How to preserve brine without making it sour or spoiled

Braising liquid is an ingredient that must be used in the process of making braised dishes. Only if the braising liquid is well made can the braised dishes taste better. However, when the weather is hot, the brine may go bad more easily. At this time, people must learn some methods to preserve the brine. If the brine goes bad, it will also cause waste. How to preserve brine so that it does not become sour or spoil? Let’s take a look at the specific methods.

The experience of our predecessors tells us that the longer the brine is kept, the better, that is, the mature brine (for example, the brine in hotels, restaurants, and restaurants are preserved forever). The brine should be properly preserved to ensure that it will not spoil over time and its quality will not be affected. Therefore, attention should be paid to the preservation and storage of the brine. When storing brine, do not use iron barrels and wooden utensils. Instead, use earthenware, because pottery is thicker and can avoid the influence of external heat. Iron utensils are prone to rust and wooden utensils have odors.

There is a layer of floating oil on the brine, which protects the brine to a certain extent. However, everything has two natures. Too much floating oil can also destroy the brine. Therefore, properly handling oil spills is also a key to management. Practice has shown that the amount of floating oil should be appropriate, neither too much nor too little, so a thin layer of floating oil on the brine is appropriate. If there is no floating oil, the aroma will easily evaporate, the marinade will easily go bad, and it will be difficult to maintain a constant temperature in the pot during marinating. If there is too much floating oil, the heat from the marinade will not be easy to dissipate and cool, and the heat will be trapped inside, causing the marinade to stink and bubble up, and it will also easily become moldy over time.

Brine is generally divided into four layers: the top layer is floating oil, the second layer is floating foam, the third layer is brine, and the fourth layer is residue.

The following points should be noted when storing brine:

1. When using brine, it must be boiled, and the excess floating oil on it must be skimmed off. Then the foam must be cleaned up, and the sediment must be filtered with gauze to keep the brine clean.

2. To preserve the old brine, you must use clean utensils and good storage conditions (environmental hygiene, temperature control) to ensure the quality of the brine and brine products.

3. The temperature gradually rises during the Spring Festival, so the brine must be boiled every morning and evening and placed in a fixed place.

4. The hot summer weather is a period when brine is prone to deterioration, foaming and acidification. Therefore, the brine must be boiled twice a day (once in the morning and once in the afternoon, and it should be fixed)

5. Although the temperature gradually drops in autumn. But the summer heat is not over yet. As the saying goes, the seventh is moldy, the eighth is rotten, and the ninth is maggoty. Therefore, the brine should be boiled at least 2 to 3 times and placed in a fixed place without moving.

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

7. The brine must be boiled and stored after each brine is used. If the brine becomes thicker, you must use chicken blood (one chicken's blood plus 1 kg of water) and mix it with water, pour it into the brine, stir it into a vortex, wait for it to stand still, then boil it and filter out impurities with gauze.

8. Check the saltiness of the brine frequently and adjust it slightly to avoid it being too salty or too bland, or the aroma being too strong or too weak. Brine should be stored in a light-proof, ventilated, flat, dry and collision-proof environment for better preservation.

9. Refrigerator storage method. The use of refrigerators in restaurants and homes has brought convenience to the storage of brine. The refrigerator can be used to store brine. The specific method is to boil the brine, filter out impurities with gauze, then boil it again, let it cool quietly, seal it with plastic wrap, and then store it in the refrigerator.

10. There must be a dedicated person in charge of the brine in the restaurant, and corresponding rules and regulations must be formulated. The amount of soup and brine ingredients added every day must be registered to maintain the lasting aroma of the brine. Even the brine in the home must be checked regularly to avoid deterioration.