How to deal with the sour meat that has been marinated?

Generally, the meat will be sour when it is marinated, and it will only be caused by two situations, one is that the vinegar is added more when the meat is marinated, and the other is that the meat is originally tasteless, so it will be sour, if it is the former case, then it will be easier to deal with, you can directly readjust the taste, so that it will not be so sour, but if it belongs to the second situation, it can only be recommended to eat again, because the meat has already become bad, so it can only be discarded and thrown away.

Braised meat, because the storage is not timely or for a long time, will cause the meat to deteriorate and sour, this kind of spoiled food must not continue to eat, throw away immediately, spoiled food to human health harm, once eaten the consequences are unimaginable ......

A: 1Normal marinated meat is brine and meat flavor.

2.The meat that comes out of the marinade is sour, and it is recommended not to dispose of it and throw it away, it should be that the brine has deteriorated.

The sour meat that comes out of the marinade should not be processed well during the production process, considering the safety of the food, such meat is best not tasty.

It's a marinade problem. Is the marinade spoiled?

If sold, the ingredient will not be able to enter the market, and the consequences will be serious if there is a problem.

If the meat is sour, it means that it has spoiled, so it is best not to eat it again.

It is estimated that there is a problem with the quality of the meat, and the taste has changed, so don't eat it.

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.

Hello dear, I'm glad to answer for you, the remedies for pro-brine acid are as follows, 1First bring the brine to a boil and scoop the finch to bring out the layer of foam on top. 2.

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. 3.Remove the onion and radish, add an appropriate amount of white wine and a small amount of sugar.

5.Add an appropriate amount of baking soda to neutralize the sourness, not too much, otherwise the brine will be bitter. 6.

If you do all of the above, it still doesn't work, you can only re-marinate the pot. Second, the composition of brine, brine, often contains K+, Na+, Ca2+, Mg2+, Cl-, SO42-, CO32-, HCO3-, B, Li, Br, I, Sr, RB, CS and other ions. Salt brine contains more than 70% bivalent magnesium.

When evaluating brine deposits, the occurrence state and hydraulic properties of brine should be studied in detail, and its hydrochemical types should be divided. Third, the role of brine, this substance can make the protein coagulate, so it is often used to make tofu in daily life. Swallowing a large amount of brine can cause digestive tract corrosion, and magnesium ion absorption has an inhibitory effect on the cardiovascular and nervous systems.

Salt brine is also used as medicine in medicine, and can be used as three endemic diseases: large bone joint disease, Keshan disease, and goiter. However, large amounts of oral or accidental ingestion can also lead to severe poisoning. Salt brine on the oral cavity, esophagus, the target mucosa corrosive effect is very strong, after oral administration immediately appears stomach burning sensation, nausea and vomiting, dry mouth, crampy abdominal pain, abdominal distension, diarrhea, can be accompanied by dizziness, headache, rash and other symptoms, clinical manifestations mainly include severe abdominal pain, irritability, gastrointestinal bleeding, total failure, pupil dilation, dyspnea, cyanosis, blood pressure drop, less urine, urinary continence, severe cases can cause coma, and even respiratory paralysis and shock, resulting in circulatory failure and death.

Hope mine is helpful to you! Don't forget to give it a thumbs up! I wish you a happy life, peace and happiness!

If the braised pork you cook has a sour taste, it may be due to the following reasons:1Too much vinegar or lemon juice is added to the marinade, resulting in a sour taste.

2.The ingredients used have been stored for too long or have deteriorated, resulting in a sour taste on their own, and are mixed after adding the marinade. In the above situation, you can try the following methods to solve the problem:

1.Change the recipe of the marinade, reduce the amount of vinegar or lemon juice, or change other seasonings to add depth and richness to the taste. 2.

Choose fresh, high-quality ingredients, and strictly control the storage time of ingredients to avoid the smell of the food itself. If the braised pork already has a sour taste, you can take the following measures to fix it:1

Re-cook a pot of marinade, put the braised pork with a sour taste into it, and heat it to a suitable temperature before eating. 2.Cut the braised pork into small slices and stir-fry them with spices such as green onions, ginger and garlic, or put them in a pot and boil until the soup is dry, and then eat them in other ways to avoid waste.