(1) brine seasoning and spices

Make a standard 12,5 kg of brine

Seasoning: 300 grams of salt 250 grams of rock sugar 500 grams of ginger 500 grams of green onions 300 grams of cooking wine 100 grams of chicken monosodium glutamate in moderation

Spices: 30 grams of anise 20 grams of cloves 10 grams of cardamom 50 grams of fennel 20 grams of Incense leaf 100 grams of Angelica dahurica 50 grams of grass

fruit 50 grams of vanilla 60 grams of orange peel 30 grams of cinnamon 80 grams of wicker 50 grams of thyme 30 grams of lemongrass 40 grams of rowan grass 50 grams of dried

chili 50 grams

Soup raw materials: 3500 grams of chicken skeleton and 1500 grams of bones

Two. Red and white brine production

(1) the chicken skeleton. Pig bone (hammer broken) with cold water blanch to open, remove the blood foam, clean with water, re-add water

, put ginger (pat broken), green onions (stay root length), after boiling, should be simmered slowly over a small fire, can not be used with a fierce fire (simmered over a small fire is

clear broth, fierce simmered for the broth) proudly into the marinade broth to be used.

(2) sugar color frying method: frying with oil. Brown sugar first processed into a fine powder, put a little oil in the pot, under the brown sugar powder, with medium heat slow

frying, to be sugar from white to yellow, change to a small fire, sugar oil was yellow bubbles, end away from the fire to continue to stir fry (this time must be

to be fast, otherwise easy to become bitter, to master, you can try a few more times), and then on the fire, by the yellow to dark brown. By large bubbles

become small bubbles, add a little cold water, and then stir-fry with a small fire to go to the paste flavor, that is, for the sugar color (sugar color requirements are not sweet, not bitter, color

golden)

(3) spices pat broken or change the knife (never make fine, slightly changed, so as not to affect the effect) with a spice bag wrapped in a good knot. First alone with boiling water for 5 minutes, fish out into the brine soup, add salt and moderate sugar color, chili, with medium-low heat to cook out the aroma, made of brine

First embryo red brine (white brine do not put chili pepper and sugar color, other and spices are the same).

Two making red and white brine in the process of attention

Since brine is a cooking method using a water-conducting medium, it is in the process of dealing with seasonings and spices, as well as brine broth in the basic

These technical requirements.

(a) grasp the amount of spices

New brine 12.5 kg, with 600-700 grams of spices is appropriate (6 kg of water with 300 grams, 3000 grams with 150 grams or so)

Two, packaged spices spices should be clean gauze package well tied, should not be tied too tightly, there should be a slight loosening. Spice bag zipped

good, should be soaked in boiling water for half an hour, and then use, so that the chess purpose is to go to the gravel and reduce the medicinal flavor.

Three, sugar color dosage

Red brine sugar color should be added in stages to avoid soup hurt color. Should be brined food is golden yellow is appropriate.

Four, simmering stock

When simmering stock with chicken bones and pig bones, use low heat to avoid high heat to wash out the soup.

5 Replace the spice bag in time

Since the flavor of the brine will gradually diminish after the brining of certain ingredients, the spice bag should be replaced in time to maintain its strong flavor when the spices are no longer strong

.

Six constantly try

The spices in the brine after water solubility, will produce their own flavor, but the flavor is chess volatile and non-volatile differences

In order to make the spice benefit out, we must constantly try to brine the flavor, to be considered to have met the brine raw materials after the flavor, Fang

can be brined. In the process of taste test should always make a good record of the amount of spices put in order to increase or decrease a variety of spices in a timely manner (this

point is not easy to grasp, but as long as you often do, slowly experienced, it is good to grasp).

Seven can not be separated from the salty

"Salt is the basis of all flavors", which means that any Sichuan cuisine must have a certain bottom flavor, brining raw materials is the same, because

brine in the spices can only produce five flavors of flavor, but can not make the raw material to produce a salty taste, therefore, every day when the raw materials

put

must try to make the raw materials. p>

Must try to brine salty, to see whether the salty taste is appropriate, poor how much salty add how much salt, only after the salt taste is appropriate to

can be brined. In the specific operation, brine certain raw materials should be added to a certain amount of salt in time to supplement the amount of salt, so that brine is always

Maintain the taste of mellow salty flavor. Eight diligently add soup

In the process of brining, due to brine boiling and produce steam, will gradually reduce the brine, which needs to be supplemented with water,

There are two ways to add water.

One is to prepare a certain amount of the original brine, brining side to join, so that the brined raw materials can maintain the chess five flavor is

, mellow and delicious.

