What spices easily bad brine?

Seven stars old farmers have done ten years in the past brine meat and cold dishes, as far as I know, if you brine meat with herbs, coloring with sugar color, if every day with the Luo sieve filtration brine, brine is not seepage of raw water, clean utensils, according to the rules of the operation, you brine is to be used for a few years, it will not be bad ah.

Then some friends can not help but ask, that my brine how often bad? The following seven stars old farmers to help you analyze the reasons.

The situation that led to the brine is bad for the following reasons?

Everyone please take a look, brine medicine has dozens of kinds, including cinnamon, anise, pepper, angelica, fragrant sand nuts, lingzhi, licorice, grass berries, fragrant fruits, rosmarinus officinalis, old buckle, white buckle, red buckle, meat buckle, cloves, cumin, cumin, fragrant hair grass, perilla leaves, coriander seeds, chuanxiong, Biduan, red pepper, green pepper, white pepper, black pepper, good ginger, ripe earth, incense leaf, dry ginger, comfrey, licorice. Pai Cao, yellow gardenia, wide wood, cinnamon sticks, Angelica dahurica, Qianlixiang, ginseng these 39 kinds of belong to the Chinese herbs, the purpose is to increase the numbness and increase the aroma of fishy, there is no bad brine ah, only the cloves to put too much easy to black dishes.

In addition to only chili pepper, Chenpi, these 2 kinds of brine is easy to brine rotten, the flavor is easy to halogen, easy to fermentation, stained in the dish and the area affects the beauty, but you can put them in addition to the bag up, every 2-3 days to replace the line.

According to my personal estimate, the real cause of bad brine is as follows

A & gt; abuse of color, such as sunset yellow, orange red, orange yellow

Second & gt; abuse of food additives, such as triple A through the bone incense, beef, pork, chicken cream, and so on, to increase the aroma of the fresh aroma, sucking people's eyes, leading to unfair competition.

Three & gt; brine is not clean, not hygienic, not filtered, not wash the brine bucket, after use, not boil, resulting in bacterial infection bad brine.

Four & gt; for tripe, pork belly, pork intestines, pork and other alkalized products, not pre-blanch, remove the odor and alkaline water, not separate brine, is also one of the main causes of bad brine.

Five & gt; brine can not put chicken, MSG, easy to chemical reaction, to be used must be placed in the brine seasoning packages to give away to customers, can not be mixed with other herbs, this should pay special attention to, especially the newbies simply do not understand, messing around with a pass, brine is bad on the change, resulting in increased costs of brine and brine out of the dish is not fresh and fragrant, business is thin, loss of money to end.

So, the seven stars of the old farmer personally believe that the real herbs are not bad brine, bad brine is the real culprit of chemical flavoring and coloring, coupled with brine is often not regularly overconsidered, not boil storage, meat products do not pre-blanch, is the real reason for the bad brine.

Where is the difficulty in brining

At the end of the year, I took my homemade brine to a potluck, and everyone said it was delicious, and then I sent some to my friends, who also highly praised it.

On second thought, it's still too hard to write a recipe for brussels sprouts.

First of all, there are so many different spices, so many uncertainties that lead to different flavors

When the marinade is used continuously, the flavor will diminish and need to be re-seasoned, which is a dynamic equilibrium process, so a fixed recipe no longer exists.

If you really do not understand the flavor of the spices, the next pot of marinade will taste different, and can not say that it is not delicious, but as a specialization in cooking to mess with you, it is necessary to have a controlled and stable practice.

Marinade to talk about more points, this article probably can only talk about spices, otherwise the article to get long and boring.

A homemade pairing is a marinade, vegetable soup, meat and veggies, and chili powder is a dry plate for dipping the marinade

The trick to using spices

As with previous posts, I tend to make a marinade for the first time with as few spices as possible to establish the basic flavor type, adding more spices adds complexity, but if you reduce the spices, you won't get the flavor type. If you're willing to experiment, you can focus on adding a few spices to experience flavor variations.

In fact, there are some experiences where there are subtle flavors underneath some very "heavy" flavors that most people don't, or can't, distinguish. In addition, the use of spices is too mixed, too much weight, there will be acidic or too heavy medicinal flavor.

What's really important is that if you want to master the use of spices, you have to be very familiar with the flavor of each one. There is only one way to do this, and that is to taste, memorize the flavor, and repeat the process :

Spice "cup test" process:

1. Take the appropriate amount of spices, rinse with water, put into a cup, the large particles of the spices first cracked and then put

2. p>

2. Put the spices into boiling water and steep for 1-2 hours, just like making tea

3. Taste the water and remember its flavor

Mix equal amounts of water made from different spices in a cup, and take a sip to see if you can recognize the different flavors.

