How to use bone-penetrating aroma enhancer

Bone-penetrating flavor enhancer is composed of many precious substances, such as dried meat powder, yeast powder, lactose, xylitol and so on. So he himself is very valuable. Its main function is to enhance the flavor of food, making it delicious and tender. Therefore, bone-penetrating flavor enhancers are very popular in restaurants, hotpot restaurants, etc. Today I will tell you how to use bone-penetrating fragrance enhancer.

1. Adding some shark fin essence before steaming the shark fin can enhance the flavor of the shark fin, but be careful to use a small amount, otherwise it will be counterproductive. In addition, adding shark fin essence to the shark fin soup before serving can also enhance the flavor. The specific dosage is 10 grams of shark fin soup plus 3 grams of shark fin essence. But please note that you cannot add abalone when making wing soup, because abalone only enhances the freshness but not the aroma, and it will turn the fish black, which will affect the color of the wing soup.

2. Ethyl maltol is in the form of crystals that are finer than salt, and those in powder form are generally fake. In addition to its good effect in marinades, it is also suitable for adding flavor to stir-fried dishes and fried rice. For example, the dish "Salt and Pepper Spare Ribs" should be added one minute before taking the dish out of the pan and turning off the heat, then quickly stir-fry a few times, turn off the heat and serve. The specific ratio is 500 grams of spare ribs and 2 grams of ethyl maltol.

3. The dosage of bone marrow extract should be determined according to the specific situation. When making brine, do not add more than 100 grams for 100 kilograms of soup; when marinating meat, do not add more than 30 grams for 10 kilograms of meat; if you are marinating air-dried meat, the bone marrow extract will be lost as it dries, so the amount should be slightly more, it is better to add 50 grams of bone marrow extract for 10 kilograms of meat.

4. The final taste of the thick soup should be aroma, not umami. Therefore, flavor-enhancing substances, such as Roubaowang, should be added to the thick soup, but MSG, Yixiansu and other flavor-enhancing substances should not be added, otherwise the aroma will be covered up.

When using flavor enhancers, the following points should be noted:

1. Flavor enhancers are volatile. If added too early, they will completely evaporate after high-temperature cooking or roasting and will not have a flavoring effect. Therefore, it is best to add them 1-3 minutes before the dish is served (except for braised and pickled dishes).

2. Flavor enhancers are not suitable for frying cooking methods, because the frying temperature is too high, which will cause the flavor enhancers to evaporate and lose their flavoring effect.

3. The dosage ratio of flavor enhancers is relatively strict. If the amount is too little, the flavor will not be fresh enough, but if too much, the dish will become greasy. For example, adding too much ethyl maltol will result in a strong caramel flavor and a bitter taste; excessive addition of abalone extract and shark fin essence will cause the umami flavor and aroma to be too strong, affecting the taste. There is a way to judge whether the dosage is excessive: if it smells good and the fragrance spreads in the mouth when you taste it, and you don’t feel greasy when you swallow it, it means that the amount added is just right.

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