Why does braised pig s feet turn sour so quickly

1. I remember that a master who has been engaged in the training of roasted pork knuckles for many years said that most of the pork knuckle brine is sour, which can only be prevented but not treated!

Prevention refers to the cleaning of pork knuckle brine residues, brine seasoning, the amount of brine soy sauce, the size of the boiling brine, the number of recycling times of the brine, and so on. Only by maintaining a pot of brine in many aspects can we avoid the sour phenomenon of pork knuckle brine.

Second, the brine operation is detailed, what details are the "culprits" that cause the sour brine of pig's feet?

The brine of the pig's feet is not salty enough.

After the brine was deactivated, it was not boiled in time, the bacteria accelerated the reproduction, and the brine of the pig's feet became sour.

The brine is not stored properly.

Comparing these three questions, do you suddenly realize that you have also made a certain operational mistake? Through a large number of pig's feet technical consulting data, we have concluded that the most common mistake of many people in making brine is that the brine is not boiled in time, and the excessive reproduction of bacteria causes the pig's feet to become sour and tasteless.

Many people do not eat the pig's trotters soon after they buy it, so there has been a peculiar smell, so the pig's trotters must not be eaten again, so as to avoid the body from being affected by adverse effects, otherwise it will make the intestines infected, which will have an adverse impact on the health, so if the pig's trotters have a peculiar smell, even after cooking, there may be some substances harmful to the body, so don't eat it again.

How to save pig's trotters.

The method of preserving pig's trotters is quick-frozen and refrigerated, fresh pig's trotters can be cleaned after buying, and then put them in the quick-frozen to preserve, which can be stored for half a month, when buying pig's trotters, if there is a sticky situation, do not buy, fresh pig's trotters have good elasticity, the surface is smooth and yellowish or milky white, if the elasticity is very poor, the color is yellow, and the meat has a black and red smell, then you must not buy.

If you want to better preserve the pig's trotters, you can also prepare plastic wrap, wrap it first, and then put it in the refrigerator freezer, it will not deteriorate for about two days, if you want to store it for a long time, you need to clean it, put it in the pot and cook it a little and then take it out to dry, wrap it in a fresh-keeping bag and put it in the freezer for cryopreservation, and make it after thawing when eating.

Put the pig's trotters in the refrigerator for preservation, it can be stored for about three days at most, if it is frozen, then it can be stored for about three months at most, the longer the preservation, the more nutrients are lost, and it is not good for health, the longer the pig's trotters are stewed and placed in the refrigerator, the less fresh it is, so it should be eaten as soon as possible, so that it can be eaten immediately after buying it, if the pig's trotters have been cooked, then it should be noted that it should be stored in the refrigerator and eaten within two days. In this way, the taste is not easy to change, and it will not work for a long time, so you must pay attention.

If the pig's feet that have been stored for a long time have a peculiar smell, but have not deteriorated, you can put them in a pot and blanch them, and add some cooking wine when blanching, so that you can get rid of the taste of the pig's feet.

You can also add some edible salt when pickling, and then leave it for three or four hours, after pickling, rinse it with water, and then put it in salt water to continue to marinate for an hour, which can also remove the odor.

If the taste changes, throw it away, and it is easy to have diarrhea after eating, and the gains outweigh the losses.

If the taste changes, it's best not to eat it.

The main reasons for the sour soup are: the temperature is too high in summer, the meat and vegetable ingredients are not marinated separately, the surface oil of the soup is too thick, and the treatment method and storage environment are not equal.

In summer, when the temperature is too high, bacteria are easy to breed, and after the ingredients are removed, the braised soup is not boiled and sterilized, and it often turns sour overnight. Therefore, after the marinated products are taken out, they must be boiled and sterilized, and they should be boiled once a day in summer, and the boiling state should be kept for 5-15 minutes.

Meat and vegetarian ingredients are not marinated separately, vegetarian food has a large water content, and meat food is marinated for a long time, if the meat and vegetarian are marinated, the two are not compatible, the water exuded by vegetarian food not only dilutes the marinated soup, affecting the taste of meat food, and the water exuded by the braised soup is easy to become sour, especially the braised tofu. Therefore, the meat and vegetarian braised soup must be used separately, and the braised soup after the braised vegetarian dishes should not be kept as much as possible.

The fat on the surface of the braised soup is too thick, because there are many meat ingredients with more fat in the marinated soup, and a thick layer of oil often floats in the braised soup, and novices are reluctant to skim off these fats, thinking that the more fat they have, the more fragrant the ingredients will be, but they don't know that these excessive fats are the culprits that cause the braised soup to become sour. Therefore, the floating grease in the braised soup should be skimmed off frequently, and only a thin layer of "oil face" should be retained.

