What are the skills of fumigation, coloring, fragrance retention and antisepsis?

1. Smoked halogen coloring skills:

(1) Use brightly colored spices: You can use spices with strong fragranc

What are the skills of fumigation, coloring, fragrance retention and antisepsis?

1. Smoked halogen coloring skills:

(1) Use brightly colored spices: You can use spices with strong fragrance and color, such as star anise, cinnamon, star anise, fennel, etc. These spices can make the surface of cooked food look darker when smoked.

(2) Smoking for many times: If you want to achieve a deeper color, you can use the method of smoking for many times. In the smoking process, after each smoking, the ingredients can be taken out, cooled a little, and then put back in the smoking furnace for smoking.

2. Titanium dioxide skills:

(1) Use spices: You can add some spices to the smoked marinade, such as onion, ginger, garlic, clove, cinnamon and star anise. These spices have unique taste and aroma, which can penetrate into cooked food under the soaking of smoked marinade to enhance the aroma and taste of food.

(2) Alcohol: In the cooking process, alcohol such as wine, cooking wine and yellow rice wine can be added to the brine. In the cooking process, the volatilization of alcohol can transfer the unique aroma to the cooked food.

3. Anti-corrosion skills:

(1) Grasp the time and temperature: the temperature of braised pork should be moderate, and the time should not be too long. It is suggested that the temperature should be controlled below 100℃ and the time should be controlled within 60 minutes.

(2) Choose fresh and clean: wash and cut the ingredients before marinating, and do not leave any impurities and residues to avoid bacterial growth.

(3) Layered storage: Put cooked food ingredients in layers and sprinkle salt and vinegar alternately, and then put them in a sealed container for refrigeration as soon as possible to avoid bacterial infection in the air.