Black hair grows in the sauce cube, can it still work?

Can't do it. White hair is covered, black hair is the opposite.

I can do it. The practice of Tohoku miso:

Raw materials: 5 kg of soybeans, 2 kg of salt (1 kg of beans plus 3 taels in the Northeast, it is not easy to get cold weather.) Method: 1. Sauce block method; Wash the soybeans first, soak them for a day, then put them in a pot and cook them, and simmer them overnight.

Take it out and stir it with a blender, then break it into a rectangular piece of sauce and wrap it in kraft paper. Put it on not too dry.

Dry place to ferment. (There is no blender, you can chop with a knife).

2. Put the sauce, remove the kraft paper wrapped outside, and brush the sauce in clean water.

Black hair, then break the sauce into small pieces by hand and put it in the jar, add a basin of water (you can also put the boiled pepper water, the taste is better) again.

Add salt and cover with a lid. The next day, crush the sauce cubes by hand, put the chop in, and cover it cleanly.

cloth, with a small stone falling from each of the four corners. Let it dry in the sun. After that, you have to pick up and put it on top every day.

Unwashed black hair is pushed out. It can be consumed after one month of drying. The Central Plains can be eaten in 15-20 days.

The sauce chop is made of wood, and the length is 5 cm long in the jar diagonally.

Note: 1. The color of the sauce turns yellow when it is sunburned.

2. Chopping is to make the sauce in the jar dry evenly and quickly.

3. The sauce is about the size of two bricks stacked together.

4. Cover the cylinder port in rainy days and at night.

If you can eat it, you can clean the black hair.

You want to have diarrhea yourself, of course don't eat it.

*The Northeast sauce cubes have long black ash and white hair, and can also be used to make sauce. **

Ingredient list: Tohoku miso, water, salt, pre-cooked soybean paste, white hair, black hair, red hair, gray.

Production Steps:1Clean up the pieces of Tohoku sauce with white hair, black hair, red hair, and gray hair, and break them into small pieces.

2.Bask the sauce cubes in the sun for a few days in clear weather to dry the water.

3.Put the dried sauce cubes in a jar and add the pre-cooked soybean puree and an appropriate amount of salt.

4.Add an appropriate amount of cool boiled water and stir well.

5.Seal the mouth of the jar and ferment the sauce cubes for about 3 months.

In the process of making Northeast sauce cubes, it is necessary to pay attention to hygiene to avoid causing food safety problems. At the same time, it is necessary to maintain the tightness of the vat mouth during the fermentation process to avoid the invasion of external bacteria.

Tohoku makes miso.

It must be fermented, that is, it is moldy and has long hair, black hair, white hair, red hair, gray, it is normal! Then take it out before April 18 to clean up the hair outside, break it into small pieces and choose a sunny day to bask in the sun for a few days, and on April 18, add cold boiled water, salt and soybean puree cooked in advance.

To make the sauce is to cover the bean sauce cubes first.

The surface of the miso chunk has gray hairs and can be eaten. There is black mucormycetes. Penicillium, Botrytis cinerea, and white Rhizopus.

Bacillus subtilis grows on the inside of the large sauce cube. The surface is long white and yellow-green as well. The inside is reddish-brown as well.

First, the selection of materials. It is necessary to select good soybeans ** genes are not good), and then screen, pick out the broken and spoiled ones, and then clean them in clean water. Prepare a few catties of refined salt.

Generally, it is a pound of beans and a pound of salt) You can also put some condiments such as peppercorns according to personal preferences.

2. Braised beans. Put the washed soybeans in the pot. Put clean water in the pot and submerge the beans with water. Bring to a boil over fast heat. Then simmer over low heat. Seal the pot tightly and simmer for several hours. The aim is to make the beans rotten.

Efficacy: Until 30 years ago, no other drugs were used when a child bumped his head while playing or was stung by a bee. Spread the sauce on the pumpkin leaves and wrap it in the sore area, which will naturally scab over**. Although there is no scientific evidence, these are the functions of miso that are known from life experience.

Miso can regulate the saltiness of food, and from a nutritional point of view, it can also supplement the body with plant protein. Soybeans are used as the main raw material, and soybeans are rich in protein and fat. Soybeans have regained worldwide attention as a health food, and they are also known as 'meat that grows in the field'.

Soybeans are not only a food with high nutritional value, but also a food with many benefits. In particular, soybeans are rich in vegetable protein, which does not increase cholesterol, so people who have concerns about arteriosclerosis and heart disease can also eat it boldly, and it can also promote blood circulation.

People who eat rice as a staple food are deficient in lysine, and miso happens to be rich in lysine, so consuming miso can balance the diet.

