What should I do if the smell of white wine cured meat is too strong?

Does too much wine in cured bacon affect the taste?

The taste of baijiu marinated meat is too strong, you can steam the meat for more time, so that the flavor of baijiu can be evaporated in the process of high temperature heating, and you can also add cinnamon to the meat of the soup.

and ginger slices to neutralize the flavor of the wine, so that the wine will not be too strong, and it can also remove the smell of the meat.

Then you pour a little less wine, or pour a little wine with a low degree, or you put beer and cooking wine, and put liquor, it is the alcohol taste of liquor is relatively large.

Bacon made with wine basically has no alcohol flavor after cooking, and it has evaporated.

The purpose of brewing bacon is to remove the fishy commotion, and the process of drying can make the meat more fragrant.

Bacon is a kind of cured meat in China, and the main potato forest brigade is popular in Sichuan, Hunan and Guangdong, but it is also made in other parts of the south, because it is usually marinated in the lunar month, so it is called "bacon".

Production method: 1 Preparation: Take fresh meat or frozen meat with thin skin, moderate fat and lean skin, scrape off the skin and meat dirt, and cut it into 1 l kg, 4-5 cm thick standard ribbed meat strips. If you want to make boneless bacon, you also have to cut off the bones.

7 kg of salt, 1 kg of refined nitrate, and 0 4 kg of pepper are used for processing bone-based bacon. 2 5 kg of salt, 0 2 kg of refined nitrate, 5 kg of sugar, kg of liquor and soy sauce, and 3-4 kg of distilled water are used for processing boneless bacon. Before the preparation of auxiliary materials, the salt and nitrate are crushed, and spices such as pepper, fennel, and cinnamon are dried and milled.

2 There are three ways to marinate: (l) crispy. Wipe the cut strips of meat with the dry marinade thoroughly, and put them into the jar in the order of the meat side to the bottom, with the top layer of skin facing up. The remaining dry marinade is applied to the upper meat strips, marinated for 3 days and turned over; (2) Wet picking.

Put the marinated boneless bacon into the prepared marinade for 15-18 hours, and turn the tank twice in the middle; (3) Mixing. Rub the meat strips with crisp ingredients and put them in the jar, pour in the sterilized aged pickling solution to submerge the meat strips, and mix the salt amount in the marinade not more than 6%.

3.Smoked bone-cured meat, which must be rinsed and dried before smoking. Usually 8-9 kg of charcoal and 12-14 kg of sawdust are used per 100 kg of meat embryos.

Hang the dried meat embryo in the smoking room, ignite the sawdust, close the door of the smoking room, spread the smoke evenly (do not let the fire stool burn on the meat), the initial temperature in the smoking room is 70, and gradually reduce to 50-56 after 3-4 hours, and keep it for about 28 hours for the finished product. The bacon that has just been formed must be aged for 3-4 months.

Solution:Soak it in clean water for about two hours, and then scrub it with a steel wool ball to remove some of the sour smell. If you still feel sour after washing, put it in water and simmer for about 5 minutes to remove the sourness.

Slice the bacon and sauté the vegetables, or continue to simmer in a saucepan.

In fact, to make cured bacon, no matter how much cooking wine is put in.

Or liquor, it's all wrong.

Many people habitually add wine when marinating bacon, believing that wine can effectively remove the flavor of meat, and can also achieve the effect of flavoring, disinfection and sterilization. When some people make bacon, if they don't have liquor at home, they will add cooking wine.

Add cooking wine or white wine to marinate meat, the marinated bacon will have a sour taste, not only the taste of bacon is very strange, but even the mellow aroma is suppressed. Bacon marinated in wine is actually very difficult to eat.

Summary. Hello, dear, the meat marinated in cooking wine is strange because there is too much cooking wine, which is the taste of cooking wine.

Hello, dear, the meat marinated in cooking wine is strange because there is too much cooking wine, which is the taste of cooking wine.

