How do halogen products not turn black? Why does braised pork turn black?

Marinated products are said to be slow cooked in a way that the meat is cooked over low heat, so that the meat is more flavorful, we have a braised meat shop in our hometown is particularly famous, people from other counties will drive to buy, his braised meat is really full of color and flavor, many people will ask how to keep the marinated products black, first of all, we don't put too many seasonings when we marinate, it is best to use sugar to color, do not use an iron pot when making marinated products, and the marinated products should be preserved with plastic wrap after cooking.

Marinated products we often eat, delicious, golden and translucent color, look at the appetite, halogen products compared to frying, frying, baking, etc., marinated products can be regarded as a healthier cooking method, is also very popular, I have a relative who sells marinated products, let's talk about why halogen products are black, how not to blacken.

First, the blood was not cleaned.

After we buy the ingredients home, we first soak them in water for 2 hours to remove the excess blood, so that the color of the marinated products can be red and bright.

Second, there are too many seasonings when marinating.

If too many seasonings are put in the marinade, resulting in the dark color of the brine, it will cause the color of the marinated products to turn black, so try to add less dark-colored seasonings when marinating, such as soy sauce, light soy sauce, etc.

3. Don't use an iron pot to make marinated products.

We all know that iron pots are easy to react with oxidizing raw materials such as ethyl maltol, and iron ions are oxidized and blackened, so it is best not to use iron pots to make marinated products, but stainless steel pots.

Fourth, the sugar color has been fried.

It is very important to fry the sugar color of the marinated products, the sugar color has been fried, and the brine will turn black when placed in the brine, and the marinated products will turn black after oxidation.

Fifth, the heat was not mastered well during marinating.

The heat is also very important when marinating, if the marinated products are made with high heat, the marinated products are also easier to turn black, the fire will cause the loss of gum and moisture in the raw materials, and the marinade should be simmered over low heat, which not only tastes better, but also ensures that the gum and moisture will not be lost too much.

6. The brine should be cleaned regularly.

If the brine is not cleaned for a long time, there are a lot of impurities in the brine, which will make the brine turbid and make the brine products black, so be sure to clean up the impurities in the brine regularly and keep the brine clean and clear.

7. The storage method of halogen products is incorrect.

After the marinated products are out of the pot, they can not be placed in the tuyere, nor can they be exposed to direct sunlight, you can brush a layer of sesame oil on the marinated products, lock the moisture, cover them with plastic wrap, and put them in the refrigerator to cool.

8. The sugar color of marinated products cannot be added every day.

If the sugar color is added to the marinated products every day, it will lead to excessive sugar color content in the brine, and the color of the dew will become darker, which will cause the halogen products to turn black.

Summary: Through the above analysis, we know how to prevent the blackening of the marinated products, first of all, the blood water of the ingredients is cleaned, do not put dark seasonings when marinating, do not use iron pots to marinate, regularly clean up the impurities in the brine, use low heat when marinating, do not put the halogen products in the tuyere, do not let the direct sunlight, etc., so as to prevent the halogen products from blackening, and the color of the halogen products will be golden and translucent.

Put less dark soy sauce to keep it black. Blanch the ingredients that need to be marinated first, then drain the water and put them in a casserole, add star anise, light soy sauce, rock sugar, water and a little dark soy sauce, then cover the lid and simmer until you like to be soft, turn off the heat and then remove it.

I want to keep the halogen products from black. Then you should put a little less light soy sauce or soy sauce in the production process, both of which are very easy to make marinated products black.

When releasing these things, you must put an appropriate amount, that is, do not cook for too long, which will not only affect the taste, but also affect his appearance.

1. There are two ways to do it after the braised meat is blackened, if it is a spoiled braised meat, it must be thrown away, and if it is just a sugar fried and blackened, then you can eat it.

2. Another reason is that the amount of sugar color oxidation in the pot is not taken away by enough brine and hoarded in the brine, which makes the brine itself darker, in short, it is oxidized.

3. It is normal for the meat to change color and blacken for a period of time, it is oxidized, we must use low heat when marinating goods, do not roll over, and put the finished product on the table to avoid the tuyere, especially the air conditioning wind, electric fan, and direct sunlight, and brush some oil when placing the table.

4. When preparing the new brine, the sugar color should be fried and tender, don't make the color steeper at once, but lighten it a little, it is difficult to change the brine when it is darker, it is easy to adjust it shallower, and the braised meat will rarely turn black when it is shallow.

