Pay attention to the following points when preserving brine:
1. When using salt water, be sure to boil it, remove the excess oil slick on it, then clean the foam and filter the precipitate with gauze.
Keep salt water clean.
2. To preserve old brine, clean utensils and good storage conditions (environmental sanitation and temperature regulation) must be used.
Can ensure the quality of brine and brine products.
3. During the Spring Festival, the temperature rises gradually, so it is required to boil brine every morning and evening and store it fixedly.
4. The hot climate in summer is a frequent period of brine deterioration, and foaming and souring occur from time to time. Therefore, it is necessary
Salt water must be boiled twice (once in the morning and once in the afternoon, fixed)
Although the temperature drops gradually in autumn. But the heat is not over yet, as the saying goes, seven mildew, eight rot and nine maggots, therefore,
Boil the salt water at least 2 or 3 times and put it in a fixed place.
6. The temperature drops gradually in winter, so the brine should be cooked once a day and put in a fixed place.
7. After each pickling, the bittern must be boiled and preserved. If bittern becomes more and more bitter, you must use chicken blood (one)
Chicken blood plus 1 kg water) and water are mixed, poured into salt water and stirred to become a vortex. Let stand, boil, and filter with gauze to remove impurities.
Quality.
8. Always check the salty taste in the brine to make it slightly positive, so as to avoid being too salty or too weak, or the aroma is too heavy or too weak. Salt water should be in
Shading, ventilation, flat, dry and collision-free environment are better preserved.
9 refrigerator storage method. The use of refrigerators in restaurants and families brings convenience to the preservation of brine, and stocks can be stored in refrigerators.
The specific preservation method of brine is boiling, filtering out impurities with gauze, then boiling, standing and cooling to keep it fresh.
The film can be stored in the refrigerator after it is sealed.
10. There must be a special person in charge of the brine in the restaurant, and corresponding rules and regulations shall be formulated. Add soup and salt water every day to make it.
The quantity of materials must be registered to maintain the durability of the fragrance of salt water, even the salt water in the family should be used regularly.
Check to avoid deterioration.
Question 2: How to store brine? It can be used continuously and boiled and cooled every day.
Or refrigerated, but sealed.
Question 3: How long can brine be preserved? Brine smells better. Some stores have not fallen for decades, and that brine has not fallen for decades. Of course, they cook it again every day and add new ones. I don't want to pour it at home, and I can't eat that brine every day. I always freeze bittern. If it's not used for too long, I'll dump it. If I pour it so many times, the purine in it will definitely be high. Other shortcomings are unclear.
If I can help you, I hope you can adopt it! ! Thank you! )
Question 4: The preservation method of brine is screening with a sieve to separate the bittern from the soup.
After cooling, it directly enters the frozen layer.
Usually take it out and marinate it once every two to three weeks.
According to the above method, it is not impossible to save for a lifetime!
When the second bittern is tasted weak, bittern can be added according to the first formula. Every time the marinade is thrown away, it is only used once.
Question 5: How to preserve brine and do you need to replace it? Boil the brine, cool it, put it in a fresh-keeping bag, and put it in the freezing area of the refrigerator. It will be moldy when it is refrigerated. Old salt water tastes stronger than new salt water.
Question 6: How to preserve brine for cooked food? Cook every day. Remember not to put cold water, not a drop. Cover it. If you don't use it for a few days, keep it in cold storage.
Question 7: How to preserve10 minutes of brine? Pay attention to the following points when preserving brine:
1. When using salt water, be sure to boil it to remove excess oil slick, then clean the foam, filter the precipitate with gauze, and keep the salt water clean.
2. To preserve the old brine, clean instruments and good storage conditions (environmental sanitation and temperature regulation) must be used to ensure the quality of brine and brine products.
The temperature rises gradually during the Spring Festival, so it is required to boil the brine every morning and evening and put it in a fixed place.
4. The summer climate is hot, which is a frequent period of salt water deterioration, and foaming and souring occur frequently. Therefore, brine must be cooked twice a day (once in the morning and once in the afternoon, fixed).
Although the temperature drops gradually in autumn. However, the summer heat has not passed, as the saying goes, seven molds, eight rot and nine maggots are born. Therefore, the brine should be boiled at least 2 to 3 times and put in a fixed place.
6. The temperature drops gradually in winter, and the salt water should be cooked once a day in a fixed place.
7. Brine must be boiled and preserved after food curing. If the brine becomes more and more bitter, it must be mixed with chicken blood (one chicken blood plus 1 kg water), poured into the brine, stirred and swirled. After standing, boil it and then filter it with gauze to remove impurities.
8. Always check the salty taste in the brine to make it slightly positive, so as to avoid being too salty or too weak, or the aroma is too heavy or too weak. Salt water should be stored in a dark, ventilated, flat, dry and collision-free environment for better preservation.
9. Refrigerator storage method. The use of refrigerators in restaurants and families brings convenience to the storage of brine. Bitter can be stored in the refrigerator. The specific method is to boil salt water, filter impurities with gauze, then boil it, let it stand and cool, seal it with plastic wrap, and store it in the refrigerator.
10, there must be a special person in charge of the brine in the restaurant, and the corresponding rules and regulations should be formulated. The number of soup and marinated raw materials added every day must be registered to maintain the durability of brine flavor. Even the brine at home should be checked regularly to avoid deterioration.
