If we want to develop an old bittern with the same flavor, we must understand the meat substances in the old bittern. In the process of marinating, the original flavor of meat itself and the aroma substances released from the original flavor are combined with the compound flavor of spices to achieve a unique taste.

Brine culture is not suitable for air combustion, which has a great influence on the quality of brine, and takes away the essence of brine with the evaporation of water vapor. The so-called brine maintenance is not only to ensure that the brine will not turn sour and smelly, but also to ensure that the quality of the brine will not change.

Cultivate old brine. When the brine is thoroughly cleaned every week, a part of the old brine is scooped out, naturally cooled, and then vacuum packed in a sealed bag for refrigeration. When in use, it is taken out to keep the original flavor and quality of the old bittern.

I. Salt supplements

As the first of all flavors, salt plays an important role in the process of marinating and will be consumed with marinating. However, salinity will affect the volatilization of spices. Therefore, when adding broth, we should also add salt in time. Taking one kilogram of broth as an example, it is generally necessary to add about 15-20g of salt to ensure that the brine has enough salt.

Second, the adjustment of freshness.

The freshness of brine comes not only from the marinade bag, but also from the soup base. Every time the brine is used up, the quantity and taste of the brine will be lost, which requires us to learn to replenish the soup base every time. The soup base also needs to master a degree. The weight of brine before adding is 10 kg, and 3 kg is used up, leaving 7 kg. Therefore, when the product is cured for the second time, it needs to be supplemented to 10 kg with broth. Ensure the freshness of salt water.

Third, the supplement of halogen package

The fragrance of brine mainly comes from the halogen bag. After pickling the goods, you must take out the marinade bag. You can't keep soaking in salt water. Add the soup base and salt next time, and then put it in. After an hour, you need to take out the marinade bag. The purpose of this is to prevent the marinade from being completely immersed in the brine, which will lead to a strong taste of the brine. If there are a lot of halogen goods, about one kilogram, the halogen bag needs to be replaced every four or five days.

In addition to salt supplement, freshness adjustment, brine package supplement, daily ventilation and impurity removal are all related to brine maintenance. All this knowledge requires us to sum up the experience and lessons in our daily bittern making work, so as to cure the bittern into old bittern as soon as possible.