What are the spices that highlight the heavy flavor of the meat, and what are the spices that enhanc

1.Bayin: When braised meat, putting bay leaves can mainly increase the aroma of the ingredients, and also has the powerful function of removing peculiar smells, so the dosage is more.

2.Cinnamon: This is mainly for pork ingredients have a large body flavor effect, if the marinade is fat intestines and other organs have a heavier taste.

3.Angelica Angelica: This is mainly to remove the flavor of pork ingredients and highlight its aroma, which is generally used with white cardamom.

4.White cardamom: This and Angelica Angelica are generally used together, both have the same effect and complement each other, and the effect will be better if you are strong and strong!

5.Star anise: Super suitable for cooking pork, it mainly plays the role of flavor, and also has a certain effect of removing the fishy smell, which can be achieved.

The indispensable stew is bay leaves, Sichuan pepper, cinnamon and star anise, as well as sauce light soy sauce and dark soy sauce. Stewed meat is generally pork, mutton, beef, before stewing meat also need to use cooking wine and ginger slices to blanch to remove the smell of meat, people who do not hate the smell of green onions can also add green onions when stewing meat, and sprinkle salt when the meat is out of the pot.

Cinnamon bay leaves, star anise cinnamon!

The meaty hexelvania is better, and the meat flavor is strong.

This is very important, and if you want to highlight the flavor of the meat, first put some spices of all kinds, and then you can neutralize its flavor to make it taste more fragrant and tasty.

Bayberry, cloves, cinnamon, star anise, fennel are all spices that can stimulate the aroma of beef, and it is really good to put some spices in the stew of beef.

A fragrance is a substance that can be sniffed out by the sense of smell or tasted by the sense of taste, and it may be a "monomer" or a "mixture". Spices can be divided into two categories: "natural flavors" and "synthetic flavors" according to the preparation method or raw materials. Spices such as star anise, cinnamon, bay leaves, cloves, fennel and other spices can bring out the flavor of beef.

Brine production method.

1. Put star anise, cumin, grass fruit, pepper, cinnamon, kaempfer and cloves into the marinade bag;

2. Take the pot, add water, put in the pork bones, bring to a boil, remove the foam, add the green onion, ginger and dried red pepper, change to low heat and simmer for 1 hour;

3. Remove the green onion, ginger and red pepper, add salt, rock sugar, Shao wine, soy sauce, simmer for 30 minutes, add chicken essence to form a marinade.

Third, the practice of braised vegetables.

1. See above for the practice of brine;

2. Wash the materials that need to be marinated and evenly smear a layer of soy sauce;

3. Put the ingredients into the pot and fry them in brine, sugar, salt, pepper, chicken essence, Shao wine, boil, remove foam, put in pig's trotters, chicken feet, etc., green onion and ginger, and marinate over low heat.

Fourth, brine precautions.

1. The amount of seasoning poured before each marinade should be less than half of that when the soup was boiled for the first time. In the process of marinating, it should not be too badly marinated, otherwise the marinade will be too loose and difficult to change.

2. The amount of clean water poured before each marinade should be determined according to the amount of the original old soup, but the total amount should be slightly more than the normal amount. Do not marinate too many main ingredients each time, so as not to weaken the taste of the finished lo-mei.

3. If you need to marinate soy products, mutton and other foods that are prone to sour taste and smell, you can separate a part of the soup to marinate it, so as not to "spoil a pot of soup".

4. After marinating, the longer the marinade time in the marinated soup, the stronger the taste, and the long-term soaking will make the meat rotten and affect the taste. After the lo-mei is taken out, if it is not eaten for a short time, a thin layer of sesame oil can be applied to prevent water loss.

It is recommended to study in a professional training institution.

(1) Recipe: 1 grass fruit, 5g Sichuan pepper, 5g licorice, 5g cinnamon, 5g star anise, 5g cumin, 2 green onions, 2 chili peppers, 4 slices of ginger, 4 tablespoons of rice wine, 1 cup of soy sauce, 4 cups of water, 4 tablespoons of rock sugar.

ii) Modulation:

Put the herbs into a cotton bag, close and tie tightly for later use.

Cut the green onion into large sections after patting it flat, and chop the chili pepper after flattening it and set aside.

Take a deep pot, add herbs and seasonings and boil to make 1 part of all-purpose marinade.

1. All animal raw materials need to be treated with water before marinating, otherwise the raw materials will be directly put into the pot, which will lead to a sharp reduction in brine, resulting in the taste of the dishes being too salty.

2. A pot of good brine should often be marinated with strong umami animal raw materials, so as to increase the fresh flavor of the brine. There is a jargon called "the older the brine, the better", and this is what it says.

Sichuan pepper, star anise, cinnamon, cloves, cumin, sand kernels, bay leaves.

What are the spices and halogens.

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Plant-based natural flavors: rose oil, jasmine extract, vanilla tincture, white orchid balm, tolu resin, narcissus pure oil, etc. Animal-derived natural flavors:

Musk, ambergris, civet and beaver. The marinades include star anise, cinnamon, pepper, jataman, cumin, white cole, meat coar, sand kernel, bay leaf, male cloves, female cloves, sand ginger, southern ginger, citronella, licorice, grass fruit, etc.

The production of synthetic fragrances in China developed after the 50s of the 20th century, and was concentrated in Shanghai, Tianjin and other places. The main raw materials used in the production are citronella oil, litsea cubeba seed oil, linalomy oil, sassafras oil, cypress oil, turpentine, castor oil, fusel oil, aromatics and phenols.

