During the processing of halogen products, protein amino acids, nitrates, nitrites and other ingredients in seasonings will be dissolved into the soup and gradually concentrated, so the content of nitrosamines in the repeatedly used halogen or soup may increase.

2, taste sensitivity decreased

Over-reliance on a large number of salt, spices and flavor enhancers to make braised food, long-term consumption is easy to reduce the taste sensitivity, lose interest in daily light food, which is not conducive to the overall dietary health.

Halogen products can't be eaten at one time, so it is relatively safe to store them in the freezer. However, it should be fully heated before taking out and eating, and most microorganisms should be killed by high temperature and heat penetration to prevent symptoms such as diarrhea after eating. If the surface of halogen products is sticky, the color and smell have changed, which may have been corrupted. It is recommended not to eat them.

Extended data

Brine classification

Brine can be divided into two categories: red brine and white brine. Its flavor type is basically the same, belonging to compound flavor type, salty and fresh, with strong five flavors (the flavors and spices used are basically the same).

1, red halogen, the food marinated with sugar is golden yellow (brown, such as braised beef, golden yellow, such as braised pork intestines, etc.);

2, white halogen, without adding sugar, the braised food is colorless or natural (white halogen chicken, white halogen tripe, etc.).

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