Production technology and matters needing attention of red and white brine. Processing technology of red and white bittern (1) One pot standard of spices and spices for bittern 12, 5 kg of bittern seasoning: Sichuan salt 300 g of rock sugar 250 g of ginger 500 g of onion 300 g of cooking wine 100 g of chicken essence monosodium glutamate. Suitable spices: rhizoma kaempferiae anise 30g10g cardamom 50g fennel100g fragrant leaves100g angelica dahurica 50g tsaoko 50g vanilla 60g dried tangerine peel 30g cinnamon 80g glutinous rice. 40 grams of grass, 50 grams of dried peppers, 50 grams of soup Ingredients: 3500 grams of chicken skeleton, bone 1500 grams. Red and white halogen making (1) chicken skeleton. Boil the pig bone (crushed by hammer) in cold water until it boils, remove the blood foam, wash it with clear water, add water, add ginger (crushed) and onion (keep the root full length), cook it slowly with low fire after boiling, and don't proudly make a marinated soup with strong fire (small fire clear soup, strong fire thick soup) for later use. (2) Sugar-colored frying method: frying with oil. First, treat the rock sugar into fine powder, put a little oil in the pot, add the rock sugar powder, and stir-fry slowly over medium heat. When the sugar turns from white to Huang Shi, switch to low heat. When the sugar oil turns yellow and bubbles, continue to stir fry from the fire mouth (this time must be fast, otherwise it will become bitter, you can try it several times first), and then get angry and turn from yellow to dark brown. When the bubbles change from big to small, add a little cold water, and then stir-fry with low fire until the paste smell is removed, which is the sugar color (the sugar color is neither sweet nor bitter, but the color is golden) (3) The spice is broken or changed (don't dilute it, change it slightly, so as not to affect the effect). Wrap it in spices and tie it. Boil it separately in boiling water for 5 minutes, take it out, put it into the brine soup, add salt, appropriate amount of sugar and pepper, and cook it with low heat to make the first embryo red brine (white brine is the same as the spice without pepper and sugar). Matters needing attention in the process of making red and white halogen. Because halogen is a cooking method with water as the heat conducting medium, there are basic technical requirements in the processing of spices and spices and in halogen soup. (1) Grasp the dosage of spices: Xinlu 12.5kg, 600-700g of spices (300 g of 6kg of water, about 3,000g 150g). Second, wrap the spices with clean gauze, not too tightly, but a little loosely. After the spices are wrapped, they should be soaked in boiling water for half an hour before they can be used. The purpose of playing chess is to remove gravel and reduce the taste of the medicine. Third, the amount of sugar color, red halogen sugar color should be added in stages to avoid damage to the soup color. Salted food should be golden yellow. Fourth, when cooking the original soup with chicken skeleton and pig bronze bone, use a small fire to avoid burning the soup. 5. Replace the seasoning package in time. Because the fragrance in the brine will gradually weaken after the brine is marinated with certain raw materials, it is necessary to replace the spice package in time if the spice is not strong enough to maintain its rich fragrance. 6. Spices in brine will produce their own fragrance when dissolved in water, but this fragrance is different from volatile and nonvolatile fragrance. In order to make spices play an effective role, it is necessary to constantly try the fragrance of brine, which can only be marinated after it is considered to conform to the fragrance of marinated raw materials. In the process of tasting, it is necessary to record the amount of seasonings at any time so as to increase or decrease all kinds of seasonings in time (this is not easy to master, but it will be easy to master as long as you do it often and have experience slowly). Seven can not be separated from the salty taste "Salt is the root of all tastes", which means that any Sichuan food should have a certain bottom taste, and the pickled raw materials should also have a bottom taste, because the spices in brine can only produce a five-flavored taste, but can not make the raw materials salty. Therefore, we must try the salty taste of brine every day to see if its salty taste is appropriate, and it can only be cured after the salty taste is appropriate. In the specific operation, a certain amount of salt should be added to the raw materials with a certain amount of brine to keep the brine mellow and salty all the time. In the process of marinating Baqin decoction, the steam generated by boiling brine will gradually reduce the brine, so it is necessary to replenish water in time. There are two ways to add water. Prepare a certain amount of raw juice brine in advance, and add it at the same time of marinating, so that the marinated raw materials can keep the chess fragrant, mellow and delicious. The second is to cook the fresh soup in advance, add it to the original marinade before marinating, and marinate the raw materials after a little pride. Because the fresh soup contains a lot of protein, it can turn the raw materials into bittern with rich flavor. Remember to add cold water when marinating raw materials, which will weaken the fragrance, umami and salty taste. Avoid adding soy sauce to salt water. The golden color in red brine is produced by sugar color, so it must not be replaced by soy sauce. The raw materials pickled in sugar color are golden yellow and not easy to turn black. However, the brine marinated in soy sauce will take a little longer to oxidize and its color will darken. The longer the time, the darker the color. Therefore, the raw materials pickled by some friends are black, not golden, which is the reason. Ten is the boiled brine, which should be properly kept. Not suitable for mixing. Friends who do catering know this, and everyone knows it, so I won't say more. For example, in summer, if it is often stirred without boiling, it will breed bacteria and make the brine sour. Eleventh, a certain amount of chicken essence and monosodium glutamate should be added to the marinade. Now people have higher requirements for umami flavor. The main component of monosodium glutamate is sodium glutamate, but sodium glutamate is 160. C can be decomposed into sodium pyroglutamate, so adding monosodium glutamate to marinade will not have any effect on human body, please feel free to join.