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卤菜加工技术一、卤水制作将卤料装入纱布袋中,扎紧袋口,如果没有老卤水,则需先用鸡骨、猪膏熬出汁,其方法为:取5斤童子骨加10斤水(童子骨需先漂洗1小时,以去血腥,清洗干净,敲断)、用小火熬2～8小时后捞出骨头放入卤料包,加水至50斤,加辣椒、花椒、生姜适量,烧开后用小火熬1.5小时左右,以出香味。用糖色调好卤汁色泽,再加入料酒250克、盐、糖、味精适量即可。
Braised vegetable processing technology First, the production of brine The halogen material into the gauze bag, tie tight pocket, if there is no old brine, you need to use chicken, pig paste boil juice, the method is: take 5 pounds of scalp plus 10 pounds Water (boy bone rinse for 1 hour to go bloody, clean, knock off), boil with a small fire 2 to 8 hours after the bones were removed and put into the brine package, add water to 50 pounds, add pepper, pepper, ginger Appropriate amount, boil after boil with a small fire for about 1.5 hours to aroma. With sugar color good marinade color, then add cooking wine 250 grams, salt, sugar, monosodium glutamate amount can be.