Can brine mold still be used? The old braised soup is a little moldy, can it still be used?

The brine can continue to be used after mold, but it needs to be treated. Here are the steps to deal with brine mold:

1.Filtration: Filter the brine to remove solid impurities, such as onion and ginger.

2.Heating: Heat the filtered brine to a boil, killing mold.

3.Add spices: Add spices such as star anise, cinnamon, cumin, licorice, saunai, gandia, peppercorns, sand kernels, grass cardamom, grass fruit, cloves and other spices to the brine to mask the taste of mold.

4.Re-boil: Re-boil the brine, add salt and sugar to the right amount, and make sure the brine boils for at least 30 minutes to ensure that all mold is killed.

5.Storage: Store the treated brine in a clean, dry container and make sure the container is tightly sealed to prevent recontamination and mold growth.

It should be noted that if the brine is seriously moldy or has an odor, it is recommended to abandon its use to ensure food safety. In the process of making brine, it is necessary to pay attention to hygiene to avoid contaminating the brine, and at the same time clean the brine regularly to keep it clean and fresh.

Does it taste sour? If there is no acid, you can remove the moldy area, then bring it to a boil over high heat, and add sugar.

Fresh tangerine peel. Shaoxing flower carving, and clean mechanism charcoal, so that it can effectively absorb residual mold, if it is sour, it will be no rut, pour it out and redo it!

No.

The brine pot is boiled for a short time, basically the fire is turned off not long after the pot is boiled, and the body acid dissolved into the brine is not completely volatilized, and it accumulates more and more over time, resulting in acidic fermentation, and there will be a faint sour smell floating out when the brine is burned.

The temperature of the brine room is too high, coupled with the humidity, bacteria multiply, especially acetic bacillus and lactobacillus, multiply in a large number of suitable growth environments, produce acid and gas, resulting in sour brine, sour taste when burning brine, and white foaming in brine.

Precautions for the use of braised soup.

The braised soup can be reused after being used once, and it can be stored by simply boiling, but it should be noted that the braised soup should not be covered immediately after boiling, but should be completely cooled down before covering the pot.

The soup contains a lot of protein, oil, and gum, and if you seal them at a high temperature, it is easy for the soup to be stuffy, and you should also be careful not to stir it with a spoon until the soup has cooled down completely.

It can't be used.

Because the mold that grows inside can cause diarrhea.

Severe cases can be fatal.

So be sure to prohibit it.

If the old soup is moldy, it can't be used.

Braised soup is the most important auxiliary ingredient for making braised vegetables, and it is a preliminary preparation for making braised vegetables. At present, the market is mainly divided into two categories: the cost of broth is relatively high; The other type is relatively simple, for example, the braised soup of the braised in the fairy can be boiled with tap water and various colors of marinade, which is delicious, simple to operate, and low cost, which is a good choice.

No, once the soup has deteriorated, please throw it away.

It's better to throw it away, although you can filter out the mold, and the high temperature for a long time can kill bacteria and spore mold or something, but they have produced a lot of harmful substances in the soup, and those are the carcinogenic things. But if you want to preserve the old brine, it is not an easy task, and you don't want to make old soup at home, it is too difficult to preserve. If the old brine is not heated every day, it will easily deteriorate, and the braised meat shop has to marinate new ingredients every day, and it will be more convenient to preserve the old brine.

1. When it is seriously moldy, please pour it out resolutely. Because the mold that grows inside can cause diarrhea to prevent food poisoning.

2. When the brine is small mildew, if there is no acid, you can remove the moldy place, and then boil it over high heat, add sugar, fresh tangerine peel, Shaoxing flower carving, and clean mechanism charcoal, which can effectively absorb the residual mold.

The surface of the brine is moldy and needs to be filtered, so it can be used if it does not change its taste.

1 will star anise, cinnamon.

Cumin, licorice, saunai, glywood, pepper, sand kernels.

Grass cardamom, grass fruit.

Divide the cloves into two equal parts, put them in a loose gauze bag and tie the bag tightly with string; Ginger washed and patted; Wash the green onion and tie the knots.

2. Roast the large pieces of rock sugar on the fire first, then put it on the cutting board and gently crush it, then put it into the pot with refined oil, fry it over low heat until it is dark red, mix it with 500 grams of boiling water and stir it well, that is, it will become a sugar color.

3. Put the pot on the fire, mix in 5000 grams of fresh soup, add ginger and shallots, and add refined salt and monosodium glutamate.

and sugar, then put in the spice packet, after boiling, change to low heat and slowly boil until the fragrance is overflowing, that is, it becomes fresh brine.

3. Problems that need attention.

1. Stir-fry the sugar.

, it must be fried slowly over low heat, and the sugar color should be slightly more tender, otherwise the fried sugar color will have a bitter taste.

2. The brine prepared according to the traditional method usually does not add monosodium glutamate, but because most of the fresh brine is not umami enough, and people's requirements for umami seem to be getting higher and higher in recent years, an appropriate amount of monosodium glutamate can also be added in the process of preparation. It should be noted that adding monosodium glutamate to the brine will not make a difference. , because monosodium glutamate will produce sodium pyroglutamate at a temperature above 160 to lose umami, and the temperature of brine boiling generally does not exceed 105.

3. Tender sugar color should generally be added to the brine, so that the brine will have a sweet taste. After adding the tender sugar color, you can no longer add licorice. However, from the perspective of medicinal properties, licorice has the effect of harmonizing flavors and improving freshness.

Therefore, after adding sugar color, you can still consider adding a little sweet to the brine.

Summary. Answer: Can the damp and moldy dry gang material still be used after washing it out of the water?

