What issues should pay attention to fermentation materials?
With the improvement of living standards, snack foods have been deeply loved by the masses of the people. When you walk into the supermarket, you will see snacks such as preserved fruit, sour horns, potato chips, almonds, pistachios, fish fillets, dried meat, and spiced fried meat. Snack foods are gradually upgrading to become the daily necessities of the people. As the economy develops and the level of consumption increases, consumers' demand for the quantity and quality of snack foods continues to grow. Crispy Rice,Green Beans,Casual Snacks,Mushroom Snacks Hangzhou Aiyomi food co.,LTD , https://www.aiyomisnacks.com
The material is frozen and there is ice. Some northern users, when used in winter, cause the material to freeze due to snow and other reasons, and it contains a large amount of ice. This kind of material is not startable because of the low temperature. Or even if it starts, the temperature of the material will not rise too high because the material absorbs heat during the gradual melting process. Generally, the temperature can only be maintained at about 40 degrees and the fermentation speed is slow. In this case, the solution is: first transport the material to the room, let it gradually melt, and then start using the above method.
Material does not exist, there are impurities. Some users' materials contain inorganic impurities such as stones and slag. If the content is small, there is no problem. If the content is too high, it will affect the fermentation temperature and speed. The only way to deal with this problem is to minimize the impurity content and increase the material purity.