Please don't be disappointed, the above method is the trick, there is no other trick . The process is not difficult, just like drinking Chinese medicine. You may be surprised at the wonderful changes that may happen when these medicinal flavors are stewed with meat and fish.

If you can distinguish the flavors of the spices, you can really make, and keep the dynamic balance of a pot of marinade on your own.

Identifying spices by looking at a picture

It's easy to take a picture, it's very subjective to introduce these flavors, and it's profoundly hard to feel that you didn't learn the language well enough to have a weak vocabulary to work with. If you imagine a pot of marinade as a large symphony orchestra that would have bright and low sections, then the combination of different spices would have roughly the same effect, and could be called associative.

If any of the following spices are unfamiliar, familiarize yourself as soon as possible.

Anise, allspice, cinnamon, and orange peel are so common that it is already possible to build minimal marinade systems.

Cardamom, the aroma is so strong, a splash of color in the marinade that can't be ignored.

Grass cardamom, low aroma, and cardamom compared to the character is completely different.

Angelica dahurica, most of the purchases are cut into slices of the shape of the medicinal aroma is strong, put too much will have the flavor of traditional Chinese medicine, I myself on the flavor is a great love, if the analogy is a frame of the orchestra, then Angelica dahurica is responsible for the important part of the middle note.

Grass berries, very common in hot pot, some people think it is poppy husk, not at all. Grassfruit has an aroma that is hard to ignore.

Sand nuts, another aroma responsible for the bright part, similar to the brass instruments in an orchestra.

Cumin, very mild, mid-bass part.

Cloves, very large in the picture, in reality just small grains like match heads, have a striking flavor and can be used in small amounts for effect.

Sanna, also known as sago, is pictured as a product that has been cut into small pieces and then dried. I personally don't use it much.

Wicker, I also use it sparingly, simply because it is another aroma that sinks down.

There are some others, I did not take a picture of them all, such as licorice, Luo Han Guo, etc., which adds sweetness back to the complexity, the marinade itself will be added sugar, peel, etc., so do not necessarily need. Peppercorns, chili peppers are a category I prefer to use in dry dishes. What is a dry plate? It is a dish of spices ground into a flavored powder, marinated vegetables can be dipped.

Starchy spices are prone to microbial fermentation and rancidity, so they are prone to bad brine.

Bad brine, to put it bluntly, is because of microbial growth and reproduction in the brine caused by the phenomenon of brine rancidity.

Know the reason, also understand how to fundamentally consider to eliminate the corruption of brine.

1. Sterilization and sterilization daily maintenance of boiling brine is to kill microorganisms, belonging to pasteurization

2. Elimination of factors conducive to microbial fermentation Filtering, broth, the packet will be fished out of the control of the dry preserved in the refrigerator (some of the spices contain starch, such as roots dahurica, yam and seeds, easy to lead to the acidification of)

3. Sealing Stay proper sealing oil to isolate the oxygen, rotting bacteria and brine contact

3. Bacteria and brine contact

4. cooling brine in a cool, ventilated place, the best conditions of refrigeration, freezing preservation

5. meat and vegetarian brine separately, to reduce the nutrients conducive to microbial reproduction of adulteration of opportunities

6. preservation of the avoidance of raw water into the inside, to avoid the violent vibration - it will give the Microbial strains into the brine to create opportunities

The above shortcomings are welcome to add.

End of answer!

Hello everyone, I am ramen those things, I engaged in the Lanzhou beef noodle industry for many years, not only for the production of pasta is a professional level, for the production of brine is also a professional level, I commonly used spices about more than 50 kinds of spices for the use of spices is based on the use of many years of experience, I believe that my answer is definitely the most gold content, and it is the best. I believe that my answer is definitely the highest gold content, and is dry experience sharing, read it and you will understand.

Personal home page has a series of Lanzhou ramen production video tutorials and ramen a variety of recipes to share, interested can go to see

What spices are easy to bad brine? The answer is four

The most important feature of brine deterioration is the brine acid, if the brine appears to be acidic means that the brine has deteriorated, and the deterioration of the brine with many reasons, the article will be detailed below to say what factors lead to the deterioration of the brine, in addition to some of the brine maintenance unfavorable lead to the deterioration of brine, in fact, there are so many kinds of spices, the use of brine also leads to the same easy to become acidic and deteriorate.

First: red rice

Red rice is a natural coloring spices, mainly used for brine coloring, if the wrong use of red rice will lead to brine acidic deterioration, which is very related to the use of red rice adding method.

Wrong use of red yeast rice leads to brine deterioration

The normal use of red yeast rice should be red yeast rice into the water, boiled with the color of the red yeast rice water, and then add red yeast rice to the brine, so as to give the brine brine coloring coloring. But there are some people will directly add red yeast rice to the brine to use, brine directly add red yeast rice coloring method, the most likely to lead to brine acid.

