How did it not take long for the bayberry to be pickled in sugar and smell of wine

Of course, you can eat it, when developing bayberry, it is tightly closed, resulting in lack of oxygen, and the sugar will be fermented into alcohol, which will become bayberry wine, and the generation method of drinking wine is the same, if you want to pickle sugar bayberry, don't close it, as long as it is aerobic and put more sugar, it is no problem to pickle preserved fruit, the problem is to keep it dry.

There may be two reasons for the smell of salting bayberry in sugar:

1.In terms of the list of ingredients: it may be that bayberry with a high alcohol content or bayberry with a long storage time is used.

During the pickling process, the alcohol of bayberry is further extracted and fermented, resulting in an enhanced flavor of the liquor. In addition, if the amount of sugar used is not enough or the curing time is too short, it may also cause the alcohol in the bayberry to not ferment sufficiently, resulting in a winey taste.

2.In terms of production steps: If you do not follow the correct steps during the production process, it can also lead to the development of a wine flavor.

For example, bayberry is not adequately cleaned and disinfected during the pickling process, leading to the growth of bacteria and other microorganisms that can produce alcohol and odors during the fermentation process. In addition, if the curing process is not tightly sealed or the storage temperature is too high, it will also promote the fermentation and production of alcohol.

In order to reduce the production of wine flavor, the following points can be paid attention to during the marinating process:

1.Use fresh, low-alcohol bayberry and avoid bayberry that has been stored for too long.

2.Use an adequate amount of sugar to ensure that the sugar in bayberry inhibits the growth and fermentation of microorganisms.

3.Maintain cleanliness and hygiene during the production process to avoid the growth of bacteria and other microorganisms.

4.Use a well-sealed container during the marinating process and store in a cool, dry place.

5.Extend the curing time appropriately to ensure that the alcohol in bayberry is fully fermented and processed.

These are some of the basic points, but details such as the specific production method and the amount of sugar need to be adjusted and optimized according to personal taste and experience.

Is it too hot?

When the temperature is high, it will ferment.

You've turned it into bayberry wine.

Edible.

That's what wine does, so could you be mistaken?

There are many ways to pickle bayberry, and the specific method may vary from person to person.

First, choose bayberry with moderate ripeness, peel it, remove the pit, and cut it into small pieces. Then, the bayberry is mixed with the marinade, which can be salt or sugar. If salted with table salt, you can mix bayberry and table salt together and let them marinate in the refrigerator for a few days until the bayberry is soft.

If marinating with white sugar, you can mix bayberry and white sugar together and let them marinate in the refrigerator for a few days until the bayberry is soft.

The pickled bayberry can be eaten directly, or it can be used to make jams, jellies, etc.

When pickling bayberry, attention should be paid to maintaining hygiene to avoid the growth of microflora during the pickling process. Attention should also be paid to the ripeness of the bayberry, which may soften too quickly and the bayberry that is too unripe may not be soft enough.

For bayberry that is not high in ripeness, it is recommended to use table salt pickling. Because white sugar may make bayberry softer, and table salt can help preserve the texture of bayberry.

The method of salting bayberry is to mix bayberry and table salt together and let them marinate in the refrigerator for a few days until the bayberry is soft. During the pickling process, the bayberry can be stirred regularly so that the salt is evenly covered on the bayberry.

Pickled bayberry can be eaten as is, or it can be used to make jams, jellies, etc.

When pickling bayberry, attention should be paid to maintaining hygiene to avoid the growth of microflora during the pickling process. Attention should also be paid to the ripeness of the bayberry, which may soften too quickly and the bayberry that is too unripe may not be soft enough.

When pickling bayberry or other foods, the following points should be noted:

Maintain hygiene: During the pickling process, care should be taken to keep the worktop, spice bottles, kitchenware, etc. clean. At the same time, care should be taken not to allow the food during the curing process to come into contact with bacteria to avoid the growth of microflora.

Use appropriate marinades: When marinating food, use appropriate marinades, such as table salt, sugar, etc. Different marinades can help food to marinate different textures and flavors.

Proper marinating time: Excessive length of the panicle during marination may make the food too soft and rotten, while too short a marinating time may make the food taste poor. Therefore, the marinating time should be adjusted appropriately according to the ripeness of the food, the amount of marinade used, and personal preference.

Stir regularly: During the marinating process, the food should be stirred regularly so that the marinade covers the food evenly.

Preservation method: Pickled food should be eaten as soon as possible, and if it cannot be eaten immediately, it should be stored properly. Food can be stored in an airtight container and refrigerated.

The bayberry is first washed with salted water and then marinated in white sugar, so that it is delicious. Bayberry that is not very ripe should be pickled in white sugar, because it tastes better.

I think it's better to use white sugar, first wash the bayberry and put it in a jar, and then sprinkle it with sugar and water.

First of all, you must choose *** bayberry, and secondly, you must control the pickling time, of course, you must use white sugar to pickle.

This is not an expiration date, this is because the bayberry has been left for a long time, so it will naturally produce a little wine flavor.

Yes, it's expired. Once the bayberry begins to emit the smell of wine, it means that the bayberry has been deteriorated for too long, and the sugar, vitamins and other nutrients in it produce alcohols under the action of anaerobic respiration, which makes the bayberry exude the smell of wine. Therefore, the bayberry bought back should be eaten while it is fresh, and it is not recommended to continue to eat this kind of bayberry with a wine flavor.

The bayberry has a bit of a wine smell, indicating that it has been fermented by bacteria, eroded by bacteria, and has expired.

Summary. In general, bayberry boiled in rock sugar can be stored for 1-2 weeks. If you want to store it for a long time, it is recommended to store it in the refrigerator, which can be stored for about 1 month.

