We are very familiar with the raw materials for cooking, and we have also heard a little bit about the cooking methods, but how much do you know about some of the classification methods of raw materials? The following is what I will tell you I hope this helps you sort out how to classify the raw materials for cooking.
How to classify the raw materials of cooking ingredients
(1) Classification according to the source of cooking ingredients
The vast majority of cooking raw materials originate from the plant kingdom or the animal kingdom , a few originate from the non-living world and are formed by fermentation, so cooking raw materials can be divided into the following four categories:
1. Plant-based cooking raw materials
(1) Terrestrial plants The main types of natural cooking raw materials include cereals, cereals, potatoes, beans, sugars, vegetable oils, vegetables, fruits, tea, coffee, cocoa, etc.
(2) The main types of aquatic plant cooking ingredients are seafood. Such as kelp, carrageenan, wakame, seaweed, stoneweed, etc.
2. Animal cooking ingredients
(1) The main types of terrestrial animal cooking ingredients include livestock, poultry, eggs, and milk
(2 ) The main types of aquatic animal cooking ingredients include fish, shrimp, shellfish, crabs, turtles, etc.
3. Non-biological cooking raw materials
The non-biological raw materials used in cooking mainly include water, salt, salt brine and certain food additives.
4. Fermented cooking raw materials
A considerable number of cooking raw materials are formed through fermentation processing, such as sauce, soy sauce, vinegar, wine, monosodium glutamate, sauerkraut, kimchi, etc.
(2) Classification according to the physiological and biochemical characteristics of cooking raw materials
According to the different physiological and biochemical characteristics and quality characteristics of cooking raw materials, they can be divided into fresh cooking raw materials, fresh cooking raw materials and dried cooking raw materials. Three categories of cooking raw materials:
1. Fresh cooking raw materials
Fresh cooking raw materials have respiration, such as vegetables, fruits, fresh eggs, and live aquatic products. The strength of the respiration of vegetables and fruits is closely related to their life activities and storage performance.
2. Fresh cooking raw materials
Fresh cooking raw materials generally refer to raw materials that contain a variety of enzymes but do not have respiration, such as fresh livestock meat, fresh poultry meat, Fresh milk and fresh aquatic products, etc. Various biochemical reactions inside fresh cooking ingredients are still ongoing, and external environmental conditions have a great impact on their quality changes.
3. Dry cooking raw materials
Dry cooking raw materials have low moisture content and are not easy to deteriorate when stored in a dry environment. However, when stored in a humid environment, they will absorb moisture and cause quality changes in dry cooking. Raw materials mainly include the following two categories:
(1) Cereals and legumes mainly include rice, wheat, corn, sorghum, millet, soybeans, mung beans, adzuki beans, etc. They are sun-dried or dried after harvesting. Its moisture content is very low, its respiration is very weak, and it can withstand storage for a long time.
(2) There are many types of dried products, mainly including the following three categories:
①Dried products of plant raw materials such as dried grain products, starch products, dried vegetables, dried fruits, Tea, sugar, yuba, pepper, aniseed, seaweed, kelp, etc.
②Dried products of animal raw materials such as dried meat, dried fish, dried shrimps, sea rice, scallops, dried razor clams, dried oysters, egg powder, milk powder, etc.
③Other dry products such as salt, alcohol, certain food additives, etc. The answer is to add that the edges, skins, roots, tendons and leaves of some vegetables are often discarded by many of us, such as: cabbage roots, spinach roots, lettuce leaves, celery leaves, carrot leaves, coriander roots, radish leaves, garlic sprouts , eggplant pedicles, green onions, etc. In fact, this is not the case. The nutrients it contains are often no less than the parts we are accustomed to choosing for consumption.
Chemical composition of cooking ingredients
1. Sugar
Monosaccharides: glucose, fructose, galactose
Disaccharides: sucrose, maltose, lactose
Polysaccharides: starch, animal starch (glycogen), cellulose
2. Fat
Those that are solid at room temperature are called fats, and those that are liquid are called oils.
The fatty acids that make up fat are mainly divided into saturated and unsaturated fatty acids. Unsaturated fatty acids have low melting points and high digestibility; saturated fatty acids have high melting points and low digestibility.
Among unsaturated fatty acids, linoleum is very important for maintaining normal physiological functions of the body, but the human body cannot synthesize it and must be supplied from food, so it is called essential fatty acid. The amount of essential fatty acids is an important indicator of the nutritional value of fat.
3. Protein
Protein is a polymer compound composed of amino acid molecules. Currently, there are about 20 kinds of amino acids isolated from proteins, which are divided into two categories: essential amino acids and non-essential amino acids.
Proteins are divided into complete proteins and incomplete proteins.
The complementary effect of protein: If two or more foods containing different proteins are eaten at the same time, the amino acids of the proteins can compensate for each other, thereby improving the quality of the protein and increasing the nutritional value of the food.
4. Vitamins
They are some small molecule trace organic compounds that are indispensable for maintaining growth and normal metabolism and are present in food.
5. Inorganic salts