Why do you add clams when making brine? What are the effects?

First of all, correct the typo, the correct should be a clam. The clam is a traditional Chinese medicine with the scientific name of the giant gecko, which is a reptile in the tropics. The male calls like a clam, and the female responds like a scale, so it is called a clam.

When the clam is processed, the head and tail are straightened with bamboo sticks, the chest and abdomen are longitudinally split, and the internal organs are removed and dried in the form of flat sheets with bamboo slices. In nature, clams often appear in one female and one male, and both males and females accompany each other. The dried clams sold in the market are all in pairs, and it is best to use them in pairs.

The clams smell a little fishy and taste slightly salty. Muzi's first encounter with this stuff was in a brine training class a few years ago, when it was made with Teochew brine. Why are clams added to the brine?

What are the functions, it is estimated that few people can say clearly, even the teacher of the training class is only a sentence, and the role that can be queried on the Internet is also different statements, there is no exact standard answer.

Inventory of the role of clams in brine.

1.Prevent brine from spoiling and becoming sour:This is probably the most important role of the clams found in brine.

Some people believe that the southern climate is humid and easy to breed bacteria, and the clams contain proteases that inhibit bacteria, which can play a role in preservative of brine. The raw materials of brine are mostly meat, which is acidic food, and adding clams can reduce the sour taste of meat, prevent it from becoming sour, and can keep the brine for a long time.

2.Prevent mosquito bites:Clams are the natural enemies of mosquitoes, especially in summer, braised meat food is easy to provoke mosquitoes, and there are clams in the brine, and mosquitoes are naturally far away.

3.Health care as a selling point:In addition to a little fishy smell, clams have no other special taste, and they do not have the function of seasoning in brine.

The brine is only sold for health care. Here I will not give a detailed introduction to the health benefits of clams (you can check it yourself, Muzi has no traditional Chinese medicine qualifications, and I wrote a recommendation that is easy to affect the article).

4.Play the role of traditional Chinese medicine:This has to start with Chaozhou brine, at that time, the Chaozhou people were mostly manual laborers, the taste was heavier, and they liked salty and sweet, so the amount of rock sugar in the brine was relatively large, and Luo Han Guo was also used in the spices.

The sweetness is too great, and the throat is prone to phlegm for frequent eaters, and after adding clams, it will play its role in traditional Chinese medicine, which solves the shortcomings of Chaozhou brine.

Because adding this thing can make the taste more intense, the taste is also very fragrant and delicious, and the brine can also be added to the flavor, which is very delicious and liked by many people.

It can maintain the original taste of the brine, and this taste will be emitted, and it can also prevent the existence and reproduction of some undesirable microorganisms in the brine, attract more people, and maintain the original color of the marinated meat.

It can prolong the shelf life of brine and prevent brine from smelling; At the same time, it can also prevent the breeding of brine mosquitoes; Moreover, the clam contains a protease that can play a bactericidal role.

When making brine, you can add clams, which can play a role in adjusting the taste, and can also make the brine more flavorful. Putting clams can also reduce the sour taste and make the brine store for a longer time. Avoid corruption.

The southern climate is humid and easy to breed bacteria, and the clams contain proteases that inhibit bacteria, which can play a role in the preservative of brine. There are also clams in the brine, and mosquitoes are naturally far away.

It can make the brine antiseptic. The weather in the south is hot and humid, and the brine is difficult to store in such an environment, if the clams are added, because the clams themselves have a certain special smell and the special effects of some medicinal materials, which can prevent the reproduction of some undesirable microorganisms in the brine, and with some of the spices we commonly use, the brine can be stored for a long time.

1. What is a clam?

2. What is the function of adding clams to the brine?

As a traditional Chinese medicinal material, salt is an indispensable spice in making brine. The boundary can keep the dew longer and prevent the brine from becoming sour and rotten, but at this time, it is not necessary to use clams to prevent the brine from going bad, and in the spices used to make the brine now, it is not allowed to use clams. And the brine we see so far is generally made with soy sauce water and spices.

Like the braised pork, braised eggs, and braised vegetables we usually eat, they are all made with brine.

Third, the production method of brine.

The reasons for adding clams to brine are as follows:

First, anti-corrosion. The clam itself has a certain special smell and the special effect of some medicinal materials, which can prevent the reproduction of some microorganisms in the brine, play a role in antiseptic, and can store the brine for a long time.

Second, prevent the brine from becoming sour. The brine with clams can release the acidity of the meat in the brine well, and can also absorb the acidic substances in the brine, so that the marinated meat tastes better. At the same time, clams also have a special salty smell, which can increase the salty flavor of the ingredients.

Third, prevent mosquito pollution. The peculiar salty smell of clams can keep mosquitoes away.

Clams are a very common seafood type of seafood, and adding this substance to the brine can make the brine more fresh. Can provide a very unique taste. Make the brine even more **.

It can extend the shelf life, prevent spoilage, improve freshness, and season. It can keep mosquitoes away from brine.

First of all, it not only solves the problem of phlegm, but it only has a faint fishy smell and a weak salty taste, and at the same time, it does not release excellent luster after heating, so it will not have an impact on the original formula.

