There are about fifty or sixty kinds of common spices, most of which are traditional Chinese herbal medicines, but only twenty or thirty kinds are actually used in brine. In the process of spice seasoning, it is rarely possible to fight alone, and most of them need to be used reasonably according to the characteristics and taste requirements of ingredients.
What is the dosage and function of various spices in brine? In my experience, it is of little practical effect, because the comprehensive compatibility of spices is a very complicated subject. Even if the same spice is used in different growing areas, different harvest periods, and different ingredients, and the heating time during production, it cannot be absolutely quantified by scientific means, so it is difficult to form an absolute formula when it is compatible.
However, for the young partners who just entered the business, they should also know some basic knowledge, so today's article only gives you a brief introduction to the functions and dosage of spices commonly used in more than a dozen formulas, and later will explain more about the classification, compatibility and usage skills of some spices. I hope everyone can definitely see the end, which will have certain reference function for the use and compatibility of spices in the future (if interested friends want to see the detailed introduction of spices, they can look through several articles on spice introduction written at the beginning of this year in the article column of my homepage).
16 Function and dosage of common spices in brine ● Flos Magnoliae: It can remove peculiar smell, correct taste and enhance fragrance, and is most suitable for cooking sauce and brine of poultry meat. About10g should be added for every 50kg of brine.
● Foeniculum vulgare L.: It tastes sweet and fragrant, and can be used alone or in combination. Foeniculum vulgare L. can be widely used in sauced poultry, fish, beans, peanuts, bean products and other ingredients, and its main function is to remove fishy smell, preserve corrosion and enhance fragrance and taste. Every 50 kg of brine needs to add about 20 grams.
● Star anise: It is also one of the spices that can be used alone or in combination. Its main function in brine is to enhance fragrance, and it has its own main fragrance, which is used in the well-known compatibility of spiced powder and thirteen spices. About 30 grams should be added to every 50 kilograms of brine.
● Licorice: Licorice smells faint and tastes special sweetness. Its main function in bittern is to harmonize tastes, combine various flavors together, and calm the medicinal taste of some spices, so as to enhance the compound taste of the package or bittern soup. About10g should be added for every 50kg of brine.
● Amomum tsao-ko: It smells rich and spicy, tastes slightly bitter, and the aroma is more intense after crushing. The main function of Amomum tsao-ko in brine is to suppress fishy smell and remove differences, make the taste more mellow and fragrant and stimulate appetite. About10g should be added for every 50kg of brine.
● Pericarpium Citri Tangerinae: The dried peel of orange tastes bitter and sweet. In brine, it can remove fishy smell, enhance freshness and relieve boredom, adjust aroma and increase the compound taste of brine. Taken together, it has two functions in brine: it can not only combine the taste, but also help to increase the fragrance. It has no limitations in brine, and it is used in many brine formulas. Every 50 kg of brine needs to be added with about10g.
● Cinnamon: I have talked about cinnamon many times in my article. There are many kinds of cinnamon. Our common thin-skinned cinnamon is mainly fragrant and has a weak taste. Cinnamon is often used in brine marinated for a long time, in order to increase the fragrance before, and all meat ingredients can be used. About 25 grams should be added to every 50 kilograms of brine.
● Cloves: The cloves used in brine are generally cloves, which are fragrant and spicy. Cooking with meat in brine can produce compound flavors such as fat flavor, meat flavor, fruit flavor and vegetable flavor, which can enhance flavor, remove fishy smell and deodorize, and has strong penetration and can penetrate into the ingredients. About 5 grams should be added to every 50 kilograms of brine.
● Caokou: It smells fragrant and tastes spicy and slightly bitter. In brine, it has the functions of removing fishy smell and increasing compound aroma, and is often used in food with bones. About10g should be added for every 50kg of brine.
● Angelica dahurica: fragrant and slightly bitter, it has the functions of removing fishy smell, removing smell, reducing greasy and adding fragrance in brine. It is mostly used in meat processing, blending various flavors to make the meat tender and enhance appetite, but the fragrance of Angelica dahurica is easy to volatilize. In the brine marinated for a long time, it is best to use Angelica dahurica root, and about 20g should be added to every 50 kg of brine.
● Rhizoma Kaempferiae: Also known as Shajiang, it smells pure and fragrant, spicy and sweet. In the brine, the smell can be removed, and the fragrance can be added to taste. About15g should be added for every 50kg of brine.
● Alpinia officinarum: Also known as Alpinia officinarum and Alpinia officinarum. It smells spicy, and it is often used in meat dishes, which can deodorize and correct the taste, cover up the peculiar smell and form the unique flavor of the dishes. Generally speaking, there is also the role of locating flavor in brine, that is, the fragrance can not only be smelled, but also tasted. Every 50 kg of brine needs to add about 20 grams.
