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

2, taste sensitivity decreased

Over-reliance on a large number of salt, spices and flavor enhancers to make braised food will easily reduce the taste sensitivity and lose interest in daily light food for a long time, which is not conducive to the overall diet 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 thermal 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.

Extended data

Salt water classification

Brine can be divided into red brine and white brine. Its fragrance type is basically the same, belonging to compound fragrance type, salty and fresh, with rich five flavors (the flavors and fragrances used are basically the same).

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

2, white halogen, no sugar, halogen food colorless or natural (white halogen chicken, white halogen tripe, etc. ).

Baidu encyclopedia-pot-stewed meal

People's Daily Online-Cooked food is easily polluted by pathogenic microorganisms. You must know six things if you are greedy for pot-stewed food.