Edible essence is a kind of food additive, which is made up of various edible spices and allowed additives, and is used to enhance the flavor of food.
Huajiaoshu
1. Edible spices
From the chemical structure, the molecular weight of various perfume components is low, and the volatility and water solubility are quite different. They usually have some characteristic functional groups. Take a compound containing two carbon atoms as an example: ethane, tasteless; Ethanol, wine fragrance; Acetaldehyde, pungent; Acetic acid, vinegar fragrance; Ethyl mercaptan, garlic flavor; Dimethyl ether and ether fragrance; Dimethyl sulfide, tomato or vegetable fragrance. In addition, ester compounds such as ethyl acetate are fruity, and methylthiopropionaldehyde is potato, cheese or meat.
osmanthus flowers
(1) natural perfume.
There are many kinds of spices in our country. Commonly used natural spices include star anise, fennel, pepper, ginger, pepper, mint, dried tangerine peel, clove, osmanthus, rose, nutmeg, cinnamon and so on. They not only have flavor and fragrance, but also have bactericidal effect (for example, garlic is heated or generates allicin or propylene sulfinic acid under the action of enzymes in digestive organs, which has strong bactericidal power), and also contain a variety of vitamins (for example, onions contain a lot of vitamin B). There are dry powder seasonings such as ginger powder, onion sauce, pepper and Chili noodles on the market.
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Onion, ginger, garlic and pepper are called "four gentlemen" of seasoning. They can not only flavor, but also sterilize and prevent mold, which is of great benefit to human health. However, how to put it in cooking is a science.
Put more pepper in the meat. Put more pepper when cooking meat, especially beef, mutton and dog meat. Zanthoxylum bungeanum can help warm and detoxify.
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Put more ginger in the fish. Fish is fishy and cold, and improper consumption will cause vomiting. Ginger can not only alleviate the coldness of fish, but also alleviate the fishy smell. Put more ginger when cooking, which can help digestion.
Put more onions in shellfish. Green onions can not only alleviate the coldness of shellfish (such as snails, mussels, crabs, etc.). ), but also to resist allergies. Many people will have allergic cough and abdominal pain after eating shellfish. When cooking, they should put more green onions to avoid allergic reactions. Put more garlic in the poultry meat. Garlic can improve taste. Put more garlic when cooking chickens, ducks and geese, the meat will be more fragrant and delicious, and it will not cause diarrhea due to indigestion. (2) Synthetic perfume