Although the old soup has been circulated for hundreds of years, every time the remaining soup is used, water and new ingredients are added, which can dilute the concentration of nitrite. The soup stock will be heated repeatedly every day, which can kill possible pathogenic bacteria. A pot of broth can be used continuously for hundreds of years without deterioration.
Some old-fashioned marinades are constantly adding new water, new ingredients and condiments every time, so each time it is equivalent to drinking a part of a glass of water, and then adding that part of water. In this process, harmful substances such as nitrite and heavy metals in the old brine will be continuously diluted, and the old brine will be boiled and heated every day, so it is difficult for microorganisms such as bacteria and viruses to survive.
Extended data:
Methods to prevent broth from deteriorating;
1. If the stock is too large, it can be packed in several small bags or boxes and frozen in the refrigerator. Generally, it can be kept for about 15 days.
2. If you use it frequently, you can use it up in a few days. You can directly put the broth in a clean soup pot, cover it or seal it with plastic wrap, and put it in the refrigerator for refrigeration, which can generally last for about 3 days.
3. However, because there are many nutrients in the broth, and under the action of high temperature, the emulsion formed by oil decomposition is easy to breed bacteria after being left for a long time. It is best to take it out and heat it once a day, boil it, let it cool again, and then put it in the refrigerator.