Why is the more brine the more brine is fragrant, and the longer the brine is stored, the better?

The master in the industry once said that the longer the brine is used, the stronger the taste of the brine, and the better the taste of the marinated vegetables, so the aged brine is very precious, and even some old brine cannot be bought with a lot of money.

In the process of using the brine, the ingredients will absorb the flavor in the brine to make the dishes more fragrant, and the added ingredients will also release their own fragrance in the process of marinating, so that the more ingredients marinated, the longer it is used, the thicker the brine will become, and the more fragrant the taste.

Good maintenance and preservation is the premise of the old brine not to deteriorate, and the most common deterioration of brine is to become sour. Sour is caused by the proliferation of bacteria in the brine to produce acid and gas, so if you want to keep a pot of old brine that tastes good and will not deteriorate, the environment and temperature of preservation are also a great knowledge.

If you want to keep a pot of fragrant and good quality brine, you should also clean the brine and brine oil regularly. After the brine is used, there will be some bone residue or minced meat precipitation, and if it is not cleaned for a long time, it will also provide nutrients to bacteria. For long-term brine, the residue is filtered through a fine mesh every time, and the residue at the bottom of the barrel is cleaned every few days.

The used brine must be boiled and cooled before preservation. In the process of using brine, some raw water or other substances will be dropped, and boiling the brine can play a sterilizing role. It should be noted here that the brine is not boiled and ended, and it should be changed to low heat and boiled for about 5 minutes after the fire boils to completely sterilize.

It should be noted here that the brine is divided into three layers, the first layer of brine oil, the second layer of foam, the third layer of brine, each time after the meat is marinated, the residue and meat residue inside should be filtered out, and the excess brine on the surface of the first layer should be skimmed off and only an appropriate amount can be left, and then the second layer of foam should be cleaned up, and finally the brine should be boiled and not touched on it, and then wait for the second marinade.

Let's talk about the reason why the brine is still so fragrant for so many years. Because the old marinade often marinates all kinds of meat, the aroma of these ingredients will be integrated into the soup during the marinating process, so that only a little base is left and then the spices and ingredients are constantly added to marinate, which is naturally more flavorful than the new marinade.

After using the brine, take out the marinated ingredients, then add water or stock, and at the same time replace the spice packet, re-color the brine, and wait for this pot of brine to be prepared, then put in fresh ingredients, start to boil the next pot, and so on and so on. In this way, the old brine contains a lot of collagen, fat, protein and various seasonings, and the spices are very sufficient.

The old brine is like liquor, the more wine the more fragrant, but unlike liquor, the liquor is placed there, and then naturally mellowed by itself, while the brine has undergone thousands of stews of various ingredients and spices, and has absorbed the essence of various spices, and this fragrance is a compound fragrance.

First, let's take a look at how the brine has been used for decades. For example: the first time the 5 catties of brine boiled out, after the meat is removed, heat the brine, set aside 1 catty of brine, and the remaining 4 catties of brine can be poured out after marinating the vegetarian dishes.

The next time you marinate the ingredients, boil 4 catties of brine, add the 1 catty of old brine left last time to the marinated meat, repeat the above steps, take out the marinated meat, heat and boil, and leave 1 catty and pour 4 catties. In this way, the brine is getting older and older.

In this way, the nitrite content of "old soup" will be higher and higher, which is conducive to food preservation. Brine is a high-salt liquid, it is difficult for bacteria to survive in this situation, and the brine is still used every day, and the high temperature also cuts off the way of bacteria to live, even if it is not boiled ingredients, these brine must be boiled at least once a day, so a good brine will not be bad for decades, and there is no need to worry about bacteria spoiling.

Whether the lo-mei is delicious or not depends on the brine. A good brine will not be bad for decades, and the more you boil, the more fragrant it becomes!

