Why do Minqin steamed buns feel sour when eaten in the south?

Why do Minqin steamed buns feel sour when eaten in the south?

A: Due to the humid climate and high temperature in the south, it is in a state of high temperature and rainy all the year round. The steamed bread in the south has a short storage time and is easy to deteriorate, which leads to the production of lactic acid bacteria in steamed bread and makes it sour.

Commentary: Minqin steamed stuffed bun is a special snack, which is famous for its delicious taste and unique production technology. Because of the particularity of its manufacturing technology, Minqin steamed bread is easy to deteriorate during storage, and lactic acid bacteria will be produced, which will make steamed bread more sour. The humid climate and high temperature in the south is an ideal environment for the growth of lactic acid bacteria, so southerners will feel sour when they eat Minqin steamed buns.

Countermeasures: In order to avoid deterioration of Minqin steamed bread, we can take the following measures:

1. Choose fresh Minqin steamed bread when buying, and try to avoid buying steamed bread that has been stored for a long time.

2. When preserving Minqin steamed buns, try to keep them fresh and put them in a cool and dry place to avoid direct sunlight.

When eating Minqin steamed bread, you can scald it with hot water to restore the original flavor.

In a word, the reason why southerners feel sour when eating Minqin steamed buns is because lactic acid bacteria are produced in the buns, and the humid climate and high temperature in the south are ideal environments for the growth of lactic acid bacteria. We can take corresponding measures to avoid the deterioration of steamed buns, ensure their freshness, and let us taste authentic Minqin steamed buns.