How to make moldy steamed bread noodle sauce

Moldy steamed bread can't be made into flour paste, so throw it away.

Steamed bread is rich in starch, and some fluffy, flocculent or cobweb-like colonies will grow under wet and warm conditions. Some molds are colored, and some molds are not easy to be found when they are white at first, and they are easy to be found when they become taupe and black after aging.

Food such as steamed bread is easy to breed Aspergillus, Penicillium, Mucor and Fusarium. Some molds and their toxins are easy to cause food poisoning after eating.

There are molds and mycotoxins invisible to the naked eye in moldy steamed bread, and the daily heating temperature can not completely remove mycotoxins. So moldy food must be thrown away in time.

The production of batter should use high-quality ingredients, and the moldy steamed bread tastes abnormal and is harmful to human body.

Extended data:

The flour paste contains nutrients such as starch, dextrin, maltose, glucose, protein, amino acids, lipase, pectinase, peptidase and cellulase. The flour paste has undergone a special fermentation process. Its sweetness comes from maltose, glucose and other substances produced in the fermentation process, and its umami taste comes from amino acids produced by protein decomposition.

The flour paste contains a variety of flavor substances and nutrients, which not only tastes delicious, but also enriches the nutrition of dishes, increases the edibility, and has the function of appetizing and helping food. Noodle sauce is suitable for all ages, and it is suitable for sauce explosion and sauce boiling, and can also be dipped in green onions, cucumbers, roast ducks and other dishes.

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