The second is to boil a good fresh broth in advance, before brining to join the original brine, a little proud before brining the raw materials. Because of the fresh soup contains

has a lot of protein, can make the raw materials into the brine fresh flavor. Remember to add cold water when brining ingredients, which will weaken the flavor,

fresh and salty.

Nine brine avoid adding soy sauce

Red brine in the golden yellow color is produced by the sugar color, can not be replaced by soy sauce, plus sugar color brine raw material color gold

yellow, not easy to black, and add soy sauce brine, a little longer, after oxidation will make the color black dark, the longer the time

, the more the color of the darker the deeper, so, some of my friends! halogenated raw materials are black not golden yellow, is which reason.

Ten is boiled brine, should be properly stored, should not be stirred

This point to do catering friends are aware of, we also understand that I do not say more, for example, in summer, if you often stir and not

Burning, will breed bacteria, and make the marinade acidic and tasteless.

The eleventh is that the marinade should add a certain amount of chicken essence and monosodium glutamate

Now because the people's requirements for the fresh taste are higher, there is also the main ingredient of MSG is monosodium glutamate, but monosodium glutamate can only be decomposed into pyroglutamic acid monosodium glutamate at 160 C. So adding MSG to the marinade will not have any impact on the human body, so please do not worry about joining.

Custody and storage of brine

The experience of our predecessors tells us that the longer the brine, the better, i.e., the adult brine (e.g., hotels, restaurants, hotels brine

Water are kept forever). Should be properly stored brine, in order to ensure that the brine is not bad for a long time, the quality is not affected,

So, should pay attention to the custody and storage of brine, storage of brine, avoid using iron barrels and wooden utensils, and should be used in earthenware containers, because

for the earthenware body thicker to avoid the impact of the external heat, the iron is prone to rust, the wood has a strange odor.

There is a layer of brine above the oil slick, brine play a protective role, but things are twofold, more oil slick on the brine

water will also play a destructive role. Therefore, the proper handling of oil slick, is also a key in the management. Practice has proved that the oil slick

how much should be appropriate, neither more nor less, so the oil slick to brine above a thin layer is appropriate. If there is no floating oil, then

flavor easily evaporated, brine is easy to bad, brine is not easy to maintain a constant temperature in the pot, if the floating oil is too much, the brine juice heat is not

easy to lose the cooling, the hot air smothered in the inside of the brine stinks, bubbles, and easy to mildew for a long time.

The brine is generally divided into four layers, the top layer of floating oil two layers of floating foam, three layers of brine, four layers of material slag.

The brine in the custody should pay attention to the following points:

1. Brine with brine must be boiled, the excess floating oil on top of the fight, and then the foam clean, with gauze filter precipitation,

Keep brine clean.

2. Save the old brine must be done with clean utensils and good storage conditions (environmental health, temperature regulation), only

can ensure the quality of brine and brine products.

3. Spring Festival temperatures gradually rise, so the requirements of the morning and evening every day must be brine boiling, placed in a fixed place does not move.

4. Summer climate is hot, brine is very susceptible to deterioration of the period, foaming, acid phenomenon occurs frequently, therefore, every day must

must be brine boiling twice (once in the morning, once in the afternoon, and fixed immobile)

5. Although the fall temperature gradually decline.

But the summer heat is not over, as the saying goes, seven moldy, eight rotten, nine maggots, therefore,

The brine should still be boiled at least 2 to 3 times, placed in a fixed place and do not move

6. Winter temperature gradually decline, the brine should be boiled once a day, placed in a fixed place and do not move.

7. The brine must be boiled and preserved after each brine. If the brine becomes too strong, chicken blood (one

chicken's blood plus 1kg of water) must be stirred with water and poured into the brine and stirred to make a vortex, and then boiled again after it comes to a boil and then filtered with gauze to remove impurities

.

8. Often check the brine in the salty taste, and a little love adjusted, so as not to be too salty and too light, or too heavy and too weak aroma. The brine should be stored in

shade, wind, ground level, dry, not easy to collision environment for better preservation.

9 refrigerator storage method. Refrigerator in the restaurant and the use of family, to bring convenience to the custody of brine, shares can use the refrigerator to

custody of brine, the specific method is to boil the brine, filtered with gauze to remove impurities, and then boiled, static cooling, with fresh

film seal can be placed in the refrigerator for safekeeping.

10. restaurant brine must have a person in charge, and develop appropriate rules and regulations, the daily addition of soup and brine the number of raw

materials must be registered in order to maintain the brine aroma aroma persistence, even if it is a family brine should be regularly

checked in order to avoid deterioration.