1, make broth first. Bovine bone1000g, pig bone1000g, spareribs 500g, trotters 500g, chicken rack1000g, all of which are soaked in water for 2 hours, then taken out and put into a pot, and boiled with water 15 minutes, and then taken out.

2. Prepare spices. 26 g of star anise, 0/6 g of licorice/kloc-0, 6 g of tsaoko/kloc-0, 26 g of Amomum villosum, 9 g of fragrant leaves, 0/6 g of Amomum tsaoko/kloc-0, 0 g of cinnamon1g, 9 g of angelica, and 0 g of fennel/kloc-0. Put all the water in the pot and boil it, then take it out and clean it. Take 300 grams of charging bag.

3, with seasoning. Onion100g, ginger slices 50g, onion 50g, sugar juice 20g, dry red chili pepper100g, and white wine 50g.

4. Pour broth 1 2kg of water into the brine, add spices, add spices and bring to a boil, remove the floating foam, and turn to medium-fire brine1hour, which is the brine with meat flavor.

In order to save cost and ensure meat flavor, broth can be replaced with beef bone paste, bone paste and chicken bone paste.

The so-called meat flavor in brine is actually a compound flavor, which is called "inner flavor" in the world. In order to achieve the inner flavor, we must first remove the fishy smell and peculiar smell in the meat, which requires the accurate collocation and comparison of spices. Generally, we can add meat flavor to brine in three steps: 1, remove fishy smell and peculiar smell, endow the brine with fragrance, and 3, increase the bone-penetrating flavor of brine products. Today, we will learn how to add it together.

We all know that the fishy smell of meat ingredients is formed by the combination of sour taste and bloody smell, so in order to get rid of these fishy smell and peculiar smell, we should first melt the bitter taste of spices and then cover it up with the pungent taste of spices. In order to solve this problem, we often use spicy spices such as ginger, galangal, kaempferia kaempferia, angelica dahurica, white button, pepper, acanthopanax bark, southern ginger and so on.

First, chicken

When we make chicken ingredients, we will choose: Angelica dahurica and ginger are matched. Ginger has a very good effect on suppressing the acidity of fleshy ingredients, and the spicy taste can alleviate the bitterness brought by Angelica dahurica.

Second, pork

We choose the combination of Radix Angelicae Dahuricae and Rhizoma Kaempferiae, Fructus Amomi and Rhizoma Kaempferiae, which has obvious fishy smell removal effect on pork. The combination of Radix Angelicae Dahuricae and Rhizoma Kaempferiae mainly highlights the original meat flavor of pork, while Rhizoma Kaempferiae and Rhizoma Baikou will reduce the original meat flavor and form a special flavor because of its rich flavor. Of course, you need to choose the flavor you are pursuing.

Third, mutton

Mutton will choose Radix Angelicae Dahuricae and Rhizoma Zingiberis Recens to combine and match. The purpose is very simple. Radix Angelicae Dahuricae and Rhizoma Zingiberis Recens have obvious fishy smell, and Rhizoma Zingiberis Recens has a clear fragrance, which not only removes fishy smell, but also gives mutton a fragrance.

How to give fragrance to halogen products

After we finish removing the fishy smell and strange smell from the ingredients, we should add fragrance to them. We will choose and match spices for different ingredients, such as beef: black pepper+fragrant leaves, pork belly: cinnamon+fennel, pork lean meat: star anise+fennel, which can increase the fragrance of the ingredients.

Selecting spices to assist in increasing the bone-penetrating fragrance is the most important step to increase the bone-penetrating fragrance of the ingredients, aiming at improving the meat quality and letting the fragrance in. For example, pork will choose: clove+hawthorn, beef: Bibo+Amomum villosum, mutton: clove+sugarcane, which makes the fragrance easier to penetrate and even, and the fragrance is pleasant.

Through the above three steps, we can solve the problem that brine has no meat smell. Making brine products requires not only patience and some basic knowledge of spices, but also making adjustments at any time according to the problems of brine.

Meat flavor can be said to be the result of a relatively replicated blend of spices. The so-called meat flavor refers to the ability to blend the flavor into the ingredients. Take pork as an example, Amomum tsao-ko is a commonly used spice that makes the ingredients have meat flavor. The ingredients are the carrier of the flavor, and the flavor without the carrier is duckweed without roots, so the meat flavor is the role of letting the flavor fall into the soil. For example, when facing beef, the fragrant leaves are often used together to bring out the meat flavor. For example, in practical applications, pork is mixed with Kaempferia Amomum, beef is mixed with pepper and fragrant leaves, mutton is mixed with ginger and Amomum Amomum, and chicken is mixed with ginger and cardamom, all in order to bring out the meat flavor better.