Secondly, clam carnosine, this ingredient has a strong inhibitory effect on what we commonly call deterioration, that is, oxidation, but at the same time, this ingredient not only has this effect, it can also maintain the color of the marinated ingredients.

Finally, because of our concept of the homology of medicine and food, when our ancestors applied spices, they were not the same as Indian brothers, only talking about their taste regardless of whether they were harmful or not, so we only have dozens of spices to choose from for brine spices, and the so-called spices that can be selected for brother's curry can reach nearly 200 kinds. It also contains an ingredient called choline, which is recognized by both Chinese and Western countries as beneficial for brain development. With so many benefits, it's not hard to see why you chose clams to pair with your brine.

Why do you add clams when making brine? What are the effects? Brine has the characteristics of salty, fragrant, sweet and fresh, salty from soy sauce, fragrant from various spices, sweet from rock sugar and licorice, tangerine peel, monk fruit, etc., and fresh from the addition of Huadiao wine to enhance the taste, several characteristics of each other fusion, although it is happy, but there is a natural deficiency is that after eating, there is often a feeling of phlegm in the throat, which greatly reduces the number of repeat customers.

In order to solve this problem, the clam was introduced into the refined brine, and it was precisely because of the addition of the clam that the natural defects of the refined brine were solved, and since then it has become a prince in the brine rivers and lakes. So it is true that clams give brine a medicinal effect from this point of view. The clam itself has a natural fresh-keeping and antioxidant effect, this effect is advocated by the Chaoshan brine based on highlighting the salty freshness, the Chaoshan brine is affected by the refined brine, in which rock sugar, licorice, monk fruit and other things will also be used, and this kind of thing is often the crux of the phlegm, so the clam has also become a very commonly used medicinal material in the Chaoshan brine, although the clam itself is not fresh, but it can keep fresh, which is the core demand for Chaoshan brine. So from this aspect, it can really achieve the so-called "freshness".

Although the clam is not good-looking, it is indeed a good partner for brine spices, and the effect obtained by adding it to the right recipe is very positive, but don't miss such a good helper because of its ugliness.

Adding clams to the brine can effectively preserve and extend the shelf life, but this claim is very suspicious. It may be an experience based on false rumors, there are two reasons, one is that whether it is Chuangwei's brine or the northern brine, it has the shortcomings of easy spoilage, why is it not used in other brine, but in Chaozhou's brine? The second is that many spices also advertise the function of antiseptic, but the effect of antiseptic can be said to be minimal.

It is necessary to add a large amount of spices, so that it becomes impossible to boil Chinese medicine, such a large amount. The effect of embalming is basically negligible. Does Gree have the function of preventing mosquito bites?

This is also suspicious, because not only are there so many spices added to the Teochew brine, but also various seasonings, and the taste of clams will be masked a lot. Clams have the function of health care in the brine, and the credibility is not high, after all, the braised meat is to eat meat, not to drink brine, so the role of clams in the brine may be because Chaozhou is located on the coast and is rich in clams. Gree is especially small Gree.

Adding brine can achieve the effect of waste utilization.

Clams can play a certain role in traditional Chinese medicine in brine, and this should stand up to scrutiny. The sugar used in Chaozhou brine is more flavor, mainly salty, fresh and slightly sweet, and the Chinese herbs used in the brine are also a lot of traditional Chinese medicine formulas are in principle reasonable and evidence-based, and the compatibility of spices is also under the guidance of the principle of compatibility of traditional Chinese medicine.

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Because the clam is flat and salty, it has no seasoning effect in the brine, but it can play a role in preventing the brine from becoming sour and rotten. Because the raw materials of brine are mostly meat and acidic food, adding clams can reduce the sour taste and make the brine stored for a longer time.

This thing added to make brine is a condiment that varies from person to person, and some people add it and some people don't.

Because the use of clams in brine can effectively prevent corrosion and extend the shelf life, I question this function for two reasons: first, whether it is Sichuan-style brine or northern brine, it has the shortcomings of easy spoilage and sourness, why do other brine not use clams, but use them in Chaozhou brine? Second, many spices are also advertised as preservatives, but in my experience, the role of preservatives can be said to be very small, if you want spices to play the function of preservatives, then the amount in the brine must be particularly large, just like boiling Chinese medicine.

But after all, brine is not a boiled traditional Chinese medicine, and it is impossible to use such a large amount, so the effect of antiseptic is basically negligible, but it cannot be denied that it has antiseptic function.

2.As for the function of clams to prevent mosquito bites, this is a bit ridiculous, not only add so many spices to Chaozhou brine, but also many kinds of seasonings, the taste of clams will definitely be covered up a lot.

3.Clams have the function of health care in brine, and I don't think the credibility is high, after all, braised meat is to eat meat, not to drink brine.

4.Clams play a role in traditional Chinese medicine in the brine, which should be able to withstand scrutiny, and there are indeed a lot of sugar used in the Chaozhou brine, and the taste is mainly salty, fresh and slightly sweet. Traditional Chinese medicine is broad and profound, not to mention that there are many Chinese herbs used in brine, the formula principle of traditional Chinese medicine is reasonable, pay attention to the right medicine, and the compatibility of spices is also under the guidance of the principle of compatibility of traditional Chinese medicine.