Hello very happy to answer your this question, first do a simple self-introduction, I engaged in Lanzhou beef noodle industry for many years, for the production of noodles and soup production is a professional level, I will not only do ramen, but also do a lot of marinade, my understanding of the spices are all derived from many years of experience in the use of the spices, for your question, I will be from the two aspects, the following listen to me say something! Something you've never heard before.
There is a detailed video tutorial on how to make ramen on my personal homepage, and a few explanations of spice knowledge.
The four flavors of spices correspond to "junshenzuozhe"
The division of the four flavors you mentioned in your question corresponds to the positioning of junshenzuozhe, according to the "masters" who study the theory of spices on the Internet, and the theory of both is actually a mutual understanding. The theory of the two is in fact interchangeable a reason.
First fragrance - corresponds to the king's material, coupe fragrance - corresponds to the subject's material, auxiliary fragrance - corresponds to the auxiliary material, and the second fragrance - corresponds to the material, and the second fragrance - corresponds to the material.
What is the basis of the four positioning of the spices
Both the division of the spices of the gentleman, minister, and the four positioning of the scent, both are based on the smell of each kind of spice, flavor and the amount of food in the preparation of the cuisines to be categorized. And these categorizations in different food production can be based on the characteristics and effectiveness of each spice in the further specific positioning of certain spices.
For example;
Commonly used spices; Dahongpao, Cinnamon Peel, Daxi, Cumin, Cinnamon, Cinnamon Ting, Dahurica Dahuricae and so on
<These are the most common spices used in the production of food, and can be further categorized according to the characteristics and effects of each spice. Aromatic spices; ginger peel, ginger, cumin, shannai, etc.
Aromatic spices commonly used as condiments; wujiappi, vanilla, fragrant fruits, chengpi, cao kou, nutmeg, etc.
Chengpi. Cao Kou, Nutmeg, etc.
Commonly used spices; Clove, Bibb, Sand nut, Momordica charantia, etc.
Share knowledge of ramen, explain the techniques of ramen, and share the recipes of some spices
Through the division of spices, it is easy to see that there are many different types of spices in ramen. It is not difficult to see the division of spices, the positioning and division of spices is mostly based on its smell and and in the recipe for the amount to be divided, spices in the king of the spice is mostly with a strong fragrance, and the minister of the spice is mostly some of the flavor with the fragrance of the taste of the spices, spices in the spice is more special, most of the smell is not very obvious and the use of a small amount, but the taste of the flavor has the effect of reconciliation of the various spices, and make the spice of the spices. The flavor of the spices, most of the more persistent kind and the amount of small, such as making the material in the sand nuts are also often used in the bone spice recipe.
While the so-called "junshen zuojie" in spices have their clear division, but in the actual food production, these so-called junshen zuojie theory does not have a strict position
For example; junshen dashi and pepper and dahuric dahurica is often used as a subject, the reason why there is such a change. The main reason for this variation is that one of the bases for the use of each spice is that the amount chosen for the preparation of different meat ingredients will certainly be different.
Time to share some of the spice recipe, explain some of the knowledge of the spice, as well as the use of methods
Summary;
The above said so much spice positioning and division, in fact, I'd like to tell you a truth, spices in the actual operation of the use of the spice is not those who talk about spice recipes said that the magical, including the so-called various flavors, the so-called spices of the spice. Magic, including the so-called division of various scents, the reason why I say so is because, the use of spices and new materials is only a part of the food production, and the flavor of spices in the finished dish and its own flavor is not the same, so the pursuit of spices of the magical effect, is not to do a good taste.
A good flavor, a good formula should be; spice part + seasoning part + production process = good taste
My experience with spices
It is also said that the division of the spices of the king and ministers of the Zuozhu, and there are a lot of formulas on the network about this division, I think the so-called these formulas, but only based on some of the spices often used to make the spices, but also the spices of the king and ministers of the king and ministers of the king and ministers of the king and ministers of the king and ministers of the king. Only according to the amount of some spices often used to set out the formula, that is to say, these theories about spices, just look at it, don't take it seriously, if these formulas are really so magical, then the creation of this formula this junshen zuojie theory of the people or research these theories, do not have to work, every day invented formulas, selling formulas can earn a lot of money,
This is the first time that I've seen a series of Lanzhou ramen, and I've seen a series of Lanzhou ramen, and I've seen a series of Lanzhou ramen. Personal home page has a series of Lanzhou ramen production video tutorials, and a variety of and noodle formula proportion of the explanation
Personal experience using spices, highly generalized spices are divided into three major categories
I have been using the spices about more than 50 kinds of spices, for which the spices can be divided into three major categories;
The first category; with the spice smell of the spices
such as; anise, cinnamon, Angelica dahurica, cloves, with a unique flavor and strong
Again, for example; incense leaves, cumin, vanilla, with an aromatic flavor, fragrance light
The second category; with its role in the spices
such as; fruit of a class of spices, fruits, grass berries, Baikou, grass, nutmeg and so on, which class of spices also has its own aroma, but because this class of spices in the use of less, and the aroma is not anise, cinnamon and other spices smell strong, so in the production of food, grass berries, white kou, grass kou and so on this class of spices will often be the first type of spices of the flavor of the pressure, so the second type of spice flavor in the finished dish can not be eaten out, but why do you want to put the second type of Spices it, in fact, is because the second type of spices in the production of food in the role of the second type of spices most of the role of the increase in the aroma of the foreign, that is, to remove all kinds of meat products, fishy stink stink and so on
Share ramen knowledge, explain ramen skills, share some of the food and beverage spice recipes at regular intervals
Third category; with its color spices
For example; comfrey, yellow gardenia, red currant rice and so on
This kind of spices mostly have no flavor, the role is to give the finished dish color function
Summary'The use of spices is not so complicated, in the actual application, not at all involved in the network of those "junchenzuozhang" and the first fragrance, the fragrance, the auxiliary fragrance, and the auxiliary fragrance, and the first fragrance, the auxiliary fragrance, and the first fragrance, the auxiliary fragrance, and the auxiliary fragrance. and these theories of the first fragrance, the first fragrance, the second fragrance, the second fragrance, these theories are actually just like the paper.
In the food production, the real spice powerful masters, the use of spices are based on a premise, that is, can not let the flavor of the spices rob the flavor of the ingredients themselves, so the masters with spices are trying to restore the aroma of the ingredients themselves, piggybacking on the ingredients to give some of the unique flavor of the spice, but will never be spiced to cover the flavor of the ingredients.
And this method of using spices, to the ingredients themselves taste as the main, spice flavor as a supplement, all the flavors are around the flavor of the ingredients themselves to make words, naturally, all the flavors will be blended together, only those who will be the flavor of the spices cover the flavor of the ingredients themselves, the user, there will be a mess of those flavors, only to feel that the flavor of the spices are not blended together! that aren't twisted together.
Timely sharing some catering knowledge, explaining the production of some catering food
Tips; if there is a desire to really understand a good flavor is how to make the formation of netizens, you can go to look at my personal home page in a Q&A Qingyun award-winning article, Q&A title is; "Why Chuan halogen master teacher told me that the recipe is not important, that learn brine in the end what is most important", this article is also my answer to a netizen's question, explaining in detail the flavor of the spices in the role played by the food production,