In the process of marinating, the meat is dehydrated, and the lack of moisture makes the marinated meat black, and the marinated meat is added with soy sauce, sugar, and salt, which are originally colored, making the marinated meat black.

Summary. Hello dear ,1When marinating meat, let the brine flood all the marinated meat, otherwise, the part of the meat that exposes the surface of the brine will definitely turn black, resulting in a bad appearance of the marinated meat.

2. Put the braised meat in the refrigerator immediately after it is out of the pot to cool down quickly, the temperature of the braised meat out of the pot is about 70 degrees, at this time, the braised meat is the most likely to oxidize and turn black when it encounters air, which is also a mistake that all braised novices will make. After the braised vegetables are out of the pot, they are immediately put in the refrigerator to freeze or refrigerate them to cool it down quickly to avoid oxidation and blackening, and at the same time, it will also avoid the evaporation of the water of the braised meat due to the high temperature of the braised meat, so as to ensure the yield of the braised meat.

3. Soak the braised meat for at least 60 minutes after turning off the heat, three points of braised meat and seven points of soaking, the longer the soaking time, the easier the braised meat is not only easier to taste, but also can absorb the soup and increase the water content of the braised meat. When the water content increases, the braised meat will naturally turn black so easily.

4. After the braised meat cools down quickly, immediately add brine oil or refreshing oil to the braised meat, so as to form a protective film on the surface of the braised meat to prevent the braised meat from oxidizing and turning black.

5. Don't blow the fan or air conditioner on the braised meat, the wind blowing will speed up the oxidation of the braised meat and turn black, and the gains outweigh the losses.

6. Don't bask in the sun when selling braised pork, the sunlight will make your braised pork black every minute.

How do you keep braised pork from blackening?

Hello dear ,1When marinating meat, let the brine flood all the marinated meat, otherwise, the part of the meat that exposes the surface of the brine will definitely turn black, resulting in a bad appearance of the marinated meat. He raid 2, put the braised meat in the refrigerator immediately after it is out of the pot, and quickly cool down, the temperature of the braised meat out of the pot is about 70 degrees, at this time, the braised meat is the most likely to oxidize and turn black when it encounters air, which is also a mistake that all braised novices will make.

After the braised vegetables are out of the pot, they are immediately put in the refrigerator to freeze or refrigerate them to cool it down quickly to avoid oxidation and blackening, and at the same time, it will also avoid the temperature of the braised meat being too high and the water evaporation of the braised meat, so as to ensure the yield of the braised meat. 3. Soak the braised meat for at least 60 minutes after turning off the heat, three points of braised meat and seven points of soaking, the more Zen does the elder brother, the braised meat is not only easier to taste, but also can absorb the soup and increase the water content of the braised meat. When the water content increases, the braised meat will naturally turn black so easily.

4. After the braised meat cools down quickly, immediately add brine oil or refreshing oil to the braised meat, so as to form a protective film on the surface of the braised meat to prevent the braised meat from oxidizing and turning black. 5. Don't blow the fan or air conditioner on the braised meat, the wind blowing will speed up the oxidation of the braised meat and turn black, and the gains outweigh the losses. 6. Don't bask in the sun when selling braised pork, the sunlight will make your braised pork black every minute.

Hope mine is helpful to you Thank you.

Hello, first of all, the brine should not be boiled in an empty pot for a long time, to ensure the reasonable match of the brine and the amount of brine, a large pot of brine for a long time to marinate a small amount of things, all the unfavorable problems of the brine will emerge. Secondly, it is necessary to ensure the quality of the glue of the brine, and the production of the glue has a great relationship with the material of the brine, and the operation process of the brine is complementary to each other. Gum can protect the color of braised meat well.

Again, remember to cook things over high heat, cooking things over high heat will not only make the brine loss too large, but also make the finished product dehydrated too much, so that the brine out of the things is easy to dry out, firewood, and the dry meat will also affect the maintenance of color. Finally, the brine should be cleaned regularly to clean up the impurities in the brine to keep the brine clean and clear.

Summary. 1. The meat must be washed in a pot under cold water to remove foam; The best color is still white sugar, and soy sauce must be put less, so that the color of the marinated meat will not be black.

2. Buy the main ingredients and auxiliary materials, when buying pork, it is best to choose the fat meat separately, do not choose the pork belly, and take the marinade to taste good.