The treatment method and storage environment are wrong, after boiling the braised soup, the lid is wrongly closed, resulting in nowhere for the water vapor to volatilize, condense at the bottom of the pot lid, form water droplets and fall into the braised soup, causing the braised soup to become sour. Therefore, after the braised soup is boiled, do not cover the lid, leave the furnace, and place it on an overhead bench more than 20 cm above the ground to allow air circulation and heat dissipation in time. It is best to put it in a flowing pool to cool down, and if possible, put it in the freezer and cold storage for storage.

It is recommended to pour it out! The taste of the braised soup is a little sour, because there are bacteria breeding, rancidity and deterioration, such as reluctantly marinated food, the food tastes bad and is not good for health. (Tip: If you don't use it for the time being before it turns acid, you can pour it into a container and freeze it.) ）

Hello, first skim out the oil on the surface, put a pound of diced onions and a pound of white radish and cook for half an hour. You can also pour half of the brine, bring it to a boil over high heat, put half of the water in it, skim off the foam, and then put some more high wine and cook for an hour. You can remedy the acid of the brine.

Smile] [smile].

If the trotters smell strong after cooking, you can try the following:

1.Remove pig hair: Before boiling the pig's trotters, remove the pig hair from the pig's trotters in the hall potato. This not only improves the taste, but also reduces the flavour.

2.Soaking and washing: After chopping the trotters into small pieces, soak them in water for a few hours, changing the water several times during this time. This removes blood and reduces the smell. At the same time, wash the gaps in the trotters with a steel wool ball or brush to remove any remaining dirt.

3.Add condiments: When boiling pig's trotters, you can add some condiments such as peppercorns, pepper, and cinnamon to enhance the taste and cover up the smell.

5.Use cooking wine or liquor: When boiling pig's trotters, add an appropriate amount of cooking wine or liquor, which can play a role in removing the smell and increasing the flavor.

In short, if the pig's trotters have a strong smell after cooking, they can be adjusted and improved from two aspects: the list of ingredients and the production steps. In addition, pay attention to controlling the time when soaking and boiling the pig's trotters to avoid long-term soaking and boiling affecting the taste. Use a knife when chopping small pieces of pig's trotters to avoid injuring yourself.

1. First of all, remove the pig hair on the pig trotters, the existence of pig hair not only affects the taste, but also has a certain smell.

2. After removing the clean hair, the whole piece of pig's trotters is chopped into several small pieces with a knife, which is not only conducive to subsequent cleaning, but also conducive to heating and cooking.

3. After chopping into small pieces, the pig's trotters need to be cleaned, in addition to hand rubbing, you can also learn from the steel to clear the round silk ball, brush to clean the dirt left in the gaps of the pig's trotters.

4. Pour the pig's trotters into the basin, add an appropriate amount of water, add white vinegar to soak, change the water several times during the period, and remove it after soaking for a few hours.

5. After washing, pour the pig's trotters into the pot and add water, add an appropriate amount of liquor, boil the water over high heat, and pour out the water after boiling.

6. Clean the pot, add pepper, pepper, cinnamon and other condiments, add water and continue to boil over high heat, pour the pig's trotters into the pot and continue to cook over high heat.

After boiling for a period of time, scoop up the pig's trotters and put them in a bowl, pierce the pig's trotters with chopsticks, add an appropriate amount of salt, add an appropriate amount of juice in the pot, stir it, and serve.

1.If the sauce is too thick, you can add some clear soup to improve the taste and add umami skin.

2.If the soup is too sour, add a little more sugar to neutralize the sourness.

4.If the soup is too salty, you can add some water to dilute the saltiness, burn it or add a little sugar to neutralize the saltiness. Cover.

Summary. Hello dear, I'm happy to answer your <>

The reasons for acid reflux after soaking in brine after frying of marinated pork knuckles are as follows: 1. Excessive blood and water in the marinated raw materials leads to the reproduction of a large number of bacteria in the brine and the smell is crossed. 2. Make marinated with more soy sauce and less salt, the brine has a light taste and is easy to sour and deteriorate.

3. Misplacing spices and seasonings causes the brine to become sour. 4. Never filter residue impurities, and do not boil when not in use. 5. If the brine is not boiled in time, bacteria will breed and the brine will deteriorate.

6. The refrigeration temperature is not low enough, bacteria and microorganisms can continue to breed and multiply, and finally the brine will become tasteless.

