How to control the salinity and soaking time of the brine?

Generally speaking, saltiness refers to the taste of salt, it is the basic condiment of saltiness, salt is added to food, one is to season, so that the dish can get the due taste, but for preservative, prolong the storage time of food, and the same is true for brine. It depends on what kind of texture you want, and if you want a soft and glutinous taste, you need to cook less and soak more. For example, if you cook boneless pork head, you can cook it for half an hour and then soak it for one to two hours.

The salinity of the brine can mask some of the odors of the brine.

<> braised vegetables such as pig offal, sheep and cattle have some tangy and fishy tastes, and if the salt is too light, these peculiar smells are even worse, so they need to be suppressed by salinity. All kinds of numbers tell you how to master salinity, but I can tell you that these methods of giving specific numbers are not practical at all in practice, that is to say, they are all on paper, so let's listen to my personal experience and how to master the salinity of brine.

The salinity of my brine should be determined according to the marinated food to determine how much salt to put, at the beginning of the brine salinity is adjusted less, put the brine products in the brine and then taste the salinity, this method makes the brine just right, three points of brine, seven points of bubbles, from the market to pick back the fresh pig's trotters, with a knife in the direction of the inner hoof tendon to cut a mouth. Then put the pot under cold water, throw the ginger slices, green onion pieces and a little cooking wine in the pot. After the water boils, skim off the foam and continue to blanch until it breaks off.

After adjusting the base salt of the brine, what is the relationship between the weight of the meat ingredients and the amount of salt put in the brine?

Because after the brine is prepared with salt, it also needs to be added twice, and this second salt addition needs to be added according to the weight of the meat ingredients that need to be marinated to continue the soup or add ingredients, according to the weight of the soup + ingredients to supplement the corresponding proportion of salt, that is, 8 grams of salt need to be added for each catty of soup or ingredients. For example, if you refill 10 catties of soup in a bucket of miso soup or brine, you need to add 80 grams of salt, if you refill the soup and then put the soy sauce, cooking wine, rock sugar, refined salt, and monosodium glutamate on a clay pot and put it on a slow fire, and it will be cooked for about 1 hour. Spices and herbs should be soaked in a pot frequently.

Once the brine is made, it is best to use it every other day.

Salinity should be determined in a ratio of 1:2. The soaking time is about an hour or so.

When soaking, be sure to put an appropriate amount of salt, and make a certain amount of peppercorns, so that the soaked marinade has just entered the taste.

The relationship between brine salinity and soaking time.

If you want to grasp the salinity of the brine, you must first know the various factors that affect the saltiness of the marinade, why do you say this, because the salinity of the brine is actually very related to the duration of soaking, and the saltiness of the marinated vegetables has a great relationship with the type of meat ingredients, so the saltiness of the marinated vegetables is actually affected by the weight of the meat ingredients, the salinity of the brine, and the time of soaking.

Although the saltiness of the finished braised vegetables is determined by these three factors, among these three factors, the only factors that directly lead to the initial salt content of the finished braised vegetables are the salt content of the brine and the weight of the meat ingredients, and the time of soaking the braised vegetables is actually the factor that determines the final salt content of the finished braised vegetables.

Master it with experience, because there are no strict regulations on the salinity and soaking time of the brine, which are all the experience that people have summed up in the process of preparation and pickling, and the brine made by people at one time can be used repeatedly many times, and the soaking time needs to be adjusted according to the specific ingredients.

Salinity should be determined in a ratio of 1:2. The soaking time is about an hour or so.

Generally speaking, salt refers to the taste of edible salt, which is the basic seasoning of salt flavor, and edible salt is added to the ingredients, one is to better spice the dishes and make the dishes get the taste they should have, but to better prevent corrosion and increase the storage time of ingredients, and the same is true for brine. It depends on what kind of taste you want to think, and if you want a soft and glutinous taste, you need to cook less and soak more. For example, if you cook boneless braised pork head, you can cook it for half an hour, then soak it for one to two hours.

The salinity of the brine can mask part of the odor of the brine.

Lo-mei, such as pig offal and sheep, cattle will have some flesh, fishy smell, if the salt is too light, this smell is stronger, so salinity must be suppressed. There are all kinds of data to tell you how to grasp the salinity, but I can tell you that this method of deriving the detailed amount is hardly useful in the operation, in other words, it is all about the basics, and I will listen to my own experience and how to grasp the salinity of brine.

The salinity of my phase brine should be based on the marinated food to decide how much salt to put, gradually adjust the salinity of the brine to less, put the brine products in the brine and then taste the salinity, so that the brine is just right, three points of brine, seven points of bubbles, choose the fresh food pig's feet from the sales market, and cut a hole in the direction of the beef tendon meat with a knife. Then put cold water into the pot, and throw the ginger slices, green onion and a small amount of rice wine in the pot. After the water boils, skim off the white foam and soothe the water again until it is broken.

After the basic salt adjustment of the brine, what is the relationship between the weight of the meat ingredients and the amount of salt in the brine?

Because the brine must be mixed with salt after the second salt, and this secondary salt must be added according to the weight of the meat food ingredients that must be marinated to continue the soup or add ingredients, according to the weight of the soup + ingredients to fill the corresponding proportion of salt, that is, every catty of soup or ingredients should be supplemented with 8 grams of salt. For example, if you refill 10 catties of soup in a bucket of miso soup or brine, you must add 80 grams of salt, if you finish the soup and then put the light soy sauce, rice wine, old rock sugar, salt, and chicken essence into a flower pot and put it on a warm fire, and cook it for about 1 hour. Spices and Chinese herbal medicines are often soaked in pots.

