Let's take stock of the common causes of sour brine. 1. Meat and vegetables are marinated together: halogen vegetables are often found in the brine of halogen and meat dishes. This vegetarian dish includes not only vegetables, but also some bean products, especially the ingredients rich in water and starch, which often make the brine sour.
2. Monascus rice is directly used in the brine: Monascus rice is a natural coloring seasoning. It is a red rice grain fermented from japonica rice or glutinous rice, and it also contains certain starch. If it stays in the brine for a long time, it is also very easy to cause the brine to sour.
3. Spice bags are stored in brine for a long time: Many small partners think that long-term storage of spice bags in brine can release the fragrance better, but the spice itself is also a dry plant. If it is soaked in brine for a long time, it will also cause the brine to be sour after softening.
4. Too much or too little bittern oil: There is too much oil slick on the bittern, especially in summer when the indoor temperature is high, and the oil slick has the function of heat preservation, which often causes the bittern to be sour. Similarly, bittern oil also has the function of protecting bittern, which can reduce a large number of bacteria entering the bittern. If too little bittern oil enters the bittern, it will also cause the bittern to be sour.
5. The brine is not completely boiled: the brine is not completely boiled, and the sterilization effect cannot be achieved, which will also cause the brine to be sour.
Tips for preventing sour brine 1. Keeping the room clean and hygienic can reduce bacterial pollution.
2. It is best to keep the oil slick on the upper layer of brine about three centimeters above the brine.
3. When maintaining brine, it is necessary to clean up the residue, which is not only spice residue, but also bone, blood foam and other residues. These residues will provide good nutrients for bacteria. Therefore, every time the brine is maintained, it must be filtered with a fine leak.
4. Before bittern, the ingredients should be carefully processed to avoid excessive blood foam and impurities from being brought into bittern.
5. Take out the spice bag together after each marinating, then cool it and seal it in the refrigerator for preservation.
6. When the brine is boiled and maintained, it must be completely boiled, and the brine should be boiled and rolled up, and then it will be changed to a small fire for about 3 to 5 minutes to completely achieve the sterilization effect.
7. The indoor temperature is high in summer, so the brine should be boiled twice in the morning and evening.
8. The brine used every day should be boiled and put in a cool and dry place after use every day. It is best to put a shelf under the brine bucket to ventilate the brine up and down.
9. Don't use a pot of halogen for vegetarian dishes. When using halogen dishes, you can scoop out a part of the old brine and add a certain amount of water to dilute it. When the vegetarian dishes are marinated, this part of the brine can be directly dumped, and the brine of the halogen dishes can be re-made the next day.
10. Monascus rice should not be directly put into the brine, but can be boiled in water in advance, which not only prevents the brine from becoming sour, but also helps to master the accurate color of the brine.
If the brine tastes a little sour after boiling, you can skim off the upper layer of brine, remove half of the lower brine or 1/3, then make up the removed brine with broth, add seasonings such as high-alcohol liquor, shallots, ginger and yellow wine after boiling again, boil for about half an hour to remove the residue, pour back the brine again, and then put in a new spice bag to use.
Note: If the naked eye has seen the still brine bubbling, it is suggested to directly pour out and start a new brine.
—— The above is all the answers to this question and answer. I hope it can be used as a reference for my friends. If you have any shortcomings, please leave a message in the comment area to correct them.
Let me answer this question. First of all, we must find out why the brine is sour. The fundamental reason for the sour brine is that there are bacteria in the brine, so preventing the bacteria from breeding can prevent the brine from being sour. I am interested in Shaanxi, and I have systematically studied the knowledge of brine and spices. Here, I will elaborate on the causes and maintenance methods of sour brine.
No, it is found that bittern tends to be sour in summer, but not in winter, because the temperature of bittern soup is always high in summer, but it drops rapidly in winter, and the favorite temperature of bacteria is 40-60 degrees. In this temperature environment, bacteria are easy to reproduce, so raising or lowering the temperature of bittern soup is the key to prevent bacteria from reproducing. The specific method is to boil the brine soup again or quickly cool it down. The cooling method is to put it in a low-temperature space or blow cool air to cool it down.
