Why is broth good in the refrigerator, but it turns sour when it is taken out and heated?

Soup stock commonly used in restaurants is generally made of simple materials, such as chicken rack, duck rack, minced meat, pigskin, etc. It is also relatively easy to do. Boil cold water to remove fishy smell, remove floating foam, and simmer for a few hours. Soup stock is a kind of seasoning kept by hotel chefs. After several hours of stewing, the fresh flavor of the ingredients penetrated into the water and became soup stock. Chefs usually use broth instead of water for cooking or stewing.

The prepared stock should be stored according to the weather changes. If it is cold, there is no need to freeze it. If it is hot, it must be heated and cooled, and then frozen or refrigerated in the refrigerator. But the storage time is short, especially when the temperature is high, it is very easy to deteriorate, so many times we think that the broth can be kept for a long time, but it is not. Maybe the broth has deteriorated before we plan to transfer it to the refrigerator.

If the stock is bought in the supermarket, it usually has a long shelf life. Just seal it and put it in the refrigerator for a corresponding time, and it can be eaten again within the shelf life. For example, smelling flowers is the movement of aromatic oil molecules of flowers. The speed of molecular motion is related to temperature. The higher the temperature, the more intense the irregular motion of molecules. Therefore, the irregular motion of a large number of molecules in an object is also called thermal motion. Every time I cook broth, I will prepare two containers and add a slag plug to filter it. There is no impurity in the soup. If it is not cleaned, the slag in it will go sour and deteriorate after a long time, which will affect the quality of the soup.

first of all, before answering your question, you should determine several factors. Because your question is not informative, it only shows that the soup stock will go bad when it is put in the refrigerator and heated when it is taken out. However, you didn't specify that the soup stock has been stored in the refrigerator for several days. Because oil is lighter than water, it floats on the surface after cooling, and the bottom soup stock will naturally turn sour after a long time.