In order to bring out the meat flavor better, the flavoring will be very important. If there is no fishy smell, there will be no fragrant smell. Therefore, the reasonable application of flavoring is also a guarantee for the meat flavor, and so is flavoring, because its main task is to remove fishy smell and inhibit odor, but removing fishy smell and inhibit odor only clears the way for the former flavor to fall into the ingredients, but it does not have too much ability to add color to the meat flavor formed after the former flavor enters the ingredients. Spices for removing fishy smell are commonly used, such as Radix Angelicae Dahuricae, Fructus Amomi Rotundus, Rhizoma Kaempferiae, Rhizoma Zingiberis Recens, Fructus Zanthoxyli, etc. The corresponding spices should be selected according to the specific ingredients.

The last factor is that the front fragrance should have appropriate echo spices, so as to better promote the meat fragrance into the food. Appropriate arrangements must be made according to the different ingredients. For example, if star anise is used as the monarch material, the fennel will not damage the aroma of star anise, but at the same time, it can adjust the shortage that the star anise flavor will damage the meat flavor of the ingredients. If cinnamon is used as the main ingredient, in practice, it is found that licorice is the best way to balance cinnamon, which is better than other spices such as dried tangerine peel, Amomum tsaoko and Kaempferia kaempferia. Compared with the non-spicy formula, it is easier to adjust the auxiliary aroma to the front aroma in the spicy formula. In the spicy formula, the first thing to interfere with the front aroma is the spicy degree. Under normal circumstances, you can use galangal in the seasoning position, which has a certain fresh taste. When you use galangal to adjust the spicy degree, it will not damage the spicy taste. If the spicy degree is too high, you need to add citronella and Siraitia grosvenorii.

The most basic and simple way to add pork belly to brine is to marinate it. If you look closely, you will find that many well-run braised pork belly shops sell it, which is a by-product to increase the flavor of meat.

Let's talk about brine. When it is first used, it tastes weak. After four or five times of brine, it will gradually increase the fragrance and form the old soup. Generally, it takes a lot of time to boil the original soup with big bone for the first time. Because of the convenience of work, big bone soup is always available, and friends often come to take the big bone soup for braised pork for free.

The aroma of marinated soup comes from the following aspects. First, aniseed is fragrant. After a long period of marinating, the aroma will gradually come out, but it will be lost after two or three times, so it is necessary to marinate aniseed for two or three times. Second, fresh meat, such as big meat, fresh chicken, etc., will give off its own fragrance during the marinating process. Third, the sauce is fragrant, and the right soy sauce can be colored and has a unique sauce flavor. Last but not least, when marinating water, raw materials must be removed from blood, fishy smell and foreign substances, and soaking in water is a common method. I marinate pig's trotters all the year round and pursue no addition, so any flavoring agent is out of the question.

Summarize three methods: first, handle raw materials well; second, add bone soup when water is scarce; third, marinate with big meat and fresh chicken. Focus on Shaanxi snacks gourd head, love pig's trotters, thank you for your attention, welcome to communicate.

There's one thing I won't tell you about marinade. Too much of it will kill you! So no one will tell you. Why is the overnight dish more fragrant than the freshly cooked dish? That's what makes it work. Although it can kill people, it is edible on the list of additives approved by the state. It's just that there is a very, very strict dosage.

Hello, everyone, I'm Lamian Noodles. I have been engaged in the beef noodle industry in Lanzhou for many years, and I have rich practical experience in the production of noodles and pot-stewed vegetables. What to add to brine is the meat flavor. This problem mainly involves how to cultivate old brine. Here I will talk about the tips in detail!

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In fact, the smell of brine can't be called the smell of meat, so why do we smell the smell of meat when we marinate meat ingredients? The reason is that when we marinate, the meat in brine volatilizes the smell of meat, but when we take out the meat, only a small part of it is in the brine, and this small part of the meat smell can't be obviously smelled by people, because there are a lot of spices in the brine, so the meat smell will naturally be covered up!

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Question 1: Why do many beef soup and mutton soup have sufficient meat flavor? Brine is not!

Although both soup and braised pork are cooked in cook the meat way, because the cooking time of meat ingredients in soup is very different, cook the meat usually cooks soup for more than 4 hours, while braised pork takes about 2 hours. The focus of soup cooking is on the flavor of soup, so the meat after soup cooking is basically tasteless, while the focus of braised pork is on the flavor of meat, so after braised pork, the meat retains the flavor of meat to the greatest extent and stays.

