Cinnamon: hot, sweet, rich in linalool and eugenol, with a complex floral aroma, used in brine can increase the flavor, every 1 kg put 2-3 grams of ingredients.
3, incense leaves: the flavor is relatively strong, slightly sweet taste, a little lemon and clove flavor, can increase the flavor, promote appetite, but also has a certain antiseptic antiseptic function, every 1 kg of meat put 3-4 pieces.
4. Clove flower: strong flavor, can enhance the flavor, deodorization, flavor. It has a strong flavor and tingling sensation. The amount of the recipe must be controlled within 1.5g per kilogram of meat, otherwise a pot of brine is wasted.
5. Fennel: Pungent, warm, fragrant, warm, camphoraceous flavor, slightly sweet, bitter and a little roasted tongue. Used in the brine to enhance the flavor and taste, generally use the basic ingredients of five-spice powder, 1 kg of meat 1-10 grams, poultry food 1-5 grams.
6. licorice: is sweet, can increase the sweetness and flavor, remove the fishy taste of different pressures, regulate the complex taste of brine, in the brine to play the role of returning to the sweet, but also a certain degree of antiseptic effect, per kilogram of food to add the amount of 5 g.
7. cardamom: warm, pungent, strong aroma, slightly spicy, to remove the smell and aroma, to enhance the aroma, one of the main components of the curry material, but also Used for five spice powder, each kilogram of ingredients can be obtained 2-5g.
8. Grasshopper: warm, pungent, fragrant, slightly bitter. Often used with pepper, anise, cinnamon, fragrance, deodorization, deodorization, add no more than 3 grams per kilogram of ingredients.
9. Nutmeg: warm, fragrant. It can remove the fishy taste, odor, smell and smell of animal raw materials. It is five spice beef, camphor tea duck, crispy chicken, Canton style marinade essential spices, should not exceed 2 grams per kilogram of food.
10. Cardamom: spicy flavor, can remove the fishy smell of animal food, adding flavor to the food. Often used in conjunction with anise, cinnamon, pepper, not more than 5 grams per kilogram of food.
11. Sand nuts: a strong aromatic odor, brine has a flavoring effect. It is a spice that can be used alone or in combination with other spices. Sand nuts are rich in volatile oils, strong permeability, and have a certain effect on bone removal. Add 2-4 grams per kilogram of food.
12. Fragrant sand: cool odor, a certain bitter taste. It is used to increase the flavor in the brine and has a certain de-roach effect
13. Cao Guo: It tastes bitter, has a strong deodorizing function, increases spices and stimulates the appetite. It is usually used to break up the seeds and leave the outer skin, adding about 2 grams of the ingredient per kilogram
14. Yamanaka: It tastes sweet, somewhat like camphor. It adds flavor and spice. In addition to the fishy flavor, it can be used with other spices or tasted alone. For example, Hakka stewed salt stewed chicken, tasted with powdered manna, appetizing and eliminating, consuming no more than 3 grams per kilogram of ingredients.15. Angelica dahurica: Bitter aroma, cool and slightly bitter taste, can remove odors and increase aroma. When marinating poultry, has a good deodorization and hide fishy effect. Often used with sand nuts, grass nuts, cloves, cinnamon, pepper. Is Daokou roasted chicken, Liaocheng smoked chicken and other famous dishes braised essential spices, about 5 grams per kilogram.
16. Luo Han Guo: sweet and fishy, can emit sweetness, increase the aroma, increase the color of the brine, and have the role of reconciling the flavor of other spices. In the spicy brine, with the role of moistening dryness and fire, per kilogram of ingredients should not exceed 7 grams.
17. Mullein: has a unique aromatic odor, special aroma, bitter taste, a little tingling sensation, slightly sweet in the mouth, pungent and warm in nature, can remove the fishy, fishy, fishy, fishy and fishy in the animal raw materials, to increase the aroma. Add about 2 grams per kilogram of ingredients, excessive addition of the original flavor of the ingredients have a masking effect.
18. Bibi: slightly spicy, peppery flavor. Often paired with Angelica dahurica, cardamom, sand nuts, the removal of animal food odor effect is obvious. The amount of food added per kilogram is not more than 1 gram.
19. yellow gardenia: sex cold, color yellow red, taste slightly licorice-like, mouth slightly bitter, can only increase color, aroma removal effect is not big.
20. Chenpi: taste slightly bitter, eliminate fire and dampness, stimulate appetite, remove fishy taste, can enhance the fragrance and taste, has the role of reconciling taste, can effectively neutralize and even shield all kinds of spices emitted by the smell of medicinal herbs, to avoid too much drug gas. Add 1-5g per kilogram of ingredients.
21. Gao Liang Jiang: pungent, strong flavor, taste slightly spicy, slightly cinnamon aroma. Extremely difficult to break through with bare hands. Used to remove the fishy smell of animal food, enhance the flavor of food. It is one of the important ingredients of five-spice powder and thirteen flavors. The brine is often used in conjunction with star anise, cinnamon and pepper to produce a strong flavor that can significantly enhance the flavor of meat food.
