Before explaining the complementarity of spices, let's review the collocation methods of the first two spices, because the complementarity of spices is the extension of the collocation of the first two spices. Only by fully understanding the first two collocations can we better understand the third one.
First, as for the raw materials of braised pork with spices, we all know that spices not only have the functions of removing the fishy smell of raw materials and increasing the flavor, but also have the functions of antibacterial, antiseptic and antioxidant. However, spices are widely used in brine, and their main purpose is only to make use of their fragrance and pungent taste, but generally fail to make full use of other characteristics.
Among the braised pork raw materials we often use, animal raw materials, for example, mainly include cattle, sheep, pork and poultry. Each ingredient has its own personality characteristics, such as chicken with strong flavor and pork with strong flavor. In addition to its unique umami flavor, there are also a few components with peculiar smell, some of which are carried by themselves or produced by microbial biochemical reactions. In the choice of spices, we should pay attention to the collocation of spices that are intended to remove fishy smell and spices that enhance fragrance. The principle of spices must not be usurped by the owner.
● Braised beef and mutton ingredients: The ingredients have a fishy smell and have their own fresh fragrance. Beef likes star anise, cinnamon and fennel. On this basis, nutmeg, dried tangerine peel, long pepper, clove and licorice are added. Braised mutton often uses angelica dahurica, cardamom and pepper to remove fishy smell and enhance flavor, and also adds tsaoko and kaempferia kaempferia.
● Braised pork ingredients: generally pig's head, trotters, elbows and underwater ingredients. The main feature of this kind of ingredients is the strong smell, and the spice collocation is mainly to remove the smell. In this kind of food, star anise, cinnamon and angelica dahurica are the main spices, which can remove fishy smell and enhance fragrance. On this basis, dried ginger, licorice, nutmeg, clove and other spices can be added.
● Braised chicken ingredients: Although the flavor is full, the fishy smell is also obvious. Cinnamon, Angelica dahurica and Alpinia officinarum are the best ingredients to remove fishy smell and enhance fragrance, which can well cover up the inherent fishy smell and enhance fragrance. In addition, it should be combined with Amomum Tsaoko, Pericarpium Citri Tangerinae, Cardamom and Clove to enhance fragrance and remove fishy smell.
Second, according to the flavor (aroma type) of braised pork products, spices have strong seasoning function. The purpose of using spices is to reproduce and strengthen the aroma of braised pork products, coordinate the flavor and highlight the flavor of braised pork. The presentation of fragrance (fragrance type) is mainly based on a large number of monarch and minister materials in spices. The commonly used fragrance types are as follows:
● Illicium verum+Cinnamomum cassia is king, while Angelica dahurica, Nutmeg, Alpinia officinarum and Amomum villosum are ministers.
● Fennel is the king, star anise with cinnamon, orange, dried tangerine peel, long pepper and licorice as ministers.
● Star anise, cinnamon, fennel and pepper with cloves, kaempferia kaempferia, dried tangerine peel and liquorice.
● On this basis, add pepper, long pepper, dried ginger, pepper, galangal, etc. Spicy and spiced.
Third, the complementarity of spices When several flavor substances of the same type of taste are mixed together, sometimes the taste will increase. This phenomenon is called multiplication effect, which means that they can cooperate, and vice versa, it is called disinfection, and various flavors are shielded from each other.
In the seasoning process of spices, except for a few kinds that can be used alone, most of them are mixed, because practice has proved that the mixed use of spices is better and can blend and coordinate various flavors. However, it should be noted that the amount of mixed spices is more than that of single spice, because in general, the characteristic flavor of mixed spices will be weakened, so it is impossible to improve its aroma intensity by mixing spices. But to make the taste more harmonious and soft, which is also the focus of our summary-the complementarity of spices. Spices can subtract or shield their respective medicinal flavors from each other through complementary relationship, thus improving the flavor effect as a whole. Only in this way can they exert the greatest flavor effect. Count several groups of seasonings commonly used in braised dishes, which complement each other;
Illicium verum and nutmeg grass fruit
Amomum villosum-Chenpi Cao Kou-Tsaoko
Alpinia officinarum-angelica dahurica-cardamom
Star anise is a strong taste, and fennel is an aromatic taste. Adding anise to the formula with anise as the main material can adjust its rich flavor, and adding anise to the formula with anise as the main material can ensure its mouth flavor, which is thicker and more stable. The common ratio of the two is generally 1:2.
Nutmeg is often used as a fresh spice. It is used in less delicious ingredients. On the contrary, it is used in more ingredients. The spicy taste of Amomum tsao-ko is particularly strong, and its unique mint-like cool breath mixed with faint smoky smell is particularly obvious, which can stimulate appetite and remove the fishy smell of ingredients. When the two are combined, the consumption of nutmeg is relatively small, often 2: 1, and when the meat is braised, the consumption of both is generally 1: 60.
Amomum villosum has a prominent smell of grass roots, which is often used to marinate pork ingredients, and oil is used to assist the fragrance. But the back of Amomum villosum has bitter taste, which is complementary to the taste of dried tangerine peel. The fruit aroma in dried tangerine peel can neutralize this bitter taste, and the ratio of the two is usually 2: 1.
Amomum tsao-ko is more common in stewed food with bones, which has the function of removing bone fragrance and is often matched with Amomum tsao-ko. Both of them have spicy taste, which is very suitable for marinating physical ingredients. However, it should also be noted that the dosage of the two ingredients in the case of braised pork is generally 1: 1, and the dosage of Amomum tsaoko in the case of braised poultry should not be too large to cover up its fragrance, and the ratio of the two ingredients is usually 1:2.
Both Angelica dahurica and Alpinia officinarum have strong fragrance, which can remove the fishy smell in animal food and increase the fragrance. However, when cured at high temperature, their fragrance is particularly volatile and the effect is obvious, so they are used in large quantities when curing such foods. When the dosage is large, Bi Ran will have medicinal taste, and the complementary of the two can eliminate its redundant medicinal taste. When halogen is used, the ratio of the two is 1: 1.
Amomum villosum is a plant of Amomum in Zingiberaceae, which has a strong aromatic smell. When it is broken, it has a mint-like nose-choking aroma. Too much will taste bitter. Crushed together with Radix Angelicae Dahuricae, the fragrance can complement each other. Taking them as the main ingredients can increase the tangy aroma, and is especially suitable for making the spice formula of 13 sweet lobster.