Why is the brine fragrant, but the brine product is not fragrant?

This is to consider whether the brine salt is insufficient or the marinating time and the size of the fire is problematic, the brine is fragrant but the brine product is not delicious, it is very likely that the salt is insufficient, the salt taste is light, and the fishy smell of the meat itself cannot be suppressed, so it will naturally not taste. If the salt is sufficient, but the flavor is still not absorbed, then it may be that the amount of spices that enhance the flavor such as cinnamon, white cardamom, and grass fruit in the marinade is small, and some more such spices can be added. In addition, the taste and aroma of braised pork also have a lot to do with the heat and marinating time.

The brine is very fragrant, which means that the flavor is already there, but the product that is not fragrant means that the product does not smell. The most important thing we pay attention to in general marinated products is the proportion of marinade, but there is another point that is very important, that is, the time of marinating, the manufacturers we see on the market who sell halogen products, the things they make are very fragrant and delicious, one is the spices used enough, and the other is that the marinated time is long, so it is very delicious. To make braised pork, you can't do without brine.

In order to make the braised pork more delicious, various spices are often added to the brine. These spices include peppercorns, cumin, cinnamon, star anise, bay leaves, grass fruits, tangerine peel, and many more. During the boiling process, a portion of the spice is dissolved in the brine, giving it a rich aroma.

A portion of the brine is combined with the meat, making it salty and mellow. ‍‍

Go fishy, increase the fragrance, retain the original taste of the ingredients, the ingredients are not easy to be too much, the brine should be thick, and it depends on how many things you brine, the brine is not fragrant and not thick, the brine product is not fragrant, if the growth cycle of the marinated product is short, it will not be too fragrant, then if it is an old chicken, an old goose, the spices and rationale, with a good match, it will definitely be fragrant.

The high-quality brine material in the brine must have the front fragrance, the floating fragrance, the inner fragrance, and the back mouth! With these points, the product you have broiled is a perfect line! Ten minutes before you start to boil the pot and the fragrance comes out, you can attract passing customers and let him know your products

Fragrant! This is the first one that can motivate customers to buy! After the front fragrance is out, it is the color of the production, and the customer is very appetizing when he sees the color of your braised pork, so he walks in a little and smells it, wow!

It's fragrant, this is also the front incense, and it also belongs to the fragrance, so he will consider buying it! Third: When you eat, it is fragrant, this is to see the taste and aroma you tune out, and you want others to eat delicious while feeling the fragrance of the food!

Finally, there is a chewing back, that is, after the customer eats, there is still a trace of aftertaste in the mouth or on the hand, so that the customer has the desire to buy again! If the ingredients of your brine are not well prepared and the recipe is incomplete, there will be the corresponding problems I listed! It's just that what kind of marinade is missing, what kind of flavor is missing!!

So if it is a brine fragrance, the product is not fragrant, how to find the reason? First of all, determine whether the taste of the product from the brine has entered the food itself, if it has entered the flavor and only lacks the fragrance, it is very clear that your marinade package lacks the marinade with inner fragrance and back mouth! Assuming that the taste and aroma do not enter the food, then you are missing the bone-penetrating marinade in your package! ‍‍

The so-called brine fragrance is just the surface fragrance, for example, if you have added ingredients in the soup, then you can smell the fragrance if you drink it directly, but the marinade is different, the product fragrance is actually the meat fragrance of the ingredients, and the fragrance given by the spices. ‍‍

The reasons why the marinade is not fragrant enough are as follows: first, the time and heat of the marinade are not enough, so that it cannot enter the flavor; Second, the fresh flavor is insufficient; Third, the old halogen has not yet been formed. <>

Next, let's analyze it in detail, first, the heat and time are very important when braised meat, at the beginning it will be colored on high heat, and then changed to low heat and slowly simmered to make it flavorful; In addition, if the simmering time is too long, the meat will be rotten, and if the simmering time is too short, the meat will not be rotten, the taste will not be good, and it will not taste good. Second, the lack of fresh flavor may be due to the wrong ratio of spices and raw materials, more spices will cover the taste of the raw materials themselves, and less will not cover the taste of the raw materials themselves, so the proportion of spices is very important. 3. The most important thing when marinating is brine, and if you want to be delicious, you must use old brine, the formation of old brine must go through a long time with a large amount of marinated meat, so that the fat of the meat is fused into the soup, and the taste of the old brine is very good.

