Seeking the formula of Sichuan brine

Illicium verum 25g cinnamon 15g fennel 15 ~ 25g licorice 10g anemarrhena rhizome 10g fermented grains 3 ~ 5g pepper 20g Amomum villosum 10g Amomum tsaoko 15g clove 5 ~ 15g. 350-500g of crystal sugar, 0/5g of monosodium glutamate/kloc-,350-500g of fresh soup, 500g of refined oil and 50g of gauze bag.

Double modulation

1? Divided into star anise, cinnamon, fennel, licorice, kaempferia kaempferia, fermented grains, pepper, Amomum villosum, Amomum villosum, Amomum villosum, Amomum tsaoko, clove and so on. Divide into two parts, put them into loose gauze bags respectively, and tie the bag mouth tightly with a string; Wash ginger and break it; Onions must be washed and rooted.

2? First, roast the large rock candy on the fire, then put it on the chopping block and break it gently, then put it in a pot with refined oil, stir-fry it with low fire until it is dark red, and then mix it with 500 grams of boiling water and stir it evenly to get the sugar color.

3? Put the pot on fire, add 5000 grams of fresh soup, add ginger onion, add refined salt, monosodium glutamate and sugar color, add seasoning bag, boil and cook slowly with low fire until the fragrance overflows, which is fresh brine.

Three problems needing attention

1? When frying the sugar color, you must stir-fry it slowly, and the sugar color should be slightly tender, otherwise the fried sugar color will be bitter.

2? Generally, monosodium glutamate is not added to brine prepared by traditional methods. However, due to the lack of umami flavor in most fresh brines, the demand for umami flavor is increasing in recent years, so monosodium glutamate can also be added in the preparation process. It should be noted that adding monosodium glutamate to brine will not cause side effects, because monosodium glutamate will produce sodium pyroglutamate at a temperature above 160℃, thus losing its umami flavor, while the boiling temperature of brine will generally not exceed 105℃.

3? Generally, tender sugar color should be added to the brine, so that the brine will be sweet. After adding the tender sugar color, you can no longer add licorice. However, from the perspective of drug performance, licorice has the function of reconciling various tastes and refreshing the brain. Therefore, after adding sugar, you can still consider adding a little licorice to the salt water.

4? Clove contains eugenol, which has a strong taste. The dosage can be adjusted according to the specific situation. Generally speaking, the dosage of clove in 5000 grams of fresh soup should be controlled between 5 ~ 15 grams.

5? The green onions used to make brine should keep their roots, which can make the brine taste more fragrant. This is the experience taught by an old master who has been making brine for many years.

6? The above brine formula is brownish red with sugar color, which is called red brine. If the sugar color in the formula is removed, it becomes white brine. In addition, some people like to add dried peppers to brine, which will turn it into spicy brine.

Second, the use and storage methods of salt water

Use of salt water

1? All animal raw materials need to be treated with water before marinating, otherwise the raw materials will be put directly into the pot, which will lead to a sharp decrease in brine, which will lead to the salty taste of the dishes.

2? A pot of good brine should always be marinated with fragrant animal raw materials to increase the fresh fragrance of brine. There is a jargon called "the older the brine, the better", which is the reason.

3? Meat, chickens, ducks, geese and rabbits are fragrant, and they should be "in the water" with cattle, mutton and all kinds of animals with strong smells? For example, the brine is used as the raw material of fat sausage alone to ensure the quality of brine and pot-stewed vegetables.

4? In the process of use, always check the color, fragrance, salinity of brine and whether the soup is sufficient. Once we find that some aspects have decreased, we should make up for them in time, which is what we often say.

Preservation of brine

1? After the brine is used for a period of time, a small amount of raw materials or spices will remain, so it needs to be filtered to ensure the quality of the brine.

2? After salt water is used repeatedly, the soup will become thicker. Although it is filtered, it still needs to be "cleaned", that is, clean animal blood is mixed with clean water, and then it is slowly added to boiling brine. This is to use protein's adsorption and coagulation to adsorb impurities in the brine, so as to make the brine clear. If you are particular, you should use lean meat to clean brine. However, it should be noted that the number of times of cleaning each pot of brine should not be too much, so as not to lose the savory taste of brine.

