Question 2: What are the edible spices in China? Radix Astragali (invigorating qi), Fructus Jujubae (promoting fluid production), Semen Myristicae, Lotus Seeds, Poria (calming the nerves), Yin-Yang fire (soaking in wine), Ginseng (artificially cultivated cheap invigorating qi), Onion, Ginger (nourishing stomach), Garlic, Lycium barbarum (tonifying kidney), Zanthoxylum bungeanum, pepper, aniseed, cinnamon, fennel, cumin and pepper.
Question 3: What kinds of edible spices are there, including spiced powder, fennel seed, Ge Fen, perilla, bay leaf, coriander, Emei, chive, coriander, cinnamon, clove, coriander, fennel and cup leaf?
Food flavor is the abbreviation of food flavor, which refers to substances that can be used to prepare food flavor and enhance food flavor. Edible spices are generally prepared into edible essence for food seasoning, and some edible spices can also be directly used for food seasoning. The purpose of using edible spices and essences in food is to produce, improve or enhance the flavor of food.
Classification of edible spices
The first category is monomer perfume, which refers to perfume with single chemical composition. People sometimes refer to natural spices such as essential oils as monomer spices. Monomer spices are only used directly as spices in some special cases, and usually their main purpose is as raw materials for blending spices.
The second kind is blended spices. Because the aroma of a single compound is difficult to meet the actual requirements, people often mix various raw materials skillfully to prepare spices that meet certain requirements.
Question 4: What kinds of natural seasonings are mostly Chinese herbal medicines, such as pepper, anise, fennel, nutmeg, cardamom, silly fruit, fragrant leaves, cinnamon, angelica dahurica, dried tangerine peel and so on. Dozens or hundreds have their own uses.
Question 5: What kinds of edible spices are there? Classification of edible spices There are many uses and types of edible spices, and there are different classification methods according to different uses. 1. According to the ingredients of spices, they can be divided into two categories. The first category is monomer perfume, which refers to perfume with single chemical composition. People sometimes refer to natural spices such as essential oils as monomer spices. Monomer spices are only used directly as spices in some special cases, and usually their main purpose is as raw materials for blending spices. The second kind is blended spices. Because the aroma of a single compound is difficult to meet the actual requirements, people often mix various raw materials skillfully to prepare spices that meet certain requirements. 2. According to the classification of spices and the form of edible spices, penalties are divided into four categories: (1) water-soluble spices, also known as water-quality spices. It is a perfume base material prepared from various natural or synthetic perfumes and dissolved in 40%-60% ethanol (or other water-soluble solvents such as propylene glycol). The main feature is that it is transparent or evenly dispersed in the general dosage range and has a faint head fragrance. (2) However, heat-sensitive oil-soluble spices, also known as oily spices, are common edible spices, which are usually made by dissolving aromatic groups in vegetable oil. (3) Emulsified perfume is made by adding proper emulsifier and stabilizer to disperse it into particles in water. It is characterized by mild fragrance and fragrance-preserving effect, and it is turbid due to its dispersibility in water, and a coloring agent can be added. (4) There are two preparation methods of powdery perfume. One is made of lactose as a carrier, mixed with aromatic groups and attached to monomers. The other is to make the perfume base into emulsified perfume first, and then make it by spray drying. Both products are easy to use, but easy to absorb moisture and agglomerate, so it is necessary to prevent corruption and deterioration. The product prepared by spray drying has good stability and dispersibility, because the perfume is surrounded and covered by excipients. 3. According to the types of spices and essences, they can usually be divided into citrus spices, fruit spices, mint spices, bean spices, spices, milk spices, meat spices, nuts spices, wine spices and vegetables spices. 4. According to the ingredients of spices, it is a classification method consistent with the food hygiene law, which can be divided into two categories: natural spices and synthetic spices. Natural spices include essential oil, oleoresin, spice extract, regenerated spices, heating spices, fermented spices and mixed spices made of natural materials. Synthetic perfume refers to synthetic substances with the same chemical structure as natural ingredients and aromatic substances other than natural equivalents. Answer zhidao.baidu/question/8884915 with reference to this? . fr=qrl3