Under normal circumstances, bayberry boiled in rock sugar can be stored for 1-2 weeks. If the first Shenqing Jingguo should be stored for a long time, it is recommended to put it in the refrigerator for refrigeration, which can be stored for about 1 month.

It depends on the actual situation. At room temperature, rock sugar bayberry is mainly made of bayberry and loose stools, which contains a large amount of protein, vitamins, cellulose and calcium, iron, phosphorus and other quiet components, at room temperature it is easy to breed fine rental bacteria and other microorganisms, which leads to the disadvantage of reed, eating is not conducive to human health, generally at room temperature it is recommended to put about 2-3 days, if the temperature is relatively high, then only about 1 day of time.

How long can bayberry be marinated in rock sugar, and whether to add water.

The storage time of bayberry cured with rock sugar depends on the noisy environment temperature and hygienic conditions of the pickling. Generally speaking, rock sugar can play a good role in preserving, and bayberry can be left for several months or even longer after pickling. However, it is advisable to check it every once in a while, and if you find deterioration or odor, you should deal with it promptly.

As for whether you want to add water or not, you can adjust it according to your taste preferences. Generally speaking, adding some water can help the rock sugar slowly melt and make the bayberry pickled evenly and taste better. But it can also be done without water.

When pickling, it is important to take care that the bayberry is completely soaked in sugar water to avoid partial exposure to the air, which can lead to spoilage. At the same time, the pickling utensils should be cleaned and stored in a ventilated place where the sun does not shine to avoid moisture.

It is best to store it in cold storage.

What is the ratio of bayberry to sugar.

Do not put water, and put it in the refrigerator for as long as you can.

The ratio is generally 1:2

It can be stored for about half a month.

How can it be stored for a long time?

Unless it is frozen into ice cubes, it will be stored for a long time.

Can you also put it in the freezer if you put the sugar and marinate it, and talk about the method of preservation.

It's good to seal it and store it in cold storage, pay attention to hygiene.

Is it okay to use a sealed jar.

Of course you can

No, after the fermentation of bayberry and rock sugar, it will not produce a wine taste, only a sour taste, and these sour tastes will only increase over time, otherwise it will be almost inaudible. If you want to make bayberry wine, you generally have to add some white wine to it, so that the bayberry rock candy will have a wine taste.

Is bayberry and rock sugar fated to turn into wine?

When the bayberry rock sugar is soaked and fermented together, it takes a certain amount of time to blend and ferment, in order to make the bayberry and rock sugar blend well into the flavor, it is recommended to soak it together for 2-3 hours before eating.

Rock sugar bayberry is mainly made from bayberry and rock sugar, of which Qikai contains a lot of protein, vitamins, cellulose, calcium, iron, phosphorus and other components.

Generally speaking, it is recommended to put rock sugar bayberry at room temperature for about 2-3 days, if the temperature is relatively high, then it can only be put for about 1 day. At high temperatures, bacteria and other microorganisms can easily grow, which can lead to deterioration.

Don't soak for too long, soak for about a week, bayberry can absorb the alcohol in the wine, if the bayberry soaks for a long time, the alcohol content of the bayberry may be higher than that in the wine, at this time eating bayberry may be easier than drinking.

If you don't plan to eat bayberry, you can take it a little longer, but not too long. Probably 15-25 days is best, not more than a month. Soaking for too long will make the bayberry dark in color, and the bayberry will lighten the flavor after absorbing too much alcohol.

If it is placed in a room for a long time, it can be stored separately from the bayberry and wine. Moreover, if the bayberry is soaked in wine for too long, the bitter taste in the bayberry core will also be released, resulting in a bit of bitter taste in the bayberry wine.

It is not advisable to eat too much bayberry, as eating too much may cause fire, damage teeth, and aggravate constipation. Generally speaking, it is best to keep it at about 10 each time you eat bayberry. And the bayberry of bayberry wine should not be eaten more, and the amount needs to be reduced, because if you eat too much, you will get drunk.

Bayberry soaked in white wine, eaten in midsummer, will suddenly feel refreshed, cool off and greasy. When you have diarrhea, you can stop diarrhea by drinking it, which has an astringent effect. It also has the functions of digestion, dehumidification, heat relief, cough relief, digestion, cold protection, diarrhea, diuretic, cholera prevention, health care, anti-cancer and other medical functions.

<>Sugar-pickled bayberry is a traditional pickled food that is commonly found in southern China. If stored properly, pickled bayberry can sit for a longer period of time. Here are some tips for saving:

1.Wash and disinfect bayberry: Choose fresh, pest-free bayberry and wash it with running water.

This is followed by soaking in boiling water for 2-3 minutes to remove bacteria from the surface. 2.Add an appropriate amount of sugar:

Drizzle the clean bayberry with an appropriate amount of sugar, and control the amount of sugar according to your preference. You can add 1 kg of bayberry to sugar. 3.

Marinate in a clay pot: Put the bayberry that has been added with white sugar into the clay pot, then heat it over low heat and stir constantly until the sugar melts and the water on the bayberry is discharged. It takes about half an hour.

The surface of the bayberry will then be encased in sugar. 4.Loading container:

Remove the bayberry that has already been pickled and place it in a dry, sterile container. It is advisable to use glass bottles or containers to avoid chemical reactions, deterioration or contamination. 5.

Storage: Keep container tightly sealed in a dark, dry, ventilated place at a suitable temperature. The shelf life is generally 3-6 months, but it is best to open the container every once in a while to check the status.

It should be noted that if the bayberry is spoiled, has a peculiar smell or mold, etc., then please do not eat it and deal with it in time.