Why are there little black spots on the wonton wrappers? Can it be eaten?
2018-11-21 Food World gyyubaobao
I found many evenly distributed small black spots on the wonton wrappers I bought home. Most customers thought they had been left out for too long. It started to grow moldy and go bad, so I was scared and threw it away quickly! Not only that, after you place the purchased fresh wonton wrappers in the fresh compartment of the refrigerator for a few hours, you will see these little black spots if you look closely. It will be more obvious if it is left for more than 12 hours! So are these little black spots mold? Can you eat the wonton wrapper with these little black spots?
Currently, edible alkali is added to wonton wrappers in most areas of China. Adding edible alkali can not only neutralize the acidity of the dough but also extend the shelf life of wonton wrappers. Of course, the most important thing is edible alkali. It can make thin wonton wrappers more chewy, less likely to boil and enhance the taste, etc.! However, wonton wrappers (wet noodles) with added edible alkali will "run off the alkali". In other words, the edible alkali added to the flour will slowly lose its effectiveness. In summer, the temperature is higher, so the "alkali will run off" faster. Even if you put it in the refrigerator when you get it home, it will still be "washed" at high temperatures from the time it was produced to the time you put it in the refrigerator. Placing the refrigerator can delay this phenomenon, but it cannot prevent it!
The phenomenon of wonton skin "running out of alkali" will produce small black spots. The density and number of small black spots are determined by the dose of alkali. Wonton wrappers with small black dots are safe to eat. Although they don’t taste as good as fresh ones, they don’t affect your health, so it’s a pity to throw them away. After all, they are food! But there is a situation in which wonton wrappers with small black spots are not edible. Generally speaking, wonton wrappers with added alkali will be light green-yellow. If you find that your wonton wrappers are completely white and have small black spots on them, it is special. If there is an obvious and unpleasant sour smell, then the wonton wrapper must have gone bad and it is recommended to throw it away!
If you still feel uneasy, or are afraid of seeing small black spots, Noodle Brother recommends that you buy wonton wrappers and wrap them with fillings immediately, and put them in the freezer for long-term storage without using them. Worry about the problem of small black spots!
The wonton wrappers in some areas do not contain alkali, so they are all white, and there will be no small black spots. However, the wonton wrappers without alkali are more likely to expire and deteriorate. If you find "alkali-free" If the wonton wrapper is browning, the middle part is fermented and smells sour, then it must be bad.
As an additional note, the dumpling wrappers do not add edible alkali. If the dumpling wrappers also have the same small black spots as the wonton wrappers (the same goes for alkali-free wonton wrappers), then we can only say It has been left for at least 36 hours, and these little black spots are really mold! Therefore, when we buy dumpling wrappers and wonton wrappers, we must pay attention to it. First check whether the color is normal, and then smell whether there is any peculiar smell.