Yeast extract is a very popular food-grade seasoning in recent years. When used in brine, braised pork will have a heavy feeling and aftertaste. The more you chew, the better you taste. You can't stop eating. This is a height that is difficult to reach by traditional marinating methods. Spend two minutes reading this article for free, and make your braised pork by going up one flight of stairs! There is usage and dosage at the end of the article!
First of all, you should know that yeast extract is not an additive, but a food-grade condiment. Safe and natural, with the same properties as sugar and salt. It is a light yellow powder rich in amino acids and peptides extracted from edible yeast by modern technology, and its core component is amino acids. This is the core reason why yeast extract makes the taste of braised dishes thicker and fuller. As we all know, the more a pot of brine, the more fragrant it is, because the longer the pickling time, the more flavor substances such as amino acids dissolved in the brine, and the more delicious and concentrated the brine is. However, yeast extract itself is an amino acid. If you add it directly to the brine, it will turn your new brine into old brine, with rich fragrance and delicious everything.
Now, if you look at those high-grade seasonings, almost all of them have yeast extracts in the ingredient list. Whether you are making braised chicken, braised duck or braised beef and mutton, yeast extract can be used in your brine, which has an immediate effect on improving the thickness and aftertaste of the brine. There are three main points to remember:
First of all, yeast extract is not the yeast used to brew liqueur. They are not the same thing.
Secondly, the yeast extract did not refresh the braised pork, but enhanced the thick and aftertaste of the braised pork, making the braised pork more delicious.
Thirdly, because the yeast extract effectively enhances the aftertaste of braised pork, relatively speaking, it also has a good deodorization effect.
If the aftertaste is not enough, you can boldly use yeast extract, especially at the beginning of the first wave of brine. Yeast extract must be added. Put 2 grams of yeast extract in each catty of brine, 50 kilograms of brine 100 grams, and so on. When yeast extract is added to salt water, you can taste the salt water with your tongue. You will obviously find that the taste of brine has become full, and the taste has become stronger and heavier. It feels like a pot of old salt water. When your new salt water becomes old salt water, the amount of yeast extract can be reduced accordingly. Generally, one gram per catty of brine is enough. Yeast extract is particularly susceptible to moisture, so it must be sealed to avoid caking!