How to keep brine miso soup forever How to store brine

The longer the brine, the better, i.e. adult brine (e.g., the brine in hotels, restaurants, restaurants, and delicatessens is kept forever). The brine should be properly managed to ensure that the brine is not bad for a long time, and the quality is not affected, so we should pay attention to the custody and storage of the brine, store the brine, avoid using iron barrels and wood, and should be filled with clay pottery, because the pottery body is thicker, can avoid the influence of external heat, iron is easy to rust, and wood 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. There is a layer of oil slick on the brine, which plays a certain role in protecting the brine, but things are dual, and more oil slick will also play a destructive role in 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 top of the brine. If there is no oil slick, the fragrance is easy to volatilize, the brine capacity is easy to break, and it is not easy to maintain a constant temperature in the pot when marinating, if the oil float is too much, the hot juice 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.

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

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 dregs 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.

3No matter what 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 the

Shading, ventilation, flat ground, dry, not easy to collide in the environment storage, in order to better preserve.

Refrigerator freezer storage method. The refrigerator freezer is used in restaurants, hotels and families, which brings convenience to the storage of brine, and can be used to keep the brine, the specific method is: boil the brine, filter out impurities with leakage, and then boil, cool it still, seal it with plastic wrap, and then put it into the refrigerator or freezer for storage.

The brine must have a special person in charge, and formulate the corresponding rules and regulations, and the quantity of the appropriate soup and brine raw materials 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. The brine should be kept clean. After marinating, the brine is filtered once with gauze to filter out the remaining impurities in the brine.

2. The brine should be boiled once a day in summer, and then stand still, and the place where the brine is placed should be ventilated.

3. Keep a 3 cm thickness brine oil on the surface of the brine at any time, and the brine oil can isolate the contact between the brine and the air, so as to prevent bacteria from polluting the brine.

4. The brine maintains a certain salinity, salt is the most natural preservative, the brine is salty, and the brine will not be bad.

5. If you eat braised meat at home, you can put the brine in the refrigerator after cooling. When you need it, take it out and use it.

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.

If the brine is refrigerated in the refrigerator, it can be stored for about a week, and if it is stored in the freezer, the storage time is about a month. When the brine is taken out and used again, it must be boiled again for sterilization, so that it is safer.

Every time the brine is used up, it must be carefully filtered out of the green onions, ginger and other impurities inside, and then it can be refrigerated and stored, otherwise it is easy to deteriorate.

When marinating mutton, tofu and other sour foods, it is best to take out part of the brine and cook it separately, not in all the brine, otherwise the brine will deteriorate in a few days.

When marinating meat and poultry eggs, you can blanch them first, boil them to remove the blood stains on the surface, and then put them in brine to stew, so that the taste of the food is better, and the taste of the marinade will not be affected by the fishy smell.

Brine, a commonly used seasoning in Chinese Cantonese cuisine and Fujian cuisine, is a kind of soy sauce boiled with a variety of spices, the materials 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., the preservation method of Kuanyo is as follows

1. Boil the brine, remove the excess oil slick, filter the precipitation with gauze, and keep the brine clean.

2. Use clean utensils and store them in good storage conditions.

3. Boil the brine every morning and evening and put it in a fixed place.

4. Always check the saltiness in the brine, and season it appropriately to avoid being too salty and too light or the aroma is too heavy and too weak.

5. Refrigerator storage method, boil the brine, filter out impurities with gauze, boil, cool statically, seal with plastic wrap and then put it in the refrigerator for storage.

Lo mei is a kind of cooked food that is extremely common in our daily life and loved by men, women and children, and many friends will go to the supermarket to buy some lo mei and prepare it at home. However, when some friends make their own lo-mei at home, they find that they don't know how to preserve the remaining brine, and they must know that it is very troublesome to boil a pot of brine, and if you pour it out, wouldn't it be a waste? So how should we solve the problem that we don't know how to preserve the brine?

So let me introduce the steps to preserve the brine.

Step 1: To ensure that the oil and brine in the brine are separated, first of all, the oil slick foam on the surface of the brine must be skimmed clean, and then boiled separately for storage.

Step 2: After the brine boils, take out the packet inside, so that the flavor of the spices will continue to penetrate into the brine, and the flavor of the brine will become more intense and completely different from the previous taste.

Step 3: Then move the boiled brine away from the fire and put it in other remote, ventilated and clean environments, put a dust cloth to avoid human touch and avoid dust falling into the brine and also play a ventilation effect.

Step 4: The bottom of the boiled brine is best set up with a shelf, so that the bottom can be better ventilated and dissipated, and it is strictly forbidden to cover the lid, so as to prevent the hot gas from condensing and dripping into the brine to cause rancidity.

After reading my method, now have you learned how to preserve brine before percolation? If you learn it, you can quickly share this method so that more people know how to preserve brine. While performing the above steps, we need to pay attention to the fact that if the taste of the brine changes the next day, it must not be used.

These are the steps to preserve the brine.