What is the reason for the white hairs on the tomato sauce I boiled, is there less salty salt?

The white hairs on top of the tomato sauce can be caused by mold. Mould can be caused by ingredients not being stored properly or not handled properly during the preparation steps.

When making tomato paste, if it is stored for too long or the storage conditions are not suitable, it is prone to mold. This may be due to the fact that the moisture in the food is not completely sealed or not placed in a dry environment, providing conditions for mold growth.

At the same time, some details of the production process can also lead to mold. For example, if ingredients are not thoroughly washed during the preparation process, or if they are not heated sufficiently or not handled properly, mold can grow.

Therefore, in order to prevent the tomato sauce from becoming moldy, it is recommended to pay attention to hygiene during the production process, wash the ingredients thoroughly, and heat them well during the production process. At the same time, it is also important to pay attention to the way to preserve the ingredients, and try to keep them in a dry, airtight environment. If you find that the tomato sauce has become moldy, it is recommended not to eat it so as not to affect your health.

The white hair should be moldy, is it not in the refrigerator? Or if you put it in the refrigeration for too long, if you can't eat it in a day or two, you must freeze it, otherwise it will become moldy, because there is still some moisture in the sauce you boiled, and it is not sealed, and it is normal for bacteria to invade. Don't eat it if it's moldy, you can get cancer if you eat it.

The tomato sauce is a layer of white stuff on top of it, which is not broken and is a protective film. You can remove the white stuff from it when you use it.

It must be broken, it's all moldy.

Generally, white bacteria are not called molds, they can still be eaten, and black bacteria should not be eaten.

The ketchup has not been eaten since it was opened, and the upper layer is moldy, and the bottom cannot be eaten.

If the ketchup is not eaten within three days after opening, it will easily spoil, and the expiration date will no longer exist. The packaged food is sterilized before opening, and all pathogenic bacteria, spoilage bacteria and most microorganisms are terminated to make the food meet the shelf life requirements. However, once the food is opened, bacteria will invade very quickly, making the shelf life of the food basically ineffective.

What moldy foods can't be eaten:

1. Moldy melon seeds and peanuts.

Moldy nuts, peanuts and corn may have Aspergillus flavus, which is a strong carcinogen and has been designated as a first-class carcinogen by the State Food and Drug Administration, which will directly cause serious damage to the liver and kidneys, resulting in acute poisoning in patients, and liver fibrosis and even liver cancer will occur when the toxins accumulate more and more.

If you find that the nuts have a slight yellowing or a black or bitter taste, you can't eat them. In addition, when choosing soybean sauce or tofu milk, when you find that the bottle cap is floating or the packaging is damaged, you can't buy it, and you should choose peanut oil produced by regular manufacturers.

2. Moldy sugarcane.

The metabolites in the mildewed sugarcane will appear on the arthrodizodia, which is a strong neurotoxin, which can directly damage the digestive system and the central nervous system, leading to food poisoning in people.

In the early stage, patients will have nausea, vomiting, diarrhea and abdominal pain, and black stools, and severe patients will have symptoms of nervous system toxicity such as difficulty swallowing, headache, incontinence and convulsions, etc., if they are not treated, the patient will be unconscious or even die.

3. Black spots on the egg shell.

When the egg is wet or damp, the protective film on the surface of the eggshell will be washed off, and a large number of bacteria will directly invade and cause deterioration, and the surface of the eggshell will be moldy.

No, one is diarrhea, easy to suffer from acute enteritis. The second is moldy substances, which are not good for the body to accumulate in the body.

The following ones can't be eaten either.

Moldy ketchup starts from the upper layer, but the lower layer is also contaminated, and there will be a lot of bacteria or viruses, but it has not yet begun to mold and deteriorate.

It is recommended not to eat, otherwise it will cause gastrointestinal discomfort and other problems, and severe cases may be poisoned.

Don't eat it, the mold is all covered and you just can't see it.

Definitely not, go to KFC McDonald's to get it.

