What s the deal with maggots in the winter?

There may be several reasons why miso can still grow maggots in winter:

1.Improper sealed storage: If the sealed storage of the miso is leaking or broken, air and moisture may enter it, causing maggots to grow.

2.Not salty enough: If the saltiness of the miso is not high enough, the taste is relatively light, and it is easy to attract maggots.

3.Incomplete fermentation: If the miso is not fully fermented during the fermentation process, there may be microbial residues, resulting in maggots.

4.Unhygienic process: If the miso is not kept hygienic, maggots or their eggs may be brought in, which can lead to maggot breeding.

In order to prevent maggots from the miso raw maggots, the following measures can be taken:

1.Make sure that the seal of the miso is well preserved to avoid air leakage or breakage.

2.Increase the saltiness of the miso to make it more flavorful to reduce the appeal of maggots.

3.Make sure that the miso is fully fermented so that the microbial residue in it is reduced.

4.Maintain hygiene during the reception of the miso and avoid bringing in maggots or their eggs. For example, use clean tools and containers, and avoid direct contact with the miso with an unclean spoon or hands.

In addition, the miso is inspected regularly, and if maggots or abnormalities are found, timely treatment measures are taken, such as removing maggots and resealing them.

The miso can still grow maggots in winter, but it must not be particularly well sealed and preserved, and there may be air leaks, and air and moisture will enter it, and then maggots will grow. Another point is that the saltiness of the miso is not enough, and the taste is relatively light, so it is easy to have maggots!

The general is rising in the sky, because the temperature is too high, which is conducive to the growth of microorganisms, and the other is that the seal is not good, if you want the general not to have maggots, he should be sealed well and refrigerated in a cool place.

Can you still grow maggots in winter? Probably not, the miso is cold in winter, so it won't give birth to maggots.

Because flies like a corrosive taste, and the sauce gives off a flavor that flies prefer during fermentation, and then it lays eggs around the sauce, and the eggs of the flies are called maggots.

How to deal with it: Heat the sauce jar, not too hot, 60-70 degrees, and the maggots will go up. Then pick maggots and you're good to go.

Miso, also known as yellow sauce, is a salty and fresh condiment made from soybeans and flour as the main raw materials, and brewed through steaming, koji-making, fermentation and other processes.

Nutritive value. Soybean through the cultivation and manufacturing of seed rice, raw material processing, the process of making large rice, the fermentation process, the end of fermentation will become cooked sauce, but also through high temperature sterilization, grinding and preservative treatment, which not only removes harmful components, but also makes the structure of soybean protein from dense to loose state, protein decomposition enzyme is easy to enter the molecule to improve the digestibility.

Whole soybeans have a protein digestibility of about 65% and a protein digestibility of 92% to 96% when processed into sauce products.

Soybean processing into soybean sauce, due to the action of enzymes in the processing process, more phosphorus, calcium, iron and other minerals in the bean are released, which improves the absorption rate of minerals in soybeans; In the process of processing fermented sauce products, riboflavin can be synthesized due to the action of microorganisms, so the nutrition of miso is easier to digest and absorb than soybeans.

Generally, flies like a corrosive taste, and the sauce will give off a taste that flies prefer during fermentation, and then it will be around the sauce, and then it will produce eggs, and the eggs of flies are called maggots.

My big sauce is full of small maggots.

Fly control measures are not good. Maggots are the eggs of flies. The eggs of the flies hatch very quickly.

Heat the miso jar, not too hot, 60-70 degrees, and the maggots will all go up. Then pick maggots and you're good to go.

You can eat the same as maggot miso.

The maggots are born because they are not tightly wrapped, and an important reason why they are not tightly wrapped is that they use less paper, or they are not tightly wrapped. If there are insects in the miso cubes that have already been made, you can simply wash them off with water.

In the process of making miso, if the sauce jar is not well protected, maggots will grow, and maggots will climb up along the wall of the miso jar when they grow to a certain length. But the maggots are not harmful to the human body, they are just uncomfortable to look at.

I didn't keep it. How to deal with it? Throw it away.

Summary. If you want to make miso, you can try the following steps:1

Prepare raw materials such as soybeans, flour, and salt. 2.Soak the soybeans in water, soak until the skin is cracked, remove and drain for later use.

3.Grind the soaked soybeans into soy milk, add an appropriate amount of flour and salt and mix well. 4.

The mixture is placed in an airtight container and placed in a ventilated and dry place for fermentation. The fermentation time generally ranges from a few months to half a year, depending on factors such as temperature and humidity. 5.

After the fermentation is complete, remove the miso cubes and dry them for later use. If you need to use it, you can chop or mash it into small pieces and add it to the dish to taste. It should be noted that when making the miso it is necessary to pay attention to hygiene and storage conditions, and avoid spoilage due to air, humidity and other factors.

At the same time, it is also necessary to pay attention to check whether there is any peculiar smell or deterioration during use.

If the sauce cube has maggots, the sauce should no longer be eaten as maggots can contaminate the food and may cause health problems. It is advisable to discard the large pieces of miso that have maggots raw, and to thoroughly wash and disinfect the container in which the sauce is stored. When making the miso, it is necessary to pay attention to hygiene and storage conditions to avoid the miso being affected by air, humidity and other factors and deterioration.

I'm still a little confused, can you be more detailed?

If you want to make a miso, you can try the following steps:1Prepare raw materials such as soybeans, flour, and salt.

2.Soak the soybeans in water, soak until the skin is cracked, remove and drain for later use. 3.

Grind the soaked soybeans into soy milk, add an appropriate amount of flour and salt and mix well. 4.The mixture is placed in an airtight container and placed in a ventilated and dry place for fermentation.

The fermentation time generally ranges from a few months to half a year, depending on factors such as temperature and humidity. 5.After the fermentation is complete, remove the miso cubes and dry them for later use.

If you need to use it, you can chop or mash it into small pieces and add it to the dish to taste. It should be noted that when making miso sauce, it is necessary to pay attention to hygiene and storage conditions, and avoid being affected by air, humidity and other factors that may deteriorate. At the same time, it is also necessary to pay attention to check whether there is any peculiar smell or deterioration during use.