What should I do if the brine is bitter, and what should I do if the brine is a little bitter?

1. After a period of use, the brine will leave a small number of residues of raw materials or spices, and then it needs to be filtered to ensure the quality of the brine. 2. The brine will become thicker after repeated use, although it is filtered, but it still needs to be "cleaned", that is, after mixing with clean animal blood and water, it is slowly added to the boiling brine, which is the use of protein adsorption and coagulation to absorb the impurities in the brine, so as to make the brine clear, and pay attention to some of the "cleaning" of the brine with lean minced meat. However, it should be noted that the number of times each pot of brine should not be cleaned too much, so as not to lose the fresh flavor of the brine.

3. The oil slick in the brine should be beaten off frequently, and it is best to keep only a thin layer of "oil face" on the surface of the brine. Otherwise, there is too much grease and it is easy to spoil the brine? Caused by oxidative deterioration of fats.

4. When the brine is not in use, it should be boiled and put into the enamel barrel to let it cool naturally, and do not shake it at will. In addition, the bottom of the barrel should be lined with bricks to keep the bottom ventilated. In summer, the brine must be boiled every day and, if possible, stored in cold storage.

When the brine is not used for a long time, it should also be taken out of the cold storage from time to time to boil, cooled and then put into the warehouse.

Sincerely for you, I hope it can help you, give people roses, hands have fragrance, good people have a safe life, useful words, give a good review o(o

There are too many spices, it is recommended to halve the spices, put the bitter brine to half, and then add the stock to re-adjust, remember that the brine is not medicinal water, do not add some ham, and ham juice, and then put some high-powered meat cream, do not boil the brine wide, change the vegetable bag frequently, change it once a week, and change the medicine bag once a month!

That thing is poisonous, don't drink it.

Add a little white vinegar to reduce the bitterness, or add some rock sugar and stir-fry over low heat, if it can't be solved, you can only re-boil.

There are several main reasons for the bitterness of brine:

1. Improper cleaning and maintenance lead to excessive concentration of brine and a large amount of residue remaining at the bottom.

The brine is recommended to be filtered every day, if it is too busy, once every 3 days can also be used, and the finer the filter, the better.

2. Sugar color is bitter.

The sugar color is old, it is recommended that you use the sugar color before you taste it, whether there is bitter taste, there is no bitter sugar color, there are other methods, I said this method is the most simple and practical.

3. The bitterness of spices.

The combination of spices and materials is wrong, some spices themselves have their own bitter taste, the dosage is too large, and the time is too long, resulting in too much bitterness in the brine, and the bitterness in the brine will become more and more obvious. There is also the fact that the pretreatment of spices is not in place.

4. The marinating operation method is wrong.

When marinating ingredients, there are too many ingredients, and the ingredients are not stirred regularly, resulting in the paste, if the paste is very serious, the brine will be poured out directly, do not waste time to remedy, if it is slight, you can use the dilution method I talked about earlier, and remedy it back.

Use of brine: 1. All animal raw materials need to be treated with water before marinating, otherwise the raw materials will be directly put into the pot, which will lead to a sharp reduction in brine, resulting in the taste of the dishes being too salty.

2. A pot of good brine should often be marinated with strong umami animal raw materials, so as to increase the fresh flavor of the brine. There is a jargon called "the older the brine, the better", and this is what it says.

3. Pork and chicken, duck, goose, rabbit and other raw materials with strong fresh flavor should be "drained" with beef, mutton and various animals with strong odor, such as fat sausage, and brine should be used separately for raw materials to ensure the quality of brine and marinated dishes.

4. In the process of use, it is necessary to check the color, fragrance, saltiness and whether the soup is sufficient, etc., and once it is found that there is a reduction in some aspects, it should be made up in time, that is, we often say "what is missing".

Reasons: (1) The spice contains bitter types or the amount is too large (2) The sugar color is too old.

3) The quality of the oil used.

4) Improper operation during the production process, paste the pot.

Measures: (1) Adjust the spice formula or increase the flavor extraction process, such as using it after water immersion or using wine (2) Control the heat of fried sugar, subject to the chicken blood red, and the finished product is slightly sweet and slightly bitter (3) Choose regular manufacturers of oil, without inferior oil.

4) Pour out and redo.

If you must keep the old marinade, except for the second one, which can be used to increase sweetness and umami to cover up the bitterness, it is recommended to redo the rest of the cases.

In addition, if the process uses oil to fry spices, it must be low temperature during frying, and if the oil temperature is too high, it will also produce bitterness.

The first situation when the medicinal flavor is too strong is that the proportion of spices is overdosed, and the proportion of bitter spices is too large.

Generally, the ratio of spices and ingredients is about 2%, if it is the first new brine, it is appropriate to increase the proportion, if it is an old brine, it is necessary to appropriately reduce the amount of spices, this problem is very easy to solve, this is a little bit that many masters know, the pioneer food art is not too long-winded.

Second, the spice classification method.

The important point is that the total amount of your spices is not too much, that is, the proportion of bitter spices in the total amount of spices is too high, and some bitter spices will backfire because of the large smell, and the amount will be too large, suppressing the original taste of the ingredients and losing the original fragrance of the ingredients, which is also losing the meaning of putting spices.

