How long can salt water last at most?

There are two kinds of brine, one is the brine used to make tofu, which originated in or before the Warring States Period; The second is cooked and eaten brine. The two kinds of brine have the same function, and this question should be about the brine of cooked food.

Brine is called brine in different places. My hometown is called marinated soup, and its container is called marinated soup pot. Braised soup is mainly used in cook the meat, followed by tofu. Because the taste is very mellow and delicious, stews are deeply loved by people, regardless of north and south, and there are few things they don't like. Pot-stewed dishes with a long history are really the brightest pearl in the splendid food culture of China.

There is a classic story in brine culture, which is about roast chicken at Daokou, Henan Province. According to local records, Daokou roast chicken was founded in the 18th year of Shunzhi in Qing Dynasty (166 1). It has been tepid for more than 100 years, so it is naturally unknown. It was in the fifty-second year of Qianlong (1787) that the descendant of roast chicken was Zhang Bing. He met the chef Liu Yi and taught the secret of court cuisine: "Roast chicken with eight ingredients and broth." Eight ingredients are dried tangerine peel, cinnamon, cardamom, galangal, clove, Amomum villosum, Amomum tsaoko and angelica dahurica, and the soup stock is the soup stock of boiled chicken. Every time you cook a pot of chicken, you should add the last soup, and so on. The more you cook, the more fragrant it is, and the older the better. Since then, business has been booming and out of control. Zhang Bing also renamed his roast chicken shop "LAY", which means "friendship and prosperity". My Lao Zhang's roast chicken shop is owned by my friend Chef Liu Yi!

In the long-term development process of brine, because of the different taste habits in different places, the spice formula has also changed greatly, but it is consistent, and all of them are added on the basis of the above eight spices. I would like to take this opportunity to talk about my experience in using and managing brine for your reference.

First, the use of brine. There are three basic principles that must not be violated, or the brine will be broken.

One is that "meat and vegetables are separated, and vegetarian dishes are not in the jar." That is, meat and vegetarian dishes should be marinated separately. Vegetarian dishes should not be put directly into the marinated soup pot, but should be marinated in another pot, just add some old soup, and throw away the soup after cooking. Vegetarian brine is mainly bean products.

The second is "blanching first and then marinating". All meat should be blanched before marinating, otherwise the fishy smell of the materials will be directly integrated into the old soup, which will not only destroy the ecology of brine, but also affect the taste and destroy a can of old brine.

The third is "let it cool before eating." All pickled cooking materials should be taken out if they can't be cooked, and must be taken out after cooling. This is because the pickled materials are generally large. Turn off the fire after the marinade is cooked, and the temperature of the brine gradually decreases. Remember, you can't pick up the goods without turning off the fire, otherwise the taste will be scarce and the meat will be burned as firewood.

Second, brine management. There are also three basic principles that cannot be violated, and offenders will be bad.

One is "winter is long and summer is short". Old brine soup is rich in various nutrients of animals, which people like to eat, but bacteria like to eat too much, which will rot if they are not careful. When not in use, cook once a day in summer and once a week at least in winter. Even if the refrigerator is big enough to be put into a jar, it should be cooked once a week in summer.

The second is to "keep clean". After each use, it should be filtered to remove impurities and excess oil slick in the minced meat. There are many kinds of filtering methods. As a domestic brine tank, its capacity is not large. When the material is cooled, it is taken out. When the bottom of the sundries is chaotic, the old brine is poured out, the viscous impurities at the bottom of the tank are thrown away, and the excess oil slick is skimmed and boiled for preservation.

Three "regular feeding". Generally, it is a custom in my hometown to add a new seasoning bag to brine after five times and throw away the old one. As for water, sugar and soy sauce, add them at any time according to actual needs.

The answer to this question is afraid to frighten you to death. How long do you think a pot of brine will last? Ten years and eight years? Or decades? In fact, in many places, people who cook pot-stewed vegetables use old pot-stewed vegetables handed down from their families. What is a family heirloom? It is possible that the pot of brine has been used for decades. So don't underestimate the pot-stewed food sellers outside, because they have a deep family background. Therefore, it is hard for me to say how long a pot of brine will last, but in my opinion, if things are integrated and well maintained, it will not be a problem for 50 years. But it takes a lot of time and energy to raise brine, which is not suitable for your own home.

For many people, food outside is always better than food cooked at home. The same is true of brine. Why is the brine sold outside delicious? Others have been dealing with it for so many years. Besides, all kinds of spices used by people scare you to death. I am a food lover, but I can't identify all the spices. I won't say anything about fennel and cinnamon. It's amazing that you can recognize the words cardamom, Chuanxiong, Pogostemon and Angelica pubescens. Not to mention Radix Saposhnikoviae, Radix Angelicae Dahuricae, Radix Aucklandiae, Asari, Radix Bupleuri and Fructus Amomi! So you say, can you make such delicious brine at home?

