A marinade is divided into two main categories: namely, red marinade and white marinade

One. Red and white brine production process

(1) brine seasoning and spices

Make a standard 12,5 kg of brine

Seasoning: 300 grams of salt 250 grams of rock sugar 500 grams of ginger 300 grams of green onions 100 grams of cooking wine 100 grams of chicken monosodium glutamate

spices: 30 grams of anise 20 grams of cloves 10 grams of cardamom 50 grams of fennel 20 grams Fragrant leaves 100 grams of Angelica dahurica 50 grams of grass

fruit 50 grams of vanilla 60 grams of orange peel 30 grams of cinnamon 80 grams of wicker 50 grams of thyme 30 grams of lemongrass 40 grams of rowan grass 50 grams of dry

50 grams of chili pepper

Soup Ingredients: Chicken skeleton 3500 grams and the tube of the bone 1500 grams

Second. Red and white brine production

(1) the chicken skeleton. Pig bone (hammered) with cold water blanch to open, remove the blood foam, clean with water, re-add water

, put ginger (pat broken), green onions (stay root length), after boiling, the application of small fire slowly simmering, can not be used with a fire (with a small fire simmering is

broth, fire simmering for the broth) proudly into the marinade broth to be used.

(2) sugar color frying method: frying with oil. Icing sugar first processed into a fine powder, put a little oil in the pot, under the powdered icing sugar, slow

frying with medium heat, to be sugar from white to yellow, change to a small fire, sugar oil was yellow bubbles, end away from the fire to continue to stir fry (this time must

to be fast, otherwise it is easy to become bitter, to master, you can try a few more times), and then on the fire, by the yellow to dark brown. By large bubbles

become small bubbles, add a little cold water, and then stir-fry with a small fire to go to the paste flavor, that is, for the sugar color (sugar color requirements are not sweet, not bitter, color

golden)

(3) spices pat broken or change the knife (must not be made fine, slightly changed, so as not to affect the effect) with a spice bag wrapped in a good knot. First alone with boiling water for 5 minutes, fish out into the brine soup, add salt and the right amount of sugar color, chili peppers, with medium-low heat to cook out the aroma, made of brine

The first embryo red brine (white brine do not put chili peppers and sugar color, the other and spices are the same).

Second production of red and white brine in the process of attention

As brine is a cooking method with water-conducting medium, it is in the process of handling seasonings and spices, as well as brine broth in the process of the basic

The basic technical requirements.

(a) grasp the amount of spices

12.5 kg of new brine, with 600-700 grams of spices appropriate (6 kg of water with 300 grams, 3000 grams with about 150 grams)

Second, the package of spices spices should be clean gauze package well tied, should not be tied too tightly, should be slightly loose. Spice bag wrapped

Well, it should be soaked in boiling water for half an hour, and then used, so that the purpose of chess is to go to the gravel and reduce the medicinal flavor.

Third, the amount of sugar color

Red brine sugar color should be added in stages to avoid the soup hurt color. Should be brined food is golden yellow appropriate.

Fourth, simmering broth

When simmering broth with chicken bones and pig bones, use a low fire to avoid a large fire to wash the soup.

V Replacement of spice bags

As the brine will gradually lose its flavor after the brining of certain raw materials, it is important to replace the spice bags in a timely manner when the spices are no longer strong

in order to maintain its strong flavor.

Six constantly try

The spices in the brine after water soluble, will produce their own flavor, but the flavor is chess volatile and non-volatile differences

In order to make the spices benefit from, we have to constantly try to brine flavor, to be thought to have been in line with the brine raw materials after the aroma, Fang

can be brined. In the process of taste-testing should be made at any time to record the amount of spices put in order to increase or decrease a variety of spices in a timely manner (this

point is not easy to grasp, but as long as you do it often, slowly experienced, it is good to grasp).

Seven can not be separated from the salty

"Salt is the basis of all flavors", which means that any Sichuan cuisine must have a certain bottom flavor, brining raw materials is the same, because

The spices in the brine can only produce five flavors of taste, but can not make the raw material to produce a salty taste, therefore, every day to put the raw materials

We must try the salty taste of brine every day to see if it is suitable, how much salt should be added to the poor salty taste, and only after the salty taste is suitable can we

carry out brining. In the specific operation, brine certain raw materials should be added to a certain amount of salt in time to supplement the amount of salt, so that brine is always

maintain the taste of mellow salty flavor.

Eight diligently add soup

In the brining process, because the brine boiling and produce steam, will make the brine gradually reduced, which will need to supplement the water in time,

There are two ways to add water.

One is to prepare a certain amount of brine beforehand, brining side to join, so that the brine of the raw materials to maintain the chess five flavor is

, mellow and delicious.

The second is to boil a good fresh broth beforehand, add the original brine before brining, a little proud before brining the raw materials. Because of the fresh soup contains

a lot of protein, can make the raw materials into the brine fresh flavor. Remember to add cold water when brining raw materials, which will weaken the flavor,

fresh and salty.

Nine brine avoid adding soy sauce

Red brine in the golden yellow color is produced by the sugar color, can not be replaced by soy sauce, plus sugar color brine raw material color gold

yellow, not easy to black, and add soy sauce brine, a little longer, after oxidation will make the color black dark, the longer the

, the more the color of the darker the more dark, so that, some of our friends! So, some friends brine raw materials are black not golden yellow, is which reason.

Ten is boiled brine, should be properly stored, should not be stirred

This point to do catering friends are aware of, we also understand that I do not say more, for example, in summer, if you often stir and do not

Boil, will breed bacteria, and make the marinade acidic and tasteless.

Eleven is the marinade should add a certain amount of chicken essence and monosodium glutamate

Now due to the people's requirements for the fresh taste are higher, there is also the main ingredient of MSG for monosodium glutamate, but monosodium glutamate in the 160C to decompose to pyroglutamic acid monosodium glutamate, so in the marinade to add the MSG will not have any impact on the human body, please rest assured that you can join.

Custody and storage of brine

The experience of our predecessors tells us that the longer the brine, the better, i.e., adult brine (e.g., brine in hotels, restaurants, and hotels

are kept forever). Should be properly stored brine, in order to ensure that the brine is not bad for a long time, the quality is not affected,

Therefore, should pay attention to the custody and storage of brine, storage of brine, avoid using iron barrels and wooden utensils, and should be used to earthenware containers, because

for the earthenware body body thicker, to avoid the impact of external heat, iron is prone to rust, wood has a strange odor.

There is a layer of floating oil on the brine, which plays a certain role in protecting the brine, but there is a duality of things, and the floating oil will play a destructive role in the brine

. Therefore, the proper handling of oil slick, is also a key in the management. Practice has proved that the oil slick

How much should be appropriate, neither more nor less, so the oil slick to brine above a thin layer is appropriate. If there is no floating oil, then

the fragrance is easy to evaporate, brine is easy to bad, brine is not easy to maintain a constant temperature in the pot, if the floating oil is too much, the brine juice heat is not

easy to lose the cooling, the hot gas smothered in the inside of the brine stinks, bubbles, and easy to mold for a long time.

The brine is generally divided into four layers, the top layer of floating oil, the second layer of floating foam, the third layer of brine, the fourth layer of material residue.

The brine is generally divided into four layers.