Today I will share a complete technical process of brine to you, not involving the recipe, only talking about the process!
1- Broth
Selection of materials: Generally used, pigs, chickens, ducks, these 3 kinds of materials to boil, there are a few people will use beef bones
Function: Used to enhance the bottom taste of the new brine, and can be replaced with white water in the later stage
2- Brine pack
Selection of materials: the use of plant spices, generally commercial are more than 20 kinds, some places will also use some meat ingredients as brine
Function: flavor increase, remove abnormalities, enhance taste, degreasing, generally brine package can be used 3-6 times
3- Coloring
Common coloring materials are, rock sugar, gardenia, red yeast rice, turmeric, comfrey, the most commonly used is the sugar color of rock sugar frying,
As long as the coloring material is not used in excess, it will not affect the taste, only affect the color, and the color is not enough, so add more corresponding coloring material
4- Seasoning ingredients
Commonly used salt, monosodium glutamate, chicken essence, chicken powder, rock sugar, wine, cooking wine, ginger, garlic, oil, pepper, pepper
The spices commonly used in brine are the above, remember not to use additives, not often far
5- Brine
Brine is a mixture of 1-4, brine can be recycled repeatedly, not that you can use brine for several months, because every time the brine thing brine will evaporate, and the evaporation is not small, the brine is not enough to fill the broth or water into it, and then add ingredients
6- Brine ingredients
The ingredients are cleaned, the meat is blanched, the vegetables are washed, you can open the brine, soak it in the flavor, and brush the oil out of the pot
Meat vegetarian parting pot brine, different kinds of meat ingredients, less amount of mixed brine, large amount of pot, to prevent skewers.
I am Master Gao, this is a complete technical process of brine technology, do you still not understand?