In fact, eating at home is about safety, hygiene and romance. Isn't it romantic to spread a table mat in a small world for two people and have an ordinary meal for two people? If there is a child, a family of three, and everyone occupies a corner of the table, what a warm picture it is. Right?

So, how long can brine last at most? Maybe the brine sold at your door is older than you. Many people also want to make brine in their own homes. In fact, as mentioned above, it is unrealistic, requires a lot of time and experience, and if you are not careful, you may lose all your efforts, with more input and less output, which is not cost-effective.

As long as the salt water does not deteriorate, it can be used for a long time. The key is how to prevent salt water from deteriorating.

Brine is made in different ways and stored in different places. For example, in some places, brine is colored with soy sauce, Redmi and sugar in addition to the spice itself. These are different from red salt water, sauce salt water and white salt water. Today, I will focus on sharing my experience with you. I have been a chef in Chengdu for nearly 40 years, and I have some experience in the storage of marinated vegetables and brine in Sichuan cuisine. Because the more food marinated in brine, the longer the brine, the higher the content of disodium nucleotide in brine. It is a natural refreshing agent, which can make food more delicious, that is, the longer the brine, the more valuable it is.

The preservation of brine should pay attention to the following aspects: before marinating food, it should be pretreated according to the characteristics of raw materials, and the taste should be marinated first. (Specific raw materials can be divided into salt-free and salt-free according to their characteristics. For example, duck intestines do not add salt, because salt will make them lose water, and pickling duck intestines with brine after adding salt will not be crisp and refreshing);

Soaking in water: Soaking in water can remove some blood and floating foam from raw materials, which does not include all food raw materials. Mainly, such as pork liver, pork belly and fragrant belly (urine bag) must be soaked in water, and then scraped and pickled, while most fresh pickled foods, such as pig head and rabbit meat, can be pickled after washing. After curing the raw materials, boil them with high fire to remove the floating foam, and then cure them with low fire (for meat raw materials). As the saying goes, "porridge is cooked with big fire, and croak is cooked with small fire" (croak means meat).

In the process of marinating, observe the color, salt taste, fragrance, spices, sugar color, salt and water in brine, ginger and onion, and cooking wine must be added (white wine can also be added). After all the food is salted, remove the residue from the salt water, including ginger and onion. Turn off the fire after the brine boils, do not touch the brine, do not cover the brine tightly, and do a good job of preventing insects and rats.

Let me add here that I didn't add monosodium glutamate chicken essence, because I always add the second ingredient. No.2 material is a mixture of yeast extract and ingredients in proportion. Yeast extract is a green food raw material extracted by biotechnology.

I'm glad to answer this question. I like to share Qian Duoduo dishes and pot-stewed dishes.

Salt water can be used for a long time if it is well preserved. Generally, famous brine dishes will exaggerate that their brine is a century-old brine. So it is no problem that the brine can be reused many times.

Although the brine can be used for that long, it can only be used if it is preserved. Brine is useless if it is not well preserved.

How to preserve and maintain brine? I gave a detailed explanation in my previous Q&A. If you want to know, you can have a look. Today I will also talk about how to preserve it.

1: Pottery is used to package the brine, but after the brine is made, metal utensils cannot be used to package the brine, otherwise the salt substances in the brine will react with the metal and make the brine deteriorate, so the brine should be packaged with pottery.

2. Don't have too much oil slick on the salt water. There is an oil slick on the salt water. Too much oil slick will make the brine difficult to cool, and it will stink when heated to death. It will get moldy after a long time. If there is no oil slick, it is easy to be oxidized and deteriorated, so a thin layer of oil slick on salt water is better.

3. Boil salt water regularly all year round. Everyone knows that it will be cooked in summer, but it will not be cooked regularly in spring, autumn and winter. Actually, it will be cooked all year round.

4. Impurities should be filtered out of brine, and meat residue and spices should be filtered out with gauze after brine pickling to prevent these deterioration from affecting brine.

5. When the brine is not used for a long time, boil it, let it cool, wrap it with pottery, seal the mouth with plastic wrap and put it in the refrigerator for freezing.

I only know that brine is made of various seasonings, such as ginger, onion, soy sauce and rock sugar. The longer the brine is cooked, the more fragrant it is, and the cooked food has a unique flavor.

Salt water can be used continuously if it is properly maintained. Now some shops are called century-old soup, and I think there are more gimmicks. For well-known reasons, private enterprises in New China were allowed to operate privately only after the reform and opening up. Where did you get the century-old soup? However, the century-old soup has its existence and possibility in history. In addition to these, the brine I use here is 15 years old. As far as my personal experience is concerned, as long as it is properly maintained and used correctly, the brine is more fragrant and can be used continuously for a long time.

