Current location - Recipe Complete Network - Catering training - Is Compound Seasoning Currently Highly Used in Restaurant Restaurant Backrooms?
Is Compound Seasoning Currently Highly Used in Restaurant Restaurant Backrooms?

Very high, the frequency of use is also very high, so it is still better.

Common seasonings:

Hot pot base, roasted sausage spices, Taiwan sausage spices , crispy sausage spices, roast duck breast spices, beer sausage spices, sausage spices, ham spices, air-dried sausage material , five-spice treasure belly spices, luncheon meat spices, tenderized meat powder, big red sausage spices, roast meat spices, preserved sausage spices, sauced pork head spices, sauced pig's trotters spices.

Sauce beef spice, sauce dog meat spice, five-spice steak chicken material, air-dried chicken spice, country bumpkin spice, five-spice barbecue material, spicy barbecue material, meatballs spice, fried chicken toppings, pepper and salt, fried barbecue sauce.

Extended information:

Development of spices:

Spices industry has a rapid pace of development, large production, many varieties, wide sales, good economic benefits and other Characteristics. In recent years, China's seasoning industry has a greater development, enterprises rely on science and technology, through scientific research, the use of new technology, new equipment, to create new products, and strict quality management to ensure product quality, while increasing the variety of products to achieve large-scale production.

With the efforts of seasoning factories all over the country, a large number of high-quality products and new varieties have been created. Famous, special, excellent, new products continue to emerge, accelerating the renewal of products. The most important sales channel for condiments is catering, the rapid development of the catering industry has led to the development of condiments, which also makes the condiment market grow rapidly.

Baidu Encyclopedia - Compound Seasoning