Szechuan brine brine how to adjust

Sichuan brine is the five flavors in the largest class, it has a poi, soft, flavorful and fragrant, young and old, clean and sanitary, storage time is long, easy to carry and eat and other characteristics. The key to the production of brine in the modulation of brine, and Sichuan brine brine and white brine two kinds of red brine, two kinds of brine flavor is basically the same. The difference lies mainly in the red brine with an appropriate amount of rock sugar sugar color, suitable for brining light-colored raw materials. White brine is not added sugar color, suitable for brining dark-colored raw materials (such as beef, mutton).

2, brine recipe

Shannai 5 grams, 25 grams of star anise, 15 grams of cinnamon, 15 grams of aniseed, 15 grams of grass nuts, 15 grams of cloves, 15 grams of licorice, 20 grams of peppercorns, 10 grams of nutmeg, 5 grams of nutmeg, ginger 100 grams of onion 150 grams of wine 100 grams of wine, the right amount of refined salt, 20 grams of cooked vegetable oil, 250 grams of rock sugar, 5000 grams of water. The above ingredients for a brine dosage, according to the number of brine products, according to the proportion of appropriate increase or decrease in dosage.

3, brine production

1), in addition to ginger, green onion, all the spices in two equal parts were loaded into two gauze bags tightly bag made of spice bag.

2), will be smashed rock sugar, frying pan on the fire put vegetable oil and rock sugar 100 grams, stir-fried until melted silver-red, mixed with 250 grams of water into sugar color.

3), the pot mixed with 5000 grams of water, into the pat knife ginger, onion handle, salt, rock sugar, wine, sugar color (so that the soup was light red tea color) and spice bag, with a small fire to cook (about 1 hour) to the flavor of the overflowing that is into the brine standby.

4), packaged spice bag can also be left to cook the next time, cooked brine can be used continuously, each time after cooking, remove impurities foam, skim the floating oil, net down the net brine and then add salt to boil, the brine is about to be sown into the ceramic brine tank to save.

5), the next brine, then pour the brine into the pot, and put the last spice bag and then cook, such as spice bag has been boiled many times, brine also become cloudy and feel the lack of flavor should be replaced with new spice bag and brine to maintain the quality of brine.

4, the role of brine

1), animal raw materials must be blanched, and then into the brine pot brine flavored soft and cooked. Often brine fresh flavor of animal raw materials, can make the brine quality. 2), fresh flavor of the raw materials (pork, chicken, duck) is best to be able to use brine with heavy odor of raw materials (cattle, sheep, meat, intestines, tripe, etc.), to ensure the quality of brine products.

3), brine soybean products brine is best for one-time use, do not reuse.

4), often check the brine salinity, color, aroma and brine amount, and at any time to add or replace, to ensure the quality of brine.

5, brine storage

Brine should be often filtered impurities, to ensure cleanliness and hygiene, storage needs to be boiled to remove excessive grease, into ceramic cylinders or enameled barrels (pots) within the immobilization, such as long term use, but also should be boiled often and then stored.

6, raw material processing and brine method

1), raw material processing: brine raw materials (various meat and vegetarian food), meat, wash and blanch to remove fishy, cut (generally larger volume of the whole piece of meat into a block weighing about 200 grams or so block), heart, liver, belly and intestines, chicken and duck gizzard, wings, hoofs and feet, ducks and geese, such as head and neck and other small pieces of food do not need to be cut into pieces. Blanching time should depend on the texture of the raw materials to decide, fresh flavor is good, light odor raw materials, blanching to remove the bloody flavor, can be fished out into the brine pot to the degree. Beef, mutton, tripe, intestines and other heavy odor raw materials, blanch until cooked (soak and cook for 15 minutes) and then fished into the brine pot. Vegetables (soy products, legumes) can be washed.

2), brine method: the raw materials into the brine pot, the brine should be submerged in the raw materials, high-flame boiling to remove the froth, simmering to maturity or poi. Depending on the texture of the raw materials old, tender and flexible control of the fire. Usually at a temperature of 95 ℃ to maintain the brine pot immersed in brine for about 40 minutes, to the extent that the soft not sheep, that is, the finished product.

7, marinated products edible

Marinated products can be eaten both hot and cold, when eating can be drenched in a little marinade, or soy sauce, fresh soup, monosodium glutamate, sesame oil mixed with flavor sauce. Like to eat spicy can also be sprinkled with some pepper and chili pepper. Common marinated vegetables such as: marinated beef, marinated goose, marinated chicken and duck, marinated chicken and duck wings, marinated duck gizzard, marinated fat intestines.

