Making method of white marinating liquid

Abstract

The invention discloses a making method of white marinating liquid, and belongs to the field of foods. The method comprises the following steps of chopping bones into small blocks; uniformly mixing the bone blocks with salt in the mass ratio of the bone blocks to the salt being 1 to (0.15-0.3), and performing pickling under the condition of 15-22 DEG C for 4-10 days; dumping moisture generated inthe pickling process, and adding an appropriate amount of water to the pickled bone blocks and the salt which does not dissolve; and performing cooking with a strong fire, and when the color of the water becomes white, performing cooking with a gentle fire for 25-40 minutes so as to obtain the white marinating liquid. When marinated products are made by the white marinating liquid disclosed by theinvention, the effects of strongly removing peculiar smell of meat and absorbing greasy taste can be achieved, the fragrance of the meat can be released, and the white marinating liquid has the effect of increasing aroma. Different marinating and cooking time is selected according to different meat, so that meat quality can maintain certain brittleness, and the mouth feel is refreshing and smooth. After cooking is completed, soaking is performed for corresponding time, so that the fragrance penetrates into skin texture, the taste is rich, original taste is reserved, and aftertaste is durable.

Description

technical field [0001] The invention belongs to the field of food, and in particular relates to a preparation method of white brine. Background technique [0002] Baidu Encyclopedia mentions that "brine (dish seasoning) is a seasoning commonly used in Chinese Cantonese cuisine (Chaozhou cuisine) and Fujian cuisine. It is a kind of soy sauce cooked with various spices. Brine is commonly used in Chinese Cantonese cuisine, Sichuan cuisine and many snacks. A kind of seasoning, the materials used are pepper, star anise, tangerine peel, cinnamon, licorice, grass fruit, sand ginger, ginger, green onion, light soy sauce, dark soy sauce and rock sugar, etc. It can be made in a few hours. Many restaurants The brine is reused because they believe that the longer the brine is cooked, the tastier it will be.” [0003] "Brine is widely used. Whether it is all kinds of meat, eggs or tofu, it can be boiled in brine. The brine is commonly used in the north and south. In the catering industr...

AI Technical Summary

Problems solved by technology

[0028] Traditional brine needs to prepare more than 20 kinds of traditional Chinese medicines and spices every time, boil a large pot and use it repeatedly for 10 times. The stewed products in the first few times have a strong stewed flavor and weak meat taste. After repeated stewed stewed products The meat taste is heavy, but the braised flavor is weak, and the quality is not stable

Moreover, the traditional brine method is complicated. Except for Chinese New Year and festivals, it is difficult for ordinary families to have the energy to make brine and brine products on weekdays, thus limiting the use of brine in the daily life of ordinary people.

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