Many people like to eat halibut. When we buy halibut, we will find a store called hundred years of halibut. What is a hundred years of halogen, halogen is a hundred years old? The so-called hundred years of halogen is just halogen, the longer the time, the better the halogen. Food containing halogen is more flavorful. Because this brine has been refined. Why do you say so? In this decade, how many geese, a few chickens, a few ducks, every day brine, every day cooking, every day cooking, adsorption of the essence of the food and the soul, become alcohol, thickness, aroma, thick, so the "brine" with the age of the more and more precious, more and more fragrant, more and more centuries of old brine a few years did not deteriorate, it turned out to be this kind of thing works!

Then the question came. "Hundred years between the show" really exist? In principle, food is easy to produce germs after a long time, if this jailer put so long, is not really spoiled, is not very sour? The answer is "a hundred years of jailer" exists, brine does not deteriorate, not rest, at least brine can keep fresh, of course, there are various methods. "Hundred years of brine" is the treasures of brine generation store, talking about recipes, secret recipes, generally not outward, and even some people want to buy with a lot of money, but the fact is that the accumulation of

So how these aged jailer is a long time does not deteriorate, we are most familiar with the heating sterilization.

(1) After finishing the brine brine, fish out the residue left in the brine. Otherwise the brine will turn sour.

(2) The jailer should be burned every day, and not used should be burned and placed quietly, and not moved around after the lights are turned off.

(3) After the spices in the brine have been used for some time, the aroma will fade away, so new spices should be changed at certain intervals, and water and seasonings should be added in certain proportions.

These alone are not enough. Watchdog, "fresh" word has two concepts. One fresh, two fresh, brine fresh, but the flavor is not fresh. Then "a hundred years of jailers" is empty words.

The longer the brine the stronger the flavor. Because the brine every day in the refining, the essence of the food is concentrated in the brine.

The cumin and star anise used in the brine actually have a preservation effect, mainly because in addition to the special aroma, there is an antioxidant capacity. Brine deterioration, deterioration is mainly oxidation, oxidation time is controlled, brine deterioration, deterioration phenomenon is inhibited.

Of course, anise and fennel is not everything. If the brine invades a large number of bacteria, anise and fennel antioxidant function will be ineffective, so the custody of brine when you absolutely do not put mineral water. Aged brine a few years did not deteriorate, it turned out to be this kind of thing plays a role

In addition to this, I do not know the brine preservation, fresh, that is, shellfish used in brewing monsters longevity, waist and kidney function, in the end there is no such effect. Li Shizhen in the "Compendium of Materia Medica" said "shellfish waste gas". This view can explain the effectiveness of shellfish.

Shellfish in the brine can play a fresh role. Because shellfish contains a considerable inhibition of oxidation, "myosin" material, "shellfish" contains strong organic alkali (choline), choline is a component of lecithin, this substance has the ability to promote brain development, improve memory and so on.