Several common causes of sour brine soup. First, unclean containers enter the brine soup and bring in bacteria. When the brine is shipped, the temperature has dropped. Therefore, the containers entering the brine soup should be kept clean to prevent bacteria from being brought in. Second, the oil layer is sealed, and the oil layer is damaged. The upper layer of the brine soup should be sealed with oil about 2 cm, which can separate the air from the brine, and the bacteria in the air are not easy to enter. Third, the brine is covered. Covering will allow water vapor to enter the brine along the pot cover or the pot wall. Therefore, it is not recommended to cover or completely cool down and then cover. 4. Spice bags are soaked in marinated soup for a long time. Because spice bags can enhance fragrance, many people think that the longer the spice bags are, the stronger the fragrance of marinated goods will be. In fact, it is not the case. It is suggested that the spice bags be taken out of the pot before turning off the fire, and can be stored in cold storage after natural cooling, and can be reused for the second time. 5. Coloring Monascus rice. Monascus rice is a natural enzyme, which can not only be colored, but also has a fermentation effect. The correct use of Monascus rice is to put it into the material bag alone and take it out after coloring, so as to reduce the time in the marinated soup. The brine should be quiet and not moving. The traditional method is that the heating equipment moves while the brine soup does not move, so it is a good method to fix the brine soup with a shelf. Seven, the use of spices, weeding, fragrant leaves, etc. have anti-corrosion and anti-acid effects, and proper addition is conducive to preventing acid.
Eight, there are too many impurities in the brine. In the process of brine marinating, spice residue and bone residue may fall off. Impurities are also one of the reasons why the brine soup is sour. Therefore, frequent filtration is also necessary.
What should I do after the bittern turns sour? If it is slightly sour, I can take it out after boiling and use it after diluting it with water. Some people also add a little edible alkali to balance the acid and base. If it can't be solved, we can only make brine again.
I am interested in Shaanxi. I will share the knowledge of spices and brine in small videos (Tik Tok with the same number) from time to time. Welcome friends who like it to pay attention to the exchange.
Last time my baby girl came home, I made a pot of marinated duck feet, duck neck and duck wings. After I fished out the ingredients, I forgot to put the brine in the refrigerator. As a result, when I remembered it the next day, I was ready to put it in the refrigerator, and I found that the brine had a bad smell, so I had to reluctantly dump all the brine. It was a pity that the prepared brine was really fragrant this time. My daughter ate more than half of a pot of marinated duck feet series in one day, and she said.
Originally, I was going to use this brine to marinate some vegetarian dishes such as lotus root slices and dried mushrooms, so I had to give up. It takes a long time to boil brine once. If the brine turns sour due to improper maintenance, it will not only delay time, but also waste spices. Now spices are not cheap, especially in the business of brine products, and the cost will be great.
Brine, also known as marinade, is a liquid substance prepared from various spices and seasonings, which also includes the fresh and fragrant ingredients of ingredients. Brine is divided into red brine and white brine. Red halogen is a kind of food made with sugar, which is golden yellow or brown. For example, braised beef and braised pig's trotters. White brine is a kind of marinated food without adding sugar, which retains the true colors of the food, such as white braised chicken and white braised pork belly.
Let's first analyze the reasons that lead to the sour brine, and then prescribe the right medicine. According to the four measures summarized by the brine master, the bittern ingredients will be more fragrant and fragrant, and the more fragrant they are, the more they want to eat.
-The reason why the brine turns sour is actually that the brine begins to deteriorate, which is related to temperature, spices, ingredients, environment and treatment methods.
① The temperature is too high. The weather is hot and the temperature is high, especially in summer, bacteria are easy to breed. After taking out the ingredients, the brine often turns sour overnight without boiling sterilization. In addition, the brine did not leave the furnace in time after treatment, and there was still residual heat in the furnace, which made the hot gas in the brine not be distributed in time.
② Improper handling. After taking out the bittern, the boiling sterilization time is too short. When you see the bittern bubbling, turn off the fire and everything will be fine. In fact, at this moment, the thick bittern oil on the upper layer of the bittern is not completely burned, and there are still a certain number of bacteria. This phenomenon is also called false boiling. In addition, when boiling the brine, the cover is wrongly covered, so that the water vapor has nowhere to volatilize and condenses at the bottom of the pot cover, forming water droplets that fall into the brine, causing the brine to turn sour.