Because red yeast rice belongs to the rice ingredients, directly added to the brine is easy to make the brine become sticky, sticky brine is not conducive to the brine of the heat, so the brine is very easy to smother the bad deterioration, and the red yeast rice for a long time in the brine cooking, there will be a similar starch-like substances out of these materials are very easy to ferment, which will lead to the brine acidic.

Timing to share a variety of brine practices and spice recipes, explaining the common problems of brine treatment

The second: Hovenia

Hovenia is a typical role more than the flavor of a spice, which means that brine added Hovenia is mainly used in the brine in the role of the spice itself, rather than the smell of the spice. The odor.

Hovenia dulcis used in brine is the main role; deodorization effect is very good, especially for poultry ingredients, such as: chicken and duck meat brine. The second is the pharmacological effect of Hovenia Citriodora, can open the stomach and digestion.

In addition to these characteristics, Hovenia cepa itself is with acidic , so the brine if you add too much Hovenia cepa or brine packages used repeatedly, it is easy to cause the brine acidic deterioration, because the one-time addition of too much Hovenia cepa, Hovenia cepa itself acidic flavor will be entered into the brine, repeated repeated use of the brine containing Hovenia cepa packages, it is also easy to acidic. The brine is also prone to souring.

Personal Recommendations: Although Hovenia can appetizing and deodorizing, but the amount should not be too much, and the use of spice packets containing Hovenia should not be used more than three times.

Timing to share all kinds of soup production methods and catering food production experience

Third: white peony

White peony with Hovenia ciliata, in the brine, the main role of gas, white peony to go to the fishy effect is better, the flavor with bitter and astringent, and sour taste is obvious, that is, sour and bitter taste is more heavy, so this itself with obvious The acidic flavor of the spice is very easy to cause the brine to become acidic.

Fourth: hawthorn

Hawthorn is a very common spice in the brine formula, its role is mainly to go to the odor fishy, but hawthorn contains hawthorn acid, itself with a pronounced acidic flavor, so it is also easy to lead to brine acidic deterioration.

Summary: the above said these four spices are more common and in many spice formulas in the use of more spices, in addition to these four spices easy to lead to brine acid, there are some uncommon spices are also easy to lead to brine acid, for example: schizandra itself with obvious acidity, remember Schizandra do not and hawthorn and white peony used together, or it will aggravate the brine acid. In addition, according to the experience of people, cumin is also easy to lead to brine acid spices, especially some recipes in the cumin additive amount is too large, the brine becomes acidic and very common.

Factors leading to brine deterioration and what are the solutions

The main reason for brine deterioration is: brine maintenance is not in place. Specific factors are these:

1, brine cooling is not timely: If the brine is used up in the summer, try to put it in a ventilated place, and the bottom of the brine bucket should be placed in the air, so as to ensure that the brine cooling in time, or brine is easy to be smothered by rancid deterioration.

2, brine oil layer is too thick: every time you finish brine will be brine oil and separate out, can ensure that the brine cooling, followed by brine oil layer below the layer of impurities, that is, a variety of blood foam and other impurities to be salvaged in a timely manner, or else it is easy to lead to brine deterioration.

3, brine cleaning is not in place: Every time you finish brine to use a fine funnel to clean up the impurities in the brine, especially minced meat and blood foam and spice residue, or else the brine will still be deteriorating for a long time.

4, the spices are not properly preserved: spices to wait for its natural cooling after use, put into the refrigerator, or spices in the hot weather is easy to deteriorate, and then used again, resulting in brine deterioration.

Sharing catering practical dry experience, explaining the professional catering knowledge

5, brine into the raw water: The use of brine after regular daily boil processing, and then do not enter the raw water, the heat of the day twice a day to boil, the usual evening after work to boil once can be.

6, brine is too thick: brine used for a long time, it will become thick, to adjust the viscosity of the brine in time, because the viscous brine contains a large amount of fat and collagen, and these substances are very easy to breed bacteria, resulting in brine deterioration, take out a portion of the old brine at regular intervals, and then add some broth to remake the brine can be.

7, meat and vegetarian with a pot of brine: brining ingredients, meat ingredients and vegetarian ingredients can not be used in the same pot of brine, be sure to separate brine, or brine and then how to care for the acid deterioration.

The solution to the deterioration of brine acid

If the brine has deteriorated, first determine the deterioration of the brine, if the brine is slightly acidic and deteriorated, then you can add an appropriate amount of high white wine and baking soda to the brine to save the brine, if it is a serious deterioration of the brine is the best is to throw away.