In addition, most of the fat content is unsaturated fatty acids, so the cholesterol content is very low. It prevents cholesterol such as linolenic acid from accumulating in the body and has the effect of improving blood circulation.

Gray hairs grow from the sauce cubes and can be used to make the sauce.

After the miso cubes are ready, they have to be left for three to four months, and gray hairs will grow after such a long time.

But this does not affect the sauce, as long as the hairs are brushed off before the sauce is served.

The surface of the miso cubes has yellowish-green Aspergillus flavus. There are black mucor, penicillium, gray mold, and white rhizopus.

Bacillus subtilis grows on the inside of the miso cube, white and yellow-green on the surface, and reddish-brown on the inside.

Soybean paste is easy to make and easy to store for a long time, making it a common condiment throughout the year. When making dumplings during the New Year's Festival, it is delicious to fry some oil sauce inside, and it is more delicious to put some sauce when boiling eggplant and beans in summer. In autumn, you can also eat a variety of pickles such as cucumbers, potatoes, gourds, celery leaves, and roots.

It can be said that the Manchu people are inseparable from sauce for every meal throughout the year, four small plates pressed on the table is a traditional food custom, and it is a folk food method to dip raw vegetables in raw sauce to accompany rice. Legend has it that this eating habit was left over from Nurhachi's southern and northern wars.

Yes, when I was a child, my family made big sauce cubes every year, and I clearly remember that it was Zhang Mao. In principle, it should be a fungus, and soybeans rely on fungi to ferment.

Gray ones don't have unpleasant smells, but it's okay. Preferably yellow with brownish-red color. Avoid black and red microorganisms.

Yes, it is a normal phenomenon of soybean fermentation.

It's just nonsense, if you put a pound of salt in a pound of beans, can the sauce still ferment? You can eat it in "three or five days", and the sauce is not fermented, and the "foam" in the sauce is not skimmed out in the process of beating, and the sauce is not edible.

A pound of beans can not exceed two salts at most, more sauce will not be released, and less sauce will be sour.

Long hairs indicate the presence of colonies and the bacteria have multiplied.

The sauce cube has a lot of gray-green hair, can it still get off the tank?

Use a brush to brush off the hair, and you can make the sauce.

Let me talk about it: you need to use soybeans, soak them in water for two days to become big fat beans, and soak them thoroughly! Then wash and drain the water, at this time the beans are wet, sprinkle with dry flour and mix well, so that you can not see the soybeans but only the white flour.

beans, and the surface is dry and loose slightly off the flour for degrees. Then make a quick clean place at home, preferably a flat bed, unpack the large cardboard boxes that are not used for electrical appliances at home, spread them flat, wipe them clean, spread two layers of white paper, and buy them at the stationery store if they don't; You can't use newspapers, there are inks on them that contain heavy metals such as lead, and there are bacteria; Or use a clean white cloth or gauze, to be cotton, after paving, the dough beans are evenly spread, the area is slightly larger, do not build up, the dough beans should be dry and loose on the surface but damp, and the white paper is slightly wet. Then cover with a white cloth or white paper, pat it gently, and the surrounding nest is tight, not breathable, and do not let air bacteria enter.

Cover it thicker and cover it with a layer of sheets, but keep it clean!

In addition, the weather is also very important, and it is best to choose the toon tree.

When the young leaves come out, it is just right to make soy beans, probably in July of the Gregorian calendar, avoiding yellow plums.

Rainy weather, stable climate is conducive to making good sauce beans, catch up with the rainy day is not good, easy to do bad. If the weather is sunny in a row, it means that the sun is big during the day, and it will be covered for about four or five days; If the weather is sunny and cloudy, about a week or so, try not to open it in the middle to check, it is not good for air bacteria to get in.

Cover the beans so that you can't see the white beans.

For best, take the green mold covered with green.

Powder flying is the most classic, and then carefully put away the moldy beans that have been covered and moved to the sun, evenly spread out and blown out for a day to remove the mildew in order to dry and loose, put it in a container for later use, and then it's up to you! Ha ha! Yes!

The soy sauce has black hairs, which proves that the soy sauce has been contaminated. Try to find a stuffy and humid room, do not open the doors and windows frequently, spread the beans on clean paper, and spread a layer of paper with good air permeability on the spread soybeans (when the temperature is low in spring, you can cover the paper, and then cover a layer of towel quilt to facilitate the fermentation of beans).

Long black hairs are fungi growing. There are two kinds of soybean paste long hair: one is filial piety, the long hair on the surface of soybean paste is normal, and the surface hair can be removed and put in a cool place to eat; The second type of long hair, the sauce stinks, or it does not smell all the sauce has long hair, then it cannot be eaten.

