A, brine production:

Put the marinade into a gauze bag and tie the bag tightly. If there is no old brine, you need to cook the bone soup with chicken bones and pig bones first. The method comprises the following steps: taking 5 Jin.

Add 10 kg of water to the tube bones (the tube bones need to be rinsed first 1 hour to remove blood, clean them and break them), boil them with low fire for 5-8 hours, and then take out the bones.

Head into the marinade bag, add water to 50 kg, add appropriate amount of scallion, pepper and ginger, boil it with low fire for about 1.5 hours, and the fragrance is appropriate.

Adjust the color of the marinade with sugar (see below for the preparation method), and then add 250 grams of cooking wine, salt, sugar and monosodium glutamate.

Sugar-colored method: put salad oil 1.5 into a pot and heat it with low fire, add sugar 2 and stir-fry until it is dark red and just white bubbles, and then add water immediately.

0.5 kg becomes sugar color. Add 30-50 kg of water to the above prepared marinade, and 70-80 kg of raw materials can be marinated, so the marinade package should be changed again.

Second, curing: raw materials to be cured:

The curing method of large pieces, such as chicken, duck, beef, duck neck, mouth strips, rabbit meat, quail, hoof and so on, are collectively called large pieces. First, the raw materials will be washed.

Net standby. Take 20 kg of water, add pepper 10 g, groundsel 5 g, cooking wine 250 g, and salt 750 g (if the temperature is too low, pepper and groundsel need

Add water to make the fragrance and pour it into the curing tank), and add the washed raw materials for curing. Pickling time: 24 hours at 0-20 degrees in winter.

About, spring 20-30 degrees, curing 12 hours, summer 30-40 degrees, curing for about 5-6 hours. Fresh hoof flower, pork belly, etc.

The material can be marinated directly.

Pickling method of Jingwu brine (duck head, duck neck, beef): clean it first, add appropriate amount of water, add salt (saltier than vegetables) and add sodium nitrite.

(10 kg water is added with 1 g to make it loose and red and shorten the marinating time, and the addition amount should not be excessive, otherwise poisoning will occur) for pickling.

Marinate for about 24 hours in winter, 12 hours in spring and 5-6 hours in summer.

Pickling method of small pieces (wing tips, wing roots, chicken feet, duck feet, chicken king, duck wings, duck gizzards, etc.): wash with water first, and then add appropriate amount of salt for pickling.

Yes. Marinate for about 8 hours in winter, 4 hours in spring and 2 hours in summer. Intestines and bellies do not need to be cured, and water comes out after cleaning.

, you can marinate. Pickling water needs to be salty, and it must be changed every day and cannot be reused.

Third, the water:

Raw materials that are difficult to taste need to be drained before they are put into the halogen pot. Boil in boiling water for10-15 minutes, and rinse with clean water after boiling to remove the fishy smell. Chicken and duck

Goose, beef, duck head and neck need water. All small pieces do not need water, and can be rinsed directly with water after pickling. Raw material effluent control

It is advisable to be just ripe when it is broken, but not over-ripe, in case the fresh flavor is lost.