Generally brined meat will not use 28 kinds of spices, at most ten or twenty kinds.
Some of the common spices used to marinate meat are: star anise, cinnamon, cumin, licorice, trinitrotoluene, glycyrrhiza glabra, peppercorns, sand nutmeg, grass nutmeg, grass nuts, and cloves.
Recipe for brine
25 grams of star anise, 15 grams of cinnamon, 15-25 grams of fennel, 10 grams of licorice, 10 grams of Sannay, 3-5 grams of Isatis tinctoria, 20 grams of pepper, 10 grams of nutmeg, 5 grams of nutmeg, 15 grams of grass, 5-15 grams of cloves, 100 grams of ginger, 150 grams of scallion, 100 grams of wine, 350-500 grams of rock sugar, 15 grams of monosodium glutamate, 350-500 grams of refined salt, 5000 grams of fresh soup, 50 grams of refined oil, 2 gauze bags.
Expanded Information:
1, brine after a period of time, will leave a few raw materials or spices residue, then it will need to be filtered, in order to ensure the quality of brine.
2, brine after repeated use of soup will become thicker, although filtered, but also need to "clean", that is, with clean animal blood mixed with water, Xu Xu added to the boiling brine, which is the use of protein adsorption and coagulation, sucking the impurities in the brine to make the brine clear, and some of the more sophisticated but also with lean meat mushrooms on the brine for the "clean". However, it should be noted that the number of times each pot of brine cleaning can not be too much, so as not to lose the fresh flavor of brine.
3, the brine in the floating oil should be often knocked off, the best brine surface to retain only a thin layer of "oil face". Otherwise, too much fat, easy to make brine deterioration? The fat oxidation caused by deterioration.
4, brine when not in use, should be boiled into the enameled barrel, so that it naturally cooled, and do not shake. In addition, the bottom of the barrel should be padded with bricks to keep the bottom ventilated. If it is summer, brine must be boiled every day, if possible, but also into the cold storage. Brine in the long term without, should also be taken out of the cold storage from time to time to boil, cool and then put into storage.