Generally, it is not necessary to add liquor to brine, but some brines need to use liquor, mainly using high-purity grain liquor, generally about 52-56 pure grain liquor, but it can also be used according to actual conditions, mainly for two purposes and two methods of use.

1, auxiliary deodorization:

If white wine is used to remove fishy smell, it is usually poured into brine after the meat products are put into the pot, which can better help to remove fishy smell. Then, after a long period of high-temperature cooking, the taste of liquor will evaporate, so that the taste of liquor will not remain.

2, in order to increase the fragrance:

In the process of making some halogen products, the purpose of adding liquor is to increase the flavor, which is similar to the taste of a sauce. Generally, if it is used as seasoning, it will only be effective if it is added to brine in the middle of the marinating process or about 10-20 minutes before taking out the pot.

Personally, if it is to increase flavor, you can use white wine. However, liquor is not very useful for removing fishy smell, but it is not as good as cooking wine and yellow rice wine, especially yellow rice wine, and the effect of removing fishy smell is particularly obvious.

There are many kinds of liquor. Obviously, in order to be effective, it must be pure grain liquor, but the type, quality and price of pure grain liquor are different, so the effect and cost should also be considered. But in practice, the difference between different kinds of liquor is not too big, so we should focus on the cost.

Putting wine into brine mainly plays the role of improving taste and removing fishy smell. Whether it is red or white, Shaoxing flower carvings are usually placed. Putting wine can avoid the deterioration of brine aquatic flowers and ensure better storage. However, high liquor will destroy the taste of brine, so it is suggested that some liquor with temperature above 50 degrees should be put on the surface only when brine is stored.

Liquor or cooking wine, in the process of marinating, mainly serves to remove raw materials, remove the fishy smell of greasy food, dissolve the substances that cause the fishy smell of ingredients in alcohol, and take them away with the volatilization of alcohol. Because a kind of ester aroma and mellow aroma are very harmonious with the aroma of dishes, and the inherent aroma of food can also be induced by ethanol to enhance the aroma of dishes, but it should not be too much, so as not to affect the taste of dishes. When used in salt water, it should be put into use before each salt water maintenance, not after salt water maintenance.