Dry spice is one of the commonly used condiments, which occupies an important position at home and abroad. Among the dry spices, marinades commonly used to produce spicy taste in brine are: dried pepper, pepper, kaempferia kaempferia and long pepper.
Dried Pepper: A plant belonging to the genus Capsicum of Solanaceae, which is cultivated all over China. Affected by environment and temperature, it has different fragrance and spicy taste. Brine can not only increase the spicy taste of food, but also remove the fishy smell in meat food, and has a certain color matching effect. Commonly used in spicy bittern, such as Jiujiu Duck and Zhou Heiya. The specific dosage should be reasonably matched according to the requirements of finished products and pepper varieties.
Pepper: A plant of the genus Piper in the family Piperaceae, whose fruit can be used as seasoning. Pepper has the function of removing fishy smell, increasing fragrance and appetizing in salt water. It is widely used for marinating raw materials with strong fishy smell, such as beef and mutton, and about 10g is required for every 50kg of brine.
Kaempferia kaempferia: Also known as ginger, it belongs to Kaempferia of Zingiberaceae. It tastes spicy and has a smell similar to camphor. Brine has the functions of enhancing fragrance, enhancing fragrance, removing fishy smell and relieving boredom. About 15g is added to every 50kg of brine.
Piper longum: a plant belonging to the genus Piper longum of Piperaceae, which is spicy and stinging. It has the functions of enhancing fragrance, removing fishy smell and removing foreign substances in brine. Especially when halogen brake is used as a physical component, it is often used with Radix Angelicae Dahuricae and Fructus Amomi Rotundus to remove fishy smell and differences. Add about10g to every 50kg of brine.
Note: In addition to the above four spices, there are Zanthoxylum bungeanum, Alpinia officinarum, Amomum tsaoko and so on. Their spicy taste is not as prominent as these four, so I won't introduce them in detail.
Fresh Spices Among the fresh spices, the marinades commonly used to produce spicy taste in brine are: green onions, leeks, ginger, onions, garlic seeds, green peppers and so on.
Although scallions, shallots and shallots are spicy, bittern is commonly used. When frying and sealing oil, it is rarely put directly into brine, because this kind of marinade is easy to taste and even make brine rancid during heating. But what about now? In the production process, it is slowly fried with water, which reduces the spicy taste and has a prominent fragrance, which has a certain role in attaching fragrance.
Green pepper: generally used in the preparation of seafood brine, often paired with coriander, which has obvious deodorization and fragrance enhancement effect.
Garlic seeds: generally common in southern brine, fresh garlic seeds are useful, and garlic cloves with skins are also used directly, and the effect of removing fishy smell and enhancing fragrance is obvious.
Ginger: There are fresh ginger and fried oil according to different brine processes. The main function of ginger is to remove fishy smell and increase freshness. When marinating physical ingredients, such as cooking roast chicken, it is equally prominent to put fresh ginger.
Seasoning: Spices commonly used in brine are Pixian bean paste, spicy fresh dew and so on.
Pixian bean paste: used in spicy bittern and a few red bittern, it can enhance color and fragrance, and also produce a certain spicy taste.
Note: 1. Before using Pixian bean paste, you should generally add oil to the pot, stir-fry it slowly until the bean paste is crisp and fragrant, and then pour it into brine for later use.
2. Bittern contains Pixian bean paste, which easily leads to bittern rancidity. Pay attention to cleaning when maintaining brine.
3. Pixian bean paste contains a certain amount of starch, so pay attention to prevent the paste when frying or marinating.
Spicy fresh dew: it is more common in southern brine, which can not only increase the umami taste, but also have a certain spicy effect. Specific dosage can refer to soy sauce, extremely fresh taste and so on.
The above is my summary of bittern spicy gravy. Remember to like the work or forward it to more people in need.