③ Too much grease. Because there are many oily meat ingredients in the brine, a thick layer of oil often floats in the brine. Novices are reluctant to skim off these oils, thinking that the more oil, the more fragrant the marinated ingredients will be. However, these excessive oils are the chief culprit that causes the brine to turn sour.
④ Poor ventilation. Where brine is placed, the environment is poor, dark, humid and unventilated, which provides favorable conditions for bacterial reproduction.
⑤ Meat and vegetables are the same as halogen. Under normal circumstances, vegetarian food has a large water content, while meat food takes a long time to marinate. If vegetarian food is marinated with brine, the two are incompatible. The water oozing from vegetarian food not only dilutes the brine and affects the taste of meat food, but also tends to turn sour due to brine factors, especially marinated tofu.
-How to maintain brine so as not to turn sour? ① After the halogen products are fished out, they must be boiled and sterilized, and boiled 1 time every day in summer for about 5 minutes. In case of high temperature above 37℃, it is necessary to increase 1 time for boiling, and it is also necessary to boil 1 time for 4 ~ 5 days in winter. After removing the ingredients from household brine, the filtered dregs can be directly put into the refrigerator for freezing. But after a while, take it out of the refrigerator and boil it for a few minutes.
(2) don't cover the brine after boiling, leave the stove, and put it on an overhead bench more than 20 cm above the ground to let the air circulate and dissipate heat in time. It is best to put it in a flowing pool to cool down, and conditionally put it in a freezer and a cold storage.
(3) The oil floating on the brine should be skimmed off frequently, leaving only a thin layer of "oil face", and there should be no more impurities in the brine with a bottom layer of 2 cm. The brine should be filtered with gauze to remove slag again.
④ Vegetarian brine must be used separately. Try not to keep the brine after marinating vegetarian dishes. Ginger, garlic and onion in brine should be picked out. In addition, if the brine is not suspended from the ground, then the bottom of the container containing brine should be padded with bricks to keep the bottom ventilated smoothly.
Note: If the bittern is slightly sour, it can still be saved. First, remove all spices and impurities, and boil them. Many foams will be generated during the boiling process, and these foams must be removed. Then add a small amount of clear water, add ginger, onion and white wine to boil for half an hour, and then remove the ginger and onion, then add new material bags and seasonings, and continue to boil for15 ~ 25 minutes.
How can brine be maintained so as not to be sour? Pot-stewed food is a favorite food of many people. The basis of pot-stewed food needs a pot of delicious pot-stewed soup, and the processing of pot-stewed soup is complicated and the cost is high. The pot-stewed soup made of good pot-stewed soup and old pot-stewed soup tastes better, so we should pay more attention to the preservation of pot-stewed soup to reduce losses and avoid unnecessary troubles.
So how to maintain the marinated soup so as not to go bad?
One, if you use it again or not? Must be kept fully rolling once a day, can't be stained with raw water, in order to avoid bacteria deterioration.
Second, the brine soup that has been marinated with dishes every time must be filtered out of impurities, boiled and fully cooled and placed in a cool and dry place or refrigerated in the refrigerator.
Third, there should not be too much grease on the marinated soup. If there is too much, part of it must be cleaned up, leaving only a small layer of oily soup juice. Too much grease on the soup will affect the heat dissipation effect of the soup, and it is easy to make the soup sour and stuffy.
Fourth, the concentration of brine soup should be mastered at any time. If it is too much, it should be typed out for preservation and added next time when the soup is less. If there is too little thick soup, add new soup and ingredients to keep his taste consistent.
As long as you master the above points. The marinated soup will not go bad or sour for decades, and the marinated vegetables can keep stable and delicious. I hope my answer can help you! 88
How to maintain brine without being sour? Share 10 coup by the store master, which is worth collecting.
Bittern souring is actually deterioration. Preventing bittern souring should not only be done during maintenance. To be exact, the factors of bittern souring lurk in the whole bittern process (including pretreatment, marinating, maintenance, etc.). We should pay more attention to the whole bittern marinating process. As long as the methods are proper, bittern can be completely sour.
Let's take stock of the common causes of sour brine first.
1. Bitterness with meat and vegetables: Bitterness with meat and vegetables is also common. This vegetarian dish includes not only vegetables, but also some bean products, especially the ingredients rich in water and starch, which often make the brine sour.