After the brine is made, it is best to apply it every other day.

This can be controlled by the corresponding soaking criteria. My knowledge is that when adjusting the salinity of the brine, first add a small amount of salt powder, and then increase it in turn, do not put too much salt when soaking, and the soaking time should not be too long, and the soaking process should be grasped.

There are many ways to eat salt brine in daily life, such as being able to make salt-marinated tofu, salt-marinated tofu flowers, salt-marinated bamboo shoots, etc., not only its operation steps are simple, you can do it at home, its nutritional content is also very high, suitable for many people to take, but it should be noted that in the production process, you must follow your own taste, do not blindly follow the trend to add a variety of seasonings, so that the taste will suffer a very big impact.

1. Salted tofu.

1. Cool down the thick bean paddle until the temperature drops to 83, mix 7g of salt brine and 7g of boiling water, slowly pour it into the bean paddle, and mix it along a direction in the case of mixing, so that the bean paddle and the salt brine are fully mixed until the tofu flower is thick and separated from the water, and the mixing can be terminated.

2. Cover the lid and stand still for 10 minutes, you can see that the tofu flower and the water are completely separated, and the top is full of water, and gradually throw away some of the unnecessary water.

3. Lay a sand cloth in the abrasive, pour the tofu flower into the abrasive, fold the cloth on the four sides inward, cover the thick abrasive of the tofu flower, and put a deep baking tray below, so that the water can be connected to the downstream, press it with the outer cover, and then press the water out with a hanging object.

4. Take it out in about 10 minutes, slice it while it's hot, and soak it in a cold spring. After refrigeration thoroughly, put it in the refrigerator and store it for about 3 7 days.

2. Salt-marinated tofu flowers.

1. Soak the gelatin in cold water immediately until it becomes soft, and it will take about 5 minutes to make the gelatin completely soft.

2. Pour the low-sugar bean paddle into the pot and heat it over Chinese heat, without exceeding 60 degrees, in case the gelatin slices cannot be fully utilized. Squeeze the softened gelatin dry by hand, quickly add the bean paddle and stir well.

3. Put the bean paddle liquid into a utensil, put it in the refrigerator room for 2 3 hours after a little cooling, and boil brown sugar ginger water with peanut kernels.

3. Salt brine bamboo shoots.

Raw materials are 300 grams of cooked green spring shoots, 2 teaspoons of bean paste, 1 teaspoon of sugar, 1 teaspoon of sesame oil, 300cc of water

Method 1Clean the green spring shoots, cut them into triangles, put them in boiling water and blanch them slightly, and remove them to control the intervention.

2.Mix all the condiments and put in the recipe 1 green spring shoots and bring to a boil.

3.Cover and simmer for another 15 minutes.

It can be distinguished by the color of the ingredients, if it is a vegetable and soy product, the soaking time needs to be shorter because it will quickly absorb the flavor, if it is meat, you must wait for the color of the meat to gradually darken, and then decide the soaking time.

With the improvement of living standards, everyone is not only satisfied with eating, but also satisfied with the color, flavor, and taste. Then speaking of this, Sichuan braised vegetables are indispensable, if you want braised vegetables to be delicious and good-looking, the main thing is the production of brine, we all know the importance of salt in brine, no salty and fragrant, no salty and not fresh, the use of salt is too low can not be fragrant, on the contrary, the use of salt is too heavy will make the taste of the marinade cover, and other seasonings in the brine such as onions, ginger, monosodium glutamate, etc. Let's talk about the use of these spices.

Salt, presumably we are all familiar with it, but salt should be used reasonably, otherwise it will affect the deliciousness of the brine, in fact, salt is very delicious for our human body, the main component of salt is sodium chloride, which gives us a superficial feeling of "salty". The sodium element in sodium chloride is an indispensable chemical element in our body, which is widely found in various tissues and organs in the body, which can regulate water in the body, enhance neuromuscular excitability, maintain acid-base balance and normal blood pressure, and table salt plays a very important role in the seasoning of brine, and it is also an indispensable part of our production of Sichuan brine.

People who often make Sichuan brine know that adding monosodium glutamate to the salty taste can ease the salty taste, but the dishes with vinegar can not put monosodium glutamate, the sour taste is obvious, and the dishes with more vinegar can not add monosodium glutamate. Because MSG is not easy to dissolve in an acidic environment, and the more acidic, the lower the solubility, and the worse the umami effect. Therefore, sweet and sour tenderloin, vinegared cabbage and other sour dishes cannot be put in MSG.

Therefore, it is also necessary to reasonably distribute the components of monosodium glutamate in the brine.

One of the difficulties is the use of "salt", different recipes correspond to different salinity; Different modes of operation also correspond to different amounts of salinity; Different ingredients also need to adjust the salinity to make it more flavorful; Some people hope that the so-called salinity formula, in fact, this is where the experience needs to be accumulated in the braised vegetables, think carefully about how to use a general formula to correspond to different recipes, and adapt to different ingredients, and be able to do everything to disadvantage different operating methods, if this formula is not as effective as martial arts cheats?

Basically, the production of brine is to use beach sand to adsorb and enrich sea salt, and then use tidal leaching or artificial scooping water to leach brine to obtain a thicker brine. However, instead of using tidal water to wash away sand, it relies on artificial scooping of seawater into the pit and canal to impregnate salt sand.