Spice refers to edible spice plants that can give ingredients typical smells such as pungent, fragrant, hemp, spicy, bitter and sweet. Spices for brine have three main functions: 1. It can give flavor to ingredients, 2. Remove the fishy smell in the ingredients, 3. Improve food. In fact, most spices have the function of removing fishy smell and enhancing fragrance, but some spices mainly enhance fragrance, supplemented by removing fishy smell, while others mainly enhance fragrance by removing fishy smell. Today, I will mainly share with you three commonly used perfumery. These spices are rich in fragrance and widely used.

1. octagon:

Also known as fennel. It is widely used in brine formula and can be seen in almost all formulas. Illicium verum is often mixed with cinnamon, angelica dahurica, galangal, nutmeg and fennel. Illicium verum can not only increase flavor, but also remove fishy smell and increase appetite. Its usage needs to add about 30-40 grams per 50 kilograms of brine. Because star anise is widely used in Chinese food, there are many fakes. The real octagon is eight petals, and all the other figures are fake. Fake ones are not only tasteless, but also poisonous. Pay attention to identification when buying.

2. Fennel:

Commonly known as fennel. Like star anise, it belongs to one of the raw materials of traditional spiced powder in China. In the formula, fennel is also a multi-purpose spice, which is often complementary to star anise. Its aroma is particularly lasting and it is widely used in sauce beef. Often used in the position of monarch, the fragrance is fresh. The dosage of salt water is about 20-50g per 50kg.

3. Lilac:

Smells like plums and tastes numb. Lilac is called Touguxiang in brine, especially in making meat ingredients, such as roast chicken. However, its fragrance is particularly strong, and its dosage will produce a disgusting smell, so it is generally the least in the formula, and it is often used in the seasoning position, with about 5 grams per 50 kilograms of brine.