Can you eat the Tohoku miso after it has expired for three years?

It's been expired for three years, absolutely don't eat it, beware of food poisoning.

Northeast miso, Northeast miso has bean paste.

There are many kinds of sauce, but now only bean paste is more popular, so the so-called Northeast sauce is bean paste for modern people.

Tohoku miso. Ingredients: soybeans, salt, water.

Method:1The soybeans are first cooked in a pot, and then crushed with a meat whisk, which is not particularly crushed, and there are many half watercresses.

2.The pier is formed into two cubes.

Put it under the sun, you have to dry each side into a shell, in fact, the middle is still soft, when the six noodles are dried, wrap it in paper for a period of time (the inside is basically dry), and wait for it to ferment.

3.When it comes to the day of the sauce, there used to be a specific day, you can use it whenever you want, make the dried sauce into small pieces, you will see a lot of green hair, that is, long hair, put it in the jar and put water and salt (taste it). Cover with fine gauze and let it sit in the sun (so that the sauce will rise).

4.In the end, you also need to use a sauce rake (that is, a board under a wooden stick) every day to pound (must), put the foam out and throw it away, and the sauce will become very fine every day. When the sauce is served, you can eat it.

Don't eat it! The mold is probably there.

If it's expired, you can't eat it.

If the saved estimate is good, it's okay.

The Northeast miso has been fermented for more than a month, so you can only take a glass plate, cover it at the mouth of the sauce tank, and put the sauce tank in the sun to dry, which will help fermentation.

It is best to pound it with a sauce rake every day, put the foam out and throw it away, and the sauce will become very fine every day. When the sauce is served, you can eat it. To make Tohoku miso, you should pay attention to the climate temperature.

Extended information: Miso can regulate the saltiness of food, and can also supplement the body with plant protein from a nutritional point of view. Soybeans are used as the main raw material, and soybeans are rich in protein and fat.

Soybeans are not only a food with high nutritional value, but also a food with many benefits. In particular, soybeans are rich in plant protein, which does not increase cholesterol, so people who have concerns about arteriosclerosis and heart disease can also eat it boldly, and it can also promote blood circulation. The salt content of the sauce is high, so you should reduce your salt intake after eating.

a. The reason why the soybean sauce does not develop: the soybean fermentation is not sufficient in the early stage of making the sauce, and the mold fails to produce enough protease, amylase, saccharification enzyme, etc., resulting in not enough enzymes to decompose the protein in the soybean after entering the tank in the later stage, resulting in the inability to convert into amino acids, and it cannot be produced without experiencing the physical change of the enzyme system.

b. Reason 1: Most of the Northeast miso is rented and changed to make sauce blocks before it is done, and it takes several months to get off the tank, relying on natural mold, sometimes the mold is not enough to produce the required enzyme system, if the mold produces less, the enzyme content produced is not enough, resulting in the later stage of the sauce is not hairy.

c. Reason 2 for the misso not to be sent: The miso needs to be kept warm in the later stage, and sometimes because the bottles or cans used cannot be well insulated, it is common for the miso not to be sold.

Miso does not send a solution:

1.Remake the soy beans: After the soybeans are cooked, mix the rice aspergillus with flour, and then mix the soybeans to make koji and ferment. Soybeans can be put into the tank when they are yellow-green and can be mixed evenly with the reason.

2.Prepare with soybean enzymes. The fermentation enzyme preparation of soybean paste (mish) for public testing of the new product. When the miso is not served, take it back and mix it with water, and stir it well.

If the miso has not fermented for more than a month, it may be that the temperature is not enough, or the enzyme system is insufficient.

To promote miso fermentation, you can take the following steps:

1.Using soy sauce koji essence, soy sauce koji essence can promote the fermentation of miso so let.

2.Mash it with a sauce rake every day, put the foam out and throw it away, and the sauce will become very fine every day.

3.Spread a layer of plastic sheeting on the surface of the miso and a layer of warmth underneath it, and hold the futon on top of the miso jar to raise the temperature of the miso.

The above are a few ways to promote miso fermentation, I hope it will be helpful to you.

Soy sauce is expired and cannot be eaten without opening.

In general, soy sauce will be stored for a long time in the case of lead rise, and some preservatives will be added. When soy sauce expires, the fat in the soy sauce will be oxidized and decomposed, so it cannot be eaten.

As long as it is expired, even if it is unopened, this is not edible, but under normal circumstances, the shelf life of soy sauce is relatively long, and there is no big problem if you eat it during this time period, even if it is stored for a long time, it will generally not expire.

Features:

There are more than 20 kinds of organic acids in soy sauce, and the acidity of soy sauce is most suitable when it is slightly acidic (about acidic), which can produce a refreshing feeling and increase the taste of soy sauce. There are bitter substances in the composition of soy sauce, but the bitterness is changed in the synthesis of soy sauce, and the bitterness disappears.

Under normal circumstances, soy sauce needs to be used in conjunction with salt, soy sauce should be added first, and then an appropriate amount of salt should be added after the soy sauce is confirmed, that is, the so-called "first count the dull color, then seasoning". There are three changes in soy sauce during the heating of potato bends: the sugar content decreases, the acidity increases, and the color deepens.

Therefore, it is necessary to grasp the scale of using soy sauce to prevent the color of the finished dish from being too dark.

Tohoku miso fermentation is not alcoholic fermentation. The miso cubes begin to be enzymatically hydrolyzed when they are sauced in salt water. It has nothing to do with the enzymatic hydrolysis of proteins.

To make the Northeast miso and make the sauce cubes, the sauce must have salinity and temperature. Proper drying tank can increase the temperature of the sauce and is conducive to the enzymatic hydrolysis of protease. Rake once every few days is conducive to the equalization of the upper and lower temperatures.

You can eat it after three months, and you can enzymatically digest the flavor of the miso in six months.

I've been making the sauce for a month, but I don't send it, I'm in a hurry, do you know, give an opinion, hurry.

Is it okay to add soy milk powder to it!

What should I do if the Northeast miso hasn't been sent for more than a month?

What should I do if my miso doesn't send all the time? Can you eat it.