Because the meat itself has a fishy smell of meat, you can put cooking wine to remove the fishy, but the cooking wine can not be put too much, and if you put too much, the meat will be suppressed, all of which are accompanied by jujube and a cooking wine smell, and the dishes made can not eat the meat flavor, and the cooking wine is only suitable for marinating chicken and duck meat, which is fishy, and it is not clear that Lu is suitable for corned beef and pork, so if you don't grasp the amount of cooking wine, don't use cooking wine to get fishy!

It is recommended to add cinnamon bark with a strange taste: cinnamon contains a lot of aromatic substances, which can add aroma to food, and when stir-frying meat or stewing meat, you can use cinnamon to dilute and neutralize the flavor of Liutan Oak Wine, and it will make the flavor of Wubian food more delicious.

The meat marinated in liquor has a bitter taste, in this case, I don't recommend you to eat it, because you may be over-marinated or when the liquor is marinated, the meat has deteriorated and deteriorated, so it has a bitter taste, and the meat that is generally marinated is relatively salty and fragrant, and the marinating time should be controlled well, and the temperature should also be paid attention to in order to be marinated successfully.

If the meat is marinated in white wine and becomes bitter, it may be used incorrectly, or there is a problem with the meat. The reason why liquor is put in it when making bacon is to remove the fishy smell and enhance the taste of the meat. When marinating meat, in addition to white wine, rice wine, carving, wood glue, and cooking wine can be put in.

It is okay to wait, but the amount can not be too much, generally about 20-30 grams of liquor can be put in a pound of meat, and more will cover the taste of the meat itself.

The meat can be steamed for a long time, and the alcohol contained in the cooking wine can be evaporated by extending the cooking time. If the flavor of cooking wine is strong, vinegar can also be added.

Soy sauce and other condiments are diluted, and the soup is strained before cooking. Cinnamon can also be added.

Ginger slices to neutralize the flavor of cooking wine, so that the taste of boiled meat is not only delicious but also fishy.

1. Steaming. If the flavor of cooking wine is strong during cooking, it is recommended to extend the steaming time of the meat so that the alcohol can be evaporated during the heating process at high temperatures, and the flavor will be added more. If it is steamed meat or stewed meat, the steaming time can be extended, and the fat in the meat will flow out after 30 to 40 minutes of boiling.

2. Dilution. If the meat has a strong cooking wine, you can also add vinegar, soy sauce and other ingredients to dilute the flavor of the cooking wine, and then filter out the marinated soup. The main function of cooking wine is to remove the smell and improve freshness, but adding too much will mask the smell of the meat itself, so people who don't like the taste of cooking wine can do without cooking wine.

3. Cover taste. If it is meat used to make soup, you can add cinnamon and ginger slices to neutralize the flavor of cooking wine, so that the flavor of cooking wine is not too strong, and it can also remove the smell of meat. Note that when making soup, the meat can be marinated in advance, but the amount of cooking wine should be controlled within 5ml, otherwise the taste will be particularly strong.

Summary. Bacon made with wine basically has no alcohol flavor after cooking, and it has evaporated.

The purpose of brewing bacon is to remove the fishy commotion, and the process of drying can make the meat more fragrant.

Bacon is a type of cured meat in China, mainly popular in Sichuan, Hunan and Guangdong, but it is also made in other parts of the south, and is called "bacon" because it is usually cured in the lunar month.

What should I do if the smell of white wine cured meat is too strong?

Bacon made with wine basically has no alcohol flavor after cooking, and it has evaporated. The purpose of brewing bacon is to remove the fishy commotion, and the process of drying can make the meat more fragrant. Bacon is a kind of cured meat in the Ming Dynasty, mainly popular in Sichuan, Hunan and Guangdong, but it is also made in other parts of the south, because the shirt calendar is usually marinated in the lunar month, so it is called "bacon".

Or if you put less, just moderately, basically there is no smell, the main thing is to remove the smell.