22. Turmeric: spicy flavor, slightly orange, with a special flavor, is a high-quality coloring spices, can increase the golden color of the dishes, is an essential ingredient in Indian curry. The combination of turmeric and pepper can be a good way to increase the aroma of pepper, there is a certain antibacterial effect in brine, which can slow down the corruption of food. Consume no more than 6 grams per kilogram of the ingredient.
23. Chuanxiong rhizoma: It has a strong aroma, a slightly sweet and bitter flavor, a tingling sensation, and a little sweet taste in the mouth. Often used with Angelica dahurica, used at home as poultry food to enhance the aroma. Add 1-5g per kilogram of food.
24. Pai Cao: pungent and mild flavor, has a certain detoxification and antibacterial effect. Is a spicy hot pot essential seasoning, add 3-5g per kilogram of ingredients.
25. Astragalus: warm can rise to the sun, sweet taste, phlegm, often used with the Codonopsis pilosula, yuzhu, with the whole scorpion detoxification, not more than 1g per kilogram of ingredients
26. Pepper: pungent, spicy, thick, long-lasting. When the amount of food per kilogram is less than 5 grams, it can remove the fishy taste of food, and at the same time, it has the effect of enhancing the aroma and taste, and can stimulate the appetite. When the amount of food per kilogram reaches 10 grams, it can increase the flavor and spiciness. 27. angelica: full of medicinal aroma, first sweet and then numb. Because its leaves are too thick, the dosage should not be too large, not more than 1 gram per kilogram of ingredients, otherwise it will mask the original flavor of the ingredients, often used together with Angelica dahurica. Experienced formulators will use angelica as a chili pepper.
28. Codonopsis pilosula: bitter taste, special aroma, deodorization, often used in special brine to increase the flavor.
29. Cayenne pepper: spicy in nature. Black pepper has a strong aromatic and spicy flavor, while the white pepper is slightly weaker spicy flavor, softer aroma. White pepper is often used in pickled food ingredients before the curing process, can also be used to remove the fishy flavor of cold dishes. Black pepper used in brine can increase the spicy flavor of the brined ingredients, and play the role of deodorization, aroma and appetizing. Consumption of 0.6g-5g per kilogram of ingredients.
30. Citrus aurantium: fragrant odor, slightly sour taste. Commonly used in sweet and spicy brine to deodorize and increase the aroma, not more than 5 grams per kilogram of ingredients.
31. Maxim's flavor: slightly pungent, slightly bitter, slightly spicy, slightly warm. Commonly used in Chinese and Western brine, can remove the odor, enhance the flavor. Mostly used in braised beef and mutton recipes, not more than 7 grams per kilogram of ingredients.
32. Fruity: mild odor, slightly sweet, slightly minty choking odor. Nutmeg with arils is generally used as a whole, and its products are used as soups, cooking and marinades, while powdered products are commonly used in fruit cakes and sausages.
33. Cinnamon sticks: aromatic odor, relieves grease and increases appetite. The dosage is 4 grams per kilogram of ingredient
34. Cinnamon: The flavor of cinnamon is accompanied by a soft clove flavor, spicy and sweet. The dosage is 2 grams per kilogram of food.
35. Caraway: It has a light lemony flavor and significantly removes odors from animal ingredients while greatly enhancing the aroma of brinjals. It is also an essential spice for Indian curry with a mild odor and no strong irritation. The amount of ingredients per kilogram is 5 grams
36, lemongrass: aromatic, slightly sweet, lemon flavor, also known as lemongrass, lemongrass can be used in place of lemon in the brine, can improve digestion, stomach, soothing grease, eliminating fat, it is the essential flavor of the degreasing of pork knuckles, fruity, back to the sweetness of the ingredients can be significantly remove the fishy taste, while increasing the aroma, but the aroma is too prominent, if you use too much, on the Other spices are still unfavorable
37. Gan Song: strong flavor, rich taste, sweet and sour, bitter and spicy, marinated will emit a strong pine aroma. Brine geese must use licorice, which is usually paired with licorice. It is one of the aroma-enhancing spices and has a strong spice flavor and a numbing taste. It is especially essential for beef and lamb, and consumption should be limited to 5 grams per kilogram of the ingredient.
38. Xinyi flowers: also known as hairy peach, warm, hard flavor, fresh aroma, has a good aroma effect, can significantly enhance the aroma of poultry and aquatic products. Consumption is 3 grams per kilogram of food.
39. Comfrey: reddish color, 90% used for color, aroma and eliminate the role of small, must grasp the amount. If too much will appear purple. 40. perilla: taste pungent, unique aroma, strong odor, taste slightly pungent, a little camphor flavor, deodorization effect is obvious, aroma-enhancing effect is strong, can be made with a special aroma of the dishes. For example, when frying snails will use perilla, the flavor is very fragrant, but also with other seasonings, such as beef and mutton, dosage per kilogram of raw materials 5-15g.
