What to do if the rose sauce is moldy? How do you store rose sauce in summer?

If the rose sauce is moldy, it can only be thrown away, and it can no longer be eaten, it will be poisoned.

Moldy food is related to the conditions of the environment in which it is located (temperature, humidity). Mold spores are ubiquitous in nature and can be transmitted to plants by air, water and insects, and their vitality is extremely strong and can be latent in the environment for a long time. Once the grain seeds, melons and fruits are not properly transported or stored, and the epidermis is damaged or rotted, it creates conditions for the germination and reproduction of mold spores.

Improper storage of grain is susceptible to Aspergillus fungus infection, such as corn and peanuts are susceptible to Aspergillus flavus infection; Sweet and refreshing seasonal fruits contain more sugar and water, and are easy to fall into the "claws" of Penicillium fungi, and produce patulinium toxins after infection.

Q: Can cutting off the moldy area or heating the food remove the toxicity?

A: After mold infects food, it will multiply rapidly and produce a large amount of mycotoxins, which can cause fungal food poisoning, ranging from vomiting and diarrhoea to organ failure and even life-threatening. More often it can cause hepatotoxicity, nephrotoxicity and neurotoxicity, but it is often ignored because the symptoms are not obvious.

Long-term regular ingestion of mycotoxins has carcinogenic and teratogenic effects, and aflatoxins are recognized as carcinogens in the world.

The people take food as the sky, and food is the first thing. Sun Simiao said: "The foundation of life must be based on food and ......."Those who do not know what to eat are not enough to survive.

Although thrift is a traditional virtue admired by the Chinese nation, for the sake of health, moldy grains, melons and fruits should be discarded whole. Moldy food should never be washed or cut off before eating. Because what can be seen by the human eye is only the "mold" formed by some molds, and the toxins produced by them cannot be seen.

Yes, you can also choose to boil until the water is almost dry, turn off the heat, then let it cool, then pour in honey and stir evenly into a sealed jar to make the rose sauce.

Rose sauce will produce toxic and harmful substances after mold, which needs to be disposed of as soon as possible and cannot be eaten.

Moldy food is definitely inedible because mold is prone to cancer. It should be disposed of immediately as garbage.

Rose sauce is moldy and eaten, and it will be harmful to the human body in the future. It will produce a large number of toxins, which is still harmful to the body. Don't use it, or throw it away, right?

Throw it away, this one can't be eaten, and it's okay to make fertilizer.

If the food is moldy, it is recommended to discard it, and don't gamble on your own health for a little thing.

Use brown sugar to taste good and healthy, use the better brown sugar and pour honey: too much raw water, easy to grow mold) Rose sauce preparation Step 1

Lumpy brown sugar cut into small pieces and mashed The more crushed, the better, but it is a pity to use brown sugar rose sauce for darker color materials.

Fresh edible rose petals 260 grams of ancient brown sugar (or white sugar) 500-600 grams.

A pinch of honey (sealed bottle).

Rose sauce preparation.

Clean up 260 grams of fresh edible rose petals (just the weight of our ** 400 grams of flowers) Note, so I forced myself to chop with a kitchen knife. There will be an astringency taste! To prepare the rose sauce Step 2

Find a small pot and first lay out a layer of petals, the preparation of rose sauce Step 3

Spread another layer of sugar (powder) in the order, the sauce will ferment, and the volume will expand and increase) Rose sauce preparation Step 7

After about 10 days, open the bottle and stir it, so that the seller can deal with it directly, the first time I forgot to note, the students of the appearance association can choose to use white sugar, the method and proportion can be the same) dosage ratio (flower: sugar) = 1:2 (or 2.

Let's ** Yunnan sugarcane brown sugar together! (Don't overfill!) And take care that the container used is not stained with oil.

Fresh petals do not need to be cleaned (no pesticides), if you want to clean, you must remember to drain the water (ps, release fermentation gas, the higher the nutritional value of rose sauce, spread the raw materials inside, it doesn't look beautiful enough, the practice of rose sauce Step 4

To prepare the rose sauce by letting it sit for a few minutes in Step 5

Rub the brown sugar and flower petals by hand (you can also use a tamper stick) to make the brown sugar powder and rose juice blend into a syrupy form! To prepare the rose sauce Step 6

Bottle the kneaded rose sauce. 5) If the sugar is less, the sauce is not sweet, sealed and stored at room temperature, and can be avoided in direct sunlight.

Rose white mold is mostly infected with powdery mildew, and the diseased leaves and branches should be cut off as soon as possible, otherwise the disease will continue to spread and affect other plants. After cutting, spray drugs to thoroughly prevent and control. The reason for this phenomenon is mostly due to improper management, and in order to solve it completely, it is necessary to change the maintenance method.

Usually let the plants ventilate more often, and do not provide a high humidity and high temperature environment.

Rose decay mostly starts from the roots and stems of the flowers, and this decay phenomenon has nothing to do with humidity and temperature, but is caused by ethylene damage during the storage of roses. Therefore, the flower stem is most susceptible to the attack of pathogens, which causes endogenous ethylene to produce a large amount of nutrients, which is blocked and accumulated, and a large amount of heat energy is generated to accelerate maturity and decay.

The rose sauce made by yourself is generally pickled with sugar, if it is done clean, without raw water, put it in the refrigerator, it can be stored for at least three months, and stored in the refrigerator can inhibit the sour fermentation of rose sauce and produce bacteria.