Causes and solutions of brine bitterness.

If the brine is bitter, there is no way to remedy it, but to re-boil. If it's just a little bitter, you can reduce the bitterness by adding rock sugar. The bitterness of the brine is the reason for the sugar color, and the frying of the sugar color is a technical work, which is too tender, the color effect is not good, and the brine is sweet when you add too much.

If it is fried too old, the color will be black, and after a long time, the concentration of sugar in the brine will be too high, which will cause the brine to be bitter. <

If the brine is bitter, there is no way to remedy it, but to re-boil. If it's just a little bitter, you can reduce the bitterness by adding rock sugar. The bitterness of the brine is the reason for the sugar color, and the frying of the sugar color is a technical work, which is too tender, the color effect is not good, and the brine is sweet when you add too much.

If it is fried too old, the color will be black, and after a long time, the concentration of sugar in the brine will be too high, which will cause the brine to be bitter.

1. Sugar color reason.

If you use too much, there will be no way to dilute the bitterness of the brine, and finally the brine will have a bitter taste, and the sugar color content in the brine will be too large, and the sugar color will be boiled for a long time, and the sugar color will be caramelized to produce a bitter taste, and a large amount will cause the brine to have a bitter taste.

2. Reasons for spices.

The amount of bitter spices in the marinade package is too large, which will cause the brine to be too bitter, and the spices will not be pretreated, and the brine will have a bitter and astringent taste after a long time.

3. Sichuan pepper problem.

This problem is the easiest to be ignored, especially for spicy brine, because the amount of pepper is relatively large, if you use too poor peppercorns, it is easy to have a bitter taste in the late water of the marinated edge, it is recommended that you use peppercorns before soaking them in water, and then taste them to see if there is any bitter taste, and if there are too many fakes, it is the most standard to taste them yourself.

4. The problem of sugar.

No matter what you do with the brine, the sugar will be added more or less, the effect of sugar in the brine is very large, the brine is salty, bitter, spicy throat, adding sugar into it can neutralize these, and can increase the aftertaste, the amount of sugar is added too much, the brine will be carred for a long time to make the brine black and bitter.

5. The dosage of yellow gardenia is too large.

Many people use yellow gardenia for coloring, whether you put yellow gardenia directly into the brine or boil the yellow gardenia, the amount can not be too large, yellow gardenia has its own bitter taste, and the amount of brine will be bitter.

6. Boil the brine.

Because we do not clean and replenish the brine regularly, it is too thick, and the bottom layer is not stirred when the ingredients are boiled, and so on, which cause the base of the brine to burn, will cause the brine to be bitter.

7. Indiscriminate use of additives.

Many additives will have a bitter taste if the dosage is too large, and the flavor enhancement is the most obvious, so I won't describe it too much here.

1. Brine is a kind of liquid seasoning commonly used in food, and the commonly used materials are pepper, star anise, cinnamon, librize, grass fruit, small envy and fennel, green onion, ginger, rock sugar, etc., which are prepared and used to make all kinds of braised vegetables. The brine can be reused, and the longer the brine, the more fragrant it is, and the older the better. However, due to improper preparation, the taste will become bitter.

2. Generally, the brine becomes bitter for the following reasons: more marinade will be bitter, more pepper will be bitter, more salt will be bitter, more cloves will be bitter, and the brine is black, and the bottom of the pot is also bitter, Angelica Angelica is more bitter, more husk is also bitter, and more star anise will be astringent and bitter.

3. The treatment method is: it is recommended to put a little white vinegar to reduce the bitterness; Or add some rock sugar and stir-fry over low heat. Or soak the spices in warm water for a while before using them to make brine, soak the spice packets in boiling water for 5-7 minutes, and then put them into the soup.

Pay attention to the maintenance of brine.

You can solve it by adding some marinade, or you can add a little MSG or salt or vinegar to taste, although it can't return to the original taste, but it can still be eaten. The longer the old soup is preserved, the richer the aromatic substances, the stronger the fragrance, the greater the umami, and the more beautiful the flavor of the cooked meat.

More than 10 flavors of medicines such as sand kernels, cardamom, grass fruits, tangerine peel, cinnamon, cloves, ginger, magnolia bark, fennel and so on are not only delicious and delicious, but also nutritious, and have the functions of strengthening the stomach, smoothing qi and promoting appetite.

Use a little white vinegar to reduce the bitterness, or add some rock sugar and stir-fry over low heat.

The following reasons can cause the oil in the brine to be bitter:

1.The cooking oil that has been fried with peppercorns and chili peppers will oxidize and become bitter when heated at high temperatures.

2.The fat-soluble volatile oil contained in spices such as saunai, grass fruit, tangerine peel, and angelica will dissolve into the oil in the brine with long-term heating. The bitter ingredients in these substances can also cause the brine to be bitter.

Workaround:1Reduce the amount of oil used in the brine.

2.When making cooking oil, spices such as chili pepper and pepper are soaked, boiled or soaked in ethanol.

3.Reasonable combination of spices to reduce the amount of bitter spices.

4.Spices should not be soaked in brine for long periods of time.

5.Regularly dispose of grease in brine.