A, brine production:

Put the marinade into a gauze bag and tie the bag tightly. If there is no old brine, you need to cook the bone soup with chicken bones and pig bones first. The method comprises the following steps: taking 5 Jin.

Add 10 kg of water to the tube bones (the tube bones need to be rinsed first 1 hour to remove blood, clean them and break them), boil them with low fire for 5-8 hours, and then take out the bones.

Head into the marinade bag, add water to 50 kg, add appropriate amount of scallion, pepper and ginger, boil it with low fire for about 1.5 hours, and the fragrance is appropriate.

Adjust the color of the marinade with sugar (see below for the preparation method), and then add 250 grams of cooking wine, salt, sugar and monosodium glutamate.

Sugar-colored method: put salad oil 1.5 into a pot and heat it with low fire, add sugar 2 and stir-fry until it is dark red and just white bubbles, and then add water immediately.

0.5 kg becomes sugar color. Add 30-50 kg of water to the above prepared marinade, and 70-80 kg of raw materials can be marinated, so the marinade package should be changed again.

Second, curing: raw materials to be cured:

The curing method of large pieces, such as chicken, duck, beef, duck neck, mouth strips, rabbit meat, quail, hoof and so on, are collectively called large pieces. First, the raw materials will be washed.

Net standby. Take 20 kg of water, add pepper 10 g, groundsel 5 g, cooking wine 250 g, and salt 750 g (if the temperature is too low, pepper and groundsel need

Add water to make the fragrance and pour it into the curing tank), and add the washed raw materials for curing. Pickling time: 24 hours at 0-20 degrees in winter.

About, spring 20-30 degrees, curing 12 hours, summer 30-40 degrees, curing for about 5-6 hours. Fresh hoof flower, pork belly, etc.

The material can be marinated directly.