According to my experience as well as access to relevant materials, summed up the spices used in brine brine meat, roughly seven functions, respectively: spicy function, to the function of odor, coloring function, aroma function, pharmacological effect, and anti-microbial and anti-oxidant properties. The following is a summary of what spices are available in each of these functional categories.

1. Spicy function

Chili: chili pepper's pungent component is capsaicinoids, which is composed of capsaicin, high capsaicin, dihydrocapsaicin, etc., which capsaicin has the highest content. The content of capsaicin varies greatly from one variety to another.

Pepper: Pepper's spicy ingredients in addition to a small amount of capsaicinoids, mainly piperine. Piperine is also an amide compound. There are two types of pepper commonly used in brine: black pepper and white pepper. Black pepper has a stimulating aromatic, pungent aroma, a more pronounced clove-like odor, taste coarse punch hot. Compared to black pepper, white pepper has a much weaker spicy aroma and a more refined and harmonious flavor.

Crabapple: crabapple also belongs to the ginger family of plants, flavor spicy, aromatic, camphor-like flavor breath. It can be used in the brine to increase the aroma and add pungency, and to relieve fishy smells and greasiness.

Ginger: The spicy component of ginger is composed of a series of o-methoxyphenol alkyl ketones. There are fresh and dried ginger used in brine. The pungent component of fresh ginger is gingerol, which is mainly used in brine to deodorize and add flavor, such as in brined roast chicken ingredients. Ginger alcohol dehydrated ginger phenol, is the main spicy ingredients in dry ginger, ginger phenol is more spicy than ginger alcohol. Gingerol is more pungent than gingerol. The pungent odor of traditional five-spice powder, which includes dried ginger, gives the ingredient a spicy flavor and a strong smell.

Wicker: Wicker belongs to the Piperaceae family of plants, and its fruits are used to flavor the marinade, which has a pungent flavor and a numbing sensation when tasted. Pickerel can give the brine spicy flavor, while adding fresh aroma and deodorization in addition to the role of foreign.

Deodorizing function

Cardamom: Cardamom's main components are linalool and limonene and other substances, in the brine to deodorize the effect is significant, but also has the role of aroma.

Ginger: The main components of ginger are linalool, menthol, eugenol and galangal, etc. It has a pungent odor and a slightly spicy taste. The main role in the ginger brine is to remove the fishy odor of animal ingredients, but also to increase the aroma.

Dahurica dahurica: Dahurica dahurica's main components are white angelica pigment, white angelica brain, oxidized anterior carotenoids, has a strong special aroma, taste slightly bitter. Angelica dahurica to remove fishy odor is more obvious, commonly used in animal ingredients, especially poultry, the amount is relatively large.

Aromatic leaves: The main components of the aromatic leaves are eugenol, hinoki hui en and eucalyptus oleoresin as well as linalool, etc., it is a more complex composition, the aromatic leaves for the strong sweet pungent aroma, there is a very subtle lemon and clove-like breath, the flavor just come up is not very strong, a few minutes after the taste will be more and more intense, and a little bitter aftertaste. Aromatic leaves in the brine meat also have to go fishy and other off-flavors, and give flavor.

Clove: Clove's main ingredient is eugenol, which is one of the strongest varieties of fragrant aroma of all spices, with a peppery and fruity aroma, and has a strong, sweet and pungent slightly phenolic flavor. Cloves have a bitter taste and a strong tingling sensation on the tongue. Cloves are one of the spices that have a dual effect of deodorizing and flavoring, and are used in marinated meats as an aftertaste.

Coloring function

The color of marinated meat is an essential and important part of people's sensory enjoyment. In human evolution, the sense of smell has degraded a lot compared to animals, while vision has evolved, so we humans often resort to vision when making initial judgments about whether lo mein is good or bad.

Turmeric: The main components of turmeric are arylturmeric ketones as well as curcuminoids and gimarones. Turmeric has a strong pungent aroma of pepper-like breath and a relatively spicy flavor with a hint of bitterness. It mainly imparts a yellow color in brined meats.

Gardenia: The main component of gardenia is the ketone substance gardenia xanthin, which in brine brined meat, is only color-conditioning.

Aroma-enhancing function

Anise: Anise's main aroma component is trans aniseed brain, it is very delicate flavor, has strong sweet pungent. In the brine brined meat in the main role is to increase the aroma, has its own main flavor.

Cumin: The main aroma component of cumin is aniseed brain, its aroma is similar to fennel and licorice, with a little camphor-like odor, the taste is similar to licorice sweet and a little bitter aftertaste. In the brine brined meat, can increase the aroma and flavor, the flavor is not too prominent, not fierce and not strong, you can increase the dosage to use.

Cinnamon: The main aroma component of cinnamon is trans-cinnamaldehyde, Chinese cinnamon has a sweet and pungent aroma, the aroma is not very strong, but the persistence is very good, there are some spicy and astringent flavor. When brining meat, cinnamon can enhance appetite with its aromatic odor and obvious effect of incense, mainly used as a pre-scent.

Nutmeg: Nutmeg's main aroma components are hinokiene, pinacol, as well as eucalyptus and limonene, nutmeg has a strong sweet pungent aroma, the aroma of a strong and very ethereal, there is a slight camphor-like breath. It has the effect of removing odor and increasing pungency in brined meat.

Sand nut: The main components of sand nut are linalool, dextro camphor and acetate lobster, sand nut has a cool, special aroma, strong spicy flavor but aftertaste slightly bitter. In brine brined meat can remove the fishy and greasy odor of animal ingredients and increase the aroma.

All of the above is that we do brine marinated meat should be the initial understanding of the content, I hope we can collect. Through a preliminary understanding of understanding, the next thing to learn to match, the same type of taste of several kinds of aromatic substances (spices) mixed together, there will be an increase in taste, that is, usually what we call the composite flavor.