The personal homepage has the explanation of all kinds of marinated vegetables and the sharing of marinated vegetables spice formula, and regularly answers the common problems in marinated vegetables making.

From the explanation of why there is meat flavor in the soup above, it can be seen that it is actually very simple to keep a lot of meat flavor in the brine. It is only necessary to add some meat ingredients, preferably meat with rich collagen content, and then boil all the meat flavor in the meat ingredients for a long time, just like boiling soup. Although this method can effectively enhance the meat flavor, it violates the main points of making braised pork. Because the meat ingredients are boiled in brine for a long time, the result is that the meat ingredients shrink seriously, and the meat stewed for a long time is too heavy in taste, because the brine contains a lot of spices such as salt, and the marinated meat will not be delicious, because there is no smell of meat!

Therefore, although this method can be used, it has caused a waste of ingredients!

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The smell of meat in brine is not formed overnight!

A pot of brine with rich taste and strong fragrance can't be cultivated in a day or two. Although it can be enhanced by sacrificing meat ingredients in a simple and rude way, the spice taste in the brine can't be solved perfectly. Therefore, the whole process from a new brine to an old brine requires repeated marinating of meat ingredients for a long time, and then by constantly adding spices, seasonings and various meat ingredients, when all the ingredients in the brine are saturated and integrated.

The personal homepage has the explanations of various practices of beef mutton soup and the sharing of experience in soup making, and regularly answers the common problems in soup making.

One: The bottom taste of brine should be rich.

The brine needed to make pot-stewed dishes is based on broth, so if the brine can quickly enhance the meat flavor, the bottom flavor of broth is very important, because the higher the concentration and viscosity of the broth flavor, the easier it is to absorb the meat flavor when the brine prepared with broth is cook the meat, and vice versa.

Therefore, all we need to do is to add a lot of beef bones and pig bones when cooking soup, and then add some chicken skeletons and some ingredients with skins, such as pig skin! Bones are used to add fragrance and whitening to the soup, so that the soup is rich in flavor, while the ingredients with skin provide collagen that can thicken the soup, and the chicken skeleton adds flavor to the soup!

Second, rich kinds of meat ingredients can enhance the meat flavor of brine!

All meat ingredients can enhance the meat flavor of brine, but the ability to provide meat flavor is different, so when we marinate meat, we should enrich the types of meat ingredients, such as pig's head meat, whole chicken, pig's elbow, pig's trotters, beef shuttlecock and so on, and then mix them with some auxiliary ingredients to enhance the meat flavor, chicken feet, chicken wings, chicken legs and so on!

In fact, there are reasons for choosing this collocation. Meat ingredients with coarse muscle fiber can be cooked in brine for a long time, so it can naturally provide rich meat flavor. The same is true for larger meat ingredients, and the ingredients with thick fat layer are also resistant to cooking, so these ingredients must mainly provide meat flavor, while some chicken accessories with bones are used as rich flavor raw materials!

To sum up, the key to the meat flavor in the brine is to give up the meat ingredients, otherwise 100 kg of brine, cooking 20 kg of meat at a time, is impossible to form a rich meat flavor in a short time in any case. Similar to 100 kg of brine in the early stage of cultivation, the meat ingredients marinated at a time should be no less than 50 kg of meat!

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Explain all kinds of pasta practices, all kinds of braised dishes, and all kinds of soups.

I believe many people like to eat marinated vegetables. Of course, cooking marinated vegetables is inseparable from brine, which is also the soul of marinated vegetables. There are many kinds of brine formulas, and different marinated vegetables have different practices. Adding lard, chicken oil, pig bone, pig skin, chicken rack, etc. to make marinated vegetables, the boiled brine will have a meat flavor.

I also like to eat marinated vegetables very much. I don't feel at ease when I buy them outside, and I often cook them at home. I believe many people will cook marinated vegetables at home. Of course, cooking marinated vegetables can't be separated from brine. Many people will say that the marinated vegetables cooked at home are not as delicious as those bought outside, and there is no meat flavor. That's because I haven't mastered the skills. My cousin's family sells marinated vegetables. Let's share what brine adds to make meat flavor.

1. What to add to brine is the soul of braised pork. When braised pork wants to be marinated and delicious, it is mainly based on brine. When we cook braised vegetables at home, we always feel that the marinated vegetables are not as delicious as those in the marinated vegetable shop. That's because the brine is not done well. When making brine, we want to have a meat flavor. When making brine, we should put pig bones, pig skins, chicken racks, lard, etc., so that the marinated vegetables can have a meat flavor and be marinated.