● Cardamom: fragrant, pungent and cool, with a mint-like fragrance, which can remove fishy smell and smell, enhance the flavor, and suppress or cover up other flavors. Cardamom has a wide range of uses, and almost all ingredients are used. Every 50 kg of brine needs to add about 20 grams.
● Pepper: It tastes spicy and has a taste similar to pepper, but it is more layered than pepper. In brine, the odor of ingredients can be removed, and the fragrance and aftertaste can be increased. However, if the dosage is too large, it will be sour and heavy in color, so control the dosage when using it. About10g should be added for every 50kg of brine.
● Amomum villosum: a seasoning medicine with strong penetration, which has the functions of removing fishy smell, removing smell, adding flavor and enhancing fragrance, and can also increase the compound fragrance, which is delicious and fragrant, and has a refreshing and refreshing feeling. About15g should be added for every 50kg of brine.
● Nutmeg: It tastes spicy, smells strong and mild, can remove fishy smell, enhance fragrance and prevent corrosion, and is one of the essential spices for braised pork. In brine, the meat tastes unique and delicious. About15g should be added for every 50kg of brine.
The classification of spices may become more and more confusing for friends, because many of the above spices have the functions of removing fishy smell, removing odor and enhancing fragrance. Which one should be used in practice? Do you use both or only one of them? Next, I will give you a classification of spices.
Aromas are: fragrant leaves, Amomum tsaoko, cloves, cinnamon, dried tangerine peel, Amomum villosum, citronella and so on.
There are: Radix Angelicae Dahuricae, Fructus Amomi, Rhizoma Kaempferiae, Rhizoma Alpiniae Officinalis, Radix Aucklandiae, etc.
There are: red cardamom, white cardamom and so on.
There are: licorice, Siraitia grosvenorii and so on.
The aftertaste is: star anise, fennel and so on.
Coloured are: turmeric, gardenia, saffron, etc.
There are: dried Chili, dried ginger, pepper and so on.
There are: pepper, pepper, green pepper and so on.
Share several fragrant and five-spice types in spice compatibility: star anise, cinnamon, fennel, pepper, clove, kaempferia rhizome, Amomum villosum, dried tangerine peel, licorice, pepper and so on.
Spicy type: add pepper, long pepper, dried ginger, pepper and galangal on the basis of five spices.
Luzhou-flavor: based on the five spices, nutmeg, Amomum villosum and fragrant leaves are added.
The above are the general fragrance types, and then they should be carefully matched according to the law of compatibility, such as:
Suitable for braised pork: star anise and cinnamon are the royal materials, and nutmeg, galangal and Amomum villosum are the minister materials.
Suitable for braised roast chicken: strong flavor with cinnamon, angelica dahurica and ginger as the main ingredients and tsaoko, tangerine peel, fennel and Amomum Tsaoko as the minister ingredients.
Suitable for marinated beef: light fragrant type with fennel and star anise as monarch materials and cinnamon, dried tangerine peel, long pepper and licorice as minister materials.
Suitable for marinated duck: spicy and fragrant flavor with pepper and pepper as the main materials and star anise, cinnamon, Amomum tsaoko, Amomum villosum, long pepper and ginger as the minister materials.
Share the skills when using spices 1. Many spices contain melanin, and there is dust during sale and transportation, so it is necessary to soak them in warm water to remove impurities before use.
2. Use packet-type spices. In order to make the fragrance speed tend to be consistent, the big ones must be broken open for use, such as Radix Angelicae Dahuricae, Cortex Cinnamomi, Fructus Tsaoko, and Fructus Myristicae.
3. There is a great controversy about whether spices are fried in advance. In fact, in my opinion, although spices contain fat-soluble flavor substances, animal ingredients are bound to release a lot of oil after a long period of marinating, so even if they are not fried in oil first, they will not hinder the release of fat-soluble flavor substances. However, when the brine is newly produced, you can use the method of frying, and you don't have to use it later.
4. Use packet-type spices. Don't tie your pockets too tightly, so as not to affect the release of their fragrance.
5. Let's emphasize the dosage of spices. Although spices can enhance the flavor of ingredients, their dosage can't be too large, otherwise there will be a strong flavor of traditional Chinese medicine, which is counterproductive. Generally speaking, the total amount of spices accounts for about 1.2%~ 1.5% of the total amount of ingredients. After conversion, that is, about 600-750 grams of spices are added per 100 Jin of ingredients. Of course, some raw materials such as beef, mutton and pork are marinated, and their own odor is relatively large, so the amount of spice package will be relatively large. However, when marinating some fresh and fragrant ingredients, such as chicken and seafood, the amount of spices is relatively small.
At the end, the compatibility and application of spices is a very complicated subject, and the taste requirements of different regions are also different, so it is necessary to practice and summarize more in practical application in order to match the spice ratio suitable for local tastes.