How to deal with the strong smell of the newly made brine to make the marinade fragrant

Use a little less of the ingredients for the first time, and add it slowly later.

Most of the spices we usually use are the dried products of edible spice plants, and they are also traditional Chinese herbal medicines, which can be the roots, stamens, stems, skins, leaves, fruits, etc. of the plant, which have different characteristics and tastes, and can give the ingredients spicy, fragrant, numb, spicy, bitter, sweet and other typical smells. Scientific and reasonable collocation of various spices, especially white buttons, cloves, wood, librize, sand kernels and other spices with heavy medicinal flavor to grasp the proportion of goods used in the formula, many people will think that the proportion structure of the spice formula is wrong, bitter spices, medicinal spices The dosage ratio of medicinal spices is too large, which will lead to the medicinal taste of the brine, in fact, this statement is incorrect.

As a result, the medicinal taste is too strong, and the brine is astringent and bitter. There are many solutions and should be based on the actual situation. The questions are not detailed and difficult to answer.

Try not to add herbs twice, and the medicinal taste will be diluted naturally. The business is not very stable, and when there are not many brine goods, the dosage of medicinal materials should be flexible, and how to remove the medicinal smell in the brine of the prescription must not be moved, which is a false proposition. The brine made by many people has a smell of traditional Chinese medicine, which is because its spices are misplaced.

Or put too much. Then the brine should be discarded and redone. Some people don't know what mess is not good, people who don't understand just use a simple recipe, and the brine will become more and more fragrant if it is marinated a few times.

Each flavor of <> spices has a more or less medicinal taste, if you don't notice it when proportioning, and the superposition of one flavor after another, it will inevitably appear medicinal taste. And the medicinal smell has a characteristic: even if the strength is relatively small, it is easy to be detected.

There is a heavy medicinal smell that some of these uncommonly used medicinal materials are put too much, and the brine should be oiled, preferably scallion oil (that is, oil boiled with green onions, onions, shallots, garlic, coriander root, etc.), and the things that are more marinated and braised dog meat will be improved. Angelica, put a little less, what needs to be noted here is that some Chinese herbs are easily soaked, and the medicinal taste is gone, and some bubbles are still relatively heavy for a long time.

The brine has a strong medicinal taste, so you can put a little less halogen with a heavy taste of traditional Chinese medicine, for example, the medicinal taste of angelica is relatively heavy, and the amount can be appropriately reduced when boiling the brine. You can also put some tangerine peel, which can neutralize the medicinal taste of other materials in the marinade.

1. Put a little less brine with a heavy flavor of traditional Chinese medicine, for example, the medicinal flavor of angelica is relatively heavy, and the amount can be appropriately reduced when boiling the brine.

2. Skillfully use tangerine peel, which can neutralize the medicinal taste of other materials in the marinade.

3. Control the heat to avoid excessive evaporation of water.

If there is a medicinal smell in the brine. It means that if you want to put too much, we can add some sugar or some boiling water to dilute the taste.

The brine has a medicinal smell, and usually after the brine has been marinated a few times with animal food, these odors will slowly disappear. If the brine is still too strong or bitter after using it several times, you can only start with a new formula. If the amount of spices is too much, it will also cause the brine to produce a medicinal taste, bitter and astringent taste.

Usually the medicinal taste or bitter and astringent taste in the brine is too strong, in most cases it is caused by the unreasonable formula or the excessive amount of spices, or the treatment of the spices before entering the brine pot is not in place. If the formula is unreasonable, then adjust the proportion of each spice in the formula according to the characteristics of the spices.

First of all, we need to distinguish the difference between medicinal fragrance and medicinal taste:

The first time the brine made of the marinade, there will be a little medicinal smell, that is normal, must distinguish between the new brine and the long-term use of the brine, the material is heavy, to distinguish.

The smell of medicine is not the smell of medicine:

Medicinal fragrance is a characteristic flavor type embodied in the aftertaste and aftertaste of braised vegetables in the mouth, and it is a very thick flavor type after the mixture of braised incense and medicinal fragrance, which is a very key flavor type that allows customers to remember the difference between your braised vegetable products and others. It can directly distinguish the two pickled vegetable shops.

No matter how good the chemical flavor additives are, they can't produce this kind of thick aftertaste. Experienced braised vegetable chefs should know that chemical flavor enhancement additives can only play a front fragrance in the brine, but there is no aftertaste, so grasping this key point can stand out from many other braised vegetable shops.

Causes of medicinal smell:

The newly prepared brine, the first time the package was boiled in the brine for too long, or this package was originally to marinate 30 catties of ingredients, only 15 catties of ingredients were marinated, and the spice flavor was more concentrated, and the medicinal taste would be highlighted. I don't feel that the amount of material is too large, so I need to shorten the time for the package to be boiled in brine.

Secondly, provide solutions according to their actual reasons

1) The general total dosage of marinades (dry ingredients other than onions, ginger and garlic) should not exceed 400 grams for 100 catties of soup spices, and the best is 200-300 grams.

2) According to the overall amount of spices in the first step, in the specific distribution of the proportion of their respective spices, such as cardamom, wood, sand kernels, licorice, cloves, the dosage should be appropriately reduced.