3. Wash the purchased pork and pig's trotters several times with water, then boil in a pot under cold water, filter out the foam, put star anise, cinnamon, cumin (you can wrap it in a seasoning bag), bay leaves, put salt, chicken essence, and then use an iron pot to melt the white sugar and pour it into the meat pot, so that the marinated meat is yellow and bright.

4. After all the seasonings are placed, there is often no salt in the soup, and the meat must taste salty and marinated to have a taste, add a little salt if it is not salty, do not add more soy sauce, the marinated meat will be black, and then turn on medium and low heat to start marinating, marinating for about 1-2h.

5. Because the pig's trotters are a little older than the meat, the meat should be taken out first, and then the pig's trotters should be monohalogenated for 30-40 minutes, then taken out to cool, cut into thin slices and mixed to eat, and the pig's trotters can be eaten directly.

How do you keep braised pork from blackening?

1. The meat must be washed in a pot under cold water to remove foam; The best color is still white sugar, and soy sauce must be put less, so that the color of the marinated meat will not be black. 2. Buy the main ingredients and auxiliary materials, when buying pork, it is best to choose the fat meat separately, do not choose the pork belly, and take the marinade to taste good. 3. Wash the purchased pork and pig's trotters several times with water, then boil in a pot under cold water, filter out the foam, put star anise, cinnamon, cumin (you can wrap it in a seasoning bag), bay leaves, put salt, chicken essence, and then use an iron pot to melt the white sugar and pour it into the meat pot, so that the marinated meat is yellow and bright.

4. After all the seasonings are put away, there is often no salt in the soup, it must taste salty and marinated out of the meat to have a taste, add a little salt if it is not salty, do not add more soy sauce, the marinated meat will be blackened, and then turn on medium and low heat to start marinating, marinated probably because the pig's trotters are relatively old to the meat, the meat should be fished out first, and then the pig's trotters will be mono-halogenated for 30-40 minutes, and then taken out to cool, cut into thin slices and mixed to eat, and the pig's trotters can be eaten directly.

Hope mine can help you.

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The way to prevent the braised meat from turning black: make the same brine again, the color is lighter, and then mix the two parts of brine and stir evenly.

Appropriate amount, ginger: appropriate amount, cinnamon: appropriate amount, cooking wine:

Appropriate amount, light soy sauce: appropriate amount, oyster sauce: appropriate amount, bay leaf:

Taste, brown sugar: to taste.

1. Clean the pork belly with water, then pour an appropriate amount of water into the pot, put the pork belly in and cook for 2 minutes.

2. Put all the seasonings such as bay leaves, anise, cinnamon, light soy sauce, salt, cooking wine, brown sugar, ginger, oyster sauce and so on in the pressure cooker.

3. Take out the boiled pork belly and cut it into two sections, put it in a pressure cooker, and then add an appropriate amount of water, and the water should cover the pork belly.

4. Cover the lid, bring to a boil over high heat, then turn to low heat and cook for 20 minutes.

5. After the braised pork is ready, take out the slices and eat.

Summary. Hello, I'm glad for your question, if you want the marinated vegetables not to be black, in fact, the key is in the marinated soup, as long as the marinated soup is not black, the probability of the marinated vegetables turning black is very low, first of all, don't add too much dark soy sauce to the marinated soup, if you feel that the color is not enough, you can try to boil some rock sugar on the sugar color, you can also add some antioxidants within the scope of the state, because long-term exposure to the air, it will also make the marinated vegetables black and dry, after making it, if it is spicy, you can brush it with a layer of red oil, This can isolate the interference of the air on the marinated vegetables, and can also be covered with plastic wrap to avoid contact with the air, I hope mine can help you, thank you.

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Hello, I'm glad for your question, if you want the marinated vegetables not to be black, in fact, the key is in the marinated soup, as long as the marinated soup is not black, the probability of the marinated vegetables turning black is very low, first of all, don't add too much dark soy sauce to the marinated soup, if you feel that the color is not enough, you can try to boil some rock sugar on the sugar color, you can also add some antioxidants within the scope of the state, because long-term exposure to the air, it will also make the marinated vegetables black and dry, after making it, if it is spicy, you can brush it with a layer of red oil, This can isolate the interference of the air on the marinated vegetables, and can also be covered with plastic wrap to avoid contact with the air, I hope mine can help you, thank you.