How to do brine to color good?

Want to brine meat red bright first point, we brine meat has to be red, we can use coloring, red currant rice, or red currant red these two can be used, and then with the sugar color with the use of this can be, if you want to have better results, you can add some maltose. Then brining time, we try to brine the ingredients some soft, so that the effect is better, brine after the pot, remember to make sure to brush the ingredients with oil, you can brush the red oil, you can also brush the brine oil, this step is very critical, if you don't brush the oil, very soon brine meat on the drying out, brush the oil this to brush from time to time, and found that the drying out on the brush. In my opinion, how to brine meat red? In fact, there are two problems, two effects, red and bright that red is red, bright is bright. Red is the color, do out by color, bright is the color brightness, looks reflective oil, which is related to brine brine oil. The two effects are not the same thing. Below are specific shares based on my experience. How to brine meat on the red color? In the red brine brined meat want to be on the red often use two methods, that is, the first deep-fried color after brining and direct brining on the color. First frying color after brining: this method is mainly suitable for some skinned ingredients, such as pig's feet, pork elbows and so on. The characteristics of coloring by deep-frying first: ①. Easy to grasp the color, ②. The finished product is not easy to oxidize, ③. Solid color, not easy to take off the color, ④. After deep-frying, you can make the skin of the ingredients fluffy and look better. ~ production method (pork elbow as an example): 1. Add water to the pot, put honey or maltose, the ratio of honey and water is controlled at about 1:10, then the stove heating, stirring with a hand spoon to make it into honey water. 2. At this time the initial processing of pork elbow into the honey water blanching, blanching and blanching the same as the usual blanching, to blanching and salvage the foaming, and so that there is no foaming elbow overflow, fished out of the water control. 3. Add a wide range of oil in the pot, the oil temperature control in five or six percent of the heat one by one into the elbow, fried to the elbow skin golden red when the oil, and put into the cool water to soak for half an hour, so that the surface of the fluffy.4. Formal brining, as long as the brine in the appropriate amount of sugar color fine-tuning of the color, you can brine the meat out of the red. Direct brine color: direct brine coloring method for all ingredients, blanching or not blanching the first processing of the ingredients directly into the color of the red brine, brine color maturity can be. Direct marinade coloring generally use coloring seasoning, can give marinated meat on the red seasoning is divided into three categories: soy sauce, pigment and natural coloring seasoning category. Soy sauce class is generally used in the sauce in the brine, red brine in the use of the reduction, pigment class refers to orange-red, red and other powder, oil pigment, because this type of coloring is not natural, and soy sauce class here is not to say more, specifically to share the use of natural coloring seasoning class. This kind of coloring seasoning commonly used have three kinds: red currant rice, yellow gardenia and sugar color. Red currant rice: with indica rice, glutinous rice and other rice as raw material, with red currant fungus fermentation and become purple red rice grain. Use it to adjust the color can directly adjust the red, and the coloring ability is strong, not easy to change color. But with red currant rice to brine meat on red is too colorful, so often and yellow gardenia together with the use, or only to the ingredients on the bottom color. Yellow gardenia: although yellow gardenia out of yellow, but red brine in less, modern people prefer brine meat yellow red (golden red), looks more appetizing, use it and red currant rice can be matched with golden red. Sugar color: the product of caramelization of white sugar, sugar degradation occurs after high temperature, and then the degradation of substances after polymerization, condensation to produce brown substances, add water to form caramel color, with it you can give the ingredients on the red. Sugar color is the most commonly used coloring seasoning in brine, it can not only color, caramelization process produces caramel smell can also give brine meat aroma, cover the role of odor.