People often say: sour, sweet, bitter, spicy and salty. In fact, in most cases, people taste a compound taste. Great flavor must be ingenious, ingenious and seamless. Only by mastering the basic principles of seasoning and making full use of the principles and laws of flavor combination can we make a real taste and bring out the good taste that customers like.

Basic principles of seasoning

Seasoning is the combination of various flavor substances under certain conditions to produce a new flavor, and its process should follow the following principles.

Flavor enhancement principle

That is, the addition of one flavor will enhance another flavor to some extent. These two flavors can be the same or different, and the effect of enhancing the same flavor is sometimes far greater than the superposition of the two flavors.

Taste masking principle

In other words, the addition of one flavor weakens or even disappears the intensity of another flavor. For example, freshness and sweetness can cover up bitterness, while ginger and onion can cover up fishy smell. Masking taste is sometimes harmless and beneficial, such as the application of spices; However, the cover-up did not offset it. Although it has a counteracting effect on the taste, the "counteracting" substance still exists.

Flavor derivation principle

That is, mixing two flavors will produce a third flavor. If the beany smell is combined with the bitter taste of cola, the umami taste of meat can be produced.

Taste interference principle

In other words, adding one flavor will distort another flavor. Such as pineapple or strawberry, will make black tea bitter.

Taste response principle

That is, some principles or chemical states of food will also change people's tastes. For example, foods with high viscosity and mellow taste can improve the taste, delicate foods can beautify the taste, and the freshness of foods with PH less than 3 will decrease. This reaction is very emotional, and the original ingredients have not changed.

Seasoning method

Because of the different kinds of food, it is often necessary to carry out unique seasoning, and the dosage and use method are also different. Therefore, only proper conditioning can give full play to the effect of fuzzy regulation.

Synergistic effect of taste

The synergy of taste can also be called the prominence of taste, which is called taste enhancement by the people. It is a seasoning method that more than two kinds of odorous substances with different tastes are mixed and used in a disparity ratio to highlight the taste of a large amount of odorous substances.

Enhancement effect of taste

The synergy of taste is also called double taste. Two or more substances with the same taste are mixed together to further enhance the seasoning method of this taste. For example, if you want to make the salty taste more perfect, you can add seasonings that match the salt, such as monosodium glutamate, chicken essence and broth. And the main taste will be doubled salty. Therefore, moderate multiplication ratio can improve the seasoning effect.

Taste inhibition reaction

The inhibition of taste is also called taste masking. It is a seasoning method that two or more main flavor-presenting substances with obviously different tastes are mixed and used, so that the flavor of various flavor-presenting substances is weakened; That is, the existence of a certain raw material obviously weakens its flavor intensity. If you add a little black pepper to the salty soup, the taste of the soup will be more round, which belongs to the inhibition of pepper.

The change of taste

The transformation of taste is also called transformation of taste. It is a seasoning method, which uses a variety of flavoring substances with different tastes to change the original flavor of all flavoring substances.

The compound taste of seasoning is poor.