Preparation method of a brine for spiced food

Abstract

The present invention discloses a preparation method of a brine for spiced food. The brine consists of the following raw materials: star anise, Cinnamomum tamala, dried orange peels, Syzygium aromaticum, rhizoma kaempferiae, Chinese red peppers, Foeniculum vulgare, Laurus nobilis leaves, Alpinia officinarum, Amomum tsaoko, liquorice, dried red peppers, shallots, fresh gingers, sugar tablets, yellow rice wine, high-quality soy sauce, caramel, refined salt, hot peanut oil, monosodium glutamate and bone soup.

Description

technical field [0001] The invention relates to a preparation method of stewed vegetable marinade. Background technique [0002] Marinated juice refers to the broth of stewed poultry and meat that has been used for many years, also called old soup. The longer the old soup is preserved, the richer the aromatic substances, the stronger the aroma, the greater the umami taste, and the better the flavor of the cooked meat. Marinades are generally divided into red brine and white brine. Due to the addition of soy sauce, sugar color, red yeast rice and other colored ingredients in the red brine, the color of the finished product is brown and red, which is suitable for the stewing of livestock meat, livestock and poultry offal, duck and bean products; Coloring material, so the color of the finished product is elegant and bright, suitable for marinating aquatic products, chicken and vegetables. Of course, there are many raw materials that can be either red or white. And as the se...

AI Technical Summary

Problems solved by technology

Too much soy sauce, the finished product is dark and ugly; too little soy sauce, the taste is not delicious enough