How to store rose sauce well:

The kneaded rose sauce can be packed into a wide-mouth glass bottle or porcelain container, and the container should be large enough, even if the rose sauce is fully filled, it cannot exceed 2 3 of its container volume (to prevent the volume of rose sauce from spilling out of the container after fermentation). Then seal it and let it ferment naturally at room temperature. Stir once after two weeks, and open the bottle after one month.

When eating, you can take the amount according to your own needs, and then close the mouth of the container tightly.

Preparation of homemade rose sauce.

1.Wash the roses.

2.Remove the calyx and center of flowers.

3.Place the petals, brown sugar, and salt in a bowl-shaped vessel (avoid using metal utensils) by placing a layer of rose petals, then a layer of brown sugar, salt, then a layer of petals, and then a layer of brown sugar and salt. Continue in sequence until you run out of ingredients.

4.Find a pestle, such as pounding garlic and pounding it, and mash and knead the rose petals until they are sticky. If you want to make the rose sauce taste better and taste better, you can also add some honey in the process.

5.Put the kneaded rose sauce into a wide-mouth glass bottle or porcelain container, the container should be large enough, even if the rose sauce is fully filled, it should not exceed 2 3 of its container volume (to prevent the volume of the rose sauce from spilling out of the container after fermentation). Then seal it and let it ferment naturally at room temperature.

Stir once after two weeks, and open the bottle after one month.

You won't be saving too long this summer. In other words, if you put it in the refrigerator, the degree of this refrigeration is lower, that is about a week, so if you don't open it, it will be stored according to its expiration date. But if it's actually opened, it's a week at most.

If you want to store rose sauce in summer, it is best to keep it in the freezer or freezer for preservation.

Put it in the refrigerator, below 0 degrees, it can definitely be stored very well, so the refrigerator is a good thing, see how you use it?

In the summer, when the temperature is high, the rose sauce can be put in a clean bottle and refrigerated.

Summary. 1.Try putting the roseflower sauce in the oven and slowly heating it at a low temperature to bring it back to its soft state.

2.Put the rose paste in a small bowl, add a small amount of water, stir well, and heat it in the microwave to restore its softness. 3.

Put the rose paste in a small bowl, add a small amount of vegetable oil, stir well, and heat it in a pan to restore its softness. 4.Put the rose paste in a small bowl, add a small amount of vinegar, stir well, and heat it in a pan to restore its softness.

5.Try putting the rose sauce in a pot, adding a small amount of water and bringing to a boil over medium heat to bring it back to its soft state. 6.

Put the rose paste in a small bowl, add a small amount of milk, stir well, and heat in the microwave to restore its softness.

Fellow, I really didn't understand, I can be more specific.

1.Try putting the roseflower sauce in the oven and slowly heating it at a low temperature to bring it back to its soft state. 2.

Put the rose sauce in a small bowl, add a small amount of water, stir well, and heat it in the microwave to restore its softness. 3.Put the rose paste in a small bowl, add a small amount of vegetable oil, stir well, and heat it in a pan to restore its softness.

4.Put the rose sauce in a small bowl, add a small amount of vinegar, stir well, and heat it in a pan to bring it back to its soft slapping state. 5.

Try putting the rose sauce in a pot, adding a small amount of water and bringing to a boil over medium heat to bring it back to its soft state. 6.Put the rose paste in a small bowl, add a small amount of milk, stir well, and heat in the microwave to restore its softness.

1.Roses, note that they must be this kind of edible roses, not the kind in the flower shop, pick off all the petals, and don't have the stamens and calyxes.

2.Rinse all the petals with light salt water and drain them thoroughly, in fact, I see that many recipes are not washed, but I am really afraid of pesticides, so I still wash them, but pickled foods are most afraid of raw water, which will bring a series of problems later.

3.Use a clean towel and kitchen paper towel to absorb as much moisture as possible.

4.The time required for this step is 2 minutes.

200g of roses

Add white sugar, fully rub the petals with your hands, so that the petals and sugar are fully in contact, and the hands are full of fragrance, oily and shiny, and natural skin care products.

5.The material time required for this step is 5 minutes.

200g of roses

500g sugar

Put it in a clean and oil-free small pot and boil it, or because you are afraid of raw water, you can rest assured that you can boil it. Put it in a jar while it is hot and pour a layer of honey on the surface to prevent it from being embalmed.

Cooking skills. 1. Making rose sauce is different from jam, which is generally only pickled, not boiled. Because the rose sauce is taken from its aroma, the aroma will volatilize after cooking. Moreover, the amount of sugar in rose sauce is very large, generally jam is added with 1 10-1 5 sugar, while rose sauce is added with 1-3 times more sugar.

The high amount of sugar is also the reason why it is not easy to spoil, so it does not need to be boiled and sterilized;

2. But because I was overly nervous about the pesticide problem, I washed the petals, so I had a series of different practices. And as it turns out, it's no problem to do so;

3. It can be seen that the proportion of rose petals is very high, so you can still add more sugar, anyway, the essence of rose sauce is basically syrup with the aroma of roses;

4. It is said that the rose sauce should be pickled for more than two months before eating, and I honestly opened it after two months, as for why, I don't know, I guess it is to make the taste of rose and sugar better integrated, and the rose oil is fully released. If you have the next chance, try what the new pickle tastes like.

Just eat it quickly... I really didn't finish it and put it in the refrigerator. I'm routinely saved.