41. Thyme: minty aroma, taste like fennel, strong aroma, deodorization effect is good, and can significantly enhance the aroma. When dry, it has a strong odor. Pay attention to the dosage to avoid masking the original flavor of the ingredients. No more than 3 grams per kilogram of ingredients.
42. red rice: fermented from red currant and glutinous rice and other rice. Generally used for color matching. Strong coloring ability, does not fade, slightly acidic, best quality after aging, does not belong to the spice range. Red rice is too bright, can be used together with sugar color to make the color more natural.
43. dill seed: spicy in nature, special aroma slightly similar to nutmeg, slightly tingling tongue and strong aniseed flavor, is an important spice for northern sausage, but also enhances the spicy hot pot spicy flavor. The content in the brine is less than 10 grams per kilogram of ingredients.
44. Thorny mustard: pungent, slightly bitter, strong aroma, minty flavor, more in the cold mix
45. Mint: aromatic condiments, special flavor, cool, breathable, increase the aroma, often used in Western food
46. rosemary: strong aroma, with a sense of coolness, similar to the camphor-like aroma. Taste spicy astringent, bitter aftertaste, can be very good to cover the odor of animal raw materials. A small amount can improve the level of dishes.
47. Maxim incense: pungent, slightly bitter, warm, in addition to odor, fragrance. Mainly used in the recipe for braised beef and lamb
48. cumin: strong aroma, slight aniseed and mint flavor, with a slight tingling sensation. It is an essential seasoning for barbecue dishes and can significantly remove the odor of livestock, especially beef and mutton. This special aroma also gives a unique flavor to marinated dishes and promotes appetite. Is a braised beef and mutton essential spices, but the aroma is too strong, the general dosage of no more than 3%
49. Fenugreek: strong aroma, a little Chuanxiong and caramelized sugar aroma, taste slightly bitter. It is one of the main seasonings in Indian curries and Indian chutneys. The brine flavors and enhances the appetite and also removes the odor of the ingredients. Experienced crockpotters also use fenugreek in oil and pepper recipes at 5-10%.
50. hua tangerine red: Used in marinades to enhance flavor and relieve greasiness, it removes the fishy taste of meat foods and neutralizes the smell of other spices such as tangerine peel.
51. Basil: Strong aroma with a slight aniseed flavor. The taste is like a woody aftertaste with a minty sweetness. The tantalizing aroma increases appetite
52. Cao Ling: It has a strong aroma and mild bitter flavor. It is an essential ingredient for Chongqing red oil hot pot. The ingredients used in the brine should be no more than 5 grams per kilogram, otherwise it will cover the original flavor of the ingredients.53. Oregano: It is pungent and cool in taste, and has the effect of clearing heat and removing dampness. It can be used in brine to help digestion, has a strong aroma, and also removes the flavor of meat. It is an essential spice for making smoked sausage.
54. Aromatic aconite: has a special aroma, bland and natural, pungent flavor, a little bitter and sweet in the mouth, often used with nutmeg and cardamom
55. Betel nut: is a common spice used in the southern school of brine, there is no prominent aroma and flavor. It mainly removes the odor of the meat ingredients in the brine, and can be used to promote appetite, and can also be used in brine or spicy oil hot pot.
56. Hawthorn: sweet and slightly acidic, in the brine has the effect of breaking gas, dissolving meat, sterilization and digestion. It strengthens the stomach, promotes digestion, drives away the bad smell, increases the flavor of meat, and at the same time makes the meat taste better and reduces the greasiness
57. Green fruit, also known as olives, sweet and sour astringent in nature, sweet and aromatic in aftertaste, and it has the effect of nourishing fluids and clearing away heat.
58. A mouthful of bells: unique flavor, the bloody flavor of meat ingredients have a good inhibition. Commonly used in spicy, sesame and other spicy recipes to taste harmony. It balances the pungent flavors of pepper, peppercorns, barberries and peppercorns, making them more moist, slowing down the stimulation of the pungent flavors on the tongue and releasing the aroma more fully. It can also be paired with oyster bark and cilantro to make chili and peppercorns predominantly.
59. Danpi: pungent and astringent flavor, the tongue will have some tingling sensation. There is a certain tingling and cooling sensation. It seems to be the nose, and some and magnolia similar to the feeling. Often used in spicy recipes. It can add to the tingling sensation of spicy flavors and add to the aroma of spicy recipes. Often paired with rowan grass and licorice
60. cassia seed: sweet and bitter flavor, with a grass-like aroma. The bitter flavor is changed by heat. Often used with Angelica dahurica, grass nuts, cloves, the amount should not be too much. Used for special flavor brine, enhance astringency.