Liao ribs brine formula?

You can't get the secret recipe of liao ribs bittern. Others have patents. Liao's sparerib halogen has a patent certificate. You can go to www.liaopaigu.cn and official website to learn about it. By the way, add some liao ribs brine 1 I found online. Like brine, we need to add sugar color to help the raw materials marinate in the pot, but the sugar color used in Liao sparerib brine has less water content. The detailed production method is: inject a small amount of oil into the pot and heat it with low fire. Put the rock sugar into the pot and stir slowly until the sugar solution becomes a big bubble. Add a little boiling water and stir well. The fried sugar is brownish red and thick. 2, stir-fried sugar color In addition, dried peppers can also be added to spices to enhance the fragrance. First, put the pepper in a boiling water pot, soak it in water, take it out, add white wine and stir it evenly, then put it in a jar with other seasonings for fermentation. In addition to this method, pepper can also be refined into pepper oil in a hot oil pan, and then added to the liao ribs special snack oil pan when the raw materials are pickled in the later stage, so that the flavor of the special snack oil brine is also very good. A. Fermentation of spices: When spices are pretreated, they are regarded as entering the fermentation stage. First, the softened bamboo yellow is sealed with plastic wrap and allowed to ferment for 20 days. In addition, other processed spices are ground into coarse grains, then liao ribs special snacks and special old brine soup of special snacks are added, and finally 300g of high-alcohol liquor is added, mixed evenly and put into a jar. After sealing the jar mouth with plastic wrap, let it stand and ferment for 30 days until the spices in the jar swell and give off a strong bouquet, and then take it out for use. B pretreatment before spice fermentation: before spice fermentation, water, oil, liquor, etc. Preliminary treatment should be carried out according to their respective characteristics. Such as star anise, kaempferia kaempferia, fennel, cardamom, clove, Amomum tsaoko, fragrant fruit, Amomum villosum, angelica dahurica, etc., should be washed and slightly soaked in water, and then boiled in a pot with a small amount of water until the juice is dry and soft, or steamed in a cage for use. Another example is fragrant leaves, which need to be soaked in a small amount of warm oil (about 50℃) before use. In addition, the treatment of bamboo yellow is also different. This thing should be beaten into coarse particles first, and then soaked in a small amount of white wine alone. 3. Spice processing Take a stainless steel barrel, pour in pure rapeseed oil, heat it until it is cooked, and when the oil temperature drops to 30% to 40%, slowly scoop the oil into another stainless steel barrel, add two gold bars of coarse pepper noodles, stir evenly and let it stand for 2 days, and finally filter out the coarse residue of pepper noodles in the barrel to get red oil. 4, the processing of oil ● The production of liao ribs's special snacks [Note] liao ribs's special snacks, the old brine soup, is used as a medicine introduction. [Note] Bamboo is a kind of traditional Chinese medicine. It is added to liao ribs's special snack oil brine to enhance the color. 1, spice formula: star anise 100g kaempferia rhizome 20g fragrant leaves 50g fennel 60g nutmeg 30g clove 5g Amomum tsaoko 40g fragrant fruit 30g Amomum villosum 40g angelica dahurica 30g bamboo yellow [Note] 30g liao ribs special snack Lao Lu Tang [Note] 300g 2, oil formula: pure rapeseed oil 40. Liao ribs specialty snack oil brine is to dissolve all the flavor substances in spices in oil, while water brine is to dissolve all the flavor substances in spices in water. Because there are many oil-soluble flavor substances in spices, the finished products of liao ribs specialty snacks are much more fragrant than water. Secondly, the spices used in liao ribs specialty snacks must be fermented for about 1 month before they can be used. After such a long period of fermentation, aromatic substances will penetrate into the oil more easily. Liao ribs specialty snack oil brine is an ancient marinating method, and the marinated products are bright in color and rich in fragrance. What's the difference between the processing principle of liao ribs specialty snack oil brine and water brine?