Spicy marinade top secret recipe and production process?

Making of Spicy Marinade

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Primary Processing:

1. Chinese spices (50g each of star anise and Chinese grass nut, 30g each of cinnamon, angelica, cumin, and good ginger, 15g each of sand nut and chenpi, 10g each of pulverized bean paste, gardenia, and clove, 8g each of crabapple, 6g each of nutmeg, 5g each of allspice, and 3g each of lemongrass. (2 Luo Han Guo) beaten into fine powder.

2. Take 2.5kg of dried Indian chili peppers, 1.5kg of dried red peppercorns and cook them together in a pot of boiling water for 5 minutes, fish them out and drain the water, the broth is not used.

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Simmering spicy brine:

Into the stainless steel bucket mixed with 60L of broth Boiling, down into the ginger 2kg, 2.5kg of chicken oil and boiled dried Indian chili and dried red peppercorns, to be overflowing with the spicy flavor, and then into the powdered spices and Western spices (thyme, Artemisia absinthium leaves 10g, sage, rosemary, 20g each, dried beef to 25g leaves, 15g of thyme) To the leaf 25g, 15g of thyme), add the right amount of salt, monosodium glutamate, chicken essence 500g each, 250g of rock sugar, simmer about 2h to the aroma and spicy flavor are fully released, that is, to get the quick and spicy marinade juice.

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Technical Notes:

1. Because most of the Chinese spices are large, so in the modulation of quick-acting spicy marinade juice, you need to make them into a fine powder to facilitate the rapid penetration of the flavor.

2. Western spices have a light fragrance, generally have been processed, small shape, easy to taste, so do not have to play fine. Special attention should be paid to the Western-style spices in the tarragon leaves should not be used too much, otherwise the flavor will be bitter.

3. Indian dry chili pepper is very spicy, put it with dry red pepper in a pot of boiling water boil, mainly to remove the bitter taste.

4. Broth and traditional Sichuan-style marinade used soup boiling method is almost the same, is also to use chicken, duck, pork bones, chicken bones and other raw materials with water and ginger and green onions simmering, but to add a lot of pork rinds, in order to make the marinade has a certain consistency.

5. Seasoning brine, add chemical chicken oil can increase both the fresh flavor, but also increase the fat flavor, and rock sugar plays a role in moderating spicy, and the role of the flavor. In addition, brining duck head mainly reflects its natural color, so the brine does not have to add sugar color.

6. Simmering brine, use a small fire to keep the soup boiling, because the brine out of the spicy aroma is a long time to come, rather than the size of the fire decision. In addition, this combination of Chinese and Western spices brine both with Chinese spices, and with the Western spices of the fragrance.