Can you still eat tempeh if it is moldy, and can you still eat soybean paste if it is moldy

The made tempeh cannot be eaten after it becomes moldy. Tempeh is made of black beans or soybeans as the main raw material, using the action of mucor, aspergillus or bacterial protease, decomposing soybean protein, adding salt, adding wine, drying and other methods to inhibit the activity of enzymes, delay fermentation, under normal circumstances, the production process produces white hair or gray-black mucor can be eaten with confidence, but after the production is completed, if it is moldy again, the appearance of yellow hair, green hair, white hair and other molds, the mycotoxin produced is harmful to the human body, can not continue to eat.

2 How to deal with moldy bean drums, throw them away.

After making tempeh, if it is moldy again, the mycotoxin produced by it can not be removed by washing, exposure, cooking and other means on the one hand, on the other hand, the moldy tempeh also has cross-infection, if it is not thrown away in time, it can further contaminate other foods and mildew, so the tempeh mold does not have to worry about waste, throwing it away as soon as possible is a good treatment method, which can avoid accidental eating and more food mold.

3 How to tell if tempeh is moldy.

1. Look at the appearance.

The appearance color of the finished tempeh is black, the particles are distinct, full and uniform, no insect erosion, no mildew and deterioration, while if the surface is fluffy, the texture is sticky and soft, it may be moldy.

2. Smell the smell.

Whether it is moldy tempeh or other food, after being contaminated with a large amount of mold, it will produce a special taste of food mold, such as smelling a musty smell of tempeh, it is already more moldy.

The tempeh is moldy, it's best not to eat it, if it's moldy, there must be bacteria.

It is usually edible, and the mold after the soybean paste is moldy is not harmful to the human body, and it can also separate various enzymes, including amylase, protease, peptidase, and glutaminase, of which amylase can also convert starch into disaccharides, glucose, trisaccharides and dextrin. The commonly used molds in soybean milk fermentation are soy sauce, aspergillus, aspergillus niger, aspergillus oryzae, tall mucor, etc., which are not harmful substances. The bean paste can still be eaten with white hair, and the bean paste is produced during the fermentation process, and the layer of long hair on it is scraped off when eating, and then heated up.

Bean paste is a fermented reddish-brown seasoning brewed by the interaction of various microorganisms to produce complex biochemical reactions, which is made of broad beans (broad beans are used in South China, Southwest China, Central Plains, and East China), koji (a bacterium used for fermentation), salt, and made.

At the same time, according to the different habits of consumers, sesame oil, soybean oil, monosodium glutamate, chili pepper and other raw materials are prepared in the production of bean paste, and the varieties of bean paste are increased.

The main ingredients of bean paste are protein, fat, vitamins, calcium, phosphorus, iron, etc., which are indispensable nutrients for the human body; Bean paste is rich in high-quality protein, which can not only increase the nutritional value of dishes when cooking, but also produce amino acids under the action of microorganisms, which can make dishes present a more delicious taste and have the effect of appetizing and helping food.

Moldy bean paste is not edible, it has spoiled, and eating it may cause food poisoning.

If the soybean paste is moldy, you can't eat it, because the soybean paste is moldy, and then some bacteria and sclerotia microorganisms will be produced, which are very bad for people and cannot be eaten.

Soybean paste is moldy, so it is not recommended to eat it. Soybean paste, also known as soybean paste and soybean paste, is a more traditional condiment in China, which is made after soybeans are fried and ground.

Expired tempeh cannot be eaten.

General tempeh shelf life.

for 9-12 months.

Tempeh belongs to fermented soy product seasoning, and its production process has added salt, wine, drying, etc., which can play a role in preservative, prolonging the food preservation period, but this is in the case of cold and ventilated storage of tempeh in a sealed jar, once opened or open storage, its preservation time will be shortened, and how long can it be put away, depending on the preservation means, but generally without moisture, moth-eaten conditions, tempeh can be preserved for 9-12 months.

How to make tempeh delicious.

1. Steamed pork ribs with tempeh.

Ingredients: 1 2 pounds of small pork ribs, 1 tsp minced green onion, 1 tsp minced ginger, 1 tsp minced garlic, 1 tsp minced chili, 1 tsp sesame oil, 1 tbsp dried tempeh, 2 tsp oyster sauce, 1 tsp sugar, a little vinegar, 1 tbsp wine, a pinch of salt, a pinch of sugar, pepper.

A little, 1 tablespoon of white powder.

Method. 1.Wash the small ribs and cut them into small pieces, add all the marinades, mix well, and let stand for about 20 minutes until the flavor is absorbed; Soak dried tempeh in water until soft and set aside.

2.Heat half a pot of oil to about 170 °C, add the small ribs in Method 1, fry over medium heat for about 30 seconds, remove and drain the fat, and put it on a plate to cool for later use.

3.Mix all the seasonings, add to the pork ribs in Method 2, put the plate in the bamboo steamer, and cover the steamer lid.

4.Take the pot, put half a pot of water and boil, then put the bamboo hand nian steamer of method 3, steam it for about 30 minutes on high heat, take it out, and drip sesame oil, sprinkle with minced green onion, ginger, garlic, and chili.

2. Tempeh squid whiskers.

Ingredients: squid whiskers, green chilies.

Red pepper, ginger slices, tempeh to taste, oyster sauce.

Method. 1.The squid must be peeled off, washed and cut into small pieces.

2.Boil water in a pot, add some ginger slices, pour in the chopped squid whiskers, and remove when it changes color.

3.Add oil, add tempeh and sauté until fragrant.

