Quality Identification of Cooking Materials (1) Physical and Chemical Identification
Physical and chemical identification is to use instruments and chemical reagents to judge the quality of raw materials, including physical and chemical inspection and biological inspection.
Physical and chemical examination mainly analyzes the nutritional components, flavor components and harmful components of raw materials. Biological detection can determine whether raw materials or foods are toxic or biologically contaminated. Physical and chemical identification can specifically and accurately analyze the composition and properties of food, draw scientific conclusions about the quality and freshness of raw materials, and find out the causes of deterioration and toxicology of toxic substances. Physical and chemical identification needs special instruments and equipment, testing sites and professional technicians, and the inspection cycle is long, so it is difficult to use in operating enterprises. However, with the need and improvement of food market supervision, some raw materials need to pass the inspection of special inspection institutions established by the state before entering the market, so physical and chemical identification is mainly used in quarantine departments.
(2) Sensory recognition
Sensory identification is to identify the quality of raw materials by using human sensory organs, namely eyes, ears, nose, tongue and hands. There are five specific methods.
① Visual inspection: it is the most widely used means, that is, external characteristics (shape, color, cleanliness, transparency, etc. ) raw materials for visual inspection.
(2) Smell test: it is to use people's noses to identify the smell of raw materials. Cooking ingredients have their normal smell. When they rot, they will produce different smells.
Taste test: There are many taste buds on human tongue, which can distinguish the taste of raw materials. Taste is to judge the quality of raw materials by feeling the change of their taste.
(4) Auditory test: By listening to active or passive noise, the quality of the tested raw materials can be identified.
⑤ Tactile inspection: Touch the raw materials with your hands to check the weight and texture (elasticity, hardness and thickness) of the raw materials, so as to judge the quality of the raw materials.
Use one sensory test method, sometimes one method, sometimes several methods.
Sensory identification is simple and suitable for enterprises, but it is prone to deviation. As long as we have accumulated some experience in long-term practice, we can quickly identify the quality of raw materials. However, sensory evaluation has its limitations. It can only roughly judge some appearance characteristics of raw materials according to people's feelings, but can't fully reflect the internal essential changes, and its accuracy is not as good as physical and chemical inspection. Moreover, people's feelings and experiences are different, which often affect the test results.
The classification of cooking ingredients is 1. According to the natural properties of raw materials, there are plant raw materials, animal raw materials, mineral raw materials and synthetic raw materials.
2. According to the processing state of raw materials, there are fresh raw materials, frozen raw materials, refrigerated raw materials (cooling), dehydrated raw materials and pickled raw materials.
3. According to the use of raw materials in dishes, there are main ingredients, ingredients, seasonings and decorative materials.
4. According to the classification of raw materials, there are grain, vegetables, aquatic products, livestock meat, poultry meat, dairy products, eggs and condiments.
5. According to different raw material resources, there are agricultural products, livestock products, aquatic products and forest products.
6. According to raw materials and nutritional components, there are calorie food raw materials (carbohydrate and fat yellow food), ingredient food raw materials (protein red food) and pickled food raw materials (vitamin and mineral green food).
7. According to the source of raw materials, there are purchased raw materials and homemade processing raw materials (mainly spices).
8. Other classifications With the application of science and technology in food production and processing, many brand-new food categories have emerged, such as genetically modified food, green food and organic natural food. The basic standards of green food: first, the origin of raw materials and products has a good ecological environment; Second, the growth process of raw material products meets the pollution-free control standards; Three, the production, processing, packaging and transportation of products meet the requirements of the "People's Republic of China (PRC) Food Sanitation Law", and can be sold only after passing the inspection. Basic standard of organic natural food: it must conform to the national hygienic standard of food processing and production, conform to IFOAM standard, be pollution-free and not use synthetic additives.
The meaning of cooking