Nanchang learn brine where the best introduction is as follows:

1, multi-flavored Zi brine training college.

2, Shu taste edge brine training center.

3, the New Oriental halibut training institute.

4, food Shangxiang brine training school.

5, the Royal World Shangpin brine training courses.

6, Jin Mizhai brine training center.

7, five brews marinade training center.

8, barley marinade training courses.

9, Qin Xiangyuan brine technology training courses.

10, with the hands of marinade technology training.

Brined vegetables after pickling, wind sun, cooking stew or brine, after the knife processing, simple packaging, can be eaten, characterized by dry incense, crisp, crispy, smooth, no soup, not greasy, bright color, easy to eat, easy to carry, much loved by the people.

Halogen technology training course hands-on content:

1, brine production: the main system to learn how to use various types of Chinese herbs, in accordance with the standard proportion of simmering brine. Here focus on learning to master the brine ingredients, boiling time, fire control, flavoring and other knowledge.

2, raw material processing: the main system to learn how to deal with all kinds of raw materials, such as: duck neck, duck head, duck feet, duck intestines, gizzards, beans, sheets, etc.. Here focus on learning meat deodorization, marinade and other knowledge.

3, sugar color production: the main system to learn how to use natural ingredients fried Wuhan duck neck special sugar color.

4, brining raw materials: the main system to learn how to use brine brine all kinds of raw materials. Here focus on learning to master the brine time, fire, color and other knowledge.

5, brine preservation: the main system to learn how to use scientific methods to preserve brine, brine to extend the use of time.

The origin of brine training and flavor:

The origin of brine in the country is more famous in several places are: Sichuan brine training, Chongqing brine training, Wuhan brine training, Hunan brine training, Jiangxi brine training, Henan brine training.

Brining originated in the period of Qin Dynasty, because the then governor of Sichuan and Shu County sent people to dig through the salt well, which is to wear the Guangdu Salt Well, to the Western Jin Dynasty people have been able to skillfully utilize the salt and peppercorns and so on to make brine.

With the passage of time, brine technology is also slowly upgraded, the taste has been better improved, the Tang Dynasty good wine and meat for poetry, the Ming Dynasty good therapeutic food and health, brine also appeared on our table today.

We usually eat more flavors of brine, like the more common: spicy, spicy, soy sauce, five spices, sweet and spicy, slightly spicy, white brine, red brine, natural brine color.