The fat fragrance in the brine is a special way to create the aroma in the brine. The so-called fat fragrance is actually to deliberately increase the content of oil in the brine, which is mostly animal fat, and the combination of oil and spice gives flavor to the marinated ingredients.
When used in brine to create a fat fragrance, the main ingredient is generally relatively fixed, and the two spices commonly used are Caoguo and Angelica dahurica. In fact, the first reason is that animal fats and fats often have a fishy smell, so as the main spices, they all need to have a good ability to remove odors.
Although both herbs and angelica are suitable for creating a fat aroma, they can produce different effects on specific marinated ingredients, which leads to the question of how to choose them according to the marinated ingredients in order to better play their advantages? This question can divide common ingredients into two categories according to their suitability. Our common brine ingredients are pork, beef, mutton, chicken, duck, goose, among which pork and beef are more suitable for the spice of grass and fruit as the main ingredient to create a fatty brine.
In terms of taste, chicken, duck and goose are more suitable for fat-flavored brine made with Angelica dahurica as the main ingredient. The only difference is that the combination of mutton and Angelica angelica can better reflect the freshness of mutton, and the combination with grass fruit can better show the rich meat aroma of mutton, so mutton is a type that occupies a place in both categories.