The answer is no. After washing the damp and moldy dry gang material out of water, the organic matter in it has been dissolved in water, which may affect its physical properties, thereby affecting its use effect. Therefore, it is recommended not to use dry materials that are damp and moldy, so as not to affect the effect of their use.

Answer: After washing the damp and moldy dry gang material out of the water, can it still be used? The answer is no.

After washing the damp and moldy dry gang material out of the water, the organic matter in it has been dissolved in the sensitive search water, which may affect its physical properties and thus affect its use effect. Therefore, it is recommended that the bridge should not use damp and moldy dry post materials, so as not to affect its use effect.

I'm still a little confused, can you be more detailed?

The reason for the occurrence of damp mildew is that the dry material is placed in a humid environment, and the humid environment will cause the dry material to absorb moisture, which will lead to mold. Workaround:1

Washing the dry gang material that has been damp and moldy can wash out the water, thereby reducing the possibility of mold. 2.Place the dry material in a ventilated and dry environment to prevent moisture and mildew.

3.If it is found that the dry gang material is damp and moldy, it should be replaced with a new dry gang material in time to avoid affecting the use effect. Personal Tips:

1.When using dry materials, attention should be paid to the humidity of the placing environment to avoid moisture and mildew. 2.

If it is found that the dry gang material is damp and moldy, it should be replaced with a new dry gang material in time to avoid affecting the use effect. 3.When using dry gang materials, you should pay attention to the temperature of the placing environment to avoid moisture and mildew.

Related knowledge: dry gang material is a material used in building construction, it has good compressive strength and durability, but it is also susceptible to moisture and mildew, so when using, you should pay attention to the humidity and temperature of the environment to avoid moisture and mildew.

The prepared brine should be refrigerated in some clean, neat and completely dry food bagGenerally speaking, a brine packet can be left for about a week, and after the expiration date, try not to use it again, because it may breed mold, and at the same time, the taste will be greatly reduced.

Basic Information. Brine, a commonly used seasoning in Chinese Cantonese cuisine (Teochew cuisine) and Fujian cuisine, is a soy sauce made from a variety of spices. Brine is a seasoning commonly used in Chinese Cantonese cuisine, Sichuan cuisine and many snacks, and the ingredients used are Sichuan pepper, star anise, tangerine peel, cinnamon, licorice, grass fruit, sand ginger, ginger, green onion, light soy sauce, dark soy sauce and rock sugar, etc., which can be prepared in a few hours.

Many restaurants reuse brine because they believe that the longer it is cooked, the better it tastes.

Brine has a wide range of uses, whether it is all kinds of meat, eggs or tofu, it can be boiled in brine. The brine commonly used in the north and south brine, in the catering industry is often distinguished by red and white brine, called sauce cooked food, and the things that are marinated have their own unique flavors.

Store the brine. Do not use iron buckets and wooden utensils. Instead, it should be filled with clay pottery, because the pottery body is thicker, which can avoid the influence of external heat, and the iron ware is easy to rust, and the wood ware has a peculiar smell.

These external factors can cause the brine to taste bad. Nowadays, the vast majority of makers choose stainless steel barrels, which is also a good choice.

The brine has a layer of oil slick on top. It plays a certain role in protecting the brine, but things are dual, and the floating stove will also have a destructive effect on the brine. Therefore, proper handling of oil slicks is also a key in management.

Practice has proved that the amount of oil slick should be appropriate, neither more nor less, so it is advisable to have a thin layer on the brine above the oil slick. If there is no oil slick, the fragrance is easy to volatilize, the brine capacity is easy to be broken, and it is not easy to maintain a constant temperature in the pot when marinating, if there is too much oil slick, the juice heat of the marinade is not easy to lose and cool, and the hot gas is stuffy in it and causes the brine to stink, bubble, and mildew is easy to occur for a long time.

Brine is generally divided into four layers. The upper layer is oil slick, the second layer is foam, the third layer is brine, and the fourth layer is slag.

The following points should be paid attention to when storing brine:

1.When using brine, it must be boiled, the excess oil slick on it must be removed, and then the foam should be cleaned, and the scum should be removed to keep the brine clean.

2.The preservation of old brine must be done with clean utensils and good storage conditions (environmental hygiene, temperature regulation) to ensure the quality of brine and brine products. Do not fall into any foreign matter, and do not cover the brine when it is still hot, which can easily cause the brine to be sour and smelly.

3.Regardless of the weather season, the brine should be boiled every day. Once in winter, it should be boiled in the morning and evening in other seasons. Put it in a fixed place and do not move, do not stir, and do not add raw water.

4.Always check the saltiness in the brine and adjust it a little to avoid being too salty or too light, or the aroma is too strong and too weak. The brine should be in theShading, ventilation, flat ground, dry, non-collision environment storage, in order to better preserve.

5.Container freezer storage method. The use of refrigerator freezer in restaurants, hotels and homes has brought convenience to the Pauling Debate tube of brine, and the refrigerator can be used to keep the brine

Boil the brine, filter out impurities with a leak, then boil, cool still, seal with plastic wrap, and then put it in the refrigerator or freezer for storage.

6.The brine must have a special person in charge, and formulate the corresponding rules and regulations, and the number of soup and brine raw materials added appropriately must be registered to maintain the durability of the fragrance and aroma of the brine.

The use of brine is also very important, if it is not used well, it will affect the taste of the brine itself, causing the brine to taste bad, or even deteriorate, and finally have to be poured into the sewer.

1. When it is seriously moldy, please pour it out resolutely. Because the mold that grows inside can cause diarrhea to prevent food poisoning.

2. When the brine is small mildew, if there is no acid, the moldy place can be removed, and then boiled over high heat, add sugar, fresh tangerine peel, Shaoxing flower carving, and wash the stupid macro clean with empty charcoal, which can effectively absorb residual mold.