How to deal with the sour soybean paste?

Hello dear. Here are some things you can try.

Method 1: Add the high koji liquor, stir and add until it is not sour.

Method 2: You can add edible alkali.

Neutralize, add a small amount several times, and add until it is not acidic.

Extended information: Soybean paste, also known as soybean paste and soybean paste, is a traditional seasoning sauce in China, which is made by fermenting soybeans after frying and grinding. Yellow sauce has a strong sauce aroma and ester aroma, salty and sweet and palatable, used for various cooking methods such as Jiao, stewing, steaming, stir-frying, mixing, etc., and can also be accompanied by meals, clean food, etc.

Nutritional analysis. 1. The main components of soybean paste are protein, fat, vitamins, calcium, phosphorus, iron, etc., which are indispensable nutrients for the human body;

2. Soybean paste is rich in high-quality protein, which can not only increase the nutritional value of dishes when cooking, but also produce amino acids under the action of microorganisms.

It can make the dishes present a more delicious taste and have the effect of appetizing and aiding food;

3. Soybean paste is also rich in linoleic acid.

Linolenic acid is beneficial for the body to replenish essential fatty acids and lower cholesterol, thereby reducing the risk of cardiovascular disease.

probability; 4. The fat in soybean paste is rich in unsaturated fatty acids.

and soy phospholipids, which have the ability to maintain the elasticity of blood vessels, strengthen the brain and prevent fatty liver.

The role of formation.

If the soybean milk is sour, it means that the temperature is relatively high, and the effect is not good, and if the acidity is very large, it can no longer be used.

How to deal with the sour soybean paste? You can put a little alkali in the soybean paste after it is heated, and it will not be sour.

If the soybean paste is sour, it should be fermented again. Or put some soybeans and ferment them again, and the situation should improve.

The soybean paste is sour, see if there is too much vinegar or the seasoning is not suitable. If it's spoiled, throw it away. No, you can just put some sugar.

If the soybean paste is sour, it may not be handled well, the first may be that the secret recipe is not good, and the second may be that the salt is less, if there are no other problems, you can actually continue to eat, you can put a little sugar.

If the soybean paste is sour, you don't have to worry about this, and if you want to make this soybean paste, you can add some water.

The normal taste of soybean paste should be a bean fragrance, if the soybean paste is sour, it should be too little salt.

If the soybean paste is sour, there may be some acetobacterium involved in the fermentation, and in this case, it is usually best not to eat it again, at least it represents such an indicator of bacterial contamination.

How to deal with the fermentation of soybean paste? Put the bad stuff on top of the soybean sauce and hit him. Take it with a spoon. Get out! Fermentation is a good thing, and you have to ferment it to make a sauce. It's delicious when it's fermented.

Under normal circumstances, soybean paste should be fermented before it can be eaten, and the taste is more delicious.

The soybean paste you make yourself is sour, maybe the salt is too little or the beans are not fried, you add a little salt yourself first to see if it is still sour.

The soybeans, sauce, and flowers that are made are all removed and brought out after fermentation, that is, after they are cleaned, they can be added with water and salt to do this.

There is no way to deal with this, because if you put it for a long time, you will become like this, and if the time becomes like this, he may deteriorate.

If the soybean paste is sour, it is recommended that you do not use it here, as it may spoil.

How to deal with the yellow account? First build the zodiac for one night, then cook it, then ferment it, and then do it after fermentation, and then make the mortgage.

It's sour, and that's probably the reason for the over-fermentation, and you add a little salt.

If it is sour, it may be that the fermentation time is too long or the fermentation temperature is too high.

How do you reply to the soybean paste formula? Is this a lot of vinegar you put in, or it's just a bit long.

Homemade soybean paste is sour, because you put less salt, add more salt, it will remove a little sourness. After putting the salt, expose it to the sun, and stir it once a while during the exposure process. It will sterilize and remove the sour taste.

However, if it is already sour, it means that you have not succeeded in doing it, even if you use a little salt, there is still a problem, and it is estimated that it will not taste good.

I feel that the homemade red bean paste is sour, and it is best not to eat it anymore, for fear of any bacteria, and the next time you make it, just try to do it well.

Summary. How to make soybean paste sour treatment: Method 1: Add high koji liquor, stir and add until it is not sour.

Method 2: You can add edible alkali to neutralize it, add a small amount many times, and add it until it is not acidic.

How to deal with the sour soybean paste?

The soybeans made are sour with mu of sauce to deal with the hidden deficiency method: Method 1: Add high koji wine, stir it, and add it until it is not sour. Method 2: You can add edible alkali to neutralize it, add a small amount many times, and add it until it is not acidic.

