I usually use two kinds of sugar when I marinate pig's head meat, that is, sugar color and white sugar. Seeing this, maybe friends will have questions, is this sugar color still sugar? It is counted in my brine, because the sugar color I usually use when preparing brine is fried and tender, and there is still some sweetness, so this sugar color belongs to sugar.

I choose to use rock sugar for white sugar, because the role of rock sugar is more obvious than that of white sugar. The functions of the above five kinds of sugar are also shared by sugar color and rock sugar. Coloring and deodorization of sugar color

Sugar color is the most primitive and natural colorant. When sugar is exposed to heat and high temperature, it will form caramel color, which can add red color to dishes and produce a burnt smell in caramelization reaction, which will suppress the fishy smell of pig's head meat. This is the coloring and deodorization of sugar color. The functions of relieving boredom, refreshing, brightening and thickening of rock candy

Adding a small amount of rock candy into brine can refresh the taste, but it is not allowed to add more, and there is a quantity (how much rock candy is put later). If you put more, it will definitely be sweet, and that will be a failure. Rock sugar can improve freshness and relieve boredom at the same time, which is the same as that we only cook braised pork.

after adding crystal sugar, the brine will become old brine after long-term stewing, and its consistency will also increase, which will make the surface of braised pork have juice hanging effect and the finished product look brighter and more appetizing. The dosage of sugar and rock sugar

The dosage of sugar: Let me talk about my method of frying sugar first: stir-fry a catty of rock sugar in oil until the sugar liquid froths and falls back in large quantities, quickly pour in a catty of hot water prepared in advance, and boil it again for about three minutes before use.

Let's take braised pig's head meat as an example. I usually add four or two sugar colors to 1 kilograms of new brine.

dosage of rock sugar: add two to three grams of rock sugar per catty of braised pork or broth (clear water).

note: the sugar color is not added every time. If the sugar color is added too much, the braised pork will be prone to oxidation and blackening. Moreover, the rock sugar added every time has a coloring effect after a long time of boiling. Link how to use the sugar color

Generally, after the soup stock is boiled, the raw materials are put into the pot again, and the color can be adjusted after the taste is adjusted. Be sure to turn on the fire and adjust the color of the braised pork just right by a few times.

Note: To prevent the braised pork from blackening, the color of braised pork should not be adjusted at one time. After a long period of marinating and oxidation at the time of sale, the color of braised pork will change deeply. If it is adjusted at one time, the color of braised pork will be black after oxidation. Slightly lighter is the best, and to what extent, add it according to your own locally accepted color.

please refer to my question and answer on July 7th, "What are the skills for coloring braised dishes? ",I won't repeat it here. Postscript

This is an acceptable color matching method with sugar in my place. In some places, if you like the primary color halogen but don't like the red color, you can remove the sugar color, replace the rock sugar with brown sugar, or add some maltose appropriately. Brown sugar also has the functions of coloring, deodorizing, refreshing, relieving boredom, brightening and thickening. Interested friends come and give it a try.

that's my understanding of the function of adding sugar in brine, and I hope it can be used as a reference for everyone. The words of one family, the shortcomings, welcome to criticize and correct the brine coffee. Those who like lo mei can also leave a message in the comments section below. Thank you for watching.

It is necessary to put sugar in the braised pork, but the best effect can be achieved by looking at how and how much to put.

Sugar has three important functions on braised pork sugar:

Sugar is put in braised pork, and it is usually added in the form of sugar color, and nothing else is added. For home operation, you can fry the sugar color first, keep it in a separate refrigerator, and take as much as you want. The same is true of marinated soup, which is really safe and convenient to store in the refrigerator today.

The color of sugar can be fried with water, which is relatively easy to master, and the effect of sugar with rock sugar is better. Water is about half of sugar. Stir-fry in medium heat until the sugar turns into liquid first, and then the foam starts to dissipate. When the foam begins to dissipate, pour a bowl of hot water along the pot and boil for a few minutes, it becomes a sugar color. When the braised pork is basically good, add sugar color, and the specific amount is judged according to the coloring degree of the braised pork. General household halogen pot, 2-3 tablespoons of soup for eating, if the color is light after cooking for a while, add it until the color is satisfactory.

