classification: life > > Cuisine/cooking

Analysis:

List of seasoning functions

Soy sauce: it can make dishes tasty and increase the color of food. Suitable for braising in soy sauce and making pot-stewed flavor.

Oyster sauce: Oyster sauce itself is very salty, which can be slightly neutralized by sugar.

salad oil: common cooking oil, which can also be used to cook cakes.

sesame oil (sesame oil): pour it on the dishes before taking them out of the pan to enhance the flavor. When curing food, it can also be added to add flavor.

rice wine: when cooking fish and meat, add a little wine to remove the fishy smell.

Chili sauce: a sauce made by grinding red peppers, which is reddish and thick, also known as hot sauce. It can add spice and color to dishes.

sweet noodle sauce: salty in itself. Stir-frying with oil over low heat can remove the sour taste of the sauce. You can also dilute it with water and add a little sugar to taste it, so the flavor is better.

spicy bean paste: a dish seasoned with bean paste, without adding too much soy sauce, so as not to make the finished product salty. The color and taste of the oil explosion are better.

sesame paste: it is dry. It can be diluted with cold water or cold broth.

tomato sauce: it is often used in tomato juice, sweet and sour dishes, and can increase the color of dishes.

vinegar: black vinegar should not be cooked for a long time, just add it before taking out the pot, so as not to disperse the fragrance. Slightly boiled white vinegar can make the sour taste lighter.

Abalone sauce: made by concentrating natural abalone essence, suitable for frying, boiling, frying, frying, marinating, etc.

sauce: most of it is mainly concentrated from many seafood essences, which is suitable for various seafood dishes.

salt (low sodium salt): the most important seasoning in cooking. It has strong permeability and is suitable for curing food, but attention should be paid to curing time and quantity.

sugar: adding a little sugar to braised and braised dishes can add flavor and color to the dishes.

monosodium glutamate: it can add flavor to food. In particular, it is most suitable to add soup to cook.

baking powder: added to the batter, it can increase the swelling feeling of the finished product.

Flour: It can be divided into three types: high, medium and low gluten. When making batter, take medium gluten flour as the area. When it is used for frying with flour, it has coloring function.

sweet potato powder: it is mostly used to dip powder in fried food. It can also be used as a powder.

raw flour: it is a kind of thickening powder. When it is used, it is dissolved in water and then thickened, which can make the soup thick. In addition, it can increase the crispness when it is used to dip powder in fried food. When used for sizing, it can keep food smooth and tender.

baking soda powder: marinating meat with proper amount of baking soda can make the meat softer, smoother and tender.

Douchi: Soak dried Douchi until soft, and then chop it up for use. Wet douchi can be used as long as it is washed.

onion: it is often used to stir-fry and remove fishy smell.

Ginger: It can remove fishy smell, deodorize and improve the flavor of dishes.

Pepper: It can make dishes spicy and colorful.

garlic: a commonly used fried spice, which can be sliced or chopped with dishes.

Zanthoxylum bungeanum: Also known as Sichuan pepper, it is often used for braising and marinating. Zanthoxylum bungeanum granules are ground into powder after frying, and if fried salt is added, it becomes pepper salt, which is often used for dipping fried food.

pepper: spicy and fragrant, which can remove fishy smell and add flavor. White pepper is mild, while black pepper is heavy.

star anise: also known as anise, is often used in braising and braising. The aroma is very strong, so it should be used appropriately when cooking.

dried pepper: it can get rid of greasy and unpleasant smell. When the seeds are removed and fried in oil, attention should be paid to the heat, and it is not advisable to fry them.

red onion: it can increase fragrance. When chopping and frying incense, you should pay attention to the heat. If it is fried too much, it will have a bitter taste.

Five-spice powder: Five-spice powder contains spices such as cinnamon, anise, pepper, clove, sweet incense, dried tangerine peel, etc., which has a strong flavor and should be used appropriately.

New condiment comes out

Seafood essence

Recently, the edible condiment-Seafood essence, which was researched and developed by a biotechnology research institute in Nanchang using processed and discarded fish juice, passed the appraisal of Nanchang Science and Technology Commission.

By using modern bioengineering technology, the institute screened suitable enzymes and enzymolysis conditions for hydrolyzing fish protein, completely eliminated the pollution of waste fish juice from fish meal factory to the ocean, and produced a new condiment seafood essence, which formed a diversified situation of monosodium glutamate, chicken essence and seafood essence in the condiment market in China, with good ecological and economic benefits. After testing, the product contains a variety of amino acids necessary for human body, especially rich taurine and lysine.

Tang Jing

Tang Jing, a replacement product known as condiment, was recently developed by a company in Harbin. This product is a special compound delicious seasoning for cooking, which can make the cooked dishes delicious and reach excellent taste, and meet the needs of today's gourmet customers for high taste.

It is reported that the essence of soup is compounded by adding strong natural meat flavor components to umami, which can improve the fresh and delicious taste of dishes to the greatest extent, and is richer and more comprehensive in taste, and is known as the replacement product of condiments.

Ginger oleoresin is a kind of brown semi-fluid oily substance, which is made from ginger by supercritical fluid extraction. The whole process is carried out at low temperature, without residual solvent, and the components are selectively separated by pressure, temperature and other conditions. The product also contains volatile components of essential oil and non-volatile fat components that oil does not have. Its main component is gingerol, which is 5-6% more fragrant than the direct use of ginger. It has a strong and vivid ginger flavor. It has the advantages of simple production process, high purity, rich and full fragrance and spicy taste, instant, slag-free, excellent and stable quality, long-term storage and convenient storage and transportation.

It can be used as seasoning for residue-free chafing dish, cold dish, soup, steamed, fried, fried, roasted and microwave food. It is also a dual-purpose resource for medicine and food, and is widely used in food, beverage, medicine and spice industries.