The flavor varies, but the main production process is similar, only in the specific operation methods and the number of ingredients vary.
Some of the sauce marinated meat grotto meat in the processing, first pre-cooked with water, generally pre-cooked for about 20 minutes,
and then cooked with sauce or marinade to mature, some products in the sauce or marinade, and then need to be smoked and other processes.
The main characteristics of meat in sauce and marinade are bright color, taste, tender meat, with a unique flavor. The color and flavor of the product mainly depends on the seasonings and spices.
Meat in sauce mainly includes meat in sauce, marinated meat, roasted chicken, sweet and sour spare ribs, honey hooves and so on.
The marinated products, on the other hand, are made by first making the marinade or adding aged marinade, and then putting the ingredients into the marinade.
Beginning with a large fire, when the marinade boiled to a small fire slowly brine, so that the marinade gradually soaked into the raw materials, until crispy that is.
Halogen products generally use the old halogen. After each brine, you need to brine brine (skimming, filtering, heating, cooling), and then save.
The longer the old brine is used, the stronger the flavor and freshness, and the product is characterized by crispness and rich flavor.
Theoretical knowledge points finished, the next talk about the actual operational skills, brine brother to brine pork production as an example:
A, raw material ratios:
Fresh pig head 100 kg, 3000 grams of salt, 4000 grams of soy sauce, 1500 grams of ginger, 200 grams of fresh ginger, 200 grams of cooking wine, 1580 grams of spices. Yueyue private kitchen to share, 200 grams of pepper, 160 grams of Wicker, 160 grams of Yamana, 60 grams of cloves, 60 grams of Angelica dahurica, 300 grams of cinnamon, 240 grams of grasshopper, 400 grams of star anise.
Two, production methods
1, selection and processing
Selected to meet the health inspection requirements of the fresh pig head as raw materials for processing, the head of the pig head to thoroughly scrape the surface of the pig's head, face grooves, ear roots and other places of the hair pollution and dirt, pulling out the remaining hair and hair roots.
Put the pig face down on the cutting board, split from the middle of the back of the head, digging out the pig brain, picking off the skull, cut off the two ears, remove the eye ring, nose;
Take the exit strip, soak in water for 1 hour, fish out, wash, drain the water.
2, brine
washed pork, mouth strips, ears into a pot of boiling water blanching 15 minutes, fish out, drained;
Put into the old brine soup pot, plus other seasonings and spices, add water over the pig's head, boil over high heat, simmering about 2 small, fish out;
Out of the pot of the pig's head, take advantage of the heat to tear out the bones, shaping that is the finished product.
After just giving you a popularization of what is the sauce marinated meat, I believe you have a certain understanding of the sauce marinated meat.
So, do you know the sauce marinated meat in the production process need to pay attention to the details? Don't worry, let brine brother for everyone one by one.
1, sauce and marinade modulation
Sauce marinated meat products used in the processing of sauce and marinade modulation is a key link in the impact of product quality, the requirements of the application of scientific formulas, the selection of high-quality ingredients, the formation of products with a unique flavor and color.
Production of sauce, marinated products, the old soup is very important, the longer the old soup, sauce, marinated products, the better the flavor.
The first time the sauce, marinated products, if there is no old stock, the ingredients should be adjusted accordingly.
The old broth will have a lot of sediment after repeated use and affect the consistency of the product, it must be filtered frequently to keep the old broth clean.
In industrialized production, the purification process can be completed with the help of filtration or purification machinery.
In addition, each use should be skimmed, cleaned and boiled after use.
Usually, the old soup should be used every day, and the old soup that is not used for a long time should be frozen and stored or boiled regularly to prevent corruption and deterioration.
2, the old broth processing and preservation issues
The old broth is an important raw material for the processing of soy sauce marinated meat products, a good old broth is an important condition for soy sauce marinated meat products to produce a unique flavor.
The old broth contains a large number of protein and fat degradation products, and has accumulated a wealth of flavor substances, which are important reasons for the formation of the unique flavor of soy sauce marinated meat products.
However, in the process of storing the old broth, these substances are easy to be utilized by microorganisms to make the old broth deteriorate;
The old broth used repeatedly contains a large number of dregs and scraps of meat, which is also prone to deteriorate the old broth and deteriorate the flavor.
When using old broth containing impurities to marinate meat, the impurities will adhere to the surface of the meat and affect the quality and consistency of the product.
Therefore, the old broth must be boiled before use, and if it is not used for a long time, it must be boiled regularly and stored at low temperature.
Generally boil the old soup that needs to be stored, filtered through a 50-mesh screen, and skimmed off the froth and residual dregs of the material into the warehouse.
0-4 ℃ storage, standby. In industrialized production, in order to maintain the consistency of product quality, usually with mechanical filtration and other measures to unify the filtration of old broth, to ensure that all raw materials used in the old broth for a uniform standard.