What is the situation of marinated pork knuckles after being fried in brine.

Hello dear, very happy to answer your <>

The reasons for the acid reflux after the marinated pork knuckle is soaked in the brine after frying are as follows: 1. The brined raw materials have too much blood and water, which leads to the reproduction of a large number of bacteria in the brine, and the smell of the brine. 2. Make marinated with more soy sauce and less salt, the brine has a light taste and is easy to sour and deteriorate.

3. Misplacing spices and seasonings causes the brine to become sour. 4. Never filter residue impurities, and do not boil when not in use. 5. If the brine is not boiled in time, bacteria will breed and the brine will deteriorate.

6. The refrigeration temperature is not low enough, bacteria and microorganisms can continue to breed and multiply, and finally the brine will become tasteless.

Hello, expand: The precautions for marinated pig's feet are as follows:1

Don't choose too big pig trotters, not too small, generally about 400g is the best, too big meat quality is not good, and it is not easy to stew, and pig Qing Chong Qi feet must have hoof tendons, otherwise it is not delicious. 2.The pork knuckles should be roasted before cooking, and they should not be burned, so that the reputation of the treatment is not only good-looking, but also the taste will be better.

3.If you have marinated soup at home, it tastes great, and if you don't have it, you can pour cooking wine, rice wine, and soy sauce, which tastes great.

Good afternoon, dear, and I'm honored to answer your <>

The acid reflux after being soaked in brine after frying is caused by the following reasons: 1. The brine is too thick. If the salt, sugar and acetic acid content in the brine is too high, it will lead to the impermeability of the pig Zen Ming foot marinade, resulting in excessive surface halogen and lack of internal marinade, and acid reflux will occur after soaking.

2. The marinating is not thorough enough. If the pig's feet are not enough in the process of marinating, or the temperature of the marinating is not high enough, it will lead to insufficient marinating on the surface of the pig's feet, and there is a slight raw smell inside. 3. The frying time is too long.

If the pork knuckle is fried for too long, it will cause the surface of the pig's knuckle to be charred and the inside to be too dry, which will destroy the marinated taste of the pig's knuckle, and acid reflux will occur after soaking. 4. The brine is not cleaned. If there are still some impurities or dirt left in the brine, it will lead to acid reflux in the marinated pork feet.

Therefore, in order to avoid acid reflux after soaking the marinated pork knuckles, you can pay attention to the preparation and soaking time of the brine, and at the same time master the time and temperature of frying, and before using the brine, the brine should be filtered and cleaned to ensure the quality and taste of the marinated pork knuckles. I hope mine can help you

Summary. Hello, I'm glad to answer for you, what should I do if the smell of pig's feet affects the brine? As follows:

To remove the fishy smell of pig's feet, it is necessary to do a good job in the early treatment, such as roasting pig hair and cleaning. Cleaning, this step is also very important, we commonly known as bathing pig's feet, in the process of bathing pig's feet, not only to pluck out the outer layer of skin pig hair, but also to clean again and again, such cleaning to be carried out several times, in order to wash out some of the fishy smell, this is the first step, the future work will continue.

Hello, I'm glad to answer for you, what should I do if the pig's feet are sleepy or have a smell that affects the brine? As follows: to remove the fishy smell of pig's feet, it is necessary to do a good job of preliminary treatment, such as roasting pig hair and cleaning.

Cleaning, this step is also very heavy, we commonly known as the pig's feet bath, pig's feet bathing process, not only to pull out the outer layer of the skin pig hair and clean, but also to clean again and again, such cleaning to be carried out several times, in order to wash out some of the fishy smell, this is the first step, the future work will continue.

Secondly, it is necessary to avoid the fishy smell of brine pig's feet, and do a good job in the collocation of medicinal materials, so that the medicinal materials can remove the fishy smell. It is said that good medicine is bitter and good for disease, this is because there is a kind of medicinal herbs, special taste, so on the basis of removing the fishy smell, you can use some state loss medicinal materials, some of these medicinal materials are the book of Lushen, bitter, some are Xinxiang's coincidental, all kinds of colors, used in the marinade of this pig's knuckle is just right. On the heat, control the heat, and slowly marinate the pork knuckle on low heat to lock in the umami of the meat.

Because the brine is a little smelly, the brine is a little stinky, is there any good way to get rid of the smell of the brine?

Kiss You can put some spice packets to remove the smell of brine.

Can it be removed completely? When marinating ingredients, should I use the smallest heat to marinate slowly?

Pro, can be completely removed, low heat slow halogen.