Braised pork technology course catalogue:
Part I: Introduction of materials.
The second part: the production of brine and the production method of braised pork.
The third part: the preservation method of old brine.
Part I: Introduction of materials.
I. Materials and requirements
1.50g salad oil, other vegetable oils are also acceptable, such as soybean oil and blended oil.
2.50g cooking wine, Wang Zhihe.
3. Chicken essence 30g, either wife or Chubang,
4. 20 grams of monosodium glutamate, red plum or lotus,
5.340g refined salt, not required by the brand,
6. 200g of rock sugar is used to break sugar and stir-fry sugar.
7. 50 grams of dried peppers,
8. Pig bone 1500g, the bone should be broken and easy to cook.
9. Two chicken racks,
10. 50g of old ginger, mashed for later use.
10. 200g of green onion, which must be washed and wrapped with gauze.
1 1. refined perfume
12.30 kg of water, tap water will do.
1. Spice ratio:
Ginger 60g cinnamon 40g pepper 35g star anise 30g.
Angelica dahurica 30g Tsaoko 30g Fennel 20g
Nutmeg 20 long pepper 20g fragrant leaves 20g fragrant sand 15g
Senecio scandens10g kaempferia10g dried tangerine peel10g liquorice 8g.
Clove 8g citronella 5g fangcao 5g.
2. Weigh the above spices in proportion and mix them together for later use.
All seasonings should be selected in the seasoning market. According to the actual situation, we should go to several stores to compare. Choose fresh seasoning, smell it, and the heavy flavor is more suitable. )
The second part: the production of brine and the production method of braised pork.
The first stage: (5-7 days)
1, making soup stock: Wash the pork bones and chicken rack, put them into 30 kg of clean water, skim the foam after the fire is boiled, add 50 g of broken ginger, and simmer for 3-4 hours, depending on the whiteness of the soup!
2. Soak the spices in warm water and a little white wine for about half an hour. Rinse the spices with tap water after soaking, mainly to rinse off the black foam and black water inside!
3. Divide the spices into two bags, because there are many spices, which is conducive to the volatilization of the taste; Wrap the onions separately to prevent the foam from flowing into the soup!
4. Stir-fry the sugar color: add 50g of salad oil to the pot, heat it to 60% on low heat, add sugar and stir-fry on low heat. When firing in the pot, leave the fire mouth and stir fry quickly. This time must be fast, otherwise it will be bitter. Immediately after the bubbles subside, add 2kg of boiling water and stir well.
5, making brine, the so-called brine is soup+seasoning+cooking wine+sugar boiled water. After the brine is used up, take out the material bag and keep it (it must be guaranteed for more than 2 hours. If the fragrance can't reach, take out the meat sachet next time, add the sachet when the fragrance is weak, take it out when the fragrance is strong, and replace or add it when there is no fragrance value. Pay attention to the lack of soup to add soup to keep it at not less than 25 kg, and add about 2 kg at a time.
6, braised pork: At first, it is best to marinate pork belly with skin, about 2 kg, so that the soup can be given enough oil first, and the floating oil on it can keep the taste of brine nonvolatile!
7. It is normal that the taste of traditional Chinese medicine will be stronger after meat curing 1 time. Boil the brine 1 hour the next day. On the third day, braised pork was added. On the fourth day, it was cooked for 1 hour. On the fifth day, I added braised pork once. At this time, if there is no smell of traditional Chinese medicine in the soup, the fragrance will come out, which proves that the old soup has been fermented. We have entered the second stage. If there is still Chinese medicine flavor, you can continue to braise in soy sauce or cook!
Fermentation conditions: salt water+naturally falling meat foam+natural environment+time = soup stock.
Stage 2: (7- 15 days)
The key of this stage is seasoning, so that the taste of the old soup is more intense, and seasoning is used to maintain the freshness of the old soup.
1, filter the old soup first, because it has been fermented, and the meat foam and seasoning foam inside have lost their meaning. Filter it into a clean pot of old soup and prepare to adjust the taste!
2, the amount of seasoning: you have to control this process yourself, if the taste is light, put more, if the taste is too strong or there is a medicinal taste, put less. In short, when the taste of the old soup is adjusted to the best, we can control the taste of the old soup with one tenth of the ordinary ingredients. Initial release
It can be increased or decreased continuously, but the proportion should be correct, such as one fifth, one sixth and one seventh!
3. The meat can be marinated directly at this stage. You need to add water every time you feed, because you are going to open a shop. 30 Jin of soup stock is far from enough. You can't add more than 2 kilograms of water at a time.