Question 8: How to preserve brine for a long time? Introduce the cuisine and its function in detail: making materials of brine: ingredients: brine teaches you how to make brine. How to make brine is a common seasoning in China Cantonese cuisine, Sichuan cuisine and many snacks. The ingredients are pepper, star anise, dried tangerine peel, cinnamon, licorice, tsaoko, ginger, onion, soy sauce, soy sauce and rock sugar. Many restaurants reuse salt water because they think the longer they cook, the better. Brine has a wide range of uses, whether it is all kinds of meat, eggs or tofu, it can be cooked with brine. Brine is commonly used in the north and the south, and it is often distinguished by red and white brine in the catering industry, which is called sauce cooked food. Everything pickled has its own unique flavor. 1. Several methods of making brine: 1. Ingredients: 3/4 cups of pepper, star anise, clove, tsaoko, licorice and cinnamon. Practice: Brine and Alpinia officinarum powder are put in the same cloth bag. Add 8 cups of water to boil and simmer 1.5 to 2 hours. 2. Materials: star anise (2 capsules), fennel, pepper (2 teaspoons each), licorice (6 capsules), cinnamon (1 capsule), Amomum tsaoko (1 capsule) and dried tangerine peel (1/4 capsules). Practice: salt water is packed in cloth bags, and 12 tablets are added. 3, materials: pork, pig bones, add the old mold lobster sauce, cinnamon, dried tangerine peel, licorice, fennel, star anise, Siraitia grosvenorii. Practice: add water and cook for an hour. 4. Ingredients: 50 grams of soy sauce essence, star anise, cinnamon and Amomum tsaoko, 25 grams of Alpinia officinarum, pepper and clove, 50 grams of licorice and 500 grams of boiled water. Practice: First, put soy sauce, cooking wine, rock sugar, refined salt and monosodium glutamate into a clay pot and put it into a slow fire, and cook for about 1 hour. Spices and herbs must be soaked in the pot. After brine is made, it is best to use it every other day. 5. Materials: pepper 100g, star anise 150g, cinnamon 100g, clove 50g, Redmi 50g, licorice 50g, fat meat 500g, soy sauce 1500g, fish sauce 500g, rock sugar150g. 250g of Jiu Shao: Sichuan pepper100g, star anise150g, cinnamon100g, 50g of clove, 50g of red rice and 50g of licorice are put into a medicine bag; Slice 500 grams of fat, fry the pig oil until cooked, and discard the residue. Take stainless steel pot, pour clean water 12.5kg, soy sauce 1500g, soy sauce 1500g, fish sauce 500g, crystal sugar 150g, refined salt 500g, boil over high fire, and add lard, ginger 250g and garlic 250g. The longer the brine is stored, the more fragrant it is. Preservation method: Boil it once every morning and evening, and the "medicine bag" is generally replaced every 15 days. According to the consumption loss, soy sauce, soy sauce, salt, sugar and wine should be added in proportion every day. After marinating every day, Nanjiang, garlic, green garlic and coriander should be picked up. Do not mix water to prevent deterioration. 6. Ingredients: old hen, soup bone, longan, soy sauce, crystal sugar, brown sugar, fish sauce, salt, southern ginger, star anise, cinnamon, clove, dried tangerine peel, pepper, coriander, fennel, tsaoko, licorice and galangal. Practice: (1) Boil thick soup with old hen, soup bone and longan. (2) Pour the cooked soup into a bucket, add a little light soy sauce, dark soy sauce, rock sugar and brown sugar, drop a little fish sauce to make the soup light brown, add salt to make it slightly salty, and add Nanjiang, star anise, cinnamon, clove, dried tangerine peel, Sichuan pepper, coriander, fennel, tsaoko, licorice and clove. (3) Boil the soup and pour in sesame oil. 7. Seasoning: 60g star anise, 50g cinnamon, 45g hay, 50g dried tangerine peel, 200g fresh ginger, 75g citronella, gecko 1 pair, clove 10g, 30g tsaoko, 35g fennel, 25g pepper, 30g American ginseng and 66 codonopsis pilosula. Soup: 2 old hens, old crows 1 hen, 3,000 grams of pig bones, 300 grams of longan [with shell], 500 grams of melted lard, 300 grams of celery, 50 grams of coriander and 75 grams of green pepper. Seasoning: salt 250g, light soy sauce1500g, light soy sauce 500g, sugar color150g, cooking wine 200g, fish sauce 50g, rock sugar100g, monosodium glutamate 75g and chicken essence 25g. Exercise: (... >>
Question 9: How to preserve the brine? I put the brine in the refrigerator, because it is salty and can be preserved for several days under the same conditions, so it can be used many times. After each brine, I take ginger, onion and brine out of the ground, boil the brine, cover it tightly after cooling, and put it in the refrigerator, and the brine becomes solid. Take it out and cook it every four or five days, then put it back in the refrigerator after cooling, so it can be preserved for a long time. The longer it is preserved, the more fragrant the pickled food will be. Note: If there is water in the brine, it should be boiled immediately, otherwise it will go bad.
Question 10: How to cook stewed vegetables at home and how to preserve brine? Wash the food to be pickled.
If it's easy, you can buy spices for making braised dishes in the supermarket, and add pepper, spiced powder and sugar according to your personal taste. If you want to keep the halogen pot well, you must first wash the things that need halogen. Pork belly and large intestine are the most difficult to wash. You can take away the dirt with a small amount of dry flour, then clean it with clear water and put it in a halogen pot.
After air-cooling, a layer of sesame oil can be coated on the marinated vegetables to prevent the surface of the marinated vegetables from air-drying and discoloring. The marinated vegetables with older raw materials can be marinated, soaked in a marinated pot and taken as needed.
Teach you to store brine.
Ceramic containers should be used to store salt water. The oil slick on the salt water should be moderate, and if it is too much, it should be removed. Boil the brine twice a day in summer, put it in a vessel and store it in a dark, ventilated, dry and collision-free environment. You can also put the boiled and cooled brine into a ceramic vessel, seal it with plastic wrap and store it in the refrigerator. (Zhou Fang, Shamao Liao Jia Fort Health Center, Hannan District) Cooking Skills