Flavoring (condiment, seasoning) refers to supplementary foods that increase the color, aroma, taste, and appetite of the dishes and are beneficial to human health. Its main function is to improve the quality of the dishes and meet the sensory needs of consumers, thereby stimulating appetite and improving human health. In a broad sense, condiments include salt, sour, sweetener, umami, and spice, such as salt, soy sauce, vinegar, monosodium glutamate, sugar, star anise, fennel, pepper, mustard, etc. class.
From the source, most come directly or indirectly from plants, a few are animal ingredients (such as dried bonito used in miso soup in Japanese cuisine) or synthetic ingredients (such as MSG).
The flavor added from the seasoning is divided into acid, sweet, bitter, spicy, salty, fresh, and hemp. The added aroma has sweet, spicy, minty, fruity and the like. From the technical means, ancient times are mostly natural seasonings (such as salt, soybean oil, sugar, star anise), but today the country uses compound seasonings (MSG, chicken, chicken powder), foreign countries are mostly pure natural seasoning extracted by high technology. material
Different regions can use different seasonings to achieve the same results, such as East Asian onions and European onions, ancient Chinese vinegar and Western ancient acid juice (verjuice).
The use of the same seasoning in different regions can be quite different. Cinnamon spices are used to season meat in Southeast Asia (and some Italian dishes) and in desserts in Europe and America.
Historically, the exchange of goods and culture between regions has also changed these customs. Before the 15th century, the spicy flavor of Chinese cuisine was mainly based on pepper. European cooking relied mainly on pepper and mustard. Geography found that peppers originating in the Americas were spread to other places and became the main spicy seasonings.
allspice, thirteen, curry powder, seven flavor powder, chicken essence, monosodium glutamate, chicken powder
ketchup, oyster sauce, brine, oyster sauce, XO sauce, HP sauce, concentrated soup, spicy sauce
soy sauce, sauce, fish sauce, shrimp paste, cardamom, noodles, southern milk, fermented bean curd, bean paste, miso.
cooking wine, miso, brewing vinegar.
1 salt, sugar, monosodium glutamate, vinegar
2 onions, ginger, garlic, onions, peppers, scallions, leeks, parsley, parsley, horseradish, wasabi, white truffle.
3 pepper, pepper, dried ginger, pepper, star anise, clove, bay leaf, cinnamon, cinnamon, tangerine peel, cumin, anise, grass fruit, lemon leaf, mint, vanilla, cardamom, nine-story tower, thyme, tea, rosemary , lavender, sage, saffron, licorice, cardamom, perilla, sesame, sesame oil, sesame paste, poppy seeds, mustard, sorghum, chyme, tamarind, lavender, rose perfume, pomegranate, lemongrass .
4 allspice, thirteen incense, curry powder, seven flavor powder
5 ketchup, oyster sauce, brine, oyster sauce, XO sauce, HP sauce.
6 Soy sauce, sauce, fish sauce, shrimp paste, cardamom, noodles, south milk, fermented bean curd, bean paste, miso.
7 cooking wine, miso, brewing vinegar.
single flavorings, such as soy sauce, vinegar, sauce, fermented bean curd and pepper, star anise and other natural spices, the longest time, spanning thousands of years.
high concentration and high-efficiency seasonings, such as Super MSG, IMP, GMP, cyclamate, aspartame, stevia, and xylose, as well as yeast extract, HVP, HAP, food flavor, spices Wait. Such efficient seasonings have been popular since the 1970s.
compound seasonings. Modern compound seasonings started late, and they began to develop rapidly in the 1990s. The above three generations of condiments coexist, but the latter two expand market share and marketing share year by year.
pure natural seasonings. Pure natural seasonings are based on pure advanced technology and are more important for nutrition and health. At present, under the call of the pursuit of health, the market share of pure natural condiments is growing.
Each variety of condiments contains special ingredients that are different from other ingredients. This is a common feature of condiments and a major reason for the seasoning of condiment ingredients.
The special ingredients in the seasoning can remove the odor of the main ingredient, highlight the taste of the dish, change the appearance of the dish, increase the color of the dish, and promote the appetite, disinfection, and digestion.
For example: MSG, soy sauce, sauce and other condiments all contain amino acids, which can increase the umami taste of food; coriander, pepper, soy sauce, sauce, etc. all have aroma; onion, ginger, garlic and other special spicy substances; can promote appetite To help digestion; wine, vinegar, ginger, etc. can be used to relieve greasily, condiments also contain essential nutrients. For example, soy sauce and salt contain minerals such as sodium chloride required by the human body; vinegar and monosodium glutamate contain various kinds of various proteins, amino acids, and sugars. In addition, some seasonings also have the effect of enhancing human physiological functions.