3? The oil slick in salt water should be destroyed frequently, and it is best to keep only a thin "oil surface" on the surface of salt water. Otherwise, too much oil is easy to deteriorate brine? Caused by oxidative deterioration of fat.

4? When the brine is not used, it should be boiled and put into an enamel bucket, and let it cool naturally. Don't shake it at will. In addition, the bottom of the bucket should be padded with bricks to keep the bottom ventilated. If it is summer, the brine must be boiled every day, and it can be stored in the cold storage if possible. When the salt water is not used for a long time, it should be often taken out of the cold storage and boiled, cooled and then put into storage.

The above is just the author's experience in making Sichuan-style brine. However, cooking is a changing subject, so when preparing Sichuan-style brine, readers should also flexibly master the raw materials and preparation methods of brine according to specific conditions in order to prepare satisfactory brine. Comprises several bittern formulas: 1 star anise 15g, fennel 15g, cinnamon 20g, tsaoko 15g, pepper 15g, kaempferol 10g and licorice 10g. Salt100g, monosodium glutamate 30g, ginger 30g. After marinating for three times, add all the materials according to one third.

25g of angelica dahurica (fragrant), 8g of astragalus membranaceus (sweet, nourishing and fragrant), 8g of dried tangerine peel (fishy and fragrant), 8g of clove (strong and fragrant), 20g of cardamom (fragrant), 0/5g of kaempferia kaempferia/kloc-(also known as Jiang Sha, fishy and fragrant) and galangal/galangal. Matters needing attention in the production of red and white brine

Because brine is a cooking method with water as the heat conducting medium, it is very important to treat seasonings and spices, as well as the bottom material in brine soup.

This technical requirement.

(A) master the amount of spices

The new halogen 12.5 kg, and the appropriate perfume is 600-700 g (300 g for 6 kg water, 3000 g for about 150 g).

Second, wrap the seasoning with clean gauze. Don't tie it too tightly, but loosen it a little. Seasoning package seasoning

Soak it in boiling water for half an hour before using it. The purpose of this chess game is to remove gravel and reduce the taste of the medicine.

Third, the amount of sugar color.

The color of red halogen sugar should be added in stages to avoid damage to the soup color. Salted food should be golden yellow.

Fourth, boil the original soup

When cooking the original soup with chicken skeleton and pig bronze bone, use a small fire to avoid washing the soup with a big fire.

5. Replace the sachet in time.

Because brine is marinated with certain raw materials, the fragrance in brine will gradually weaken, so it is not rich in spices.

At the same time, it is necessary to replace the sachet in time to maintain its rich fragrance.

6. Keep working hard.

The spices in brine will produce their own fragrance when dissolved in water, but the fragrance is different from the volatility and non-volatility of chess.

In order to make spices play an effective role, it is necessary to constantly try the fragrance of brine, and it will not be until it is considered that the fragrance of marinated raw materials has been satisfied.

Can be pickled in the process of tasting, the amount of seasoning should be recorded at any time, so as to increase or decrease all kinds of seasonings in time (this

It's not easy to master, but it's easy to master as long as you do it often and gain experience slowly.

Seventh, it is inseparable from the salty taste.

"Salt is the root of all tastes", which means that any Sichuan food must have a certain bottom taste, and the raw materials for marinating should also have a bottom taste, because

The spices in brine can only produce five flavors, but they can't make the raw materials salty. So when you put the raw materials every day,

Everyone must taste the salty taste of brine to see if its salty taste is appropriate, and there is a difference in how much salt is added.

In the specific operation, a certain amount of salt should be added to the raw materials with a certain amount of brine, so that the brine is always

Keep the taste mellow and salty.

Ba Qin Tang Jia zhi

In the process of marinating, the steam generated by boiling brine will gradually reduce the brine, so it is necessary to replenish water in time.

There are two ways to add water.

One is to prepare a certain amount of raw juice brine in advance and add it while marinating, so that the marinated raw materials can keep the five flavors of chess.

, mellow and delicious.

The second is to cook the fresh soup in advance, add it to the original marinade before marinating, and then marinate the raw materials after a little pride. Because fresh soup contains

There are a lot of protein, which can make the raw materials of brine rich in flavor. Remember to add cold water when marinating raw materials, which will weaken the fragrance.

Umami and salty.

Avoid adding soy sauce to salt water.

