What are the methods and precautions for brine preservation?

1. Skimming: There is a layer of floating oil on the brine, and the amount of floating oil should be appropriate, neither too much nor too little. If there is no oil slick, the fragrance is easy to volatilize, the brine is easy to deteriorate, it is difficult to keep the constant temperature in the pot during marinating, and the color of the marinated brine is not bright enough. If there is too much oil slick, it is not conducive to the heat dissipation of brine, and the hot gas is trapped inside, which will cause the brine to stink, foam and mold for a long time.

2. Skimming: Oil slick is blood or denatured protein produced on the surface of meat products when they are marinated. Before using brine, all animal raw materials must be blanched before marinating, especially raw materials such as duck head and duck neck with heavy fishy smell and a lot of blood, otherwise it will be too fishy, or a large amount of blood will enter the brine soup, which will make the taste of brine worse or even sour. After the salt water is used for a period of time, the excess floating oil on it should be knocked off, and then the floating foam should be cleaned up to prevent the salt water from turning sour and deteriorating.

3. Boiling: The third layer of brine is the real brine, and only this part is the key to braised pork. There will be some large suspended slag in the salt water, which can be filtered out with a colander. The upper brine is bittern oil, which can isolate the air and prevent microorganisms from entering the bad soup, but it is inevitable that some miscellaneous bacteria will enter, and the temperature will gradually increase in spring. Therefore, the brine should be boiled every night, and boiling is also a sterilization process. It is hot in summer, and it is brine. If the local temperature is high, it is best to boil the brine at least three times. If the weather is too hot and the salt water is slightly sour, you can add a little baking soda to adjust it. If the sour taste is too strong, then this barrel of brine can only be discarded.

4. Filtering: After the brine is used for a period of time, a small amount of raw materials or spices will remain, so it needs to be filtered to ensure the quality of the brine. It is recommended to filter once a day. If there is not much braised pork, it is recommended to filter it at least once every two days. It is recommended to use stainless steel screen, and the more meshes, the better.

5. Cleaning: Brine has been used for a long time and needs to be cleaned with some adsorbents. Even if the bittern is filtered every day, the bittern soup will become stronger and stronger after repeated use, especially the sweet and spicy bittern. At this time, it is necessary to "clean" the brine, that is, mix clean animal blood (fresh pig blood or chicken blood) with clean water, and then slowly add it to the boiled brine. This is based on the adsorption and solidification of protein. However, it should be noted that the number of times of cleaning each pot of brine should not be too much, so as not to lose the savory taste of brine. In addition, don't use too much blood for each cleaning. We once had a student who used too much pig blood for "cleaning", making the brine basically tasteless.

6. Avoid using raw iron pots and wood products: stainless steel barrels should be used to store brine, iron is easy to rust and wood products have odor.

7. Keep utensils and environment clean: To preserve old brine, clean utensils and good storage conditions (environmental sanitation and temperature regulation) must be used to ensure the quality of brine and brine products.

8. Vegetables should be separated: stewed vegetables need to be separated from salt water. A large amount of starch and raw water in vegetarian dishes will seriously affect the taste of leeks, which is not conducive to the preservation of old brine. If the smell is too strong or too strong, it is best to separate.

9. Don't leave the spices, and refrigerate after controlling the soup: After the brine is boiled, our first job is to take out the spice bag, cool it to room temperature, wrap it with plastic wrap, and refrigerate it in a fresh-keeping refrigerator. If the spice package is not fished out in time, the flavor of spices will continue to penetrate into the brine, so the medicinal taste of brine will be too strong.

10. Avoid oil and water: Before work every day, after the brine is boiled, put the stainless steel barrel filled with brine away from the burner, in a ventilated place where few people can touch it, and do not touch raw water or grease. After the arrival of hot summer, the preservation of brine becomes particularly difficult, and many masters use the method of low temperature preservation to preserve brine. Specific operation: Boil the brine, filter the residue, scoop the brine into a new clean oil-free and water-free bucket with a clean oil-free and water-free spoon, and store the bucket in the wind storage at low temperature. )

1 1. The brine bucket is not grounded and the mouth of the bucket is not covered: no matter which storage method you adopt, you need to pay attention to one thing: the bucket filled with brine cannot be directly placed on the ground. You must make an iron or wooden shelf and put the brine bucket on the shelf, so as to ensure that the bottom of the bucket is also ventilated. In addition, the newly cooked barrel mouth can not be covered, because the brine will have a certain amount of hot air just after heating. If the lid is covered, hot air will condense into water droplets. If water drops fall into brine, it will also lead to brine rancidity. If you are afraid of other impurities entering the brine pot, you must cover it, and you must wait for the brine to cool before covering it.