All kinds of seasonings basically have their own specific taste ingredients, which are closely related to the nature of their chemical ingredients. Different chemical ingredients can cause different tastes. The seasonings we use are mainly salty, sweet, sour, spicy, fresh, fragrant, bitter and so on. Let's analyze the chemical components that can cause various tastes.
Salty taste is a salty taste of a compound, such as sodium chloride, potassium chloride, ammonium chloride, etc., but also has other odors. The degree of the taste of various salts is related to the molecular weight of the compound, and the larger the molecular weight, the heavier the bitterness and the like. The main source of salty taste is salt. The main component of salt is sodium chloride. Due to the unique nature of chloride and sodium ions, sodium chloride has a pure taste.
Salty seasonings include salt, soy sauce, and sauces. For some kidney patients, you can't use salt in your life. You can use sodium malate or potassium glutamate.
Sweetness is a popular flavor. The sweetness is mainly produced by the combination of a sweet taste-generating gene such as amino hydroxyl groups and a sweetening-smelling group. Sugars with a low degree of polymerization have sweet tastes such as sucrose, maltose, glucose, and fructose.
Sweet flavorings include sugar (including sugar, brown sugar) honey, sugar, rock sugar and so on.
Sour is produced by hydrogen ions ionized by organic and inorganic acids. Vinegar, ketchup, spoiled soy sauce, and wine can be used as sour flavorings. The main ingredients of common sourness are acetic acid (acetic acid) succinic acid, citric acid, malic acid, and lactic acid. Organic acid, a weak acid, can participate in the normal metabolism of the human body. It generally has no effect on human health and is soluble in water. Its acidity is far less than that of an inorganic acid.
Spicy is the feeling of some non-volatile stimulating ingredients that stimulate the oral mucosa. Its composition is more complicated, and the spicy taste of each variety comes from different ingredients.
The spicy taste of pepper is mainly capsaicin; the spicy taste of pepper is capsaicin and pepper fat; the spicy taste of ginger is mainly ginger ketone and ginger sin; the spicy taste of onion-garlic is mainly allicin.
MSG, chicken essence, shrimp, oyster sauce, shrimp oil, fish sauce, etc. all have umami flavor, shrimp, oyster sauce, fish sauce are fresh ingredients, amide, amino acid, MSG is sodium glutamate, chicken essence is sodium inosine.
The aroma is derived from volatile aromatic alcohols, aromatic aldehydes, aromatic ketones, and lipids.
Flavoring seasonings include fennel, cinnamon, pepper, cooking wine, incense, sesame oil, cinnamon sauce, soy sauce, cloves, roses, and the like.
The bitter taste is derived from alkaloids such as theophylline, theobromine, and the alkaloids such as caffeine. The coarse salt contains magnesium chloride, and magnesium sulfate or the like also has a bitter taste. Bitter foods include tea, coffee, bitter gourd, and lotus.
It can make the dishes taste and increase the color of the food. Suitable for braised and marinated. Emu oil: Emu oil itself is very salty, and sugar can slightly neutralize its saltiness.
A common cooking oil that can also be used to cook pastries.
The dishes are topped with a pot to add flavor. When pickling food, it can also be added to add flavor.
Add a little wine when cooking fish and meat, you can go to the smell.
The sauce made from red pepper is reddish and sticky, also known as hot sauce. Adds spicy flavor and adds color to the dishes.
It tastes salty. Stir-fry with oil on a small fire. It can also be diluted with water and seasoned with a little sugar for better flavor.
Seasoned with bean paste, you don't need to add too much soy sauce to avoid the salty product. It has good color and taste. Tahini: It is relatively dry. It can be diluted with cold water or cold soup.
Ugly vinegar should not be cooked for a long time. It can be added before the pot to avoid the fragrance. Slightly boiled white vinegar can make the acid taste lighter.
Made from natural abalone concentrate, suitable for frying, boiling, frying, frying, halogen...etc.
Most of it is mainly made up of many seafood essences, which are suitable for various seafood dishes. Crab Sauce: Purely extracted crab yellow concentrate, suitable for all kinds of seafood dishes.
livestock, poultry, soy products, eggs, marinated, used Liao pork ribs marinade can be used for cooking, cooking noodles or as a hot pot soup tastes better.
Seasonings foods include Japanese sauce，Soy sauce，Chili sauce，Miso，Sesame oil，Wasabi powder & paste，etc.
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