Condiments are classified according to the nature of the goods

Condiments are classified according to the nature of the goods. Condiments are indispensable for the food we eat in our daily lives, and condiments have a very long history. I have collected and organized relevant information for you on the classification of condiments according to their product properties. Let’s take a look at it together. Condiments are classified according to the nature of the goods 1

Condiments are classified according to the nature of the goods

Depending on the nature of the condiments and their business habits, we can classify the condiments that Chinese consumers are often exposed to and The condiments used are divided into six categories:

1. Brewing condiments: Brewing condiments are made from grains rich in protein, starch and other ingredients, which are fermented after treatment. That is, the action of relevant microbial enzymes produces a series of biochemical changes and converts them into various complex organic compounds. Such condiments mainly include: soy sauce, vinegar, sauce, tempeh, fermented bean curd, etc.

2. Pickled condiments: Pickled condiments are made by salting vegetables. Through the action of relevant microorganisms and enzymes in the cells of fresh vegetables, the proteins and part of the carbohydrates in the vegetables are removed. etc. are converted into amino acids, sugars, aromas and pigments, which have a special flavor. Some of them are soaked in light salt water and fermented to become wet pickles, and some are dehydrated and salted to ferment to become semi-wet pickles. This type of soaking and fermentation produces wet pickles, and some undergoes dehydration, salting and fermentation to produce semi-wet pickles. Such condiments mainly include: pickled mustard, bean sprouts, winter vegetables, prunes, pickled mustard, pickled ginger, pickled peppers, etc.

3. Fresh vegetable condiments: Fresh vegetable condiments are mainly fresh plants. Such condiments mainly include: onions, garlic, ginger, peppers, coriander, horseradish, toon, etc.

4. Dry food condiments: Most dry food condiments are made from roots, stems, and dried fruits, and contain special spicy or pungent flavors. Such condiments mainly include: pepper, Sichuan peppercorns, dried chili peppers, star anise, cumin, mustard, cinnamon, ginger slices, ginger powder, grass fruits, etc.

5. Aquatic condiments: Aquatic condiments are some of the animals and plants in aquatic products, dried or processed, contain high protein content, have special umami taste, and are used to season foods. Such condiments mainly include: shui zhen, fish sauce, dried shrimps, dried shrimps, shrimp roe, shrimp paste, shrimp oil, oyster sauce, crab products, mussels, seaweed, etc.

6. Other condiments: Condiments that do not belong to the previous categories, mainly include: salt, monosodium glutamate, sugar, rice wine, curry powder, five-spice powder, sesame oil, sesame paste, peanut butter, sand tea sauce, Silver shrimp paste, tomato sauce, ketchup, jam, tomato juice, Guilin sauce, chili oil chili sauce, sesame chili sauce, peanut chili sauce, butter paste, spicy soy sauce, chili oil, fragrant rice wine, red rice wine, mushroom oil, etc. Condiments are classified according to the nature of the product 2

Other classifications of condiments

1. According to the shape of the finished condiments

According to the shape of the finished condiments, they can be divided into sauces Categories (shacha sauce, black pepper sauce, pickled plum sauce, XO sauce, etc.), soy sauces (light soy sauce, shrimp oil, soy sauce king, straw mushroom sauce, etc.), juices (barbecue sauce, brine sauce, simmered sauce, etc.) juice, OK juice, etc.), flavored powders (pepper powder, ginger powder, garlic powder, chicken powder, etc.), solids (sugar, salt, MSG, tempeh, etc.).

2. According to the taste of condiments

According to the taste of condiments, they can be divided into salty condiments (salt, soy sauce, tempeh, etc.), sweet condiments (sugar sugar) , honey, maltose, etc.), bitter condiments (tangerine peel, tea juice, bitter almonds, etc.), spicy condiments (chili, pepper, mustard, etc.); sour condiments (vinegar, tomato juice, hawthorn sauce, etc.), Umami condiments (MSG, chicken essence, shrimp oil, fish sauce, oyster sauce, etc.), aromatic condiments (Sichuan peppercorns, star anise, cooking wine, onions, garlic, etc.). In addition to the above single-flavored condiments, there are also complex-flavored condiments, such as oil curry, sweet noodle sauce, fermented curd sauce, pepper salt, etc.

3. Other classification methods

There are other ways to classify condiments. For example, according to local flavor, there are Cantonese-style seasonings, Sichuan-style seasonings, Hong Kong-style seasonings, and Western-style seasonings. Seasonings, etc.; according to cooking purposes, there are special seasonings for cold dishes, barbecue seasonings, fried seasonings, steaming seasonings, and some special varieties of seasonings, such as mutton shabu seasonings; hot pot seasonings, bad food seasonings, etc.

In addition, there are many types of condiments, and some of them have their own proprietary classification standards. For example, in China, soy sauce can be divided into brewed soy sauce and prepared soy sauce.