Small tomatoes have a layer of particularly short white hairs on the outside, which is a normal phenomenon, and it is the growth phenomenon of the tomatoes themselves, so rest assured.

It means that the water was not boiled dry when you boiled it at that time, it was too thin, so there was a state of separation, and it should not be bad.

I've been using a pot to boil, it's good, and then I heard that you can also use a microwave oven to boil, tried once, the high heat is about 10 minutes, it's okay to eat first, and it's separated after a few days, so I will switch to pot boiling in the future!

If it is moldy and smells bad, it means that it is broken.

There's a white substance generated, and I once accidentally bought spoiled ketchup. Yours should be done in the wrong way, right? It shouldn't have deteriorated, it's not clear!

When making tomato sauce, if you want to store it for a long time, you need to add salt. If you want to store tomato sauce for a long time, remember to peel it when making it, and you can't put water in the production process, put it in a bottle and seal it immediately after the production is completed, and if possible, you need to put it in the refrigerator for refrigeration.

Ingredients: 1 tomato, 10 rock sugars, salt to taste.

2. Fill the pot with water at the same height as the tomatoes, bring to a boil and add the tomatoes.

3. After boiling for 1 minute, quickly remove and peel off the scalding skin.

4. Peel the tomatoes and remove the green seeds inside.

5. Use a garlic pounder or blender to mash the tomatoes into a puree.

6. Light a low heat and put it in a small pot, add tomato sauce and rock sugar, and be sure to stir constantly to prevent the pot from sticking.

7. After boiling until viscous, add an appropriate amount of salt, then turn off the heat, and put it in the refrigerator if you can't finish eating.

Tomato sauce is simple, delicious, and will not spoil or spoil after being stored for a year.

The main reason is that the pickles do not reach a saltiness sufficient to inhibit the growth of bacteria, and they are cut clearly. The pickles are taken out of the jar, washed in running water, cut into small pieces and made into cold cuts. If you drink gruel with cut pickles, it is very refreshing.

Sauté. You can add some spices according to your preference, such as ginger, chili, garlic, or some brown sugar, which is very appetizing to eat. Stir-fried pickle rice tastes excellent, and many people like to eat pickle rice and drink pickle soup, which makes them have a great appetite and increase the amount of rice.

The marinating time is less than 2 days or more than 20 days. According to scientific determination, the nitrite content of pickles is not high within 2 days of pickling, but the nitrite content reaches the peak on the 3rd to 8th day, begins to decline after the 9th day, and basically disappears after 20 days. Therefore, pickled vegetables are generally shorter within 2 days, and the long ones should be pickled for a month before they can be eaten.

Manual detoxification. After pickling into pickles, they can be boiled in water for 2 minutes or sunshine for 30 minutes, or washed with hot water before eating, which can remove the residual nitrite in the pickles to a certain extent.

The main reason is that the pickles do not reach a saltiness sufficient to inhibit the growth of bacteria (the saltiness of pickles is generally about 9%, if the saltiness is too high, it will be difficult to eat), and various microorganisms are still active, resulting in hair growth. Second, in the process of pickling and processing, the sterilization work is not done properly, so that a variety of harmful bacteria remain in it, and it will be easy to deteriorate.

Resolution. 1. Bacteriostatic and stored in the refrigerator at low temperature to inhibit the growth of bacteria.

2. Sterilization, cold boiled water can be used instead of tap water when pickling, and the pickling tools can be sterilized in advance. Some pickles, such as pickled radish, are not only crunchy but also more palatable when stir-fried.

There's hair to throw away.

I've seen people who eat white cabbage and go to the hospital for first aid.

It's better to be careful with pickles and eat less, that's not particularly scientific.

Throw the top one, that's what I did.

Threw the top layer away

When making tomato bai sauce, if you want to store it for a long time, you need to put salt. Xi zhi red dao persimmon sauce wants to store the version of the words for a long time at the time of production.

It has to be peeled and no water can be put in the production process, and it is immediately sealed in a bottle after the production is completed, and it needs to be refrigerated in the refrigerator if possible.

