Can the kneaded noodles be put in the refrigerator?

In life, many people may make too much dough when kneading, so there will be some left after kneading, which is a waste. At this time, most people will choose to put it in the refrigerator. In fact, the noodles in the refrigerator should be eaten quickly within a short period of time, otherwise the noodles will evaporate easily and turn yellow and deteriorate. So, can the kneaded noodles be kept in the refrigerator?

After it has risen, you can put it in the refrigerator. If it has not risen yet, you don’t need to put it in the refrigerator.

Production:

1. Put the aluminum-free fried dough stick powder into a bowl, add flour and stir evenly, knead it to make a smooth, soft and strong dough, cover it with a warm cloth or quilt, let it rest for 20 to 30 minutes, knead it again, and fold the dough, do this 3 to 4 times to make the dough smooth.

2. Sprinkle dry flour on the chopping board, take a little dough and put it on the chopping board, drag it into long strips, use a small rolling pin to roll it into 1 cm thick and 10 cm wide strips, and then chop it into 1.5 cm wide strips with a knife. Stack two strips together, press and tighten them from the middle with bamboo chopsticks along the length, pinch the two ends lightly with both hands, rotate and pull them into strips about 30 cm long, put them into the fried dough stick machine, fry and turn them over at the same time to make the strips bulge, become plump, expanded, crispy and golden.

If the donkey-hide gelatin cake turns yellow and sticky after being stored in the refrigerator for a long time, it means that a large number of bacteria have multiplied in it, such as Escherichia coli, Aspergillus flavus, Aspergillus niger, etc.

Escherichia coli (E. coli), commonly known as Escherichia coli, was discovered by Escherichia in 1885. For a long time, it was regarded as a component of normal intestinal flora and was considered a non-pathogenic bacterium. It was not until the middle of the 20th century that people realized that some special serotypes of Escherichia coli are pathogenic to humans and animals, especially to infants and young livestock (poultry), often causing severe diarrhea and sepsis. It is a common prokaryotic organism. According to different biological characteristics, pathogenic Escherichia coli are divided into 6 categories: enteropathogenic Escherichia coli (EPEC), enterotoxigenic Escherichia coli (ETEC), enteroinvasive Escherichia coli (EIEC), enterohemorrhagic Escherichia coli (EHEC), enteroadhesive Escherichia coli (EAEC) and diffusely adherent Escherichia coli (DAEC). Escherichia coli is a Gram-negative (G-) bacterium.

Aspergillus flavus (scientific name: Aspergillus flavus), also known as aflatoxin, yellow Aspergillus, yellow Aspergillus and aflatoxin, is a fungus. In the natural environment, it is a common mold that can cause storage problems in stored grains. It is also a human pathogen, causing aspergillosis of the lungs and sometimes infections of the cornea, ears, and nasal cavity. Many species produce sufficient amounts of aflatoxins, which are carcinogenic and extremely toxic compounds. The spores of Aspergillus flavus are an allergen. Aflatoxin sometimes causes damage to silkworm hatcheries.

The most common Aspergillus is Aspergillus flavus x=4 (a.nidietans), a common saprophytic fungus of the Aspergillus group, belonging to the class of Aspergillus flavus. It is often found in moldy grains, grain products and other moldy organic matter. The colony grows rapidly, has a loose structure, is gray-green on the surface, and is colorless or slightly brown on the back. The fungus body is composed of many complex branched hyphae.