The reason for the black hair is that you don't do it right and don't control the details. The correct way to cover the beans: The first step is:

Boiled beansWash the selected soybeans in cold water, put them directly in the pot and add tap water, not to about two fingers deep on the soybeans. Then start boiling the beans like braised rice, and cook the beans until they taste slightly noodlesy. After the beans are removed, they are placed on a sieve overnight to cool thoroughly.

After the soybeans are cooled, start to mix the noodles: evenly coat the soybeans with a thin layer of noodles that do not stick to each other. If the beans are too dry to mix, pour a little of the boiled bean water on top of the soybeans to the extent that they can coat the dough.

The second step is to cover the beans: spread three or four layers of newspaper on a wooden board or some breathable material (avoid glass plates or plastic), and then spread a layer of clean white paper or kraft paper on the newspaper. Spread the mixed soybeans evenly on a white paper about a finger thick.

Spread a layer of breathable paper on top of the spread soybeans. Do not open the doors and windows of the room to cover the beans frequently, try to maintain a stuffy and humid environment, and cover the paper with a towel quilt when the temperature is low in spring, which is conducive to the fermentation of beans.

It should be that the air entered during the covering, or the temperature of the cover was not right, which affected the fermentation, so it led to the growth of black hair. The beans are black and can't be eaten, and the black is Aspergillus niger.

and Aspergillus griseus, and the amount of bacteria in the long hair is 10,000 times that of normal beans.

In fact, you only need a bowl of soybeans to make soy sauce, so let's take a look at the specific production method.

1. First of all, we first soak the prepared soybeans in water for more than three hours to detect the bad beans inside, then remove the dry water, and put the soybeans in the pressure cooker.

among the cooked. 2. In the process of boiling soybeans, we are preparing other things, first flour and oatmeal.

Pour into a pan without water or oil and sauté over low heat until browned.

3. After the soybeans are cooked, then we take out the soybeans and put them in a flat container to cool.

4. Then we pour the fried flour, barley beer and soy sauce koji essence into the container, stir well with chopsticks, and finally add bright soybeans and put them in this way to ferment in a warm place for about 24 hours, at this time we will find that a layer of white mycelium appears on the surface of the soybeans.

5. At this time, the soybeans will stick together, and then we turn the soybeans over and continue to ferment for 24 hours.

6. After the surface of the soybeans is covered with green robes, we take the soybeans to a plate, add an appropriate amount of saturated brine, the water must not cover the beans, and finally sprinkle a layer of salt. It is left in the sun for about three months to make a sauce mash.

7. After the sauce mash is ready, we soak the sauce mash in salt water three times, once for about three days, and then soak for about 7 days.

8. Then we mix the sauce that we sucked out three times at home and expose it to the sun for about 10 days, and finally add star anise tangerine peel to it.

The cloves are boiled at home and the liquid is finally added to MSG.

White wine, brown sugar, edible salt.

After stirring well, the salt is concentrated to 17%, and finally boiled and strained in a pot to make a delicious soybean soy sauce.

Hello, the white hair on the sauce suggests that you 1, see if the sauce is spoiled, if the surface of the sauce is very white, and the sauce has become very hard, scoop out a little with a spoon to smell whether there is a taste, if there is an unpleasant smell, it means that the sauce is bad, you can't eat it. 2. Scoop off the white hair, the sauce only has a layer of white hair on the surface, you can use a spoon to scoop out this layer of white things, and the sauce can still be eaten if it does not change its taste. 3. Liquor sterilizationAdd a few drops of high liquor to the sauce jar and potatoes, which can play a sterilizing role and avoid the white hairs of the sauce.

Summary. The reason for the black hair on the sauce cubes is that the humidity of the production environment is too high.

There are several reasons for high humidity, such as too many sauce cubes in the house, poor ventilation, and other reasons for increasing humidity. Make the sauce cubes, the surface should be dry, and do not produce water droplets, etc. Applying Aspergillus oryzae to the surface to overgrow Aspergillus can also prevent the growth of black hairs.

In the process of making large sauce pieces, what should I do if the sauce pieces grow black hair? Is there any good way not to grow hair?

The reason why the sauce cubes are rolling high and have long black hairs is that the humidity of the production environment is too high. There are several reasons for excessive humidity, such as too many sauce cubes on the hidden stove bridge in the house, poor exhaust, and other reasons for increasing humidity. Make the sauce cubes, the surface should be dry, and do not produce water droplets, etc.

Applying Aspergillus oryzae to the surface to overgrow Aspergillus can also prevent the growth of black hairs.

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