Today brine deli snacks are very common around us, a lot of characteristics of brine snacks, its rich ingredients, as well as varied flavors, captured the hearts of countless foodies, in all parts of the world have a very good market, and learn brine production technology, is the first step of the novice into the brine market!

The brine cooked food is the simple ingredients, after the selection, marinating, stewing, brining, after eating. Although it does not look complicated, but the production process is actually a lot of knowledge is that we need to master, the following let halogen three small editorial take a look at, novice beginners need to master what points!

1, pay attention to the pretreatment of the ingredients

Different ingredients in the production of the pretreatment is different, good pretreatment of the ingredients, the flavor can also be better extracted. Most of the pre-processing that is cleaning, changing the knife, blanching, etc., this step is relatively simple, can soon be skillful.

2, understand the use of a variety of spices

In the production of brine, spices are very important to enhance the flavor of raw materials, each family has a different recipe, some complex recipes and even 28 kinds of spices! Therefore, to do a good job of brine, you must first know the spices, every day and spice contact, until you can recognize a variety of spices at a glance, closed eyes smell can smell spices, you even if it is the beginner.

3, master the skills of fried sugar color

Fried sugar color is a very important thing inside the red brine, do brine meat can not be separated from the fried sugar color, a good sugar color in the brine not only for the color of the ingredients, it's caramel aroma can be deodorized for the ingredients to increase the aroma of the newbie is suitable for the beginning of the water frying method of frying the color of the sugar, which is simpler and easier to master!

4, marinade and brine preservation is crucial

How to judge whether the ingredients are cooked, whether the flavor, soft and hard is appropriate is the need for the accumulation of experience. A good pot of marinade, can be used repeatedly, the longer the use of marinade, the more fragrant, but the temperature changes in the four seasons, a little inattentive marinade will deteriorate, how to do a good job of preservation, is also very important.

The above points are the knowledge points that novice beginners need to master, of course, in the specific production, there are a lot of details need to pay attention to, and do marinade can not be paper, but need to master hand in hand teaching, and more practice, in order to make the right flavor!