What method to use to identify whether the red bean has gone bad

Generally insects, moldy, discolored.

Red beans are very nutritious, containing calories, protein, dietary fiber, carbohydrates, calcium, iron, vitamin E, niacin, magnesium, phosphorus, potassium, iodine, manganese, copper and other foods that are higher than average.

According to the regulations of the Chinese Nutrition Society, the average daily intake of an average adult in a certain period. The recommended intake varies from person to population at different times. Of course, these values do not mean that every nutrient must be consumed in such a large amount every day, as long as the average intake of fat-soluble vitamins reaches this value over a period of time.

How to store red beans? First of all, the red beans that have been picked up from the debris are spread out and sun-dried, packed into a plastic bag in units of 3 5 catties, and then put in some chopped dried chili peppers and sealed them. Place the sealed plastic bag in a dry, ventilated place.

This method can play a role in moisture-proof, mildew-proof, and insect-proof, if it is not stored properly, what should I do if the red beans are moldy? Is it OK to eat red beans that are a little moldy?

Food poisoning refers to non-infectious acute or subacute diseases that occur after a person ingests a person containing biological or chemical toxic and harmful substances or ingests them as food, which belongs to the category of foodborne diseases. Moldy food contains aflatoxin, which is classified as a class of carcinogens by the cancer agency of the World Health Organization, with strong toxicity and carcinogenicity, its toxicity is 68 times greater than that of arsenic, serious damage to liver organs, easy to cause contamination to food, thereby endangering human health.

If the number of red beans is not particularly large, you can use a crisper box to pack the red beans, then put water in the water and put them in the refrigerator to freeze. It can also be vacuum-sealed and placed in the refrigerator or in a cool place. It cannot be heated.

It is very good to use an anchor fresh-keeping box to hold red beans, isolate water vapor, keep fresh and moisture-proof.

If the appearance of the red bean has not changed, there is no mildew, it is not spoiled, and it can be eaten.

How to pick red beans.

1.Pour the red beans in lightly salted water.

, a red bean that is completely submerged in water is a good red bean, and a red bean that floats on the surface of the water is not good.

2.If the size of the particles is uniform and full, it is the top grade, and then look at the color, if it is a stale red bean, the red color of the red bean is not bright and very dry or seems to have faded.

1. Pour the red beans into light salt water, completely submerged in the water is a good red bean, floating on the surface of the water is a bad red bean.

2. If the red bean has insects, there will be a lot of small particles such as insect feces, and then look at the size of the particles evenly and fully for the top grade, and then look at the color, if it is not fresh last year or the year before last, its red is not bright and dry or like something faded.

3. Beans are mostly old goods from previous years, and those that are easy to bite with teeth are relatively new beans, and those that can't be bitten are many years ago.

The easiest way is to use water, put red beans in the water, and the ones that float on them are bad, and those that are under the water are good.

When washed with water, the bad ones will float on the surface of the water.

With the arrival of midsummer, the phenomenon of deterioration of soy products occurs frequently. Nutritionists point out that this is because soy products are rich in nutrients, especially high in protein and water, so they are particularly suitable for microbial reproduction. In summer, the temperature is often above 35, and if you leave it for three to five hours at such a high temperature, soy products will easily spoil.

Take a look at these three tips to teach you to find out spoiled soy products. Soy milk, look at it, smell it. Soy milk is the most susceptible to spoilage, and when the weather is hot, it will spoil after two or three hours.

The most intuitive way to identify spoiled soy milk is to see that the bad soy milk will begin to stratify, and even flocculent precipitation, which is serious"Bean curd"The same. In addition, the flavor of spoiled soy milk beans will become lighter, and even sour and smelly.

Shake the boxed tofu. Boxed tofu can't be seen or smelled, how can you tell if it has gone bad? Pick it up and shake it.

High-quality tofu solidifies well, while spoiled tofu feels like it is shaking and has a noticeable shaking sensation when shaken, and the water will leach out. Boxed tofu in supermarkets has to be sold on cold racks, but many vendors in the market have difficulty ensuring a refrigerated environment, so they need to be more careful.

Touch the dried tofu. When buying dried tofu, you have to touch it with your fingers. Dry and elastic, that is, ***; The surface is damp, sticky and slippery, and the inelastic ones have deteriorated.

The soy products you buy back should be eaten as soon as possible. Preservation of tofu can be used"Brine method": Bring salted water to a boil, cool it, soak all the tofu in it, and put it in the refrigerator.

Dried tofu should be placed closest to the inner wall of the refrigerator. If soy milk is directly placed in the refrigerator, it can be stored overnight.

Finally, in summer, don't forget to enlarge garlic and vinegar when you use bean products to make cold dishes, because these two seasonings have a sterilizing effect, and it is best not to have cold dishes left, and eat them all at once.

How to identify whether soy products have gone bad?

It can be judged from three aspects: looking, touching, and smelling.

Look, normal tofu is a little yellow, the yellow of soybeans, not really pure white and pure white, so be careful, if the color is not right, you must be vigilant;

Touch, the normal bean is rotten and tender to the touch, if it is already slimy to the touch, it must not be fresh.

Smell, normal tofu with a bit of beany smell, not very heavy, and there is also the fragrance of soy milk, if the taste is not right, or the slag stinks, it must be bad.

After soybean spoilage, there will be red spots in the place where the soybean umbilical cord is balanced, if the red deepens and the range gradually increases, it is spoiled, the color of the soybean itself is light yellow, but the spoiled soybean will be russet. Soybeans are easy to mildew, and after being damp, tung soybeans will go oily, so if they are damp when stored, then the soybeans will deteriorate.