The main raw material of naan cake is flour, and then it is fermented into a crisp cake. Nan cake has a long history and is a common food in Xinjiang, which can be preserved for a long time without deterioration. So why can Xinjiang's naan cakes be stored for so long? What's the mystery inside? This paper briefly introduces the related knowledge in this field:

There are many kinds of Xinjiang Nanbing, and the raw materials used are also very rich. Besides flour, sesame seeds, onions, eggs, clear oil, ghee, milk, sugar, salt and other raw materials can also be used. Of course, you can also sprinkle some black grass seeds on the surface. This southern Xinjiang cake not only tastes good, but also will not go bad even if it is stored for a long time because of the lack of water and the dry weather in Xinjiang. Therefore, Uighurs always carry this kind of food on business trips and long-distance trips. Drink some tea and eat some Xinjiang naan cakes, and you will soon be able to satisfy your hunger.

Xinjiang naan cake can be stored for more than one month in a dry, sealed and constant temperature environment. Generally, it is more suitable for preservation than dry and rainy places. However, in places with frequent rains in the south, especially in rainy season, Xinjiang South Cake can only be preserved for two or three days. If you want to keep naan cakes for two months, you can only use vacuum sealed bags, but if you leave them for too long, the taste will go bad. As we all know, the main cause of food spoilage is the reproduction of microorganisms, mainly including bacteria and fungi. Therefore, the basic principle of food preservation is to kill or inhibit the growth and reproduction of microorganisms in food. Commonly used methods include dehydration, boxing, osmotic preservation, pickling, sun drying and smoking, vacuum packaging, etc. The reason for the long storage time of Xinjiang South Cake is that Xinjiang South Cake is dried with low water content by dehydration, thus inhibiting the growth and reproduction of bacteria and preventing rot.

Through the above analysis, we know that the reason why Nan cakes in Xinjiang can be stored for such a long time is that the environment is dry and the water content of Nan cakes is low, thus inhibiting the breeding and reproduction of bacteria. Through the understanding of the reasons why Xinjiang South Cake can not be corrupted for a long time, we can draw inferences from others and apply it to the preservation of other foods, which will have greater application space.