In my previous Q&A, I also answered some questions about the use and maintenance of brine. Let me briefly summarize:

First, we should lay a good foundation when mixing brine at first. Brine must be made of pork bone, keel, coccyx, old chicken and old duck pot, not necessarily colored with soy sauce and fried rock sugar. Soak the spices in water 1 hour to remove the "astringency", fry ginger, garlic and onion until brown, dry them, and put them into a material bag.

Second, the required marinated ingredients must be cooked thoroughly with white water in advance, and can only be marinated after being rinsed clean, so as to avoid blood bubbles polluting the brine.

3. When marinating, keep the brine in a state that seems to be open, but it doesn't. When the halogen products reach the required taste, turn off the fire in advance and let the halogen products soak in the brine. First, it is convenient to taste. Second, the color of marinated products is positive and moist, and it is not easy to dry and change color after being taken out of the pot. Why is it necessary to turn off the fire when the halogen products do not meet the halogen requirements? Because there is still high temperature after the halogen is turned off, the halogen products will be further matured.

Four, keep boiling once a day, twice in summer, turn off the fire after boiling (don't continue to cook with strong fire, so as not to make the brine muddy, sticky, black and consumed), and don't stir or fall into raw water. After several times of marinating, change the material package, stir-fry the sugar color according to the situation, and add marinade when it is less.

The above is just some basic knowledge, and there are many knowledge and skills in the specific operation. Learn more and study more, and you will gradually master the mystery.

I have more say in this. I sold pot-stewed vegetables at home when I was a child. As long as I keep adding Chinese herbal medicine spices instead of chemical fragrant crystals, filtering impurities, adding salt and frying sugar juice, the brine in the process of braised pork will increase or decrease with the weather, and the brine with more impurities at the bottom will be discarded as soon as it increases. When salt water is to be stored for a period of time, you must burn enough salt and new spices. The important thing is to put a layer of oil on it and put it in a big crock. Never move in the middle, and then you can put it for a year or two. When you use it next time, you must throw away the moldy oil on it and cook it with the salt water below. This is called old brine. If others want to do brine business and find mother and child water, they must give big red envelopes!

Salt water can be eaten all the time as long as it is preserved. The color, salinity, fragrance or quantity of brine must be checked after each curing of raw materials, and seasonings should be added at any time to ensure the quality of brine. In addition, in order to ensure the cleanliness of brine, impurities must be filtered after each brine; If there is too much grease attached to the surface of salt water, part of it should be removed; Every time the raw materials are pickled, the brine must be boiled before it can be pickled; Brine that has not been used for a long time should also be taken out regularly for boiling treatment, so that it can be preserved for a long time.

"Taste" refers to soaking all kinds of raw materials in prepared salt water, so that the raw materials have a unique flavor. The flavor of brine mainly comes from spices. There are many kinds of brines, and the brines in different regions are also different. Commonly used bittern are: household bittern, white bittern, Sichuan bittern and Chaozhou bittern. 2. The proportion of spices in brine is very important. Many restaurants have developed secret recipes on the basis of long-term practice to make their brine unique. Seasoning packages should be added to brine frequently to keep the aroma of brine. 3. The formula of brine is different. Taking 5,000 grams of fresh soup as an example, the spices and proportions that can be added are: 20 grams of coriander, ginger and star anise, 50 grams of onion, carrot, pepper and Redmi, celery, ginger and onion100g, 20 grams of tsaoko, cinnamon and licorice15g. 4. Use fresh soup to make brine, and cook pork bones, beef bones, chicken bones, old chicken, chicken feet, old duck, scallops and Jinhua ham together.

Scope of application: braised pork, ribs, viscera, ducks, geese, eggs, bean products, kelp and so on.

Representative dishes: Braised assorted dishes, Braised duck and Braised ribs.

The amount of sugar color in bittern can be determined according to bittern. Such as fat sausage, pork belly and so on. You should put less sugar and inject more sugar into chicken wings and trotters. When the seasoning in the seasoning bag is not strong, you can change one, and don't put both together to avoid the strong flavor of the seasoning. Salt water should be filtered every day to remove slag, boiled and covered for safekeeping. The brine of rabbit head fat sausage should be separated from other raw materials, and salt should be added if the salt taste is not enough. If the rabbit head is too inclined, it will not be shaped, and the flower kernel should not be too broken.

Repeated use of brine is the legendary soup stock. Since it is an old soup, the more it is used repeatedly, the more mellow it tastes, and the bittern taste is by no means adjustable by the seasoning of the new soup.

