Can you eat soybeans when they stink, and can you still eat stinky tofu when they turn yellow

Soybeans stink and can't be eaten. On the one hand, the protein in it is decomposed by microorganisms, and the nutritional value is reduced; On the other hand, due to the serious contamination by microorganisms, the chances of the existence of pathogenic bacteria and toxin-producing bacteria are increased, and some bacteria with weak pathogenicity can grow and multiply in large quantities, resulting in foodborne diseases after human consumption. And in the process of spoilage, toxins such as aflatoxins are produced.

penicillin, etc. Spoiled soybeans can cause food poisoning if consumed.

If the soybeans stink, they are essentially spoiled. Since soybeans are rich in protein, they are mainly characterized by the breakdown of proteins. Under the action of microorganisms, proteins are first broken down into peptides and then into amino acids.

Under the action of corresponding enzymes, amino acids are further decomposed into organic amines, mercaptans, skatin and aldehydes, which have a foul odor. The amines produced after the breakdown of proteins are basic nitrogenous compounds that are volatile.

Nutritive value. 1.Soybeans contain about 40% protein, which can be compared with animal protein in quantity and quality, and the protein content of 500 grams of soybeans is equivalent to 1500 grams of eggs, or 6000 grams of milk, or 1000 grams of lean pork, so soybeans have the reputation of "plant-based meat" and "green dairy cow".

2.Essential amino acids contained in soybean protein.

It is more complete and especially rich in lysine.

It just makes up for the deficiency of lysine in cereals, which is lacking in soybeans.

It can also be supplemented with cereals.

3.The fat content of soybeans is 18-20%, which occupies the first place in beans, and the oil yield is 20. In addition, it is superior to animal fats because of their cholesterol content.

Less, but rich in linolenic acid and linolenic oil dilute acid, such unsaturated fatty acids.

so that soybeans have the effect of lowering cholesterol; Lecithin.

There are also more, which is important for the development of the nervous system.

Soybeans stinky can not be eaten, stinky and rotten things must not be eaten, once eaten, it is easy to cause some bacterial lesions in the body, and then diarrhea, and so on.

The soybean stinkiness indicates that spoilage has occurred, and the spoiled food due to serious microbial contamination increases the chance of pathogenic bacteria and toxin-producing bacteria, and can make some bacteria with weak pathogenicity multiply in large quantities, and the odor is decomposed and emitted by bacteria. Fermentation, is the nitrogen produced after protein decay, that is, the smell of commonly known rotten eggs, you can change the water frequently, and there are also soybeans soaked in water after fermentation to make fertilizer.

The soaking time is too long, and the test shows that soybeans are best soaked for 4 days, when the nutritional value is rich and the content of vitamin C is the highest.

Soybean sprouts should be selected with a sprout length of 2-3em (bud diameter of ZMM), so the vitamin C content is higher, the taste is good, and the edible and nutritional value are higher. Mung bean sprouts should be selected with a sprout length of 3 5cm and (bud diameter of one zmm), at this time, the vitamin C content in mung bean sprouts is at a high level, and the taste and appearance are in the best state, so its edible and nutritional value are higher.

1. How can soybeans stink after soaking for a long time?

Alcohol, is caused by protein spoilage after the N2, that is, the smell of rotten eggs, the smell of the fish tank can be changed frequently, and it is also effective for soybeans to make tea after alcohol.

Alcohol refers to the whole process of relying on the life activities of microbial strains under the standard of aerobic exercise or anaerobic exercise to produce microbial strains themselves, or immediate metabolites or secondary coil metabolites. Fermentation is sometimes also created, and its definition varies depending on the place of application.

space 2. How to soak soybeans in vinegar.

Method 1: 250g of fresh soybeans and raw rice vinegar. Soak soybeans with raw rice vinegar, soak for 15 days, and take 5 10 soybeans in vinegar every day. First of all, the vinegar soybeans are not very difficult, the key is that the soybeans must be raw, and the vinegar must be brewed if the artificial service (such as the original rice vinegar), just wash the soybeans bought, put them into a jar, pour the original rice vinegar into the bottle, swallow the soybeans, but the soybeans are only put in the glass bottle at one-half, because the next day, you will also find that the soybeans are swollen, at this time put vinegar to engulf the soybeans, if so, two or three times, until the soybeans have not swelled high.

