Brine and preparation method of brine

Abstract

The invention discloses brine and a preparation method of the brine and relates to the technical field of spiced pot-roasted dishes. The brine comprises seasonings, spices and soup ingredients; the seasonings comprise the following materials in parts by weight: 30 parts of Sichuan salt, 25 parts of crystal sugar, 50 parts of old ginger, 30 parts of green Chinese onion, 10 parts of cooking wine and 1-5 parts of chicken essence and gourmet powder; the spices comprise the following materials in parts by weight: 3 parts of rhizoma kaempferiae, 2 parts of aniseed, 1 part of clove, 5 parts of cardamom, 2 parts of fennel, 10 parts of laurel leaf, 5 parts of angelica dahurica, 5 parts of tsaoko, 6 parts of vanilla, 3 parts of orange peel, 8 parts of cassia bark, 5 parts of long pepper, 3 parts of Murraya paniculata, 4 parts of lemon grass, 5 parts of lysimachia sikokiana and 5 parts of dry red pepper; and the soup ingredients comprise the following materials in parts by weight: 350 parts of chicken skeleton and 150 parts of leg bone. The preparation method is simple and easy; the brine prepared by the method has extremely good taste and rich flavor, so that the spiced pot-roasted dishes made by the brine have good taste.

Description

technical field [0001] The invention relates to the technical field of stewed vegetables, in particular to a kind of brine and a preparation method thereof. Background technique [0002] Brine is divided into three categories: red brine, white brine and spicy brine. Its taste type is basically the same, it is a compound flavor type, tastes salty and fresh; red stew, food stewed with sugar color is golden yellow (coffee color, such as stewed beef, golden yellow, such as stewed sausage, etc.); white stew, food stewed without sugar color Colorless or natural color (white stewed chicken, white stewed beef tripe and pork belly, etc., the traditional preparation method of brine is more complicated, and the taste of the prepared brine is not good, so that the taste of the prepared stewed vegetables is not good. Contents of the invention [0003] Aiming at the deficiencies in the prior art, the purpose of the present invention is to provide a brine and a preparation method thereo...

AI Technical Summary

Problems solved by technology

Its taste type is basically the same, it is a compound flavor type, tastes salty and fresh; red stew, food stewed with sugar color is golden yellow (coffee color, such as stewed beef, golden yellow, such as stewed sausage, etc.); white stew, food stewed without sugar color Colorless or natural color (white stewed chicken, white stewed ox tripe and pork belly, etc., the traditional preparation method of brine is more complicated, and the taste of the prepared brine is not good, so that the taste of the prepared stewed vegetables is not good