The golden color in red brine is produced by the color of sugar, so it must not be replaced by soy sauce, and the raw materials made by adding sugar-colored brine are golden.

Yellow, not easy to turn black, and the brine with soy sauce, a little longer, will make the color darker after oxidation, the longer the time.

The darker the color, the darker it is. So some friends pickled raw materials are black or not golden, which is the reason.

Ten is the boiled brine, which should be properly kept and should not be stirred.

Friends who do catering know this, so I won't say much about what everyone knows. For example, in summer, if you stir it often, you won't.

When cooked, it will breed bacteria and make the marinade sour and stale.

Eleventh, a certain amount of chicken essence and monosodium glutamate should be added to the marinade.

Now people have a high demand for umami flavor. The main component of monosodium glutamate is sodium glutamate, but the sodium glutamate is 160. C can be decomposed into sodium pyroglutamate, so adding monosodium glutamate to marinade will not have any effect on human body, please feel free to join.

Preservation and storage of brine

Previous experience tells us that the longer the brine, the better, that is, adult brine (such as brine in hotels, restaurants and restaurants)

The water has been preserved. Salt water should be properly kept to ensure that the salt water will not deteriorate for a long time and its quality will not be affected.

Therefore, we should pay attention to the preservation and storage of salt water, avoid using iron drums and wood products, and use pottery to dress it up, because

Because the green body of pottery is thick, it can avoid the influence of external heat, iron is easy to rust and wood smells.

There is an oil film on brine, which has a certain protective effect on brine, but everything has duality, and the oil film is more harmful to brine.

Water can also play a destructive role. Therefore, properly handling the oil slick is also a key in management. Practice has proved that the oil slick

How much should be appropriate, neither more nor less, so a thin layer of salt water is appropriate for oil slick. If there is no oil slick, then

The fragrance is easy to volatilize, the brine is easy to deteriorate, and it is not easy to keep the constant temperature in the pot when marinating. If there is too much oil slick, the marinade will not burn.

It is easy to dissipate heat and cool down, and the hot air is stuffy in it, which causes the brine to stink and bubble, and it is easy to mold after a long time.

Salt water is generally divided into four layers, the upper layer is oil slick, the second layer is foam oil slick, the third layer is salt water, and the fourth layer is slag.

Pay attention to the following points when preserving brine:

1. When using salt water, be sure to boil it, remove the excess oil slick on it, then clean the foam and filter the precipitate with gauze.

Keep salt water clean.

2. To preserve old brine, clean utensils and good storage conditions (environmental sanitation and temperature regulation) must be used.

Can ensure the quality of brine and brine products.

3. During the Spring Festival, the temperature rises gradually, so it is required to boil brine every morning and evening and store it fixedly.

4. The hot climate in summer is a frequent period of brine deterioration, and foaming and souring occur from time to time. Therefore, it is necessary

Salt water must be boiled twice (once in the morning and once in the afternoon, fixed)

Although the temperature drops gradually in autumn. But the heat is not over yet, as the saying goes, seven mildew, eight rot and nine maggots, therefore,

Boil the salt water at least 2 or 3 times and put it in a fixed place.

6. The temperature drops gradually in winter, so the brine should be cooked once a day and put in a fixed place.

7. After each pickling, the bittern must be boiled and preserved. If bittern becomes more and more bitter, you must use chicken blood (one)

Chicken blood plus 1 kg water) and water are mixed, poured into salt water and stirred to become a vortex. Let stand, boil, and filter with gauze to remove impurities.

Quality.

8. Always check the salty taste in the brine to make it slightly positive, so as to avoid being too salty or too weak, or the aroma is too heavy or too weak. Salt water should be in

Shading, ventilation, flat, dry and collision-free environment are better preserved.

9 refrigerator storage method. The use of refrigerators in restaurants and families brings convenience to the preservation of brine, and stocks can be stored in refrigerators.

The specific preservation method of brine is boiling, filtering out impurities with gauze, then boiling, standing and cooling to keep it fresh.

The film can be stored in the refrigerator after it is sealed.

10. There must be a special person in charge of the brine in the restaurant, and corresponding rules and regulations shall be formulated. Add soup and salt water every day to make it.

The quantity of materials must be registered to maintain the durability of the fragrance of salt water, even the salt water in the family should be used regularly.

Check to avoid deterioration.