Question 6: What are the types of natural spices? Complete works of spices and seasonings Author: Guan Peisheng Publishing House: World Book Publishing Company Beijing Branch ISBN:750627084 Original price: 58 US dollars
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Question 7: What are the natural spices? Encyclopedia business card natural perfume refers to the perfume taken from nature and keeping the original aroma characteristics of animals and plants. It is usually made from the aromatic organs of aromatic plants and gland secretions of excreting animals in nature by physical and biochemical methods such as crushing, fermentation, distillation, squeezing, cold grinding, extraction and adsorption. It is divided into two categories: animal spices and plant spices. Natural spices refer to the original aromatic substances made from the aromatic parts of animals and plants through simple processing, and most of their forms retain some appearance characteristics of ancient Thai natural spices, such as fragrant wood blocks and fragrant wood chips. Or aromatic substances separated from natural raw materials by physical methods (steam distillation, extraction, pressing, etc.). ), its form is often essential oil, extract, purified oil, ointment, tincture, etc. Such as rose oil, jasmine essence, vanilla tincture, balsam, turpentine, narcissus oil, etc. There are more than 3,600 species of perfume plants found in nature, of which about 400 species have been effectively utilized. The roots, stems, branches, skins, leaves, flowers, fruits or resins of plants can all be fragrant, such as jasmine and lavender from the flowers of plants; Cardamom, fennel and chicken tongue are taken from fruits; Gan Song and Radix Aucklandiae are taken from roots, while Sandalwood and Lignum Dalbergiae Odoriferae are taken from wood; Borneol and frankincense are obtained from resin. Animal spices are mostly secretions or excretions in animals. There are about a dozen kinds, among which musk, civet cat, castoreum and Long Xianxiang are commonly used. Edit this paragraph to classify animal spices from more precious natural spices. In the process of fragrance blending, it not only plays the role of coordination and fragrance enhancement, but also has the role of long-term fragrance fixation (see fragrance blending). There are mainly four kinds of musk, civet cat, castoreum and Long Xianxiang. Usually tincture is made of ethanol, which is used after storage and ripening. Except for the pathological products produced by Long Xianxiang for undigested food in the stomach of sperm whales, the other three are secretions that induce the secretion of the opposite sex glands. Animal spices are too rich in fragrance before dilution, but they look fishy and coquettish, and can play a unique fragrance-imparting effect after dilution. Plant spices Most natural spices belong to plant spices. With the flowers, fruits, leaves, branches, barks, roots or underground stems, seeds and other organs and resin secretions of aromatic plants as raw materials, various perfume products can be made. All over the world, especially in tropical and subtropical regions, there are various aromatic plants planted and grown, such as Indian sandalwood, Bulgarian rose, China mint and star anise, Sri Lankan cinnamon and French lavender. Although there are many plants containing essential oils, there are about 200 kinds commonly used. There are turpentine, peppermint oil, citronella oil, citrus oil and eucalyptus oil with large output. Natural plant materials, such as dried rose, star anise, cinnamon and laurel leaves, can be directly used as flavoring materials or seasonings after collection, sorting, screening and proper treatment, such as soaking in hot water for a short time, drying and crushing. But most of them are made into essential oils. Therefore, essential oil is the representative of plant spices. In addition, there are extracts, purified oil, aromatic resin, oleoresin and tincture. ① Essential oil: the most commonly used form in natural perfume products. It is usually prepared by steam distillation, and a few methods are cold pressing and cold grinding. It is a transparent, clear, colorless to brown oily liquid with volatile characteristics, so it is also called volatile oil. Flammable, heat sensitive, generally insoluble or slightly soluble in water, soluble in organic solvents. The specific gravity of most essential oils is less than that of water. Oxygen-containing compounds in essential oils are often the main flavor components. Because terpenoids in essential oil are easy to be oxidized and deteriorated, it is called terpene-free essential oil after removing terpenoids. The product obtained by concentrating the effective components in essential oil is called concentrated oil, such as twice concentrated