How to tell if the cream cake is bad, how to tell if the whipping cream is bad

Identifying the worst of cream should be carried out from the following points:

Shape: The original shape remains after the package is opened, there is no oil spillage, and the cream with a smooth surface is of good quality; If it is deformed, and the oil overflows, the surface is uneven, skewed, and the surrounding depression, etc., it is an inferior cream.

Color: High-quality cream transparent with a pale yellow color. Otherwise, it is inferior cream.

Nose: High-quality cream has a special aromatic aroma. If there is a sour or foul smell, it is spoiled cream.

Smoothness: When the high-quality cream is cut with a knife, the cut surface is smooth and does not show water droplets. Otherwise, it is inferior cream.

Temperature: Cream must be kept in a refrigerated facility at a suitable temperature of 5 to 5 degrees Celsius. Therefore, when purchasing, you should check whether the temperature of the refrigerated commodity display case and other refrigeration equipment meets the storage conditions below 10 degrees Celsius.

Taste: High-quality cream can be dissolved in the mouth without roughness; Otherwise, it is inferior cream.

Date: Depending on the date of manufacture, the flavor of the cream will not change within 6 months of storage below 10 degrees Celsius.

Can't eat it. The cream cake must be kept in an environment of 0-4 degrees, which means that it must be refrigerated.

Then, like we get the cake back from the cake shop, this process should not take more than 2 hours. Otherwise, the fruit and cream in the cake will spoil. The first is that the microflora exceeds the standard limit, exceeding the standard limit set by the state.

Then, due to the action of bacteria, such as lactic acid bacteria and yeast in the cake, excessive multiplication will lead to acidification of the cake, and at the same time, due to the fermentation of other miscellaneous bacteria, the nitrite in the cake also begins to exceed the standard (note that this is a carcinogen), so don't eat the sour cake.

How to judge that the whipping cream is broken: check the shelf life, storage conditions, color, flavor, and comprehensive judgment.

Start by looking at the shelf life and storage conditions of whipping cream. If it is past the expiration date, it is recommended not to consume it again.

If it is within the shelf life and the storage conditions (mainly the storage temperature) meet the storage environment requirements of the product label. You can continue to make a comprehensive judgment based on the color, aroma, and taste of the whipping cream.

Looking at the color, character and taste of the whipping cream, a good whipping cream is milky white, while a spoiled whipping cream will show a yellowish color.

Secondly, it can be judged by the shape, a good whipping cream shape is cheese-type, which will have a certain thickness, while a bad whipping cream, like melted yogurt, has no thickness. Finally, judging from the taste, if there is a sour or foul smell in it, it means that the whipping cream has gone bad.

Authentic way to distinguish whipping cream:

1. You can judge by looking at the color, the high-quality cream is transparent and light yellow, otherwise it is inferior cream;

2. It can be judged by the shape, the high-quality cream packaging still maintains its original shape after opening, there is no oil overflow, and the surface is smooth, if it is deformed and the oil overflows, the surface is uneven, the deviation and the surrounding depression are inferior;

3. It can be judged by smell, high-quality cream has a special aroma, if there is a sour taste, the smell is spoiled cream;

4. You can judge by looking at the smoothness of the state, when the high-quality cream is cut with a knife, the cutting surface is smooth and does not drip, otherwise it is inferior cream;

5. It can be judged by the taste, high-quality cream can be dissolved in the mouth without roughness, otherwise it is inferior cream;

6. It can be judged by the production date, and the flavor of the cream will not change if it is below 10 degrees Celsius and stored for 6 months. <>

Whipping cream. It is a favorite ingredient for many people, especially cakes, bread or ice cream.

People who eat usually prepare some whipping cream, here is a reminder that it is best not to buy too much whipping cream at one time, and the unused must be stored properly, otherwise the whipping cream is easy to deteriorate, and the following is a scientific method to judge whether the whipping cream has deteriorated.

How to judge the spoilage of whipping cream:

For whipping cream that has been left for a long time, if you are worried that it will spoil, you can pour out a little bit and taste it, it is normal to have a milky flavor. If it is bitter, smelly, and the taste is unpalatable, it means that it has been broken and can no longer be used; If the whipping cream is no longer in liquid form, but resembles toothpaste, but the taste is still milky, it can also be used. This may be due to the temperature, so that the fat has a coagulation phenomenon, and does not affect the use and whipping, with an electric whisk will be diluted back, and then beaten can be whipped.

How to judge whether the whipping cream is spoiled and how to tell how many points it has hit.

How to tell how many points of whipping cream hit:

There are only 3 kinds of general cream commonly used, the first one, to do mousse, needs 5 distributions for mixing, the cream begins to thicken, Kai jujube is like yogurt, but there is fluidity, the second kind of piping, generally hit to 8 points, hit to non-flowable, there is obvious resistance, the lines are clearly visible, slowly lift the whisk, you can pull out the erect sharp corners. The third is very hair, which is generally used to make stuffing, which will be more supportive, and it will be very hard, and it doesn't matter if you beat it a little.

How to store the whipping cream that can't be opened with a friend: When opening the uneaten whipping cream, pay more attention to sealing it tightly--- squeeze the remaining cream to the exit, and use tin foil.

Seal the mouth to prevent air from entering, and then wrap it in a plastic bag. If you do a good job of hygiene and keep it properly, you can still put it for a month. Another way is to buy a Lock or Tupperware.

Put the remaining whipping cream into a clean and oil-free freshness, fasten the lid, and put it in the refrigerator for half a month.

If the taste and color are normal, open and pour a little on your fingers and lick it with your tongue, if there is still a fragrance, it is okay, if it is bitter, it is not okay to be sour. But don't eat it if it's expired, it's okay to do it.

Spoiled cream has a hala flavor.

Due to prolonged storage or improper storage, high-fat foods can produce an unpleasant, bitter taste that is commonly referred to as the "ha-to-round flare". Hara flavor mainly comes from the small molecule aldehydes, ketones, alcohols, acids, etc., produced by the decomposition of fatty oxidative rancidity products ——— hydroperoxides.

The lipid peroxide produced during the oxidation of oils and fats not only causes the appearance, texture and nutrition of food to deteriorate, but even produces mutagenic substances, such as hydroperoxide, which can react with almost all molecules or cells in the human spike and destroy DNA and cell structure. The development of hala flavor is often accompanied by browning of color (e.g., the fatty part of bacon turns from white to yellow) and a change in the texture of the food.

Judging mainly from the color, shape and taste, the broken whipping cream will show the color of light yellow socks hail, secondly, the shape of the cream is like a fused yogurt, and the good stove does not have a thick feeling, and the broken whipping cream will also have a sour or foul smell.

High-quality whipping cream is mainly white and cheesey-like with a certain consistency, and high-quality whipping cream will have a special aroma.

Whipping cream has a wide range of uses and can generally be used to make cakes, tarts, ice cream, puffs, puddings and other foods.

Once opened, the whipping cream should be stored in the refrigerator, preferably within 3-7 days.