What to do if sugar and garlic become sour?
Recently, the problem of rancidity during the pickling process of sugar garlic has become a hot topic, with many netizens asking for help on social platforms and food forums. This article will combine the hot content of the past 10 days on the Internet to analyze the causes, solutions and preventive measures of pickled sugar and garlic, and provide structured data for reference.
1. Common causes of sourness in sugar and garlic
According to feedback from netizens and suggestions from experts, the main reasons why sugary garlic pickles sourly are as follows:
| Reason | Proportion | Specific performance |
|---|---|---|
| Incomplete disinfection of containers | 35% | Miscellaneous bacterial contamination causes fermentation abnormalities |
| Imbalanced sugar-salt ratio | 28% | Not enough sugar or too little salt |
| Improper temperature control | 22% | Storage environment exceeds 25℃ |
| Garlic quality is poor | 15% | Mildew or damaged garlic cloves cause spoilage |
2. Solution
1.Mild Rancidity Remedy Program: If it is found early (within 3 days), you can try the following steps:
| steps | Operation | Things to note |
|---|---|---|
| 1 | Pour away the juice | Need to be drained completely |
| 2 | Re-mix sweet and sour liquid | Recommended ratio 1:1:0.5 (sugar: vinegar: salt) |
| 3 | Refrigerate and pickle | The temperature is maintained at 0-4℃ |
2.Severe deterioration treatment: If there are obvious mildew spots or odor, it is recommended to discard it directly to avoid health risks caused by consumption.
3. Preventive measures
According to actual measurement data from food bloggers, the following methods can effectively reduce the probability of rancidity:
| measures | Implementation points | effectiveness |
|---|---|---|
| Container handling | Boil in boiling water + sterilize with white wine | 98% |
| Raw material selection | Fresh purple garlic + no damage | 95% |
| environmental control | Constant temperature 18-22℃, protected from light | 90% |
4. Practical cases of netizens
Recently, the popular Douyin video "Sugar and Garlic Rescue Plan" received 123,000 likes. Blogger @fooddetectiveahwei shared the secondary fermentation method:
1. Rinse rancid sugar garlic 3 times with purified water
2. Add 5% high-strength liquor and soak for 30 minutes
3. Add 50 grams of rock sugar per kilogram of garlic and re-pickle it.
4. The taste returns to normal after 72 hours
5. Expert advice
A recent popular science article published by the School of Food Science and Technology of China Agricultural University emphasized:
• The best consumption period of sugar garlic is 20-30 days after pickling
• Rancid products may contain nitrite and are not recommended for risky consumption
• Industrial production requires adding 0.1% potassium sorbate as a preservative
From the above analysis and data, it can be seen that the problem of sugar, garlic and sourness can be prevented and solved through scientific methods. It is recommended to make sufficient preparations before pickling and closely observe the state changes during the process to ensure food safety.
check the details
check the details
en
