How to do brine dishes are fragrant with aftertaste

Doing brine business, actually do not know the yeast extract? You deserve your brine is difficult to eat, business is not good!

Yeast extract is a very popular in recent years, a food-grade seasoning, used in brine, will allow the production of brine meat is very thick and aftertaste, the more you chew the more flavor, eating can not stop, which is difficult to reach the height of the traditional brining techniques, spend two minutes to read this article for free, to put the flavor of your brine to a new level! There are dosages at the end of the article!

First you need to know the yeast extract, it is not an additive, but a food-grade flavoring, it is safe, natural, its nature is the same as sugar, salt is the same, it is extracted from the edible yeast through modern technology, rich in amino acids and peptides of the light yellow powder, the core component of its amino acids, which is the yeast extract, why it will let the brine dishes This is the core reason why the yeast extract will make the brine more thick and full of flavor. We all know that a pot of brine the more brine the more fragrant, because with the brine the longer, brine inside the dissolved amino acids and other flavor substances more, brine out of the thing is more delicious, the more thick flavor, however, the yeast extract itself is an amino acid, you add directly to the brine, it can make your new brine, immediately into a pot of old brine, rich flavor, brine what are tasty.

Now you go look at those advanced seasonings, their ingredient list almost all have yeast extracts, whether you are doing brine chicken brine duck or brine beef and mutton, your brine can be used in yeast extracts, which in the enhancement of brine goods thick and aftertaste sense of the effect of the two immediate effect. Here are three key points to remember:

First, yeast extract is not the same yeast used to make sweet wine, they are not the same thing.

Second, the yeast extract is not for the brine to refresh, but for the brine to enhance the sense of thickness and aftertaste, so that the brine the more you chew the more flavorful.

Third, because the yeast extract effectively enhances the aftertaste of the brisket, it also has a relatively good deodorizing effect.

If you do now brine aftertaste is not enough, you can rest assured that the use of yeast extract, especially the new start the first wave of brine, yeast extract is a must add, every pound of brine to put two grams of yeast extract, 50 pounds of brine on the 100 grams, and so on. When the brine to add yeast extract, you then taste the brine with your tongue, you will obviously find that the flavor of the brine to become enough, the taste becomes heavy, it feels like a pot of old brine, when you start a new brine to become the old brine, the amount of yeast extract can be reduced accordingly, generally a pound of brine put a gram is enough, yeast extract is particularly susceptible to moisture, be sure to seal the preservation, so as not to caking!