Brine refers to liquid minerals with salt content greater than 5%. The surface brine or lake brine gathered on the surface. Those who gather below the ground are called underground brine. Together with oil, it is called petroleum brine;

In the process of cooking delicious food, the liquid substance prepared by various edible spices, also often called marinade, is used to make all kinds of marinated vegetables; The scientific name of brine is bittern, which is a mixture of magnesium chloride, magnesium sulfate and sodium chloride. Bean curd with brine is a process of colloid aggregation and sedimentation, and no chemical reaction has taken place.

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Application of brine:

Brine is a traditional coagulant for tofu making in China for thousands of years. Brine is used as coagulant, which has good solubility and fast reaction rate with soybean milk, so the coagulation speed is fast, and the reticular tissue in protein is easy to shrink. Tofu made with brine has a good flavor. According to the hygienic standard for the use of food additives in China, the dosage should meet the needs of normal production? .

When using brine as coagulant to make tofu, the concentration is generally18 ~ 22 be', and the dosage is about 2% ~ 3.5% of the weight of raw soybean. The bittern-lighting method is as follows: while stirring the cooked soybean milk, the bittern trickle is continuously added; Bittern can also be added to cooked soybean milk intermittently with a certain time interval.

Baidu Encyclopedia-Brine