Second, the steps of making brine 1, preparing ingredients: 50 kg of clean water, 5 kg of pig bone, 5 kg of chicken rack, 3 kg of pig skin, lard 1 kg, chicken oil 1 kg, 20 g of white vinegar, appropriate amount of yellow wine, onion150g, ginger/kg. 6g of Amomum villosum10g, 2g of citronella, 8g of fennel15g, 8g of Fructus Aurantii Immaturus, 7g of Amomum tsaoko, 5g of Crataegus pinnatifida10g, 8g of Alpinia officinarum, 8g of Fructus Amomi, 8g of Gardenia jasminoides Ellis, 5g of fragrant leaves, 3g of licorice, 4g of cardamom, 5g of Amomum tsaoko.

2. Clean the pig bones, chicken rack and pigskin, clean them with water, chop the pig bones from the middle, and make the ingredients of brine without blanching, which will make the meat flavor of the ingredients lose. Add water to the pot, put the pig bones, chicken rack and pigskin in, and then add a proper amount of yellow wine to remove the fishy smell.

3, add white vinegar, wash the ginger and pat it, wash the onion and cut it into sections and pat it, put it into a spice bag, put it in a pot, boil it over high fire, clean it in time if there is floating foam, cook it over high fire for an hour, and boil the soup into white.

4. Put all the spices in the pot, soak them in hot water for half an hour to remove the odor and impurities of the spices. Wash the spices after soaking. When the time for boiling the marinated soup is up, put the spices in the pot and turn to medium heat for one hour, without covering the lid.

5. After the boiling time is up, take out the onion and ginger. Don't let the brine stand for one night. Add water to the pot, put lard and chicken oil in the boiled water, put them in the brine, boil them for one hour, and skim them off in time if there is floating foam. After the time is up, take out the lard and chicken oil, stir fry them in the pot, and pour them into the brine together with the grease.

6, continue to simmer for an hour, after the time is up, turn off the fire and let it stand for a few hours, then turn on the fire to boil the brine, take out all the ingredients and spices inside, chop them up, put them in and simmer for two hours, and then take out the residue after the time is up, and filter the brine again.

7. Next, seasoning: add160g salt,100g chicken essence, 50g monosodium glutamate, 80g white sugar and a proper amount of sugar to 10 kg brine, and boil it for 10 minutes on medium fire, and the brine will be ready, which can be used to marinate pork head, trotters, chickens, ducks and other ingredients.

Summary: We all know that when making brine, what to put in it will have meat flavor. In fact, every step of making brine is very important. The ingredients should be cleaned, the temperature should be well controlled, and the proportion of spices should be well controlled. When making brine, add pork skin, big bones, lard, chicken oil and other ingredients to make the brine have meat flavor.

What does brine add to make it fragrant?

We should start from these aspects. First, remove the fishy smell and odor before marinating the ingredients. Don't let these messy strange smells affect the meat flavor. Second, the quality of broth should be guaranteed, and it is fresh and fragrant. Third, meat (food) has its own fragrance. We use external substances to give it a rich compound fragrance, and substitute this compound fragrance into food or bone marrow. Usually, there are two schemes: 1. Some people always want to follow the example and add some miscellaneous things randomly, which will affect people's health. Not respected. 2. Make use of healthy herbs and spices to make the compound taste of spices penetrate into the ingredients, so as to improve the quality of meat flavor. Let's take pork as an example: if cinnamon and nutmeg are used in the ingredients, the fresh flavor of pork will be greatly improved. If Amomum villosum is used again, the compound flavor will not only stay on the surface, but also penetrate into the meat. I think it's a good choice. Try it,

If you don't mind the essence, you can add meat treasure king, pork essence, etc., but this is generally not recommended. After all, adding these things can't achieve long-term reputation, although many brine shops outside will do so.

If you want pure natural brine taste, you should start with the selection of braised pork, and try not to choose the variety of feed culture, because the selection of ingredients is the first step in any cooking.

As for spices, you can add some spices to enhance the fragrance, such as cinnamon, star anise, fragrant leaves, fennel, etc. However, when adding spices to brine, you need to master a principle that you can't overdo it and abuse it, otherwise it will easily lead to bitter brine and rob the taste.

If you have different suggestions, please discuss them together.

Brine has a strong meat flavor, so high-quality raw materials must be selected, followed by the ratio of Chinese herbs and the concentration of old soup, and the three-in-one is indispensable to make brine have a strong meat flavor.