sweet orange oil. Deterpenoid essential oil has good water solubility and is an important raw material for preparing water-soluble essence. The main essential oils are rose oil, geranium oil, lavender oil, sandalwood oil and mint oil. ② Extract: prepared by solvent extraction. A viscous paste-like liquid or semi-solid, with characteristic aroma and sometimes crystal precipitation. The composition of the extract is often more complete than that of the essential oil, but it contains a considerable amount of plant wax and pigment, and its solubility in ethanol is small and its color is dark, so its use is limited to some extent. In this way, it can be made into clean oil or decolored extract. Commonly used are extracts such as jasmine and osmanthus. (3) Clear oil: a product made by extracting the extract with pure ethanol at low temperature and then freezing to remove wax. Can be directly used for preparing various high-grade perfumes. Commonly used are tuberose, jasmine and other pure essential oils. (4) Aromatic resin: using ethanol as solvent to extract the dry matter of aromatic plant organs, including secretions such as balsam, gum and resin. & gt
Question 8: What are the natural spices? Monomer perfume: cinnamon; Illicium verum; Angelica dahurica; Cardamom kernel; Cardamom peel; Nutmeg; Kaempferia; Fragrant leaves; Lilac; Cumin; Amomum tsao; Zanthoxylum bungeanum; Amomum villosum; Pepper; Coriander; Lemon coriander; Rosemary; Basil; Cardamom; Black pepper; White pepper; Sweet pepper; Ginger; Garlic; Sage; Olives; Safflower; Mustard sea, mustard sea, mustard sea, mustard sea, mustard sea, mustard sea, mustard sea, mustard sea, mustard sea, mustard sea, mustard sea, mustard sea, mustard sea, mustard sea, mustard sea, mustard sea.
Question 9: The difference between edible essence and edible spice! Edible spices
Flavor substances added to improve food flavor are called edible spices, or edible spices for short. In addition to the spices directly used in food, there are some other spices, such as toothpaste spices, tobacco spices, oral cleaners, oral medicine spices and so on. It can also be regarded as a generalized edible spice.
edible essence
A food additive is prepared from various edible spices and allowable additives, and is used for flavoring food. Additives include carriers, solvents and additives. The carrier includes sucrose, dextrin, gum, etc. The flavor blending creation of edible essence mainly imitates the flavor and taste of natural fruits and foods, and pays attention to the simulation of flavor and taste.
The proportion of edible spices in edible essence is very small, but it can only be used after certain safety and hygiene evaluation and compliance with the requirements of relevant health regulations.
Edible flavor is the basis of developing edible flavor, and its development focuses on natural flavor and/or imitation natural flavor. In recent years, a large number of new heterocyclic edible spices containing nitrogen, sulfur and oxygen have been synthesized at home and abroad, such as pyrazine, thiophene and furan compounds, and further prepared into different flavors, which are used in various convenience foods and artificial foods such as beef, pork, chicken and seafood, and promote the development of food industry.
Edible spices are generally not harmful to the body because of their small dosage. However, in recent years, it has been found that some natural spices contain safrole, which is a liquid with strong aromatic smell. Animal experiments have found that it can cause liver diseases, so the potential harm of natural spices to human body can not be ignored. Most artificial flavors come from petrochemical products, coal tar and other raw materials, including esters, acids, alcohols, phenols, ketones, ethers, lipids and so on. Due to different raw materials and formulas, the smell of artificial flavors is also different. There are many kinds of flavor monomers, some are toxic and some are non-toxic. To ensure the safe use of artificial edible essence, we must start with the essence monomer. According to national standards, flavor monomers are divided into ① allowed flavor monomers, ② temporarily allowed flavor monomers and ③ prohibited flavor monomers.
As can be seen from the data, the essence is developed on the basis of spices. I think the less processing times, the safer it should be, so it is inferred that spices are safer.
Question10: Will XP give full play to the hardware performance than 98, thus making the game run more smoothly? As a system that has served for more than ten years, it has ushered in its own home. Now, netizens all over the world can't help but respect this system that has existed tenaciously in Microsoft for more than ten years. Only by continuous exploration, trial and innovation can the system run more humanized. This point is XP can't compare with 7 and 8. 1.