Brined meat brined before the matters that should be noted?

1, the selection of ingredients should be fresh. Try not to buy the market sold semi-finished products, that is, blanched. Especially the offal category, such as pig intestines, pork belly and so on. If not cleaned before blanching, once blanched, in any case can not remove the odor. Now many people want to convenience, directly ** semi-finished products back to processing. I don't know, a lot of wholesalers have to process too many semi-finished products every day, and they usually don't clean them so well.

2, blanching. Meat products in the marinade after a good, need to blanch processing, remove the meat of the blood foam and fishy flavor. Blanching is cold water in a pot, high heat, avoid boiling water in a pot, then, once the skin of the meat shrinks, the blood inside can not come out, the finished product of the fishy flavor will be heavier.

3, the initial processing of raw materials. Meat products are slow to taste, before brining need to add ginger, green onion, cooking wine, salt marinade, summer marinade 2 hours, spring and autumn marinade 3-4 hours, winter marinade 6-8 hours. Large pieces need to be reamed or pierced with a bamboo stick for flavor. Beef needs to be marinated for half the time due to its dense texture.