People who understand the essence of brine know that the reason why the brine is becoming more and more fragrant and can become the old brine is because the meat substance in the brine is in the process of continuous marinating, and the umami and flavor of the meat itself continue to release fragrant substances, and the compound fragrance of spices is fused over time, so as to create a unique taste, so the brine is not suitable for air burning, and air burning has a great impact on the quality of the brine. During this epidemic, if you are empty once a day, even if the brine does not deteriorate after a month, there is basically no taste, the so-called water maintenance is not only to ensure that the water will not be sour and smelly, but also to ensure that the quality of the brine can not change.

The same is true for putting the brine into the refrigerator for cryopreservation, as the brine in the refrigerator is clumped, it is not only the moisture in the brine that is frozen but also the aromatic substance of the meat, the taste of frozen meat and fresh meat after a month of freezing, we feel very deep when we roast meat in daily life, the taste of frozen meat is incomparable with fresh meat in any case, plus the brine will freeze some of the water vapor convection in the refrigerator during the freezing process, resulting in the dilution of brine quality. It will also be doped with some odors similar to carbon dioxide, which will have a great impact on the aroma of the brine. Therefore, after the brine is frozen for a month, the quality of the brine is also very different from the daily brine that is marinated every day.

In response to such a problem, Brother Hero will communicate with you today, how to improve the quality of the brine that has been put for more than a month during the epidemic and ensure that it does not change, before solving this problem, let us systematically review the birth process of the brine fragrance type, whether it is five-spice marinade, spicy marinade, tide marinade, Su marinade, etc., in the early stage of preparation, we will choose to use old chicken, barrel bones, duck, pig skin, etc., these meat substances, through long-term heating and decomposition of the aromatic substances in the meat, What are these fragrant substances, many people don't understand, to put it professionally, these fragrant substances specifically refer to soluble amino acids, polymorphic nucleotides, small molecule peptides, etc., which have a delicious flavor, you take a closer look at the packaging bags of chicken essence and monosodium glutamate.

1) After the brine is finished marinating the food, it is necessary to remove the rotten residue left in the brine, otherwise it is easy to make the marinade sour.

2) The brine must be boiled every day, even if it is not used, it must be boiled and left standing, and after the fire is turned off, it cannot be moved.

3) After the spices of the brine are used for a period of time, the fragrance will gradually disappear, so it is necessary to replace the spices with new ones every once in a while, and the water and seasonings should also be added in a certain proportion.

These alone must be far from enough, brine preservation, the word "fresh" has two concepts, one is fresh, the other is fresh, the brine is only fresh but not fresh, then "100 years of brine" is an empty word.

The longer the brine, the stronger the flavor becomes, because the brine is refined every day, and the essence of the food is constantly concentrated in the brine.

The cumin and star anise used in the brine actually have a fresh-keeping effect, mainly because they have a special fragrance and have antioxidant ability. The deterioration and rancidity of brine is mainly oxidized, and if the time of oxidation is controlled, the phenomenon of brine deterioration and rancid will be inhibited.

Of course, star anise and cumin are not omnipotent, if the brine is invaded by a large number of bacteria, the antioxidant function of star anise and cumin will be ineffective, so when storing the brine, do not add raw water. In addition to these, there is also a monster that is used for brine preservation, freshness, that is, clams (dried products), which is used to make wine (clam wine), which has the function of prolonging life, strengthening the waist and tonifying the kidneys, whether there is such an effect is unknown, Li Shizhen said in the "Compendium of Materia Medica" that "clams replenish lung qi" to quench asthma and thirst, the same as ginseng, benefit yin and blood, help sperm and help the body, and the same as mutton. Such a statement can illustrate the efficacy of clams.

Clams can be used in brine to preserve and improve freshness, because clams contain a substance of "carnosine", which has a significant inhibitory effect on oxidation, and "clams" also contain a strong organic base (choline), choline is a component of lecithin, which has the ability to promote brain development and improve memory.

Why does the brine become more fragrant the more marinated? The brine can be reused, and the longer it is retained, the more the essence of the ingredients melts into the brine, and the taste of these soluble proteins and brine can slowly stabilize. The better the quality and the more mellow the taste!

But if the old halogen has been left for a long time, won't it deteriorate and become sour? Can brine really last that long?

