tightness so that no bacteria can enter.

If pickled pickles are always rotten, first of all, pickles should be sealed and preserved, do not let oxygen enter, and at the same time, pickles should not be picked with chopsticks with oil.

Moldy, white-haired.

The pickles are pickled and have a smell of rotten vegetables, and there is a layer of white hair on the pickle jar, so you have to throw it away and can't eat it, and eating it is not good for your health. If the pickles are left for a long time, they will definitely not be eaten if they appear white sticky. Because pickles will spoil after a long time, and white mold will grow.

Nitrite is also produced.

Nitrite is extremely harmful to the human body, and in severe cases, it can cause abdominal pain.

Symptoms such as diarrhea and stomach upset, if the human body consumes nitrite with high concentrations, it will cause poisoning and even life-threatening.

Main distribution. Pickles in different parts of China have their own characteristics and are not the same as each other. Beijing's water bumps, Tianjin's Jindong cuisine.

Baoding's spring is not oldBaoding has three treasures: iron ball sauce, spring is not old. The spring of Suzhou is not old, it is pickled with a very small radish with tassels, and the small tassels are still green after pickling, extremely tender, slightly sweet, delicious, and the name is also good.

Baoding's spring is also like this. Zhou Zuoren once said that his hometown often eats salty fish and salty vegetables. Lu Xun.

The steamed blackened dried vegetables written in "The Storm" are very tempting.

Pickled snow mushrooms are found both in the north and south. Shanghainese love pickled vegetables, shredded pork noodles and snow bamboo shoot soup. Leek flowers in Qujing, Yunnan.

The flavor is excellent. The main ingredient of Qujing leek flower is actually finely chopped and dried shredded radish, which is used as mutton shabu in Beijing.

The spices of the leek flowers are different.

The psychological effect will make you feel as salty as you want.

Even pickles without salt.

What you feel salty is salty.

Pickles are actually not simple, especially in the early preparations, many friends have worked hard to make pickles, and finally when they are ready to take them out to eat, they find that they are rotten, so each process of pickling pickles can not be sloppy.

1.Vegetables (especially leafy ones) must be fresh enough, preferably freshly picked from the garden.

2.Choose the varieties of vegetables that can be pickled, not all vegetables are suitable for pickling, some vegetables contain too much water, and if you are afraid of squeezing and pressing, it is easy to cause rot during pickling.

3.Vegetable pickling tools (jars, jars, jars), must be clean and hygienic, must be brushed before use, remove dust and oil stains, washed pickling tools are best placed in the sun for half a day, to prevent the reproduction of bacteria, affect the quality of pickling, it is related to the quality of pickled pickles!

4.Accurately grasp the amount of edible salt, edible salt is the basic auxiliary raw material for pickling pickles, whether the amount of edible salt is appropriate, and whether it can be pickled with various flavors of pickles.

5.Control the pickling temperature and place of pickles, the temperature of pickles generally can not exceed 20 degrees, if the place is not placed properly, it is easy to make pickles quickly rot and deteriorate, and change taste.

<>1. You can put the pickles into a jar that can be sealed, and then place it in a dry and cool place. If you are not sure, you can also seal the pickles and store them in the refrigerator. It should be noted that we must use clean chopsticks when taking pickles, so that the contact between pickles and bacteria can be reduced as much as possible, and we can ensure that they can last longer.

2. Although pickles are a very good side dish for meals, it is best not to eat too many pickles, because pickles contain a lot of salt, and a large intake of salt is harmful to our body.