Extended Materials. Plant-based spices are often added to stews, etc., to give food a strong flavor. Fragrances and flavors are widely used in soaps, detergents, various cosmetics (cold cream, alabaster, hair cream, hair wax, shampoo, toilet water and perfume, etc.), skin care and beauty products, toothpaste, air cleaners and fungicides and other environmental hygiene products, candy, biscuits, beverages, tobacco, wine, soybean milk, dairy products, vegetable protein food, as well as medicine, paper, plastics, leather, fabrics, etc.

Classification and structure of synthetic fragrances: According to the chemical structure, it can be divided into hydrocarbons, halogenated hydrocarbons, alcohols, phenols, ethers, acids, esters, lactones, aldehydes, ketones, acetals (ketones), nitriles, heterocycles, etc. The molecular weight of synthetic fragrances is between 50 300, and the higher the molecular weight, the less volatile and the less aromatic it is.

Small changes in molecular structure, including different substitutive positions, geometric isomerism, stereoisomerism, etc., can lead to aroma differences, such as vanillin (3-methoxy-4-hydroxybenzaldehyde) with a pleasant vanilla bean aroma.

Its isomer 2-hydroxy-3-methoxybenzaldehyde has an unpleasant smell similar to phenol; nerolidol and geraniol are cis-trans geometric isomers, and the former has a softer and sweeter aroma. C-trans rose ether is a stereoisomer, and the aroma is better than cis.

There are many kinds of spices that produce meat, and the following are the common ones

1.Star anise: also known as "anise", it has a strong meaty aroma and a fresh aroma.

2.Sichuan peppercorns: It is a spicy taste, and adding some Sichuan peppercorns to the dish can enhance the flavor of the meat.

3.Cardamom: It has a strong flavor and can add flavor and texture to the meat.

4.Cinnamon: It has a strong aroma and a unique sweetness, and is often used in baking and stews.

5.Turmeric: With a strong fragrance and color, rock talk is often used in dishes such as spiced boiled meat.

6.American ginseng: It has the effect of enhancing the gravy and flavor of meat, and is often used in stewed meat dishes.

7.Cumin to jujube fragrance: also known as "cumin", it has a certain meat flavor and is mostly used in stir-fried vegetables and barbecue.

These spices can not only add flavor to the meat, but also enhance the taste and aroma of the dish, but you need to pay attention to the amount and combination so as not to affect the taste.

In recent years, cooking food has become one of the favorite leisure activities of people in their leisure time. Many people believe that a food with a strong flavor of meat is a real delicacy. The key to making the meat more flavorful is the combination of spices.

Let's share the recipe of spices with a strong meat flavor.

The first recipe is five-spice powder. Five-spice powder is a traditional Chinese spice, which uses cinnamon, star anise, fennel, cloves and Sichuan pepper as the main raw materials, which can increase the aroma of meat and improve the taste. It's also very easy to make, just put all the ingredients in a baking tray and bake them in a grinder to grind into a fine powder.

The second recipe is Indian curry powder. Indian curry powder uses chili, coriander, cumin, turmeric, garlic powder as the main ingredients, which can make the flavor of the meat more intense. Indian curry powder is suitable for cooking hard meats such as beef, lamb and pork, and care should be taken during cooking.

The third liquid recipe is jalapeño powder. Mexican Dead Hall paprika is made from chili peppers, garlic powder, sea salt, tea leaves, onion powder, and sugar. It can make the taste of the meat more complex, and the combination of different types of chili peppers can produce different flavors of the cuisine.

The above are three spice recipes with a strong meat aroma, which can be cooked according to your taste preferences and hidden recipes. Good food is a treat, and I wish you all a great time cooking.

Yes, the use of precision instruments to detect that the flavor components of meat are quite different from those of other foods, and there are a variety of sulfur-containing compounds such as thiazoles, mercaptans, thione, and thioethers. They are very volatile, permeable, and adherent, and not only can they be smelled from a long distance, but they will not be easily washed off when they get on your hands or clothes. At the same time, their aroma intensity is very large, and they are present in very small amounts in food, measured in parts per million, for example, a ton of food containing only 1 gram can show the smell.

In addition, many nitrogenous compounds, oxygenated compounds, including pyrazines, aldehydes, and ketones, are also found. Some of them are fried nutty and some are fatty. It's not hard to see from this.

The aroma of the meat is formed by the combination of the sulfur flavor of the sulfur compound, the nutty and fatty flavor. Simulation experiments have proved that the reason why different meat flavors are different is not from the lean part, but mainly caused by the rotten and messy fat part.

Now that we know that these meat flavor components make up the meat flavor, what are the raw materials that produce the flavor of meat after being heated, first of all, we need to know the components of raw meat. In addition to containing a lot of water, meat also contains more protein or amino acids and fat and a small amount of sugar, such as a small amount of sugar, these ingredients in the water alone heating does not produce meat flavor, when a variety of amino acids, especially sulfur-containing amino acids and sugar together to produce meat flavor, when different fats are added to heat together, there will be different flavors of beef, pork flavor, chicken flavor.

Figuring out the principle of meat flavor generation also opens a way for the production of meat flavor. People's diet needs to continue to develop, easy to store and easy to eat meat food is also expanding, sausages, seasoning packets, instant noodles, fried food, etc., they only rely on meat to make its fragrance is not enough, need to increase the flavor, such a broad demand, only to have the development of meat flavor.

Yes, the common food spice cinnamon is acidic, it has many medical benefits, and it can also add flavor to the dish. For example, cinnamon can be made with crucian carp to make cinnamon crucian carp. Crucian carp, cinnamon, and a small amount of green onions, ginger, and garlic are used.

Fennel is alkaline and acidic, and fennel is rich in vitamins that can be eaten by gout patients. Gout patients should take a low-salt, low-sugar, low-fat, and low-purine diet as their purpose in their daily diet. Eat more fresh water, oranges, fruits and vegetables, whole grains, etc.