How to save the brine from becoming sour, and what is the cause of the sour brine?

1. The following remedial measures can be taken: when the quality of the brine is still good, but the film is only slightly flowering and long, the film can be removed and slowly added to the liquor 、..Add salty brine, sugar, wine and salt, first put the dried red pepper, then the cabbage and spice packets, jam them with slices so that they are submerged in the brine, and cover.

2. If it is sour, adding sugar can make it sour, but the fragrance is gone, so it is best to start a new pot. Generally, after the braised soup is marinated, it should be placed away from water and not shaken. It is best to recook it once a day, and in winter it can be cooked every few days.

As long as the ambient temperature and nutritional conditions are suitable, they will multiply in large quantities to produce acid and gas, resulting in the sour soup, so the sour soup must be sterilized first.

The braised soup can be sterilized by boiling, but it takes time to kill the bacteria, and there are two points to pay attention to when burning the braised soup:

1. Keep the brine boiling state for 0-15 minutes;

2. If the local temperature is high and the humidity is high, it is recommended to boil twice a day; If it is a place with low temperatures or in winter, once a day is enough.

Finally, in order to prevent the braised soup from becoming more and more acidic, it is necessary to slow down the reproduction of bacteria, control the reproduction rate, the reproduction of bacteria needs temperature conditions, 30-40 is the fastest temperature for its reproduction, if the storage environment is kept at a low temperature will greatly slow down the reproduction of bacteria, so generally put brine in a cool and dry place, the lower the temperature, the better.

The faster the brine is boiled, the better, because the temperature drops to about 40 degrees and gives bacteria good conditions for reproduction, and if possible, it can be placed directly in the freezer or cold storage.

There are four reasons why brine is sour:

1. The oil film on the brine is too thick and stuffy.

The oil film of the brine is too thick, which will make the brine cool too slowly, and the brine is in a warm state, which is the time for bacteria to multiply at high speed, so that the brine is in a warm state due to the thick oil film, so that the brine is easy to acid.

2. Mixed with starch, bean powder or minced vegetarian vegetables when marinating ingredients.

Starchy ingredients include yams, potatoes, lotus roots, etc.; Beans include tofu, bean curd, fried tofu, and other soy products.

3. Put too much sour in the seasoning.

In the use of halogen, we sometimes use hawthorn, dried lemon and other sour marinades, these marinades are too much, of course the brine will be sour.

Fourth, the brine is not stored properly when it is not in use.

When the brine is not in use, it should be boiled every other day in winter, and once a day on hot days, so as to ensure that the brine is not bad. If you don't use it for a long time, you can freeze it in a box. When the brine is not in use, it should not be stirred often, and it should be allowed to stand, and it is easy to break when stirred.

My dear, there are several reasons for turning sour. 1. The oil film on the brine is too thick and stuffy. 2 Mix starch, bean powder or minced vegetarian vegetables when marinating ingredients.

3 Put too much sour in the seasoning. 4. Improper storage of brine when it is idle and not in use; When the brine has just been soured, you can take fresh chicken blood, that is, the blood that has not yet coagulated after the chicken has just been killed, and then boil the brine, and then stir the brine in one direction with a big spoon while slowly pouring in the chicken blood. After the chicken blood is poured, after the brine is boiled, the chicken blood will condense into flocculent in the brine, and then use a densely pore mesh spoon to fish out the flocculent chicken blood, so that the sour smell of the brine will be removed.

Fresh goose blood is more effective, but goose blood is not easy to obtain and costs more. We call this method "sweeping". When there is no fresh chicken blood, you can also use egg white to sweep.

Questions. What kind of chemical material to use, such as potassium sorbate, in short, what can be used.

Generally, onions, ginger and rice wine, white wine, baking soda. Kiss.

I think it's a good way to store it in the freezer, but you must add a prerequisite: you must wait for the brine to cool down before putting it. Otherwise, the quality of the brine may be affected.

If the brine is slightly sour, it can still be remedied, the way is: remove all the spices and impurities, boil, there will be a lot of foam during the boiling process, these foams must be removed, then add a small amount of water, put in ginger, onion, white wine to boil for half an hour, then remove the ginger and onion, then add new packets and condiments, continue to boil for 15-25 minutes.

If it is sour at first, it only has a slightly sour taste. Teach you an emergency solution, add a little baking soda to the brine, or a little alkaline noodles, and cook on high heat for more than half an hour. If the sour taste is still there, then it will not work at all, pour it directly, and it is better to open a new pot of brine directly.

No, because sour brine is definitely problematic, and continuing to use it will ruin the taste of the food.

The remedy for sour brine is divided into three steps, if the brine is severely sour, it is best not to continue to use it and make a new one. The specific remedies are as follows:

Remove the foam。Beat the spices in the brine, then pour out half of the soup, bring to a boil over high heat, add another half of the water, and skim off the foam.

