How to color cooked food, how to color cooked meat for the best effect

Ingredients: 2 pig front hooves.

Preparation of auxiliary ingredients: 1 canteen beer, 3 star anise, appropriate amount of salt, 3 bay leaves, 1 small piece of cinnamon, 20 grams of green onion, 5 slices of ginger, appropriate amount of cumin, 3 dried chili peppers, 2 teaspoons of dark soy sauce, appropriate amount of rock sugar.

1. Wrap star anise, bay leaves, cumin and other fine seasonings with gauze.

2. Put the pig's trotters in a pot under cool water, put in cooking wine and bring to a boil over high heat, skim off the foam and cook for three to five minutes.

3. Drain the water.

4. Heat the oil in a pan and add the dried pig's trotters, green onions, ginger, dried chilies, rock sugar and other seasonings.

5. Fry until the rock sugar melts, the green onion and ginger are fragrant, the pig's trotters are slightly colored, pour in cooking wine to remove the smell, and add dark soy sauce to adjust the color.

6. Add dark soy sauce and stir-fry over low heat until the pig's trotters are colored, and add beer to cover the pig's trotters. (Beer is not enough to add some hot water).

7. Bring to a boil over high heat.

8. After boiling, pour into a casserole or stew pot and add the seasoning packet.

9. Turn to low heat, turn to low heat, and simmer slowly for about an hour.

10. After the pig's trotters are soft and rotten, add salt, pick off the green onion and ginger and other seasonings, and turn to high heat to reduce the juice.

11. Until the soup is viscous, turn off the heat, eat as much as you want, and the rest can also be put in the refrigerator to eat the next day.

How to mix delicatessen:

Different food additives are often used to mix and mix in proportion. Food colorants have different shades and strengths in different solvents, so special attention should be paid to the selection of solvents and the appropriate ratio when designing colors. Theoretically, a variety of different hues can be spelled out from the three basic colors of red, yellow, and blue, and the basic method is to turn the basic hue into a secondary color, or to adjust it to a tertiary color.

In the actual processing of meat products, blue and caramel tones can be used to make the color of pine sausages. In addition, when using two or more pigments, it is also necessary to consider the influence between the pigments and the environment, because the difference in daylight stability will cause different fading speeds. For example, when indigo and erythrine are mixed, indigo will cause the red to fade faster.

When the tartrazine and indigo are colored, if exposed to sunlight, the indigo fades quickly, while the tartrazine is not easy to fade.

Cooked food should be beautiful in color, one is to color, and the other is to maintain the color. Coloring is generally used sugar color, red yeast rice. To maintain the color, you need to use a toner.

Cooked soy sauce works best for coloring.

How to color cooked food:

1. Soy sauce: mainly the selection of soy sauce varieties, and whether the test is successful in coloring depends on the slurry degree when the marinade is out of the pot, the higher the slurry degree, the better the coloring effect and the fruit;

2. Red yeast rice: it is necessary to correctly grasp the materials and use them together with other pigments;

3. Sugar color: The sugar color is dark red, which can be a good smile for the marinated goods, and it is pure natural, but the frying of sugar color requires high technology;

4. Mast: The color of the mast is yellow, and the color of the brine is golden and buried, which is one of the magic weapons for coloring.

Hello, add nitrite when marinating, if the cooked food wants to achieve red is the use of nitrite in the eggplant, the amount of nitrite in the cooked food is 1kg of beef shall not exceed grams, and the marinated pig's head meat, because the meat color itself is white, at this time there is no need to add to the amount of beef, and the amount of nitrite of 1kg of pig's head meat should not exceed grams. Although this method of touching the seeds is simple, Brother Trembling is not recommended for you to use, and this practice is still very offensive from the customer's point of view.

Summary. Red yeast rice can be used without blackening cooked food.

In fact, the water is lost, and the cooked meat dries out.

Soak it in soup and you'll be fine, or wrap it in plastic wrap or store it fresh in a food box.

If it prevents water loss, it will not change color.

It will change color after a long period of storage. Put a little nitrate in you when processing, and the effect is very good.

How to make cooked food shiny and not discolored.

Red yeast rice can be used without blackening cooked food. In fact, the water is lost, and the cooked meat dries out. It's okay to soak it in soup, or wrap it in plastic wrap, or store it fresh in a food box.

If you prevent the loss of water sparrows, it will not change color. It will change color after a long time of storage. Put a little nitrate in you when processing, and the effect is very good.

Red yeast rice can be used without blackening cooked food. In fact, the water is lost, and the cooked meat dries out. It's okay to soak it in soup, or wrap it in plastic wrap, or store it fresh in a food box.

If you prevent the loss of water sparrows, it will not change color. It will change color after a long time of storage. Put a little nitrate in you when processing, and the effect is very good.

Red yeast rice is used, but it is especially easy to turn black the next day.

There is no brightness. Is it wrapped in plastic wrap well.

1 With food coloring.

2 With seasoning.

For example: hot pot should be red, use cooked oil and spicy seeds; The mushroom soup should be white, with lard and a small amount of milk; Spicy chicken should be golden, all relying on cornstarch and heat; Braised vegetables are colored with dark soy sauce.

Cooked food should be beautiful in color, one is to color, and the other is to maintain the color. The upper vertical and wide color is generally used for sugar color and red yeast rice. To maintain the color, you need to use a toner.

Supplement: Cooked food is a dish made by the raw materials of Yuxiang after processing or blanching through the prepared marinade, red oil cold salad, smoked roasting, frying and other dishes.