Theoretical materials for the present salted brine

One, raw material processing:

All kinds of meat ingredients soak up the blood and wash (hairy need to burn off the hair and then wash), blanch in the pot to remove fishy; blanching must be cool water in the pot, put onions, ginger, cooking wine; open the pot and hit the floating foam, fish out of the wash and then ready to use.

Second, the production of red oil:

To 5 pounds of vegetable oil, for example, 2 pounds of patty cake chili pepper pot will be ten pounds of vegetable oil burned to 3-4% heat, has been a small fire, add one and a half kilograms of scallions, one kilogram of ginger, one kilogram of onions fried to golden brown and fish out, and then add patty cake chili pepper to fry out of the flavor of the frying off the fire, will be the chili pepper surface fish out and throw away to leave the red oil standby.

Three, brine package recipe:

(100 pounds of water, for example, the following ingredients into the surface with gauze wrapped into a good brine soup with) green peppercorns 100 grams of dried chili 250 grams (these two do not have to wrap the package in the package of ingredients) onion one and a half kilograms of onion two pounds of ginger one and a half kilograms of anise 80 grams of 80 grams of cinnamon, 80 grams of ginger 80 grams of nutmeg 70 grams of Angelica dahuricica 120 grams of nut 70 grams of red button 80 grams of cardamom 70 grams of cardamom. grams of red buckle 80 grams of cardamom 70 grams of chervil 80 grams of yellow sticks 25 grams (above spice packages a large package) 100 pounds of water in the pot will be dried chili peppers, green peppercorns, dashi packages, onions, ginger and onion packages into the pot to add salt 320 grams of chicken 100 grams of monosodium glutamate (MSG) 100 grams of the old brine 100 grams of ethyl maltol 6 grams of maltose 100 grams of sugar, 2 pounds of red oil; seasoning, after the large fire to boil the first large, after the small pieces, small fire halogenation. After the next small pieces, small fire brine to seven mature after turning off the fire, and then simmer for half an hour after fishing can be.

four, brining schedule: (schedule is just a rough, with this schedule on

know which time to under what goods) pork head blanching 6 minutes brine 20 minutes simmering half an hour pig ear blanching 5 minutes brine 20 minutes simmering 15 minutes pig tail blanching 5 minutes brine 20 minutes simmering 15 minutes pig liver blanching 5 minutes brine 20 minutes simmering 15 minutes pig tongue blanching 10 minutes Blanch pork knuckles for 30 minutes and simmer for 20 minutes Blanch pork elbows for 25 minutes and simmer for 70 minutes for two hours Blanch pig's feet for 13 minutes and simmer for 35 minutes and simmer for 25-30 minutes Beef keys Blanch for 10 minutes and simmer for 50 minutes and simmer for two hours Pork spare ribs Blanch for 10 minutes and simmer for 50 minutes and simmer for half an hour Blanch pig intestines, heart, liver, tripe and other offal for 5 minutes and simmer for 20 minutes and simmer for 20 minutes Duck head Blanch for 5 minutes and simmer for 25 minutes and simmer for 15 minutes Duck wings blanched 1 minute brine 10 minutes simmer 15 minutes chicken claws blanched 1 minute brine 20 minutes simmer 15 minutes duck necks, legs blanched 3 minutes brine 35 minutes simmer 20-30 minutes duck gizzards, liver, heart blanched 3 minutes brine 20 minutes simmer 20 minutes

Five, brine preservation

1, brine every day to be boiled to save the broth, once a day in the winter, the two summer two boiled two to three times, the pan Burning to the bubble on the fire, do not burn for a long time, prepare an iron frame to the soup pot rack up ventilation preservation, remember not to cover the lid, if you are afraid of dirty brine is almost cold can be part of the cover to leave a mouth ventilation.

2, brine oil and brine to be saved separately, every day to filter out the residue in the brine. Use the time to separate boil and then pour together.

3, save the brine bucket do not have raw water and oil can be used before wiping dry or with open brine poured into the hot. After boiling the brine do not touch it.

4, long time not brine things, brine to containers and then put in the freezer to save, half a month without refrigeration, more than half a month on the freezer.

5, now fishing generally about a week or so a full change of brine. Five spice brine, soy sauce brine has been using the old brine.