2. Monascus rice is directly used in brine: Monascus rice is a natural coloring seasoning. It is a red rice grain fermented from japonica rice or glutinous rice, and it also contains certain starch. If it stays in brine for a long time, it is very easy to cause the brine to sour.
3. Spice bags are stored in brine for a long time: Many small partners think that long-term storage of spice bags in brine can release the fragrance better, but the spice itself is also a dry plant. If it is soaked in brine for a long time, it will also cause the brine to be sour after softening.
4. Too much or too little bittern oil: There is too much oil slick on the bittern, especially in summer when the indoor temperature is high, and the oil slick has the function of heat preservation, which often causes the bittern to be sour. Similarly, bittern oil also has the function of protecting bittern, which can reduce a large number of bacteria entering the bittern. If too little bittern oil enters the bittern, it will also cause the bittern to be sour.
5. The brine is not completely boiled: the brine is not completely boiled, and the sterilization effect cannot be achieved, which will also cause the brine to be sour.
Tips for preventing bittern from souring
1. Keeping the room clean and hygienic can reduce bacterial pollution.
2. It is best to keep the oil slick on the upper layer of brine about three centimeters above the brine.
3. When maintaining brine, clean up the residue, which not only contains spice residue, but also bones, blood foam and other residues. These residues will provide good nutrients for bacteria. Therefore, every time the brine is maintained, it must be filtered with a fine leak.
4. Before bittern, the ingredients should be carefully processed to avoid excessive blood foam and impurities from being brought into bittern.
5. Take out the spice bag together after each marinating, then cool it and seal it in the refrigerator for preservation.
6. When the brine is boiled and maintained, it must be completely boiled, and the brine should be boiled and rolled up, and then it will be changed to a small fire for about 3 to 5 minutes to completely achieve the sterilization effect.
7. The indoor temperature is high in summer, so the brine should be boiled twice in the morning and evening.
8. The brine used every day should be boiled and put in a cool and dry place after use every day. It is best to put a shelf under the brine bucket to ventilate the brine up and down. Bittern that is not often used should be stored in the freezer after it is completely cooled. Don't boil it every day to avoid blackening.
9. Don't use a pot of halogen for vegetarian dishes. When using halogen dishes, you can scoop out a part of the old brine and add a certain amount of water to dilute it. When the vegetarian dishes are marinated, this part of the brine can be directly dumped, and the brine of the halogen dishes can be re-made the next day.
10. Monascus rice should not be directly put into the brine, but can be boiled in water in advance, which not only prevents the brine from becoming sour, but also helps to master the accurate color of the brine.
Remediation skills of sour brine with extended link
If the bittern tastes a little sour after boiling, you can skim off the upper bittern oil, remove half or13 of the lower bittern, then make up the removed bittern with broth, add seasonings such as high-alcohol liquor, shallots, ginger, yellow wine, etc. after boiling again, boil for about half an hour to remove the residue, pour back the bittern oil again, and then put in a new spice bag to use.
Note: If the naked eye has seen the still brine bubbling, it is suggested to directly pour out and start a new brine.
Related search determines the taste of braised pork, the key is to depend on a pot of brine, so the continued use and preservation of brine is very important.
First of all, in the daily use of brine, you must never add raw water, not even a drop of raw water, including ingredients that need to be marinated in the pot, and try to dry the water before entering the pot; In addition, the cooking utensils used should be scrubbed clean and cannot be used with moisture; When you are close to the brine pot, try to wear a mask when talking with people to prevent droplets from spraying into the pot and causing the brine to turn sour and deteriorate!
Secondly, especially in hot summer, used brine must be boiled every day to remove bones, meat residues and floating blood foam; In the use of the formula of the marinade, adding grass can inhibit the sour effect of the marinade soup!
Finally, after using the brine every day, boiling and cleaning the residue, try to keep the brine still and don't stir it indiscriminately! Place the pot more than 20 cm above the ground. Don't cover the pot until the brine is cool. Just keep good ventilation!
All the above are my own experiences. I hope I can help you. Who has good experiences? I hope you can communicate with me. Thank you. Bye!
It depends on what season it is. If the temperature is high in summer, it is recommended to boil it every day and then cool it. Remove the floating foam, if autumn and winter. The boiling time can be prolonged as appropriate.