The production process of red and white marinade and precautions

I. Red and white brine production process

(1) brine seasoning and spices

Make a standard 12,5 kg of brine

Seasoning: 300 grams of salt 250 grams of sugar 500 grams of ginger 300 grams of onion 100 grams of cooking wine 100 grams of chicken monosodium glutamate moderately

Spices: 30 grams of star anise 20 grams of cloves 10 grams of cardamom 50 grams of aniseed 20 grams of Fragrant leaves 100 grams of Angelica dahurica 50 grams of grass

fruit 50 grams of vanilla 60 grams of orange peel 30 grams of cinnamon 80 grams of wicker 50 grams of thyme 30 grams of lemongrass 40 grams of rowel 50 grams of dried

chili pepper 50 grams

Soup raw materials: 3500 grams of chicken skeleton and 1500 grams of tube bone

Two. Red and white brine production

(1) the chicken skeleton. Pig bone (hammer broken) with cold water blanch to open, remove the blood foam, clean with water, re-add water, put ginger (pat broken), green onions (stay root full length), after boiling, the application of small fire slowly simmering, can not be used with a fierce fire (simmering with a small fire is a clear broth, simmering for the broth) proudly into the marinade broth to be used.

(2) sugar color frying method: frying with oil. Brown sugar first processed into a fine powder, put a little oil in the pot, under the brown sugar powder, stir fry slowly with medium heat, to be sugar from white to yellow, change to small fire, sugar oil was yellow bubbles, end away from the fire to continue to stir-fry (this time must be fast, otherwise easy to become bitter, to master, you can try a few more times), and then on the fire, by the yellow to dark brown. From large bubbles into small bubbles, add a little cold water, and then stir-fry with a small fire to go to the paste flavor, that is, for the sugar color (sugar color requirements are not sweet, not bitter, golden color)

(3) spices pat broken or change the knife (must not get fine, slightly changed, so as not to affect the effect) with a spice bag bag good knot. First alone with boiling water for 5 minutes, fish out into the brine soup inside, add salt and the right amount of sugar color, chili peppers, with a small fire to cook out the flavor, made of brine

First embryo red brine (white brine do not put chili peppers and sugar color, the other and spices are the same).

Two making red and white brine in the process of attention

Since brine is a cooking method using a water-conducting medium, it is in the process of dealing with seasonings and spices, as well as brine soup in the basic technical requirements.

(a) master the amount of spices

New brine 12.5 kg, with 600-700 grams of spices is appropriate (6 kg of water with 300 grams, 3000 grams with about 150 grams)

(b) package spices spices should be clean gauze bag tied, should not be too tightly tied, should be slightly loose. Spice bag wrapped and tied, should be soaked in boiling water for half an hour, and then use, make chess purpose is to go to the grit and reduce the medicinal flavor.

(C) sugar color dosage

Red brine sugar color should be added in stages to avoid the soup hurt color. It should be appropriate to brine the food in a golden yellow color.

(4) Simmering the stock

When simmering the stock with chicken bones and pig bones, the fire should be low to avoid rushing the soup with high fire.

(5) Replace the spice bag at the right time

Since the flavor of the brine will gradually diminish after the brine has been made with certain raw materials, it is important to replace the spice bag when the spices are no longer strong in order to maintain the strong flavor at all times.

(F) constantly try

The spices in the brine after water soluble, will produce their own fragrance, but the fragrance is chess volatile and non-volatile differences, in order to make the spices benefit from, we must constantly try to brine fragrance, to be thought to have been in line with the brine raw materials after the aroma, can be brined. In the process of taste test should always make a good record of the amount of spices put in order to increase or decrease a variety of spices in a timely manner (it is not good to master, but as long as you often do, slowly experienced, it is good to master).

(VII) can not be separated from the salty

"Salt is the base of all flavors," which means that any Sichuan cuisine must have a certain taste, brine raw materials is the same, because the spices in the brine can only produce five flavor taste, but can not make the raw material to produce salty, therefore, every day to put the raw materials must be tried brine! Therefore, every day when putting raw materials must try to brine the salty taste, to see whether the salty taste is appropriate, how much difference between the salty taste of how much salt, only after the salt taste is appropriate to brine. In the specific operation, brine certain raw materials should be added to a certain amount of salt in time to supplement the amount of salt, so that the brine always maintain the taste of mellow salty flavor.

(VIII) diligent soup

In the brining process, due to the brine boiling and produce steam, will make the brine gradually reduced, which requires timely supplementation of water, add water in two ways.

One is to prepare a certain amount of the original brine, brining side to join, so that the brine can maintain the raw materials of chess five flavor positive, mellow and delicious.