If it's a restaurant or a pot-stewed restaurant, this pot of old soup will be marinated every day, and it is almost always hot, so there is no need to consider the problem of corruption, but the maintenance of old soup marinade is also very particular, otherwise the soup will turn black after being burned several times, and no one will dare to eat anything.

First, you can't put onions in the repeatedly used brine soup. There is a lot of mucus in onions. In addition, onions will dissolve and become flocculent after being cooked. These substances will change color after repeated heating, which will affect the color of soup. And after a long time, there will be rotten onions, and a pot of soup will be wasted.

Second, if you want to keep the old soup, you must change the soup. This seems contradictory, but it is not. After the soup marinated with food is left standing, the soup will be divided into three layers, and the top layer is the oil discharged from the meat, which must be skimmed. The second layer is the soup stock we want; The bottom of the third floor is soup base, which is black in color and fine in residue. You must not bring it. Therefore, we must skim the top layer and throw away the bottom layer, leaving only the middle layer that has been scooped out. Add boiling water to the remaining stock, supplemented by marinade, salt and sauce, and the next pot of marinade will be ready.

Third, after the food is cured, the soup pot of the old soup must not be covered. Because there are a lot of soup and it is very hot, sometimes the big bittern can't be cooled completely all day and night, so a lot of hot air will condense on the lid and then drip down. Once the temperature drops below 70 degrees, putrid bacteria will breed. So don't cover it.

Therefore, as long as the salt water is well maintained, it is not a problem how long it will be used. The more it is used, the better.

"If you want to taste delicious, you should add broth to eight kinds of ingredients", which is really a very useful sentence for a long time. The so-called eight ingredients are dried tangerine peel, cinnamon, cardamom, galangal, clove, Amomum villosum, Amomum tsaoko and angelica dahurica, and the soup stock is cook the meat's soup stock. Every time you cook a pot of meat, you should add the last soup, and so on. The more you cook, the more fragrant it is, and the older the better.

In the long-term development process of brine, because of the different taste habits in different places, the spice formula has gradually changed a lot, but it can never be separated, and it is added on the basis of the above-mentioned "eight ingredients"

In previous articles, we all talked about how to make brine, but there are indeed many friends who don't know how to preserve it. It is also important to know how to preserve a pot of brine.

The first is the use of salt water. There are three basic principles that must not be wrong, or the brine will be broken.

The first one is "meat and vegetables are separated, and vegetarian dishes are not in the jar". That is, meat and vegetarian dishes should be marinated separately. Vegetarian dishes should not be put directly into the marinated soup pot, but should be marinated in another pot, and some old soup should be added. After cooking, pour out the soup. Vegetarian dishes are mainly bean products.

The second is "blanching first and then marinating". All meat should be blanched before marinating, otherwise the fishy smell of the materials will be directly integrated into the old soup, which will not only destroy the ecology of brine, but also affect the taste and destroy a can of old brine.

The third is "let it cool before eating". All pickled cooking materials should be taken out when they are not cooked, and they need to be cooled before they are taken out. This is because the curing materials are generally large. Turn off the fire after the marinade is cooked, and the temperature of the brine gradually decreases. Remember, you can't pick up the goods without turning off the fire, otherwise the taste will be scarce and the meat will be burned as firewood.

About the management of salt water. There are three basic principles, which can't be wrong, or the salt water will be broken.

The first one is "winter is long and summer is short". Laolu soup is rich in various nutrients of meat. Everyone likes the taste, so will bacteria. If you are not careful, it will rot. When not in use, cook once a day in summer and once a week at least in winter. Even if the refrigerator is big enough to be put into a jar, it should be cooked once a week in summer.

The second is to "keep clean". After each use, it should be filtered to remove impurities and excess oil slick in the minced meat. There are many kinds of filtering methods. As a domestic brine tank, its capacity is not large. When the material is cooled, it is taken out. When the bottom of the sundries is chaotic, the old brine is poured out, the viscous impurities at the bottom of the tank are thrown away, and the excess oil slick is skimmed and boiled for preservation.

The third "regular feeding". According to the old master's habit, after the brine is used for five times, a new seasoning bag should be added and the old one should be thrown away. As for water, sugar and soy sauce, add them at any time according to actual needs.

I think if it is preserved, it can be used all the time. The more bittern, the better.

I pickle my trotters every day to keep them fresh.

Personally, I think it's better not to wrap it, and loose aniseed can give full play to its taste. The ingredients should be changed twice for each pickling, and the last ingredient should be thoroughly cleaned with a secret leak. When you think the marinated soup tastes particularly fragrant, you can take out a part and let it cool and freeze, so you are not afraid of any problems.

Focus on Shaanxi snacks gourd head, love to eat pig's trotters, welcome to communicate.