In fact, the old brine is not just boiling a large pot of water, and then not adding water every time the ingredients are marinated, but constantly adding meat, vegetarian food, marinades and other ingredients, and then adding water to supplement its consumption. After the old brine is immersed in the ingredients, the amount of brine is bound to decrease a little, and then the water can make up for this part of the brine. Therefore, in the long-term marinating process, nitrite and other harmful substances brought by long-term cooking will be eliminated by water.

The old brine needs to be boiled at high temperature, and it needs to be simmered at low temperature, and this step must be carried out every day, and the bacteria in the brine will be clear because of the high temperature. In addition, the old brine is originally a high-salt liquid, and the highly permeable brine also makes it difficult for bacteria to survive, so there are basically no bacteria in the old brine, which you can rest assured.

But if you want to preserve the old brine, it is not an easy task, and you don't want to make old soup at home, it is too difficult to preserve. Old brine is easy to spoil if it is not heated every day. Like our own marinated meat shop, we have to marinate new ingredients every day, and it will be more convenient to preserve the old brine.

Brine can be said to be a brine everything, as long as it is eaten, it becomes delicious when you put it in the brine and marinate it for a few hours. Braised chicken feet, braised pork feet, braised pork ribs, braised chicken wings, braised pork, can be used as a main dish or as a snack, the family sits in front of the TV, eating braised chicken feet, duck feet, duck wings, is a super happy and beautiful thing.

Article**3Although we all default to the fact that the brine is boiled for as long as possible, we are also wondering how long the brine can be stored and how often can it be changed? And on the streets and alleys, especially in various century-old shops, how long does the brine in it last, and will it really not deteriorate and deteriorate after such a long time? After such a long time of brine marinated food, will it really not hurt your stomach?

In the first part, let's talk about how brine is generally made.

We usually see a lot of braised meat shops and restaurants that have been open, and the brine in these stores must be reheated every day, and a very critical procedure for the brine is to boil it on high heat, and then slowly stew it over low heat, and finally it will be stuffy for several hours, and finally the braised meat will be delicious.

Article**5 So under this long-term high temperature condition, the problem of whether the brine we were worried about at the beginning was solved, because the bacteria would definitely not survive under the continuous high temperature, and they would have been killed cleanly a long time ago.

Article **6 So, what if business in the store is not good? Generally, the brine will be kept heated at least once a day, if it is winter, it can be heated every few days, however, we also have a good way to keep it fresh, that is, the refrigerator. So whether it's summer or winter, don't worry about the brine going bad due to bacteria.

Article **7 Of course, the first premise is that this pot of brine is good from the beginning and has not deteriorated, because if the brine has deteriorated, how to heat and keep it fresh is futile, just replace it.

Article **8

The reason why the brine is more and more fragrant, and the longer the time, the better, is because the brine will be added after repeated use, so that the repeated marinated spices will accumulate, so that the brine will taste more and more mellow, many braised meat shops rely on the ancestral old brine braised meat will be delicious, the new brine to a certain extent, the spices will not be dissolved in the brine, if you want the brine to be more and more fragrant, you have to repeatedly add and accumulate to let the spices dissolve and slowly dissolve in the water, so as to get a pot of mellow brine, so the more marinated the more fragrant.

The longer the brine, the better, i.e., adult brine (e.g., the brine of a hotel, restaurant, restaurant is kept forever). The brine should be properly kept 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 storage and storage of the brine, store the brine, avoid using iron barrels and wood, and should use clay pottery to contain, because the pottery body is thicker, which can avoid the influence of external heat, and the iron is easy to rust, and the wood has a peculiar smell.

There is a layer of oil slick on the brine, which plays a certain protective role in the brine, but the matter is dual, and the 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 of oil slick above the brine.

If there is no oil slick, the fragrance is easy to volatilize, the brine is easy to break, and it is not easy to maintain a constant temperature in the pot when marinating, if there is too much oil slick, the marinated juice is not easy to lose and cool, and the hot air 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 oil slick, the second layer is foam, the third layer is brine, and the fourth layer is slag.