If you want to make a new soup, you can add stock to make up for the lack of flavor. <>

Braised is a traditional delicacy, it can be marinated with many ingredients, such as pig intestines, pig liver, pig heart, pig lungs, pig ears, as well as chicken, duck, goose scraps can be marinated. In ancient times, when people couldn't afford to buy pork, some people hit the idea of pig water, and finally made the pig water delicious after repeated pondering, so as to enrich the table of some poor people, after all, pig water is also meat, and the taste is OK after processing, so it has been handed down, and it is known that it has formed a marinated product that makes people salivate when they smell the taste, and the taste is even more irresistible. <>

Food has always been people's favorite, no matter how busy you are not to live up to your stomach, when you are upset to taste food can make us feel happy, with the acceleration of the pace of life now, more and more people turn to fast food, just to save time to work, I want to say that life in the world, when it should be chic, you must be chic, don't push yourself too fast, you must eat well, you can work better with a good body.

This may be because there is a lack of a lot of condiments in it when making it, such as some seasonings that enhance color and flavor, and they are not added to it, so it will not feel very fragrant when made.

It may be because you have cooked it for too short a time, or it may be because you put too much water in it, so it does not have this fragrance.

It may be because a lot of seasonings are not put together, so it will cause the aroma to be not cooked when boiling the marinade.

It may be that your seasoning ratio is not very good, the seasoning ratio of boiled meat is very important, and a good ratio will taste better.

As the saying goes, if the spices are used well, the brine will be fragrant, and your brine is not fragrant enough is not the improper use of spices.

1. Some spices are better than less.

Spices should be cleverly combined, and some spices should be less than more, especially long peppers.

If the amount of clove is large, it will have a peculiar smell, which will affect the taste of braised meat. Bitter fragrance spices, if the amount is large, it will be bitter, and if the amount is small, it will be fragrant; Angelica dahurica.

Traditional Chinese medicine has a strong flavor, and a little less is fragrant; If the amount of long pepper is large, it will be bitter and spicy.

2. Soak aromatic spices in water.

For aromatic spices with less peculiar smell and less bitter taste, you only need to soak them in water before use.

Aromatic spices mainly include cinnamon.

Lilacs, bay leaves, citronella.

Because the main flavor of aromatic spices is aromatic, and there are not many bitter and astringent components in it, so generally speaking, the odor can be removed by soaking it in water for a period of time.

However, in order to better bring out the flavor of the spices, some spices need to be soaked in warm water. For example, cinnamon, its fragrance mainly comes from cinnamon aldehyde and eugenol, but because the skin of cinnamon is thicker and oily, if it is soaked in cold water, it may not be able to leach the aroma, so we generally use hot water of seventy or eighty degrees to soak, and it is best to break the cinnamon into small pieces, so that the effect is better. For ordinary spices such as citronella, its aroma is mainly based on the chemical citral, and when soaking, tap water is generally used.

3. Soak bitter-flavored spice liquor.

When processing bitter-flavored spices, because of their bitter and astringent taste, preliminary treatment is required, such as frying, hammering to remove seeds, and soaking in liquor. Bitter spices mainly include cardamom and grass fruit.

Kaempfera, Angelica dahurica, etc., they contain more bitter and astringent components, if the pretreatment is not done well, the taste of braised vegetables is very large.

Therefore, the treatment method of bitter spices will be a little more troublesome than the treatment method of aromatic spices, first of all, wash the spices with water to remove some bitter impurities, and then soak them with liquor to use the strong penetration of liquor.

Remove the bitter impurities from the spices.

However, for different bitter spices, the length of soaking time is different, cardamom and grass fruit are relatively large, so they need to be smashed and then soaked in liquor, and the soaking time is about two hours; It is enough to soak Kaempfera and Angelica dahurica for about an hour.

Fourth, some spices need to be fried.

The purpose of frying spices is to better stimulate the fragrance of spices to volatilize during the marinating process, so that the flavor of the brine is mellow but not light. Generally speaking, the spices that need to be fried are bay leaf, cinnamon, star anise, and white cardamom.

Cumin, dried chilies, peppercorns, grass fruits, white peppercorns.

Rinse slightly with water before stir-frying, then put it in a hot dry pot and stir-fry over low heat to bring out the fragrance.

The spices that do not need to be fried are licorice, cloves, and sand ginger.

Tangerine peel, monk fruit.

Yellow gardenia. Because these spices themselves contain a special fragrance, not only the fragrance is easy to volatilize during the frying process, but also produces a slight bitter taste.