The second is to boil a good fresh broth beforehand, in the brine before adding the original brine, a little proud before brining the raw materials. Because of the fresh soup contains a lot of protein, can make the raw materials into the brine fresh flavor. Remember to add cold water when brining the raw materials, which will weaken the flavor, freshness and salty taste.

(IX) brine avoid adding soy sauce

Red brine in the golden yellow color is produced by the sugar color, can not be replaced by soy sauce, plus sugar color brine raw materials color golden, not easy to black, and add soy sauce brine, a little longer, after oxidation will make the color black darker, the longer the color, the darker the darker, so some of my friends brine raw materials are black is not Golden color, is which reason.

(10) is to boil the brine, should be properly stored, should not be stirred

This point to do catering friends are aware of, we also understand that I do not say more, for example, in summer, if you often stir and do not boil, will breed bacteria, and make the marinade acidic and tasteless.

(xi) is the marinade should be added to a certain amount of chicken essence and monosodium glutamate

Now because the people of the fresh taste requirements are higher, there is also the main ingredient of MSG for monosodium glutamate, but monosodium glutamate in the 160C can be decomposed into pyroglutamic acid monosodium glutamate, so in the marinade to add the monosodium glutamate will not have any impact on the human body, please rest assured that you can join.

Custody and storage of brine

The experience of our predecessors tells us that the longer the brine, the better, i.e., adult brine (e.g., brine from hotels, restaurants, and hotels are kept forever). Should be properly stored brine, in order to ensure that the brine is not bad for a long time, the quality is not affected, so it should pay attention to the custody and storage of brine, storage of brine, avoid using iron barrels and wooden utensils, and should be used in earthenware containers, because the body of the pottery body is thicker, to avoid the impact of external heat, iron is easy to rust, wooden utensils have a strange odor. Brine above a layer of floating oil, brine play a certain role in protecting, but things are twofold, floating oil more brine will also play a destructive role. Therefore, the proper handling of oil slick, is also a key in the management. Practice has proved that the amount of floating oil should be appropriate, neither more nor less, so the floating oil to brine above a thin layer is appropriate. If there is no floating oil, the flavor is easy to evaporate, brine is easy to bad, brine is not easy to maintain a constant temperature in the pot, if the floating oil is too much, the brine is not easy to dissipate the heat of the juice cooling, hot air smothered inside the brine stinks, bubbles, and long also prone to mold and mildew. Brine is generally divided into four layers, the top layer of floating oil two layers of floating foam, three layers of brine, four layers of material slag.

The brine in the custody should pay attention to the following points:

1. With brine must be boiled, the excess floating oil on top of the fight, and then the foam clean, filtered with gauze precipitation, to keep the brine clean.

2. Save the old brine must be done with clean utensils and good storage conditions (environmental health, temperature regulation), in order to ensure the quality of brine and brine products.

3. The temperature of the Spring Festival is gradually rising, so it is required every morning and evening must be boiled brine, placed in a fixed place does not move.

4. The summer climate is hot, the brine is very susceptible to deterioration of the period, foaming, acid phenomenon occurs frequently, so every day must

have to brine boil twice (once in the morning, once in the afternoon, and fixed immobile)

5. Although the temperature is gradually falling in the fall.

5. Although the temperature gradually dropped in the fall, but the summer heat is not finished, as the saying goes, seven mold, eight rotten, nine maggots, therefore, the brine should still be boiled at least 2 to 3 times, placed in a fixed place and do not move

6. The temperature gradually dropped in the winter, the brine should be boiled once a day, placed in a fixed place and do not move.

7. The brine must be boiled and preserved every time after brining the food. If the brine is getting too strong, chicken blood (a chicken's blood plus 1kg of water) and water must be stirred up and poured into the brine to stir up the vortex, and then boiled and filtered with gauze to remove the impurities after it has come to a standstill.

8. Often check the brine in the salty taste, and a little emotional adjustment, so as not to be too salty and too light, or aroma too heavy and too weak. The brine should be stored in the light, air, ground level, dry, not easy to collision environment for better preservation.

9. Refrigerator storage method. Refrigerator in the restaurant and the use of the family, to bring convenience to the custody of brine, shares can use the refrigerator to keep brine, the specific method is to boil the brine, filtered with gauze to remove impurities, and then boiled, static cooling, sealed with plastic wrap can be placed in the refrigerator for safekeeping.

10. restaurant in the brine must have a person in charge, and the development of appropriate rules and regulations, the daily addition of soup and brine the number of raw materials must be registered in order to maintain the brine flavor aroma persistence, even if it is the family brine should be checked regularly to avoid deterioration.

I hope you can help, hope to adopt