Red yeast rice or red yeast rice powder for braised soup?

It is best to use red yeast rice, first of all, red yeast rice within the laws and regulations of the country, red yeast rice is a pure natural pigment, if you use red yeast rice, it is different, the state is not allowed, because red yeast rice powder is easy to add other chemical pigments to sell and endanger the health of consumers.

It is better to put red yeast rice powder, because red yeast rice is easy to make the brine sour.

When braised pork, some people like to add some red yeast rice to it, saying that it can color the meat, so what is the use of red yeast rice braised pork? Is it better to use red yeast rice or red yeast rice flour for braised meat?

How to use red yeast rice braised pork.

Red yeast rice powder and seasonings are mixed directly with starch or other excipients, mixed well during premixing, and added during mixing or marinating.

Stir the red yeast rice powder with warm water at 50 to 60 degrees Celsius to form a thin paste or turbid liquid, and add it with other auxiliary ingredients during proper filtration, stirring or pickling.

Meat products with alcohol added to the adjuncts, red yeast rice dissolved with alcohol, and added with other excipients during mixing or marinating.

Red yeast rice or red yeast rice flour for braised meat.

Red yeast rice and red yeast rice are the same thing, nothing more than a rice grain and a crushed powder, and the color of both is the same. The braised pork is almost the same, but if you want to put it directly in the braised soup, I think red yeast rice powder is more suitable. The raw material of red yeast rice is stem rice or glutinous rice, which itself contains a certain amount of starch and sugar, if the red yeast rice is simmered in the brine for a long time, soaking will make it boil rotten, and it will be old under the action of microorganisms, the sugar powder or starch will be fermented and turned into acidic substances, which is easy to cause the brine to become sour.

Red yeast rice braised pork harm.

Although red yeast rice has a good effect of helping to improve the color of braised meat, however, we must pay attention to the amount of red yeast rice, if the amount is too large, it will cause the taste of braised meat to be bitter, and the solution in this case is to add an appropriate amount of sugar in it, so that it can play a role in removing acid and alleviating the problem of brine and braised meat.

Putting an appropriate amount of potato years red yeast rice in the brine can make your braised meat look more attractive, but excessive input will directly affect the taste of braised meat, so it is recommended that you must pay attention to controlling the amount when using it to help improve the color of braised meat, and once you find that the taste is wrong, you must also choose the appropriate method to adjust it in time.

What is red yeast rice?

Red yeast rice is a type of fermented rice. Red yeast rice is made from indica, japonica rice, glutinous rice and other rice, fermented with Monascus mold, and is made of brown-red or purple-red rice grains. How to make red yeast rice:

First of all, the impurities of the rice are removed, soaked in cold water for a day and repeatedly steamed, and fermented after adding monascus mold, and the fermentation time is about 20 days. During the fermentation period, it should be properly exposed to the air, and after fermentation, it should be air-dried and sun-dried for several hours.

Red yeast rice flour is a traditional Chinese medicine and food dual-purpose product, which has been used in China for thousands of years, and is made of fermented and processed early rice, mostly red or dark red, mainly used for food coloring.

One is to color it when it is marinated, and the other is to color it when it is cooked. Both times can be, pay attention to the dosage in the sauce and marinated products, the color price of 1000u g or 1500u g of red yeast rice (powder) is generally selected, and the amount of red yeast rice (powder) is generally controlled at about that. The dosage of sauce chicken and sauce duck is generally 1%, 1% of sauce meat, and 1% of barbecued pork.

1. Add the red yeast rice (powder) and seasonings directly to the pot and boil before cooking.

2. After the marinated pork is matured, a thin layer of red yeast pigment solution is coated on its surface, which can also keep it fresh for 3-4 days, indicating that red yeast rice (powder) has a certain antibacterial effect.

3. Stir the red yeast powder and other ingredients with warm water, inject the turbidity directly into the meat pieces and roll them.

Red yeast rice is put into the brine to turn the braised pork red.

Crush 50 grams of red yeast rice with a stone mill or grinder (it can also be used as a whole), then put it in 1000 grams of water and boil, change to low heat and continue to cook for 5 minutes, and then filter with gauze to remove the slag to obtain red yeast water. In addition, red yeast rice can also be used as red yeast rice powder. When using red yeast rice, it should be noted that the dosage should not be too much, otherwise the taste will be bitter, but you can add some sugar to play a role in removing acid and relieving bitterness.

In general, if it is properly controlled, it will not be broken. If you put too much red yeast rice, the marinade should be very viscous, and the starch content in it is too high; The main thing is to prevent rancidity.

1.Strengthen the frequency of marinating, so that the starch content in the marinade tends to normal.

2.If it is not used, it should be heated once every two days to increase the heating frequency to curb rancidity.

The auxiliary measure is to increase the salt content of the marinade, and add spices such as Sichuan pepper that can inhibit bacteria.

3.In case of rancidity you can add a single edible base to neutralize the acid, adding the dose in 10-15 grams.

In fact, the amount of red yeast rice is not a key "spoilage" factor, the more times it is used in the future, the more spoilage factors there are, such as protein, peptides and amino acids, as well as sugar and starch. The concentration will also be higher and higher. Therefore, the party-state should advocate the establishment of a general environment for fighting corruption.

The anti-corruption environment of the marinade is roughly:

1.Don't let him "cover". Regardless of spring, summer, autumn or winter, the first thing to do after the marinade stops heating is to skim out the soup oil on top. In this way, oxygen will not be isolated, and lactic acid bacteria will multiply.

2. Let it cool: It is also put in the refrigerator regardless of spring, summer, autumn and winter.

3.Pay attention to the salt content of the marinade.

Looking at the white belly, there is another measure that is also very good: chicken down sweeping soup.

When Chaoshan chefs make very clear top soup, they often use chicken down and meat wool to sweep the soup; In order to remove impurities and variegation.

Chicken down has a strong adsorption capacity from raw to cooked. We can also use this method in order to protect the old halogen.

After the old marinade is used to promote the filtration of green onions, ginger and minced meat, the marinade is then put on the fire; + Add 1 2 teaspoons of chicken down to the marinade, spread as far as possible in the marinade and stir gently. Wait for the chicken down to float in a ball, then take out the chicken down and make a foam; After the cool sweeping soup program is completed. This is more effective than filtering with gauze, and starch and other particles are swept away.