It's not that adding more spices makes it more fragrant, but that the ratio of multiple ingredients is just right. Because there is a mutual flavor and freshness effect between spices, too much of one spice will mask the taste of another spice, and finally there is no ideal fragrance.

Insufficient heat and time, insufficient flavor, and the lack of old marinade will cause the marinade to be not fragrant enough after it is marinated.

Social and economic development is getting faster and faster, people's living standards are also constantly improving, many people will make some braised vegetables to entertain guests when they are approaching the end of the year, and there are also a lot of skills for the production of braised vegetables.

1. The heat and time of the braised vegetables are insufficient.

For braised vegetables, heat is one of the most important factors, generally speaking, first use medium and high heat to color and continue to heat, so that lactose tumble, the process of braised soup will take away part of the peculiar smell, and then put in a part of the spices to change to low heat and simmer for about 50 minutes can be more delicious, it should be noted that the marinated time is not long will also cause the braised vegetables to be not fragrant enough.

2. Insufficient flavor.

People take food as the day, food is the first, for the marinated vegetables, if the taste is insufficient, it will also lead to bad taste, it should be noted that we must choose fresh raw materials in the selection of ingredients, so as to better stimulate the behavior of the state of affairs itself to avoid the choice of frozen goods, because many frozen goods are imported, although the ** is cheap, but the taste is much worse than fresh ingredients, we must pay attention to the spice ratio when making marinated vegetables, generally speaking, there are two reasons for the lack of fragrance of marinated vegetables, One is that the proportion of total spices and raw materials is insufficient, and the second is that the spices in the spice package are insufficient, generally speaking, the total amount of spices should be selected between 1% and 2%, and it is best to choose about braised vegetables, which can better suppress the fishy smell and peculiar smell of raw materials and enhance the fragrance.

3. The old halogen has not been formed

If you want to make a pot of delicious braised vegetables, then we must use the stock to make it, generally speaking, the production method of the stock can be searched from the Internet, and it must be boiled for a long time in large quantities to form the old soup.

There are many reasons for the marinade, and it is likely that the proportion of spices is not put correctly, so if you want to make delicious marinated vegetables, you need to learn more about the marinade recipe.

The marinated vegetables are not fragrant enough after they are marinated, it may be that the spices are not selected well, and the spices should be selected as fresh as possible, so that the aroma is strong enough, and then the ratio of soup and spices should be adjusted, and the aroma will become lighter if there is more soup.

Pickled cabbage is not fragrant enough. It may be that the seasoning is not well chosen. Try to choose some fresh seasonings to make the aroma strong enough, and then adjust the ratio of soup stock to seasoning.

It is because the marinated medicine in the marinated vegetables is not well adjusted, and the most important thing about the marinated vegetables is the dosage of the marinated medicine, which must be changed according to his proportion, and the marinated vegetables that come out of this way are fragrant and delicious.

When making brine, adding an appropriate amount of samanai, cinnamon, grass fruit, tangerine peel, licorice, and bay leaves will make the brine more fragrant and easier to make the marinade flavorful.

Sannai, spicy taste. It can add flavor to the brine, and can also remove the fishy and greasy, and is used in a large number of braised chicken and braised pork ingredients. Generally, 2 catties of ingredients, 1 gram of Sannai is enough.

Cinnamon bark, spicy. It can add flavor and flavor to the brine, and can also increase appetite, which is an indispensable spice in meat ingredients. Generally, 2 catties of ingredients are put into 3 grams of cinnamon.

Grass fruit, spicy taste. It can add flavor to the ingredients and remove the fish, and can also enhance the flavor of the marinated vegetables, the effect is remarkable, but the dosage is large. Usually 2 catties of ingredients, you need to add 5 grams of grass fruit.

Tangerine peel has a pungent and bitter taste. It can add flavor to the ingredients and relieve greasyness, and can also neutralize the medicinal taste of various ingredients, which is an indispensable spice in brine. Usually one pound of ingredients only needs 1 gram of tangerine peel.

Licorice, sweet in taste. It can add flavor and sweetness to the ingredients, and can also adjust the various peculiar smells of the brine. However, if the dosage is too much, the brine will have a strong medicinal smell. Usually 2 catties of ingredients, add 1 gram of licorice.

The fragrant leaves smell fragrant, can remove all kinds of peculiar smells in the ingredients, and also has a little preservative effect. The indispensable spices in the brine, 2 catties of ingredients, 2 grams of bay leaves. In addition to making brine, the characteristics of bay leaves can also be used in many home-cooked dishes.