When the taste reaches the best, we enter the third stage, that is, the finished product can be produced.
The third stage:
At this stage, on the basis of the original fragrance, keep and constantly make it more mellow! In this process, pay attention to add water if the concentration of the soup is too high, add cooking wine and licorice if the fishy smell in the soup is too heavy! Marinate a chicken a month to improve the taste of soup stock!
Seasoning ratio:
6 grams of Amomum tsaoko, 6 grams of Cinnamomum cassia, 6 grams of Alpinia officinarum and 6 grams of Zanthoxylum bungeanum, 5 grams of nutmeg and 5 grams of fennel, 4 grams of star anise and angelica dahurica, 3 grams of long pepper, 3 grams of Amomum cardamom, 3 grams of fragrant sand, Kaempferia Kaempferia and clove, and 2 grams of dried tangerine peel.
Marinate a chicken for about a month, add appropriate amount of Senecio scandens, citronella, vanilla extract (marinated chicken), licorice (once a month or so) and dried pepper (whether it can be put or not depends on personal taste), and put cooking wine once a month or so, and then fry the soup when it is light. Salt depends on the actual situation. If you marinate beef and chicken, add thyme, citronella and vanilla extract. (These ratios are not fixed. According to the actual taste of salt water)
The practice of braised pork: wash the meat, first put it in water to remove blood foam, then pick it up and put it in brine, and then cook it with low fire (too much fire will scorch the sediment at the bottom, and a lot of black foam will be produced in the soup, which will have serious consequences); If you want to remove oil (pork belly), turn to medium heat, 15 minutes and then turn to low heat, stew! If you don't want to get rid of oil, such as pig's trotters and elbows, there is little oil, just simmer on a small fire! When we say braised pork, we mean 7-8 ripe, because it needs pickling at the back, so we can't cook it too soft!
Pickling: Marinate the meat until it is 7-8 ripe, turn off the fire and start pickling, that is, put it directly into the old soup. The so-called braised pork is a cooking method in which marinade enters the meat. Generally 1-6 hours, depending on the actual situation!
Hot meat: cook at night, cook the next morning and sell it. Steaming hot!
The third part: the preservation method of old brine.
You need to cook soup stock once a day in summer, once every two days in spring and autumn and once every five days in winter. If you don't cook for a long time, be sure to keep it sealed in the refrigerator. If you find that the soup stock is sour, you have to cook it for three days continuously before the taste can be restored.
When braised pork, we must pay attention to the raw materials with heavy taste marinated separately; Pay attention to the principle of low temperature curing. You don't have to marinate it directly every time, but you can marinate it with salt water for a period of time, which will help the taste and keep the shape of the raw materials intact (no peeling or bursting)
Pay attention to stirring the bottom of the soup every time you cook it, so as not to precipitate and burn it, which will affect the taste of the old soup.
Analysis of technical points:
1. The key of braised pork technology is the production of brine, and the key of brine is the selection of raw materials, proportion and boiling time.
2. MSG must use pure MSG, such as lotus and red plum, which are all good. Chicken essence must be of good quality, such as Taitai Le and Chubang, which are all good. Cheap chicken essence has few ingredients to increase umami and aftertaste. Although it is added in a large amount, the effect is not obvious.
When the umami flavor is not enough, the dosage of monosodium glutamate can be increased. When you feel that the aftertaste is not good enough, you can increase the dosage of chicken essence. Now the food sold outside is reused with monosodium glutamate, chicken essence and additives, and people's taste is a little numb. Without it, they won't feel it.
The taste should be adjusted according to the local eating habits.
5. To make the braised pork taste well, we need to deal with all aspects, such as the selection of raw materials, the quality of raw materials, the degree of cooking, the dosage of raw materials and so on. Which has an impact? If you don't do a certain point well, it will taste good. There must be a set of strict requirements and norms behind those well-cooked braised pork.
7. Because there are many operating points involved in brine, it is impossible to make the taste very good at one time. You need to practice more and summarize the taste before and after comparison, so as to improve quickly. Please consult me if you have any questions!
8. Stir-fry sugar color skills: the heat should be small, and it should be constantly stirred when heating. After the sugar is fried into liquid, the foam disappears.
A full set of video tutorials+technical recipes, when and what materials are written in the recipe, and the weight is accurate to grams. The video tutorial is watched all the time. Generally 1-2 times can be learned. Interested friends can send me the brine formula and send me a private letter.