Try canned herring. Tell me about online celebrities.

Speaking of canned herring, everyone knows this kind of online celebrity food. One of its major characteristics is an ubiquitous and lingering stench. Its smell is 300 times that of natto, and stinky tofu can only give up in front of it.

Canned herring is an ancient Swedish delicacy. In spring, herring is caught and cooked on strong salt water with slow fire. Then put it into a pot and let it ferment naturally. By mid-August, the herring in the can has become sticky and juicy, which means it has reached the market season. Since it is fermented, and it is fermented for a long time, eating spicy food will inevitably stink.

Let's take a look at the process of making canned herring. In the factory, frozen herring will be transported here by refrigerated trucks. Ordinary indoor temperature is kept at 4 degrees, neither high nor low. Herring is soaked in salt water, and Swedish citizens also use this technology to ensure the quality of canned herring. Then wash the meat of herring with clear water. The conflict of water can make the blood in herring ooze faster. After removing the viscera and head, herring should be soaked in light salt water. In the process of soaking, a kind of bacteria, "halophilic anaerobic bacteria" anaerobic bacteria, also known as the king of bacteria.

It will continue to grow and release propionic acid, hydrogen sulfide, acetic acid and other substances. When these substances are mixed together, they will give off a familiar stench. After the herring is salted, it is packed. Herring only needs to be put into a box at will, and there is no need to weigh it, because few people can finish a can of herring. The herring in the box crossed the ocean and came to the whole world. It smells strange and attracts most soldiers!