There are five effective ways to do this:

The first method: add tangerine peel, tangerine peel has an important role is to effectively neutralize or even shield the medicinal taste and bitterness of other spices in the marinade package, so that the finished product of marinated vegetables only presents the fragrance and avoids excessive medicinal taste.

The second method: reduce the attack of dry materials, the total amount of dry ingredients other than onions, ginger and garlic in the marinade is generally 100 catties of soup spices should not exceed 400 grams, and the best is 200 to 300 grams.

The third method: distribute the proportion of their respective spices, and the amount of heavy and bitter herbs, such as cardamom, wood, sand kernels, licorice, cloves, etc., should be appropriately reduced.

The fourth method: reduce the time of braised meat, too long the braised meat will cause too much marinade into the late meat, so that the taste of the meat becomes heavier.

The fifth method: increase the weight of braised meat, according to the ratio of spices and dry ingredients, when the weight of the meat is too small, the pears will make the medicinal taste of braised meat heavier.

First of all, consider the reason for spices. There are two cases here: first.

First, the formula of spices is unreasonable. In the normal spice recipe for braised meat, the amount of aromatic spices with no medicinal taste or light medicinal taste should occupy the mainstream position, such as star anise, cinnamon, cumin, fragrant sand kernels, etc., while bitter spices should be used in small amounts, such as grass fruit, kaempfera, nutmeg, grass cole, etc. Second, the reason for the quality of the spices.

The quality of the spices sold on the market is also uneven, and the peculiar smell of the difference must be heavier, and when used in brine, it can not only not increase the fragrance, but only increase the peculiar smell. For example, star anise, under normal circumstances, is used in a large amount of braised meat formula, if the quality is not good, its fragrance is very weak, not only can not achieve the effect of flavoring, but will also be covered by other spices with a strong medicinal flavor. Therefore, in the process of making braised meat, the quality of spices is very critical, and you need to carefully identify them when buying.

Secondly, the reason for the strong medicinal taste of braised meat is that the pretreatment of spices is not good enough. Most of the spices used in braised pork belong to the same source of medicine and food, that is, they are not only edible ingredients, but also medicinal materials, so each spice will have some medicinal taste, the difference is that the flavor of each spice itself is different. Therefore, before we use the spices, we need to carry out a pretreatment of the spices, remove part of the medicinal flavor first, and then put the braised meat in the pot.

Normally, we will soak the spices in warm water for about 30 minutes before putting them into the pot, which can remove some of the medicinal flavors while removing the spice impurities and surface dust, so as to reduce the influence of the medicinal flavor on the taste of the final braised pork. Thirdly, the improper ratio between brine and spices is also a reason for the strong medicinal taste of braised meat. Less water and more ingredients will definitely cause the final braised meat to have a heavy medicinal taste, so the correct ratio of water and material is the key factor to avoid the heavy medicinal taste of braised meat.

Under normal circumstances, 500 grams per 50 catties of new water is a relatively standard dosage. If it is an old brine, the amount of spices used can be halved. If there are too many spices, it will cause the final braised pork to have a strong medicinal taste.

Of course, this ratio is based on the formulation criteria.

Many novices will encounter the problem of excessive medicinal smell when making brine, so how do we avoid and solve this problem, we all know that the medicinal smell is emitted from the spices, find the problem point, it is easy to solve, you can save it.

Spice treatment: We have to do a pretreatment before using spices, each person's method is different, commonly used, boiled in boiling water, slightly fried in oil, soaked in wine, etc., which can effectively reduce the flavor of spices.

There is a problem with the recipe of the spice packet: we all know that our pickled vegetable spice pack is made of a combination of various spices, if the combination is unreasonable and the dosage is too large, it will cause the taste of the medicine to be too heavy.

Brine, ingredients, spice packets: the ratio is not good: if the proportion of these 3 is seriously imbalanced (for example, if you have a spice pack with 30 kg of brine, you use 15 kg of brine and 1 kg of meat) even if you have a good recipe and medicinal taste, you will not be able to make a good marinade, so you must pay attention to the balance of these three when marinating, and many people have a heavy medicinal taste caused by this reason.

The brine is consumed too quickly: for example, 30 catties of brine, you only have 20 catties after the marinade, so the medicinal smell of the pot must be heavy, and half of the reasons for this are too much firepower.

You can soak the ingredients in warm water in advance to remove the bitterness, and then you can also put a little less ingredients according to the amount of cooked meat, so that it will not be so heavy, which I usually do.

Most of them have a heavy star anise.

I don't know how to match spices, so now I buy Jinguanyuan fifteen spices, and the taste is very good, and there will be no strong star anise.

Stir-fried! Don't you know that the marinade can only be marinated after dry stirring? And it also needs to be neutralized in one go. Don't be tangerine peel, this flavor is the finishing touch. At least the secret material cannot be revealed. That's enough, though.

Because the marinated meat slices are not other seasonings but starch, only when the meat slices are marinated with starch before cooking, the cooked meat slices will be fresh, tender and particularly flavorful.