Therefore, instead of thinking about adding preservatives and antioxidants to brine, it is better to study and improve the traditional skills left by our ancestors. Today, Brother Hero will systematically discuss the tricks of making smoked brine based on his own experience and everyone:
First of all, from the operating process and smoking temperature, "smoking" can be divided into cold smoking, hot smoking, warm smoking, baking smoking, non-smoking and so on:
First of all, talk about the most used thermal fumigation. The advantage of thermal fumigation is that it can form a better coloring effect in a short time. The general temperature is 60-35 degrees, which is the most widely used smoking method in the production of braised dishes. However, although the temperature of hot fumigation is relatively high, it must be gradually increased, and it is very easy to cause uneven coloring.
Second, warm fumigation: the temperature is generally 40-60 degrees. The advantage of this process is that the weight, moisture and flavor of the finished product can be less lost, but because of this, the storage time of warm fumigation will not be too long.
Third, the baking method: as the name implies, it is the baking temperature. The temperature of this technology is the highest, which can reach 90- 120 degrees, which is equivalent to simultaneous baking. Smoking time is the shortest, and it is widely used for roasting brine. The ingredients can be cured directly in the smoking process without marinating, but the finished products smoked by this process have poor storage and need to be eaten immediately.
Fourth, cold smoking: refers to the temperature of the food to be smoked is below 25-40 degrees, and many people who pickle vegetables can't use this method well. They think that cold fumigation can't be colored, but it is actually very suitable in winter, and the water content of the finished product of cold fumigation can be kept at about 30%. Although the flavor is not as good as hot fumigation, the shelf life is better than hot fumigation. In order to achieve good coloring effect by cold fumigation, the food before marinating must be marinated for a long time.
5. Smoke-free method: Although smoking is a good technology, there are still many people who have high requirements for a healthy diet who will question whether smoking is healthy. Smoke-free represents the future development direction of fumigation technology. This fumigation method is generally dry distillation of wood, which is purified into a liquid containing smoked components through a special process, so it is smokeless when smoked.
Secondly, what material is used for fumigation, which is better, branches, tea or sugar? The following hero makes a new distinction between smoked brine and smoked medium:
First, camphor wood smoking:
Zhangcha duck is the representative of camphor wood fumigation and warm fumigation. First, the duck is salted into the main ingredient, and then