Add the onion and white radish to remove the acid. Put a pound of diced onions and a pound of white radish and cook them together for about half an hour, without covering, to facilitate the evaporation of sourness.

Reseason to taste. Remove the onion and radish, add an appropriate amount of white wine, a small amount of sugar, a new ingredient package and condiments, and re-season, so that the brine will not be sour.

Related Notes:

If the brine is exposed to the air for a long time, or it is not sterilized at high temperature after use, and it is not sealed in the refrigerator with ceramic utensils, it will not be used several times, and the brine will naturally deteriorate and cannot be used again.

We can judge whether the brine is bad by the oil layer of the brine, generally the color of the fresh brine is relatively pure, and the oil layer is slightly yellow, if there is a dark brown oil layer or a green oil layer, it is that the brine has begun to deteriorate.

Friends who make braised vegetables know that the brine can be sterilized by boiling it, but it takes time to kill the bacteria, and it should be noted when boiling the brine, and the brine should be kept boiling for 0-15 minutes.

The solution to the acidity of the brine:1. Clear the spices in the brine and burn it on the stove of the brine soup rack.

2. There will be a lot of foam during the burning process, which is salvaged with a soup spoon.

3. Boil the braised soup, keep the original water level of the braised soup, if it is not enough, add water in time.

Fourth, put a pound of onion, two pounds of shallots, half a pound of ginger, a pound of rice wine, and after boiling for 20-30 minutes, remove these ingredients.

5. Add the new ingredient package and condiments to adjust the flavor of the soup, and boil for 15-25 minutes.

The following points should be paid attention to when storing brine:When using brine, it must be boiled, the excess oil slick on it must be beaten, and then the foam should be cleaned, and the precipitation should be filtered with gauze to keep the brine clean, and 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.

1. If the brine is sour, we can add onions, shallots, ginger and other condiments to continue boiling, we can add liquor, baking soda, etc. to remedy, or we can add sugar to the brine.

2. If the brine is put for a long time, it will be sour, and we can use these ways to remedy it. After the brine is sour, we can first take out the spices in the brine and pour the brine into the pot to boil; Then remove the foam floating on it with a spoon, and keep the original brine after the brine boils.

The brine becomes sour, often due to the following seven reasons:

1.If you don't boil it in time or forget to boil it after fishing, especially in summer, it often turns sour overnight.

2.As soon as it was boiling, turn off the heat. In fact, this is a false boiling, in the upper layer of the brine is a thick layer of brine oil, when the brine below is just boiled, it will surge upward, it seems to be boiling, in fact, the upper layer of brine oil has not been boiled and burned through.

3.Put the lid on the boiling brine. Sometimes in order to save costs, let the brine boil earlier, the lid will be closed, and a large amount of steam will be generated after the brine is boiled, and the steam will float on the lid to form water droplets, which fall into the brine and make the brine sour.

4.The brine oil is too thick. Some novices think that the brine oil is too important and they are reluctant to skim it off, but they don't know that the brine will isolate the brine and the air, so that the boiling brine heat will not come out, and it will be stuffy inside, making it stinky and sour.

5.The temperature is too high. This refers to two high temperatures, one is: the temperature of the operation room is high, and the other is that the brine is boiled and continued to be placed on the stove, and the residual temperature of the furnace is very high, resulting in the temperature not going down, and the hot gas still can't come out.

6.Meat and vegetables are marinated together. Especially braised soybean products, it is easy to sour soup.

7.Some brine will be added with fresh green onions, ginger or green peppers to enhance the flavor, and these vegetables will also be rancid if not cleaned in time.

1.Too little brine: The role of the brine oil can isolate the air, so that the bacteria in the air are not easy to enter the brine. Less brine oil generally appears in the new brine, less brine, less oil slick, can not play a barrier role, easy to cause brine acidity.

2.Too much brine: This is the opposite of too little brine, and more is not always better. In summer, there is too much brine oil in the brine, which will make the heat in the brine unable to dissipate, and it is easy to simmer the acid brine.

3.Mixed marinade: The brine of braised meat is also marinated in soy products or vegetarian dishes. The moisture and starch in these raw materials can easily contaminate the brine, causing the brine to become sour.

4.Vegetables are added to the brine to spice up: this generally refers to shallots, ginger, fresh peppers, etc. Although it seems to add flavor to the brine, it is easy to cause the brine to become sour if it is boiled for a long time, so that the water remains in the brine.

5.The spice pack continues to be soaked in the brine: although the spice has an antiseptic function, the spice pack is soaked in the brine for a long time, so that it can be soaked and reduced, and it is easy to make the brine sour.

6.The brine is not boiled: there are residues of the marinated raw materials and raw water falling into the brine when salvaging the braised meat, if it is not boiled in time, especially in summer, it is easy to cause the brine to be sour.

There is also a situation where the brine is boiled, but the fire is turned off as soon as the pot is boiled, so that the brine is not boiled thoroughly, and it is easy to cause the brine to be sour.