It can be eaten after five days.

Method 2 1Wash the soybeans, drain them and set aside.

2.Heat the pot until 6 is hot.

3.Bring to a simmer, add soybeans and sauté for 30 minutes.

4.When the soybean skin is cracked, remove from the pan, put it in a stainless steel basin and let it cool for 5Put the soybeans in glass bottles and prepare the white vinegar in advance.

6.Pour the white vinegar into a glass bottle, close the outer lid, leave for a week, open the lid and eat.

If soybeans are soaked for a long time, they will stink, which is due to protein spoilage, which in turn causes a condition caused by N2.

Soybeans are fermented, which is the nitrogen produced after protein decay, which is commonly known as the smell of rotten eggs, and it is enough to change the water frequently, and there are also soak soybeans in water and make fertilizer after fermentation.

Fermentation refers to the process of preparing the microbial bacteria themselves, or direct metabolites or secondary metabolites, with the help of the life activities of microorganisms under aerobic or anaerobic conditions. Fermentation is sometimes referred to as fermentation, and its definition varies depending on the occasion in which it is used.

The smell of soybeans indicates that it has been spoiled and deteriorated, mainly due to serious microbial pollution, which increases the production of germs and toadstools, and some bacteria can multiply in large quantities, and the smell is decomposed by bacteria to emit putrid substances.

Soybeans fail to germinate, resulting in smell, may be due to insufficient sunlight, placed in a dark and low-light place, it will cause soybeans to fail to germinate normally, soak and wait for germination can be placed in a well-lit place. It may also be that if you have been soaking in water and not changing the water for a long time, the water quality inside will become turbid, breeding a lot of bacteria and microorganisms, and it will also lead to germination failure and stink.

Hello! Because soybeans have been soaked in water for a long time, bacteria multiply and ferment again, and soybeans have a lot of protein in them, and once fermented, they will emit a taste like rotten eggs. I hope mine can help you.

Soybeans soaked in water for a long time, bacteria multiply, soybean protein decay after the production of hydrogen sulfide, which is commonly known as the smell of rotten eggs, also used soybeans soaked in water after fermentation to make fertilizer.

Soybeans are rich in nutrients such as protein and sugar, and the skin is relatively thin, which makes soybeans more susceptible to microbial attack, and the smell is caused by bacteria decomposing putrefined.

If soybeans are soaked for too long, they will stink, and generally soak soybeans for a day and a night, but they will be sour after a long time, and they will be inedible like this.

Soybeans stink because they're fermented, because they're rotten because of the egg whites, because the microbeans are doing aerobic exercise, and then because the soybeans get stinky.

The smell of soybeans indicates that they have spoiled, and the smell is caused by the decomposition of spoilage by bacteria.

Stinky tofu turned yellow is generally not edible, it may be spoiled, eating spoiled stinky tofu may cause gastroenteritis, resulting in diarrhea, abdominal pain, dehydration, and adverse effects on the health of the body. Stinky tofu needs to be placed for a certain amount of time in the process of making, and it also needs to be fermented, which may produce a large number of bacteria or microorganisms.

Hello dear! We're happy to answer for you! Tender soybeans can be made into stinky beans.

Baby soybeans are a type of unripe soybeans that are usually picked when the pods are not yet fully ripe. Stinky beans refer to legumes produced after a certain fermentation process, which has a unique odor. Based on the characteristics of these two legumes, the following can be derived:

Baby soybeans can be used to make stinky beans. The process of making stinky beans usually involves the following steps: First, the baby soybeans are soaked in water to make them soft.

Then, put the soaked baby soybeans into a container and add the appropriate amount of salt and other seasonings such as chili powder, allspice, etc. Next, the container is sealed and placed in a cool, ventilated place for fermentation. The fermentation time can vary depending on individual taste and temperature, and it usually takes anywhere from a few days to a few weeks.

Finally, after the beans are fermented, you can enjoy the stinky beans. The key to making stinky beans lies in the fermentation process, and with the right time and conditions, a series of chemical reactions will occur with the protein celery Zheng and sugar in the tender soybeans, resulting in a special odor. This odor is caused by gases and compounds produced during the fermentation process, which give the stinky beans their unique flavor.