in terms of production steps, acidic seasonings, such as vinegar, may be used in the production of horseshoe exploding beads, and the use of these seasonings may also lead to sour taste of horseshoe exploding beads. In addition, if the temperature and time are not well mastered in the production process, the taste of horseshoe exploding beads may become worse and sour.
to sum up, the sour taste of water chestnut exploding beads may be caused by the combined action of many factors, including the characteristics of water chestnut itself, the addition of acidic ingredients, the use of acidic seasonings, and improper control of the temperature and time in the production process.