Extended information: Soybean paste, also known as soybean paste and soybean paste, is a traditional and Li Ju sauce in China, which is made by fermentation after frying and grinding soybeans. Yellow sauce has a strong flavor and ester aroma of eggplant, salty and sweet, and is used for various cooking methods such as Jiao, stewing, steaming, stir-frying, mixing, etc., and can also be accompanied by meals, clean food, etc.

Therapeutic effect and contraindications: soybean teasing potato sauce not only tastes good, but also has certain benefits for ourselves, the following is the therapeutic effect of soybean sauce. The soybean flavor is sweet and flat, which can "swell by water, remove heat paralysis in the stomach, and dew in the middle of the mountain."

Under the congestion, scatter the five internal organs and accumulate internal cold", etc., it is a good food therapy.

According to research, the saponin in soybeans can delay human aging; The lecithin in soybeans removes cholesterol from the walls of blood vessels; vasomalacation of the vasodilated holding of the vasodilation; The pancreatic inhibition in soybeans has a certain effect on diabetes; The phosphorus content in soybeans is considerable, which is very beneficial to the brain nerves. Soybeans are rich in iron, which is beneficial for patients with iron deficiency anemia. Pharmacological effects: It has the effect of tonifying and invigorating qi, strengthening the spleen and promoting dampness, stopping bleeding and lowering blood pressure, and stopping astringency; It is mainly used for the treatment of deficiency of central qi, fatigue and lack of food, hypertension, hemoptysis, hemoptysis, and other diseases in women.

It can delay arteriosclerosis, lower cholesterol, promote intestinal peristalsis and increase appetite. At the same time, it also contains phospholipids, an important part of the brain and nervous tissue, and is rich in choline, which has a brain-strengthening effect and can enhance memory. Soybean paste is a good dietary product to reduce the incidence of prostatic hyperplasia and bowel cancer.

Testing standards: Yingling National Standards of the People's Republic of China approved the issuance of Announcement No. 10 of 2009, the national standard of "soybean paste" drafted by the China Condiment Association has been officially released on September 30, 2009. Suitable for the general population, severe liver disease, renal silver sonic fibrosis, gout, peptic ulcer, low iodine people do not eat or eat less.

It's okay to be a little sour, it doesn't matter, I think it's the strong thing, he smells bad, but it tastes so good.

1. Add some edible alkali. The most direct way is to neutralize with acid. 2. Add some sugar and a small amount of monosodium glutamate to reconcile the taste and cover up the sour taste.

It's a cover-up, and you can't eat the sourness, but the sourness is actually still in the sauce. 3. Add some wine to reconcile the taste, preservative, and prevent further rancidity. 4. Increase the salinity, add an appropriate amount of preservatives, such as potassium sorbate or sodium benzoate, and then heat and sterilize.

1. Add some edible alkali. The most direct way is to neutralize with acid.

2. Add some sugar and a small amount of monosodium glutamate to reconcile the taste and cover up the sour taste. It's a cover-up, and you can't eat the sourness, but the sourness is actually still in the sauce.

3. Add some wine to reconcile the taste, preservative, and prevent further rancidity.

4. Increase the salinity, add an appropriate amount of preservatives, such as potassium sorbate or sodium benzoate, and then heat and sterilize.

Sauce is a paste-like condiment made from beans, wheat flour, fruits, meat, fish and shrimp as the main raw materials. It originated in China and has a long history. The common seasoning sauces of Chinese are divided into two categories: sweet noodle sauce with wheat flour as the main raw material and bean paste with beans as the main raw material; Condiments such as meat sauce, fish sauce and jam are also developed.

With the progress of sauce making technology, the method of making sauce was later also used to cook other non-condiment dishes, and a method of cooking dishes was gradually developed, that is, the sauce method.

Summary. Dear, you can put some baking soda and water when the soybean paste you make yourself is sour, and wait for 2 hours before putting water, so that you can get a little better the next day

Dear, you can put some baking soda and add water after making your own yellow and stuffy bean paste, and then put water after 2 hours, so that you can get a little better the next day.

1. When the soybean paste is sour, you can add some baking soda and water, and wait for 2 hours before adding salt. If the degree of acidity is not high, you can add a little edible alkali to it every time you use bean paste, so that after the acid and alkali are neutralized, the soybean paste will not taste sour. 2. When you make soybean sauce by yourself, if you don't hold the split chain well, it will make the soybean paste taste very sour, which is the sauce has deteriorated and fermented.

It may be that there is less salt; It may be that the beans are not cooked, so they are not fermented well when they are fermented; It may be that there are other impurities in the sauce.

You can take a closer look at these reasons, and you can also prevent you from making mistakes in <>the future