In food processing, brining is treating food with brine or coarse salt which preserves and seasons the food while enhancing tenderness and flavor with additions such as herbs, spices, sugar, caramel and/or vinegar. Meat and fish are typically brined for less than twenty-four hours while vegetables, cheeses and fruit are brined in a much longer process known as pickling. Brining is similar to marination, except that a marinade usually includes a significant amount of acid, such as vinegar or citrus juice. Brining is also similar to curing, which usually involves significantly drying the food, and is done over a much longer time period. Meat Brining is typically a process in which meat is soaked in a salt water solution similar to marination before cooking. Meat is soaked anywhere from 30 minutes to several days. The amount of time needed to brine depends on the size of the meat: more time is needed for a large turkey compared to a broiler fryer chicken. Similarly, a large roast must be brined longer than a
En el procesamiento de alimentos, el brineo es el tratamiento de los alimentos con brineo o sal grueso que preserva y estaciona el alimento mientras mejora la ternura y el sabor con adiciones como hierbas, especias, azúcar, caramelo y/o vinagre. La carne y el pescado suelen ser fritos durante menos de veinticuatro horas, mientras que los vegetales, quesos y frutas son fritos en un proceso mucho más largo conocido como brineo. El brineo es similar a la marinada, a excepción de que una marinada suele incluir una cantidad significativa de ácido, como vinagre o jugo de cítricos. El brineo también es similar a curar, lo que generalmente implica secar significativamente el alimento, y se hace a lo largo de un período de tiempo mucho más largo. El brineo de la carne es generalmente un proceso en el que la carne es sumergida en una solución salada similar a la marinada antes de cocinar.