Amomum villosum+Angelica dahurica+Foeniculum vulgare is a gold medal combination. Although they are not used as main ingredients in most marinated dishes, this combination has the best fragrance-enhancing effect. Their enhanced fragrance is hidden in the aftertaste. This fragrance can not only make the aftertaste of meat more mellow, but also won't steal the limelight of the main flavor. It is really the best supporting role in the formula, and these three spices belong to light color, which is equally applicable in the formula collocation of white brine.

Amomum villosum: usually oval, with brown surface, mild and fragrant smell, and the aroma easily penetrates into the meat. Amomum villosum can relieve the fishy smell of animal food and increase the aroma. At the same time, because Amomum villosum also has the effect of increasing appetite, it is often used in cooking such as burning, marinating, stewing, sauce and braised dishes. The dosage of pork food per kilogram is 3-5g, beef food is about 5g, and poultry food is about 5g.

Angelica dahurica: It is mostly seen in white slices, with strong aroma and slight bitterness. It is used to remove odor and enhance fragrance in braised dishes. The strong aroma of Angelica dahurica in brine can significantly remove the fishy smell of animals and aquatic food, and has strong fragrance enhancement ability, which can stimulate appetite. Angelica dahurica is one of the spices with large dosage in the recipes of famous local dishes such as Daokou roast chicken and Liaocheng smoked chicken. Among the spice powders used by thirteen-fragrant crayfish, which are popular all over the country, "Erbai" (namely angelica dahurica and cardamom) also occupies the position of "main ingredient". In addition to preparing compound spices, Angelica dahurica is also widely used in the production of sauce, halogen, stew, roast and boil. Among them, the consumption of pork ingredients per kilogram is1-3g, beef ingredients are about 2-3g, and poultry ingredients are about1-3g.

Foeniculum vulgare L.: It looks like a grain of rice, smells fragrant and has no medicinal taste. Its color is light green, and its taste is sweet and has a tingling feeling. Fennel has two kinds, bitter and sweet, and the latter is better in marinated vegetables. Foeniculum vulgare L. can add fragrance and dispel differences, and it is very important for the fishy smell in meat ingredients.

It has a good pressing effect and lasting fragrance, and is mostly used in the production of sauces, marinades, stews, stews, stews and other dishes. At the same time, fennel is one of the main ingredients of traditional spiced powder (noodles). The consumption per kilogram of meat is about 2-3 grams.