What is the long white thing in a marinated sauce jar?

The pickled sauce jar is long and white may be the following cases:

1.Residues of ingredients: In the process of making the sauce jar, some ingredients may be used, such as garlic, ginger, green onions, etc., and some white substances may remain on the surface of these ingredients, such as ginger powder, minced garlic, etc.

These substances may settle at the bottom of the sauce jar during the marinating process, forming a white sediment.

2.Lactic acid bacteria: During the pickling process of the sauce tank, the lactic acid bacteria will multiply in large quantities and produce lactic acid, which will reduce the pH value in the sauce tank and form lactic acid sauce. During this process, the lactic acid bacteria may be suspended in the sauce jar, forming a white suspension.

3.Mildew: If the sauce jar is marinated for too long, or if it is not stored properly, it may cause mildew to occur in the sauce jar and form white mold. This condition requires caution as there may be toxins produced by bacteria or fungi that can cause effects on human health.

In terms of the ingredient list, if it is the first case, then it is necessary to choose fresh, undamaged ingredients and wash them during the production process. In the second case, it is necessary to ensure that the ingredients are dry and that contamination is avoided during the preparation process. If this is the third case, then you need to keep the sauce jar in a dry, cool place, and pay attention to regular inspection and cleaning.

In terms of the preparation steps, if it is the first case, then the ingredients need to be chopped or mashed during the preparation process and cleaned before being loaded into the sauce vat. In the second case, it is necessary to ensure that the temperature and time are appropriate during the production process, and that excessive stirring is avoided. If it is the third case, then it is necessary to check the pH and taste of the sauce jar regularly, and deal with the mildew situation in time.

Hope the above information is helpful to you!

In general, this is quite normal. This thing is called the white film. As a result of a bacterial degeneration began to form. Try not to get into the oil. It's easy to produce these things.

The white stuff that's cauliflower, you wipe it clean with a clean cloth.

It is a mold that grew up after fermentation.

Pour out the brine and boil it to filter and sterilize, and then put the pickles into the jar after cooling. In the process of pickling, nitrite can inhibit the growth of Clostridium botulinum and other types of spoilage bacteria, has good color and antioxidant effects, and can improve the flavor of pickled foods.

Traditional vegetables are pickled for a long time, and they are not pickled for a few days and can be eaten. In general, the nitrite content of vegetables increases at the beginning of curing and decreases after reaching a peak. This peak is called nitrous peak.

Some vegetables have one peak, while others have three peaks.

In general, vegetables have the highest nitrite content after about a week of pickling, and by 20 days they are already low. At this time, it is safer to eat again. In order to reduce costs, some restaurants may not wait long enough to use pickles to cook, and diners eat large quantities, which is easy to cause accidents.

When pickling vegetables, you should choose vegetables with less nitrogen fertilizer, wash the vegetables as much as possible, and marinate them with clean water and tanks, so that the vegetable pickling tanks can enter less air.

The white floating matter produced on the pickles is commonly known as raw flowers or white pickles, and the main components are molds, which are anti-lactic acid bacteria, and other microorganisms.

The white flocculent is the hyphae of molds, and microorganisms include bacteria, viruses, fungi, and so on. The reason is that the vegetable jar is not clean enough or the reproduction of miscellaneous bacteria brought in by cold water during the pickling process, if not treated in time, it will make the pickles taste and deteriorate.

There are several ways to prevent the formation of white sage during pickling:

1) The amount of salt used in pickling vegetables should be mastered, and salt should be used according to the nature of vegetables and the proportion of pickled vegetables. Generally, the salt content of pickling is about 20%.

2) When pickling vegetables, according to the requirements of vegetables, pour the vat or turn the vegetables in time, so that the pickle liquid is completely submerged into the vegetables, so that the vegetables are isolated from the air.

3) Do not enter raw water during the pickling process.

4) You can use unclean jars (jars) to pickle Rong or unclean, oily utensils into the jars (jars) to turn (fish) vegetables.

5) While pickling, put some garlic cloves in the marinade. Liquor or sodium benzoate.

6) The disposal method of pickled vegetables to produce white egg: once the pickle produces white pickle, such as the pickle has not deteriorated for a long time, the disposal methods are: if the white egg is not much, use ten net spoons to remove the white egg on the surface of the marinade in time; Pour out the marinade, boil it in a pot, add some salt appropriately, and use it again after drying; Place the pickle jar (jar) in a dry and ventilated place to cool.

Because there is a class of aerobic wild yeast in the air. This bacterium is vigorous, multiplies quickly, and grows exclusively on the surface of salt water. The growth of white sore is not inevitable and is often caused by improper methods. The correct way to pickle pickles is as follows:

Ingredients: 6000g mustard greens

Excipients: 250g salt, 100g sugar

1. Cut the mustard greens, break the leaves, and wash them.

2. Piece by piece, place it in the sun to dry.

3. The mustard greens that have been dried for a day have been dried in water.

4. Put it in a pot, sprinkle with salt powder and sugar, and put 250g of salt into the 6000g dish.

5. Pour in boiling water, the amount of boiling water can be enough to cover the mustard greens, and cover the pot. When it cools, put it in a jar and marinate.

After a few days, the sauerkraut will be fine.