What to do if soybeans turn sour

China is a vast country with rich resources. Different regions have different special cuisines based on their unique climate and geographical conditions. Jiangdou is a kind of pickled mustard that almost every household in the northern region makes. It is very convenient and quick to make, and has a crispy and rich taste when eaten, and is loved by many people. However, there are a lot of knowledge in making soybean sauce, so what should we do if soybean sauce turns sour?

Fermented beans are a kind of pickled and fermented vegetable that northerners like to make. It is a condiment and an appetizer. Soybeans, the main raw material of fermented soybeans, are rich in nutrients. Every 100 grams contains 36.3 grams of protein, 18.4 grams of fat, 25 grams of carbohydrates, 367 milligrams of calcium, 571 milligrams of phosphorus, 11 milligrams of iron, 0.4 milligrams of carotene, 0.79 milligrams of thiamine, 0.25 milligrams of riboflavin, and 2.1 milligrams of niacin. It also contains lecithin, soybean saponin A, B, C, D, E and other substances. After fermentation, its nutrients are more easily absorbed by the human body.

There are two reasons why fermented soybeans become sour. First, under normal circumstances, fermented soybeans themselves taste sour and can be eaten with confidence. Another situation is that they have become corrupt and spoiled. The sour beans that have gone bad cannot be eaten. Because it not only reduces the nutritional value, but also produces various toxic and harmful substances, causing acute poisoning or chronic poisoning in consumers. When food is seriously contaminated with microorganisms, the chances of pathogenic bacteria and toxin-producing bacteria existing increase, and some bacteria with weak pathogenicity can grow and multiply in large numbers, thus causing foodborne diseases after human consumption.

The main reasons why soybeans go bad and become sour are as follows:

1. Use less salt;

2. The beans are not cooked;

3. Impurities are mixed into the sauce;

4. The beans are of poor quality and some bad beans are not picked out;

5. Not enough salt, resulting in excessive fermentation.

Solution to sour soybeans:

1. If the fermented soybeans become rotten and spoiled, they can only be discarded.

2. If it ferments too much, add some baking soda water first, and then add some salt after 2 hours to reduce the sour taste.