Adding sugar to the braised pork can make the surface of the meat smoother, tempt people's taste buds, and increase the fresh and sweet taste of the braised pork, making the braised pork more rich and delicious.

when braised pork, it is generally necessary to stir-fry the sugar color. The qualified sugar color is neither bitter nor sweet. If the sugar color is over-fried, it will be bitter, and if it is under-fried, it will be sweet.

Brine is red and bright with sugar, and its appearance is shiny. This is soy sauce, which can't be compared with old soy sauce. Soy sauce is added to the brine, and the color is a little black after old pumping, especially when it is taken out in the refrigerator. Add sugar and take it out of the refrigerator. The color is still red and bright.

Adding white sugar to brine can remove the odor of meat, improve the delicacy of brine and increase the richness of flavor.

Sugar is an important seasoning in the production of pot-stewed vegetables, which

has the functions of coloring, brightening, refreshing and enhancing taste. Why do you put sugar in braised pork?

① color matching and enhancement

There are many methods to enhance the color of brine, such as soy sauce, gardenia jasminoides Ellis, turmeric, monascus powder and so on. Sugar color is also one of the methods to enhance color. The golden red of brine mixed with sugar color shines, but it will not turn black for a long time.

stir-fry in water, oil and water.

the color of sugar fried in oil is rose red, and the effect is the best; The sugar fried in water is yellow.

put the oil in the pan and add the crushed rock sugar. First, melt it with medium heat, then turn to low heat and slowly stir-fry until it becomes discolored and foamed. At this time, pour in the boiled water prepared in advance and stir well.

② anti-greasy, refreshing and thickening

Rock sugar has anti-greasy effect while refreshing.

After adding crystal sugar, the brine will become old brine after long-term stewing, and its consistency will also change, which will make the surface of braised pork have juice hanging effect, and the finished product will look brighter and appetite will be greatly increased.

③ removing fishy smell and keeping fresh

removing fishy smell: the effect of removing fishy smell from braised pork only by marinating medicine is very good, but the taste will be more pure if the fishy smell is removed in layers. At this level, sugar is used to remove some fishy smell first, and then the aroma is produced by halogen medicine;

Preservation: Both braised pork and marinated soup need preservation and antisepsis. With sugar in it, its antiseptic property of inhibiting bacterial activity will help preserve marinated soup.

fresh and sweet, and flavor and color.

Hello, I'm Lan Chan Shi Ji, winner of Qingyun Plan in the field of food, and I'll answer your question.

Why do you put sugar in the braised pork? It has three functions. The first is to add color by frying in sugar, which is the most important function. The second is sweet, but to be honest, the braised pork in the north will not put sugar alone. Because braised pork is inherently greasy, adding sugar will aggravate this greasy feeling. Third, sugar has auxiliary deodorization and antiseptic effects. This effect is very small, and it has not been proved yet. It is only the experience of some old masters. The first function of sugar: color matching and color enhancement.

(Good sugar is similar to the rose color of red wine) The second function of sugar is to sweeten and refresh.

The third function of sugar: unproven deodorization and antisepsis.

To sum up, the main function of sugar in brine is to add color. And other functions are very limited, which is my point of view.

get rid of the fishy smell, and color it to be fragrant!

Sugar in braised pork can not only adjust the color, flavor and freshness, but also prolong the preservation time of dishes. Although sugar does not have bactericidal effect, it can regulate the growth of microorganisms. Sugar contains ingredients that can reduce the activity of water in vegetables. So that those microorganisms attached to vegetables can not get the water necessary for life and reproduction, and even dehydrate microbial cells. Furthermore, it is in a physiological dry state. Although it is not killed, it stops the growth of these microorganisms and the vegetables are not easy to deteriorate. In the principle of regulating color and flavor, for example, adding sugar to cured meat can make collagen in the meat swell and make the meat soft and juicy. The mixture of sugar and vinegar in sweet and sour dishes can produce a sour and sweet taste similar to fruit. Very delicious. The role of sugar in refreshing dishes can enhance the umami taste of dishes and relieve boredom.