The secret recipe of making beef with brine should be collected.

Scientific Comfort 2020-03- 19

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Take 50 kilograms of beef as an example, the production method is as follows (the specific quantity is reduced in proportion):

condiments

20g of cardamom (white and yellow in color, oily, a little spicy and mild in taste), 30g of nutmeg (also called red cardamom, which is darker in color and more spicy in taste, both of which have the functions of removing fishy smell, enhancing fragrance and removing peculiar smell), 25g of Amomum tsaoko (cut with a knife, and peeled off the meat without using skin), 20g of Kaempferia kaempferia and 50g of Radix Angelicae Dahuricae (the dosage is relatively high). Cinnamon150g (cinnamon is the best), licorice 60g, pepper 30g, fragrant leaves 25g, Siraitia grosvenorii 2, clove 8g, gecko 2, star anise15g, citronella 35g, fennel 40g and dried tangerine peel 25g.

production skills

First, when making brine, put as little star anise as possible.

Because the smell of star anise is very strong, it will produce a pungent smell when used in large quantities, which is easy to suppress the taste of other spices.

Second, when curing with different raw materials, the proportion of spices used will be different.

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According to experience, the delivery rules are as follows:

1. Decontamination: Add more spices to remove fishy smell and odor, such as nutmeg, tsaoko, kaempferia kaempferia, angelica dahurica, Amomum villosum, Rhizoma Osmundae, etc. , to remove odor and increase fragrance.

2. Meat, chicken, duck and bean products: the dosage of the above deodorizing spices should be reduced to remove odor and increase flavor, while maintaining the unique flavor of raw materials, that is, the original flavor.

Thirdly, the charge in the salt water should be taken out after the first boiling for about 40 minutes.

Because the fragrance of the medicine is too strong, the fragrance will fade after three or four uses, so it is necessary to repackage a package, and the first package can be put in when cooking, so that the second package can be taken out after cooking for 20-30 minutes. The first bag will become waste after about 6-7 uses. If you want to take it out and throw it away, the third bag will be wrapped, so that you can always make sure that there are two medicine bags in it when cooking salt water (take it out and keep it in the refrigerator after cooking).

Four, brine spices should be used in line with the principle of rather less than more.

Especially fennel, star anise and other fragrant spices must not be too much, otherwise it will produce a stuffy smell, thus masking the original flavor of raw materials and the fragrance of other spices. Different raw materials should be treated differently in application, and it is impossible to pack a universal package once and for all without effort. If processing mutton, you can add some cumin, and when processing dog meat, you can add some mint. Then, according to the characteristics of raw materials, the dosage of various spices can be increased or decreased. For example, pork should add more nutmeg and cinnamon, and chickens and ducks should add some kaempferia and angelica dahurica.

Fifth, the spice itself has some peculiar smell and bitter taste, and you should try to remove these smells before using it.

Aromatic spices (such as cinnamon, nutmeg, Amomum tsaoko and fennel) have less odor and bitterness, and most of them can be removed by soaking in clear water, while bitter spices (such as cinnamon and kaempferia kaempferia) have more impurities and odor, so they are generally soaked in white wine, because alcohol has the function of volatilization and penetration, and it is easier to remove the odor in spices. If the spice is big or thick, it should be broken before soaking.