How does chicken blood remove impurities in brine?

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 removed, and then the foam should be cleaned, and the brine should be filtered and precipitated with gauze to keep the brine clean.

The preservation of old brine must be done with clean utensils and good storage conditions (environmental hygiene, temperature regulation).

It can ensure the quality of brine and brine products.

The temperature gradually rises during the Spring Festival, so it is required to boil the brine every morning and evening and put it in a fixed place.

The climate is hot in summer, which is a frequent period when brine is very perishable, and foaming and acidification occur frequently.

The brine must be boiled twice (once in the morning and once in the afternoon, and it should not be placed).

Although in autumn the temperature gradually drops. , but the summer heat is not over, as the saying goes, seven mold, eight rotten, nine maggots, therefore, the brine should be boiled at least 2 to 3 times, put in a fixed place and do not move.

In winter, the temperature gradually drops, and the brine should be boiled once a day and left in a fixed place without moving.

The brine must be boiled and stored after each time the food is browned, and if the brine is getting more and more drunk, it must be used with chicken blood (one.

Chicken blood plus 1 kg of water) and water mixed and poured into the brine to stir up a whirlpool, wait for static and then boil, then filter with gauze to remove impurities.

Quality. Always check the saltiness in the brine and adjust it a little to avoid being too salty and too light, or the aroma is too strong and too weak. The brine should be used.

Shading, ventilation, flat ground, dry, non-collision environment storage, in order to better preserve.

Refrigerator Custody Act. The use of refrigerators in restaurants and homes brings convenience to the storage of brine, and shares can be used with refrigerators.

To store the brine, the specific method is to boil the brine, filter out impurities with gauze, and then boil, cool it still, and keep it fresh.

After the film is sealed, it can be stored in the refrigerator.

The brine in the restaurant must be responsible for a special person, and formulate corresponding rules and regulations, and add the soup and marinade every day.

The quantity of the material must be registered in order to maintain the persistence of the aroma of the brine, even if it is a brine in the home.

Check so that it does not deteriorate.

1. Add salt to the chicken blood to reduce the coagulation point of the chicken blood. The minerals contained in salt easily react with platelets in the blood and accelerate platelet clotting. Easy to remove impurities.

2. Add a kilogram of water with the blood of a chicken, stir the water and pour it into the brine to stir up the whirlpool, and then boil it after it is still and filter it with gauze to remove impurities.

The following points should be paid attention to when the brine is stored

1.When using brine, it must be boiled, the excess oil slick on it must be removed, and then the foam should be cleaned, and the precipitate should be filtered and precipitated with gauze to keep the brine clean.

2.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.

3.The temperature of the Spring Festival is gradually rising, so it is required to boil the brine every morning and evening and put it in a fixed place.

4.In summer, the climate is hot, and the brine is very perishable, and foaming and sourness are frequent, so the brine must be boiled twice a day.

5.Although the temperature gradually drops in autumn, the summer heat is not over, as the saying goes, seven mold, eight rotten, nine maggots, therefore, the brine should be boiled at least 2 to 3 times, put in a fixed place and do not move.

The removal method of impurities in the soup is as follows:

1.Pour the broth into a large sock container and let it cool naturally. In this way, the oil and impurities in this row of braised soup will naturally float on the surface of the water.

2.Use a spoon or funnel to gently remove the oil and floating impurities on the surface of the soup.

3.If there are still impurities in the soup, you can filter the braised soup or strain it with cotton or gauze to make the soup clearer.

4.If you need to use a clear broth to cook food, it is best to strain the broth through a strainer or gauze before cooking.

5.If you are not sure whether the soup has been stripped of all impurities, you can use a spatula to gently remove the oil slick and impurities from the surface of the soup while cooking the food.

1. Filter the old brine.

First of all, for the impurities in the brine, filter it little by little with gauze, put the filtered residue aside, and use a pot to fill the filtered brine residue with eggplant. Add water to the pot,**, and after boiling together with the residue, turn off the heat and let it stand for a while to allow the residue to settle out automatically.

2. Mix the old brine.

After the boiling residue is allowed to stand for a period of time, it is transferred to the old brine bucket after the previous filtration. The oil layer of the boiling residue is all required, and the water is only about 1 3 on the top, and the turbidity layer at the bottom is not needed.

3. Boil the old brine.

After boiling the mixed brine, stir it gently a few times, and the new brine obtained at this time is basically free of residue impurities, and all that remains is animal protein.

4. Season the old brine.

The mixed brine may become lighter in taste, so that the taste of the marinated vegetables is relatively light. At this time, after the brine is boiled, it is generally necessary to add the fried sugar color, and then add the marinade package and some salt. Chili peppers and peppercorns also need to be added a little.

Finally, simmer for 20 to 30 minutes on low heat, and the old brine can be seasoned.

Brine is the soul of the production of braised vegetables, a pot of good brine can bring a more delicious taste, and if the brine is not cleaned for a long time, not only can not produce the expected taste, but also will make the appearance of the braised vegetables not good, brine removal of impurities is only the first step, after the continuation of the brine supplement is also very important, learn more, in order to make the braised vegetables better!