Personal home page has a detailed ramen production video tutorials and a variety of catering recipes to share, interested in going to see

In summary

There are many factors that lead to brine deterioration, and although the spices can lead to brine acidic deterioration, but most of the time, the brine deterioration of the main reason for brine maintenance is unfavorable cause, so you want to ensure that brine health, you have to pay attention to The main reason for the deterioration of the brine is the unfavorable maintenance of the brine.

Personal home page has a series of Lanzhou ramen production video tutorials and ramen a variety of recipes to share, I regularly share:

A variety of pasta production and explanation, a variety of marinade practices and recipes to share, all kinds of soup production explanation

These are the most important things that you can do to help your family and friends, but they are the most important things that you can do to help your family and friends. strong> Timing to share catering practical dry experience, explain the professional catering knowledge, personal home page has a variety of catering recipes to share, interested in can go to see.

What spices will not be bad brine!!!!

The brine is bad, for example: fermentation, acidity, and spices do not have a penny to do with it!

Natural spices do not cause bad brine at all, of course, this bad is said to be corruption, spoilage.

Additives such as spices and flavors, if used improperly or relatively large, may lead to bad brine, but this is not the main factor.

Brine or food (food spoilage) is caused by microorganisms (e.g. yeast, bacteria, molds, etc.)!

Food is organic matter, bacteria and molds break down food to survive; microbial decomposition of food leads to food spoilage; this knowledge is in the elementary school "Nature" textbook, or junior high school "Biology" textbook.

Microorganisms need certain conditions of oxygen, suitable temperature and humidity to survive.

The reason why brine is bad is all because of the problem of poor human preservation, not the spices or other.

I remember the elementary school "Nature" textbook has a French biologist Pasteur's gooseneck bottle experiment text (of course, I am 80 years later, different times and different regions may be different materials)

"Nature" textbook I have long been a waste of space, can not be found, I look for a little bit from the Internet to get a Pasteur's gooseneck bottle experiment information for your reference.

Gooseneck flask experiment

In the 1860s, the French microbiologist Pasteur conducted the famous gooseneck flask experiment.

The gooseneck flask experiment was based on the assumption that bacteria, microorganisms, rely on hyphae, flagella for movement and need to be in the presence of a liquid medium to move properly.

He poured broth into two flasks, the first of which was an ordinary flask with the mouth facing up vertically, and the second of which had the neck bent into a swan-neck-like curved neck flask.

The broth is then boiled and cooled.

Neither flask was corked, but left open, so that the outside air could come into unimpeded contact with the surface of the broth.

He set both flasks aside.

After three days, microorganisms appeared in the first flask, but not in the second.

He kept the second flask on: one month, two months, one year, two years ...... until four years later, the broth in the curved-necked neck flask was still clear and transparent, without deterioration and the production of microorganisms.

Why is this? Pasteur explained that, because the first flask is the top opening, suspended in the air dust and microbes can fall into the neck of the bottle directly to the liquid, microbes in the broth to get enough nutrients and growth and reproduction, thus causing the deterioration of the broth. Although the second bottle neck is also connected to the air, but the bottle neck is elongated and curved, the microorganisms in the air only fall on the curved neck, and will not fall into the broth growth and reproduction caused by corruption and spoilage.

Read the above, we should understand, broth for four years are not bad, and many practitioners engaged in deli brine practitioners of brine why bad?

Commonly seen some comrades said: brine do not cover, must open the lid, but also to be placed in a cool, ventilated place ... such practices and remarks, so that the great biologist Pasteur, how can I be embarrassed? It completely subverts the value of the gooseneck bottle experiment.

I don't know how many people have answered questions like this from various platforms, but don't open the lid on the brine, the brine is not muffled or other materials, but microorganisms.

There are also some comrades said brine bucket cover will steam water will drip into the brine, brine will be bad, alas ...... distilled water is the purest water, how can it be bad?

Any spices are easy to bad brine! This answer is not at all excessive. Spices to the brine is easy to bad, I think there are two reasons, one for the selection of the first spices and processing, and the second for the use of the latter spices and preservation.

Select spices to pay attention to whether the spices have moldy insect column, whether it is aged spices, etc., to taste good choice of materials to choose good, some people in order to save money for the sake of profit, choose some inferior use, of course, will not be good. Selected a good material will also be processed, spices to dust, to the bitter taste, these are very important, seriously affect the late use. Later use of spices when brining meat before putting, brining good spice package that is taken out. Preserved in a ventilated dry place, 5-7 times must change the package.

Personal treatment of spices pure experience to share: spices into the water wash 2 times, into the boiling water blanch for 5 minutes, remove and then wash 3 times before use.

The spices used in brine are reasonable with the general spice formula will not be bad brine, only bad brine storage will be bad, placed too long, brine did not boil, brine stained with detergent brine is prone to bad.