4.Then put green and red peppers, fry until 8 minutes cooked, pour in the scalded squid whiskers, add an appropriate amount of salt and oyster sauce to stir-fry evenly.

After buying tempeh for a while, I found that there were some white spots on it, what was going on, could it be moldy? Tempeh is originally a pickled product, does it become moldy?

Is it moldy for tempeh to have white spots.

The white spots on the tempeh are protein crystals, not mold. Tempeh is a type of soy product that is relatively high in protein. If stored for a long time, the protein will coagulate, which will cause protein crystallization, resulting in small white spots on the tempeh, which can generally be eaten at this time, and there are no harmful substances in it.

Does tempeh go bad.

The normal skin of tempeh is dark brown or black, if it is spoiled, there is a high chance of colonies on the surface of the tempeh, and the color of the colonies is generally white or black needle-like, or other abnormal colors. Secondly, the flavor of normal and non-spoiled tempeh should be a strong bean aroma, with saltiness in the aroma. If the tempeh smells rancid, it has spoiled and should not be used.

Can you eat tempeh after a long time?

No, the main ingredient of tempeh is soybeans, soybeans are rich in nitrogen, and the nitrogen in expired tempeh will deteriorate and convert into nitrites through complex chemical reactions, which are harmful to health and may induce cancer, so it is better not to eat expired tempeh.

What can be substituted for tempeh.

If you don't have tempeh when you make tempeh, you can choose to make it with salted vegetables, and the fish will not be so dark in color, but the taste is similar. If you'd like to learn more, follow below.

Tempeh white mold is good, there is generally no Aspergillus flavus in tempeh, and the white hairs and gray-black hairs of tempeh are normal and a sign of maturity. Tempeh, in ancient times, was called "Youshu", also called "addiction". Tempeh uses the role of mucor, aspergillus or bacterial protease to decompose soybean protein, and when it reaches a certain level, add salt, add wine, dry and other methods to inhibit the activity of the enzyme and delay the fermentation process.

There are many types of tempeh, which can be divided into black and celery black bean sauce and soybean sauce according to the processing raw materials, and salted tempeh and light tempeh, dried tempeh, and water tempeh according to the taste.

No. Moldy dried tofu and stinky tofu are not the same thing at all. Users should be wary of moldy food, which is usually poisonous.

Because mold is a fungus, it is a toxic substance that can be produced in large quantities and in a wide variety of species. Some users may not have much of a problem if they eat it once or twice, but if they eat it for a long time or in large quantities, it will definitely cause problems. Therefore, the dried and moldy must be thrown away immediately, and don't feel sorry for the waste.

It is definitely not to be eaten, especially soy products, first of all, moldy food contains a lot of mold, which can lead to digestive tract flora, food poisoning, and even cause acute abdomen, which is life-threatening. Secondly, eating moldy food can cause mold spores to invade the bloodstream or respiratory tract, causing major problems. Moldy foods often contain aflatoxin, and long-term intake of aflatoxin can lead to multi-organ cancer.

If the tofu is moldy, it is stinky tofu. You can still eat it.

Ingredients: Appropriate amount of salt, appropriate amount of Sichuan pepper powder, appropriate amount of chili noodles, a little fresh orange peel, a little minced fresh ginger, and an appropriate amount of liquor.

Method 1: Wash and drain the fresh tofu you bought.

2. After a day, cut the tofu into large pieces and put it in a cardboard box, cover it with a cage cloth and place it in the sun or next to the heater, and set aside after four or five days.

3. Dip the swollen tofu cubes in wine, then roll them in a bowl mixed with pepper powder, chili powder, salt, orange peel and minced ginger, dip the condiments and put them on a plate.

4. Finally, put the tofu block into a small jar or glass bottle, pour in the remaining ingredients and wine, and finally seal it with a plastic bag, and wait for a month to be ready to eat.

No, mold and fermentation are two concepts that don't hurt! Answer supplement Moldy, fermented. The two concepts are different.

The mold that comes out after mold is fermented with more trace elements. Stinky tofu is easily contaminated by microorganisms during the fermentation process, and at the same time, it will volatilize a large amount of salt and basic nitrogen, which is not easy to eat! The elderly often eat stinky tofu, which can increase appetite and play a role in disease prevention and health care.

Experiments have found that after fermentation of edible mold, the B vitamins of tofu are greatly increased, which is beneficial to the prevention and treatment of B vitamin deficiency. Because soybeans contain substances that inhibit the synthesis of nitrosamines, they also have a preventive effect on cancer. Fermented soy products also produce a large amount of vitamin B12.

Vitamin B12 deficiency accelerates the aging process of the brain and causes senile dementia. Eating stinky tofu regularly can prevent Alzheimer's disease.

There is a kind of toadstool called "Clostridium botulinum", which often multiplies with the production of stinky tofu, especially the local method, which is generally divided into several small pieces after cooking and then placed in a container layer by layer, and then sealed and sealed. At this time, if it is sealed tightly, it will cause a big disaster: after eating, there will be general weakness, headache, loss of appetite, blurred vision and other poisoning symptoms.

From the perspective of traditional food, stinky tofu is a fermented product of beans like other soy products (such as soybean paste, tempeh, and various kinds of bean curd), which is a traditional food made by fermentation after inoculating with mold. After the action of microorganisms, this kind of food produces a variety of special aromatic organic acids, alcohols, fats, amino acids, etc., which are easy to digest and absorb, and also increase the content of vitamin B12.

It must not be!!

Soy products contain a lot of protein!! If it is moldy, the protein will be toxic!!

You can't eat it, but some of it tastes good because it's moldy, like stinky tofu.