Tomato sauce is a sauce made by marinating tomatoes in salted water and can be used in stir-fries or soups. Tomato sauce is an enticing sweet and sour sauce that can be used as a dipping sauce for fried foods, as well as for dishes such as fried pork chops in ketchup and beef in ketchup.

Tomato sauce wants bai

After being stored for a long time, it should be boiled, fried with olive oil and minced garlic and onion, add salt, sugar and rosemary (if any) and boil until thick, and then put it into a glass bottle after cooling (note that this process must not touch raw water), and then it can be stored in the refrigerator. It can be stored for about 10 to 15 days.

Thank you for the trouble to adopt!

Tomato sauce.

Detailed introduction of the recipe Cuisine and efficacy: du

Braised pickleszhi tastedao: sour and salty process: sauce Tomato sauce plate making materials: Ingredients: tomato.

Right 5000 grams Seasoning: 1000 grams of salt Characteristics of tomato sauce: Northern flavor, strong color and umami Teach you how to make tomato sauce and how to make tomato sauce delicious 1

Wash the tomatoes and dry them for a day, chop them with a knife, stir them with salt and marinate them for 4-6 days, pouring them once a day. 2.Then seal the mouth of the vat tightly and ferment it for as long as possible.

Tips: Tomatoes: Tomatoes should not be eaten with pomegranates.

1. Wash the tomatoes and put them in.

Copy into a pot of boiling water and cook for a while, take out the skin after bursting, and peel off the skin after a little cooling 2. Put the peeled tomatoes into a recipe processor and grind them into a paste, and then filter out the tomato seeds 3. Put them in a stainless steel pot and boil them over medium-low heat to concentrate, this process needs to be stirred constantly to avoid pasting the pot, and after concentrating to only half of the thick juice, add a little salt and boil for a while 5. After the boiled tomato sauce is cooled, put it in a washed bottle, pour in a little high liquor, cover it with a lid, and put it in the refrigerator Remarks: 1. Do not get raw water and oil in the process of making tomato sauce and using it; 2. Adding salt and high liquor is to prevent deterioration.

Because there are no preservatives in homemade chili paste, and every time you eat it, you should use a clean and dry spoon or chopsticks to avoid contact with the outside oil and water, which will spoil the chili pepper.

Moreover, the chili sauce is rarely released, and the chili sauce needs to be isolated from the air with cooking oil at the end, so that it is not easy to grow gray hairs and deteriorate.

Here's how to make chili sauce correctly:

1. Wash the red peppers.

2. Control the moisture and dry it naturally for later use.

3. Remove the stems of the red pepper and chop it for later use.

4. Chop the ginger and set aside.

5. Pour the red pepper flakes and ginger together, add an appropriate amount of oil and salt and stir.

6. Put the stirred chili pepper into the bottle, and then pour in an appropriate amount of cooking oil to isolate the chili sauce from the air.

7. Seal and place in a cool place for one month.

8. Scoop it out with a spoon and enjoy.

Hello, this has nothing to do with oil.

I don't know if you are the best person, because the weather is basically heating up all over the country, and the food of chili sauce needs to be stored in a place with volume ventilation, if the room temperature is high, or because the chili sauce itself contains less salt, etc., it will deteriorate and grow hair, and this situation is not because of whether it contains oil. To be precise, it is normal for food to spoil and rot on hot days, and it can only be stored in a refrigerated or cool place for as long as possible.

Compared to the supermarket, because there are no preservatives. Contaminated with mold.

High temperature sterilization, close the lid tightly, take it with clean utensils, and heat and disinfect it regularly, which can be stored for a long time.

The white hair is fine, not poisonous.

It has nothing to do with oil, mainly sealing and environment, after it is done, it will naturally cool down, seal it and throw it into the innermost part of the refrigerator, it will never be like this...

When digging, dig out some with a clean spoon and quickly seal it and put it back.

The sealing is not good, and the amount of salt is not added enough.

Well, the main thing is that you don't seal it well.