Marinated meat off-season peak season is not a big difference, the general or peak season is longer, from spring March and April to fall October is the peak season, November and early December is the off-season, near the Spring Festival is a new round of the peak season, the year is only forty to fifty days off-season.

Generally can be divided into red brine, yellow brine, white brine three categories of brine.

Sichuan brine in the country's most common, and the representative of the Sichuan brine, such as Liao Paijiao aged marinade, mostly red brine.

The marinade that has been used to marinate a dish should be preserved and saved for the next use. The more often the marinade is used, the longer it is kept, the better the quality and the more beautiful the flavor. This is because the marinade contains more and more soluble proteins and other ingredients.

Expanded Information

Sales to pay attention to the aspects of

1, skimming floating oil, floating foam. Marinade of floating oil, floating foam should be skimmed often, and often filtered to slag.

2, to regularly heat sterilization. Summer and autumn every morning and evening to boil disinfection 1 time, spring and winter can be daily or every other day to boil disinfection 1 time, after boiling the marinade should be put in the disinfected container.

3, containers must use pottery or white enamelware. Never use iron, tin, aluminum, copper and other metal utensils, otherwise the salt in the brine and other substances will have a chemical reaction with the metal, so that the brine color and taste, and even deterioration can not be used.

4, pay attention to the storage location. Marinade should be placed in a cool, ventilated, dust-proof place, plus a screen cover to prevent flies and other insects fall into the marinade.

Baidu Encyclopedia - marinade