1, according to the nature of the commodity condiments and business habits of the different, we can be the current Chinese consumers often contact and use of condiments into six categories:
(1), brewing condiments: brewing condiments are rich in protein and starch and other components of the grain as the main raw material, processed, and then used to make condiments. Grain as the main raw material, after treatment for fermentation, that is, by means of the role of the relevant microbial enzymes to produce a series of biochemical changes, which will be transformed into a variety of complex organic matter, such condiments mainly include: soy sauce, vinegar, soy sauce, tempeh, bean curd milk and so on.
(2), pickles condiments: pickles condiments are salted vegetables, through the role of microorganisms and enzymes within the cells of fresh vegetables, vegetables, proteins and some carbohydrates in the body into amino acids, sugar, aroma and pigmentation, with a special flavor. Some of them are fermented into wet pickles by adding light brine, and some are fermented into semi-wet pickles by dehydration and salting. These seasonings are fermented into wet pickles, and some are dehydrated, salted and fermented into semi-wet pickles. Such seasonings mainly include: squash, sprouts, winter vegetables, dried plum, pickled potherb mustard, pickled ginger, pickled chili and so on.
(3), fresh vegetable condiments: fresh vegetable condiments are mainly fresh plants. Such condiments mainly include: green onion, garlic, ginger, chili, coriander, horseradish, parsnip and so on.
(4), dried condiments: dried condiments are mostly roots, stems, fruits and dried, containing a special flavor of pungent or spicy and other flavors. Such spices mainly include: pepper, pepper, dried chili peppers, anise, cumin, mustard, cinnamon, ginger, ginger powder, grass nuts and so on.
(5), aquatic seasonings: aquatic seasonings aquatic parts of plants and animals, dried or processed, high protein content, with a special flavor, used to be used for flavoring food. Such condiments mainly include: fish sauce, shrimp, shrimp, shrimp, shrimp roe, shrimp paste, shrimp oil, oyster sauce, crab products, tamarind, seaweed and so on.
(6), other condiments: does not belong to the previous categories of condiments, mainly including: salt, monosodium glutamate, sugar, yellow wine, curry powder, five-spice powder, sesame oil, sesame paste, peanut butter, salsa, silver shrimp sauce, tomato sauce, tomato paste, jam, tomato juice, cinnamon sauce, pepper sauce, sesame oil, sesame sauce, peanut chili sauce, crispy soy sauce, spicy soy sauce, chili oil, sesame oil, red, mushroom oil and so on. etc.
2, according to the shape of the finished condiments can be divided into sauces (salsa, black bean sauce, pickled plum sauce, XO sauce, etc.), soy sauce (soy sauce king, fresh shrimp oil, soy sauce king, straw mushrooms pump, etc.), juices (barbecue sauce, marinade juice, rush juice, OK juice, etc.), flavored powders (pepper, ginger powder, garlic powder, chicken powder, etc.), solids (sugar, salt, monosodium glutamate, tempeh, etc.).
3, according to the sense of seasoning flavor can be divided into salty seasonings (salt, soy sauce, edamame, etc.), sweet seasonings (sugar, honey, caramel, etc.), bitter seasonings (Chenpi, tea juice, bitter almonds, etc.), spicy seasonings (chili pepper, pepper, mustard, etc.);, acidic seasonings (vinegar, ketchup, hawthorn sauce, etc.), fresh seasonings (monosodium glutamate, shrimp oil, fish sauce, oyster sauce, etc.), flavor seasonings (peppercorns, star anise, cooking wine, green onions, garlic, etc.). In addition to the above single-flavor-based condiments, a large number of composite-flavor condiments, such as oil curry, sweet noodle sauce, embalmed juice, pepper salt and so on.
4, the classification of seasonings can also have some other methods, such as local flavor points, there are wide range of seasonings, Sichuan-style seasonings, Hong Kong-style seasonings, Western-style seasonings, etc.; according to the use of cooking points, there are special seasonings for cold dishes, barbecue seasonings, frying seasonings, steaming seasonings, and there are a number of characteristics of varieties of seasoning, such as shabu-shabu seasoning; hot-pot seasoning, seasoning, etc.; according to the brand of seasonings, there are the Chuanxiang, Amoy, Jiale, and other domestic brands, Kawasaki, Jiale and other domestic brands, but also Mai Koumei, Lee Kum Kee, Kraft and other joint ventures or overseas brands, in addition to a number of specialized brands, such as Li Pai rush juice, Japan's Wanyi soy sauce, Switzerland, Jiale chicken powder, India, curry oil, Japan, spicy mustard, and so on.
In addition, there are many types of condiments, and some of these products have their own proprietary categorization standards, such as in China, soy sauce can be divided into brewing soy sauce, prepared soy sauce.
5, according to the historical development of condiments in China, basically can be divided into the following three generations:
The first generation: single-flavored condiments, such as soy sauce, vinegar, sauce, curd and chili peppers, star anise and other natural spices, which have been prevalent for the longest period of time, spanning thousands of years.
The second generation: high-concentration and high-efficiency condiments, such as super-fresh monosodium glutamate (MSG), IMP, GMP, sweeteners, aspartame, stevia, and xylose, as well as yeast extracts, HVP, HAP, edible flavors, and spices. These kinds of efficient flavorings have been popular from the 1970s to the present.
Third generation: composite seasonings. Modern composite seasonings started late, into the 90s only began to develop rapidly. At present, the above three generations of condiments **** exist, but the latter two year by year to expand market share and marketing share.