Cinnamon: hot and sweet, rich in linalool and eugenol, with compound floral fragrance. When used in brine, the flavor can be enhanced, and 2-3g ingredients are added per 1kg.
3, fragrant leaves: the fragrance is relatively strong, the taste is slightly sweet, and there is a little lemon and clove flavor in the fragrance, which can increase the fragrance and promote appetite. It also has certain sterilization and anti-corrosion functions. Put 3-4 pieces per 1 kg of meat.
4. Lilac flowers: rich in fragrance, which can enhance the fragrance, remove the odor and improve the taste. It has a strong fragrance and tingling. The formula must be controlled within 1.5g per kilogram of meat, otherwise a pot of brine will be wasted.
5. Fennel: pungent, warm, fragrant, warm, with camphor flavor, slightly sweet, slightly bitter, and a little roasted tongue. When used in brine to enhance flavor and taste, the basic ingredients of spiced powder are generally used, including 1 kg meat 1- 10g and poultry food 1-5g.
6. Glycyrrhiza uralensis Fisch: Sweet, it can sweeten and enhance taste, remove the fishy smell under different pressures, adjust the compound taste of brine, play the role of returning sweet brine, and also have a certain anti-corrosion effect. The amount of food added per kilogram is 5g.
7. Cardamom: warm in nature, pungent in taste, rich in aroma and slightly spicy, which can remove odor and enhance fragrance. It is one of the main ingredients of curry, and it is also used for spiced powder, and 2-5g can be obtained per kilogram of ingredients.
8. Amomum tsao-ko: warm in nature, pungent in taste, fragrant in taste and slightly bitter. Often used with Zanthoxylum bungeanum, Illicium verum and Cinnamomum cassia to enhance fragrance, remove fishy smell and taste, with no more than 3g added per kilogram of ingredients.
9. Nutmeg: warm in nature and rich in aroma. Can remove fishy smell, bad smell, bad smell and peculiar smell of animal raw materials. It is an essential spice for spiced beef, tea duck, crispy chicken and Cantonese-style brine, and should not exceed 2 grams per kilogram of food.
10. Cardamom: pungent, which can remove the fishy smell of animal food and add flavor to food. Commonly used star anise, cinnamon, pepper, not more than 5 grams per kilogram.
1 1. Amomum villosum: It has a strong aromatic smell, and the brine has a seasoning effect. It is a kind of perfume, which can be used alone or mixed with other spices. Amomum villosum is rich in volatile oil, which has strong permeability and has a certain boneless effect. Add 2-4 grams per kilogram of food.
12. Fragrant sand: It smells cold and has a certain bitterness. It is used to increase the fragrance in brine and has a certain cockroach killing effect.
13. Cao Guo: It tastes bitter and has a strong deodorizing function, which increases spices and stimulates appetite. It is generally used to break seeds and leave skin, and about 2 grams of ingredients are added per kilogram.
14. Kaempferia: It tastes sweet, a bit like camphor. It can add flavor and spice. Besides fishy smell, it can be used with other seasonings or tasted alone. For example, Hakka salted braised chicken is seasoned with kaempferia powder to stimulate appetite and promote digestion, and the dosage of ingredients per kilogram is no more than 3 grams. 15. Angelica dahurica: bitter and fragrant, cool and slightly bitter, can deodorize and increase fragrance. When curing poultry, it has a good deodorization and hiding effect. Commonly used in Amomum villosum, Amomum tsaoko, clove, cinnamon and pepper. It is an essential spice for stewing famous dishes such as Daokou roast chicken and Liaocheng smoked chicken, with a weight of about 5 grams per kilogram.
16. Siraitia grosvenorii: It is sweet and fishy, which can give off sweetness, increase fragrance, increase the hue of braised dishes, and has the function of coordinating the taste of other spices. In spicy brine, it has the function of moistening dryness and reducing fire, and the composition per kilogram shall not exceed 7 grams.
17. Radix Aucklandiae: It has a unique aromatic smell, special aroma, bitter taste, slightly tingling, slightly sweet in the mouth, and mild in nature, which can remove fishy smell, fishy smell and fishy smell from animal raw materials and increase the fragrance. Add about 2 grams per kilogram of ingredients, and excessive addition will mask the original flavor of ingredients.
18. Bibi: Slightly spicy, with Chili flavor. Often combined with angelica dahurica, cardamom and Amomum villosum, it has obvious effect on removing the odor of animal food. The amount of food added per kilogram shall not exceed1g.
19. Gardenia: cold in nature, yellowish red in color, slightly like licorice, slightly bitter in the mouth, which can only add color, but has little effect on enhancing fragrance and removing impurities.
20. Dried tangerine peel: slightly bitter in taste, it can remove fire and dampness, stimulate appetite and remove fishy smell, enhance fragrance and taste, and has the function of harmonizing taste, effectively neutralizing or even shielding the smell of medicinal materials emitted by various spices, and avoiding excessive medicinal gas. Add 1-5g per kilogram of ingredients.
2 1. Alpinia officinarum: pungent, strong, slightly spicy and slightly cinnamon. It is extremely difficult to break through with bare hands. Used to remove the fishy smell of animal food and enhance the flavor of food. It is one of the important raw materials of spiced powder and thirteen spices. Brine is often used together with star anise, cinnamon and pepper, and the rich fragrance produced can significantly enhance the flavor of meat food.
22. Turmeric: spicy, slightly orange, with a special flavor, is a high-quality coloring spice, which can increase the golden color of dishes and is an essential raw material for Indian curry. The combination of turmeric and pepper can improve the aroma of pepper, have certain antibacterial effect in salt water, and can delay the spoilage of food. The dosage of each kilogram of ingredients shall not exceed 6 grams.
23. Chuanxiong: It has a strong fragrance, slightly sweet and bitter, tingling, and a little sweetness in the mouth. Often used with Radix Angelicae Dahuricae, it can be used as domestic poultry food to enhance aroma. Food per kilogram 1-5g.
24. Weeding: mild and pungent, with certain detoxification and antibacterial effects. It is an essential seasoning for spicy hot pot, adding 3-5g per kilogram of ingredients.
25. Astragalus membranaceus: warm and sunny, sweet and expectorant. It is often used with Codonopsis pilosula and Polygonatum odoratum to detoxify scorpions, with a weight not exceeding 65,438+0g per kilogram.
26. Zanthoxylum bungeanum: pungent, spicy, strong and lasting. When the amount of food per kilogram is less than 5 grams, it can remove the fishy smell of food, enhance the aroma and taste, and stimulate appetite. When the amount of food per kilogram reaches 10g, the flavor and spicy taste can be increased. 27. Angelica sinensis: full of medicinal fragrance, first sweet and then hemp. Because its leaves are too thick, the dosage should not be too large, and the dosage per kilogram of ingredients should not exceed 1 g, otherwise it will cover up the original flavor of ingredients, and it is often used with angelica dahurica. Experienced formulators will use angelica as pepper.
28. Codonopsis pilosula: It tastes bitter, has a special aroma, removes fishy smell, and is often used to enhance the taste in special brine.
29. Pepper: Spicy in nature. Black pepper is rich in aroma and spicy, while white pepper is slightly less spicy and has a softer aroma. White pepper is often used in the pickling process before pickling food raw materials, and can also be used to remove the fishy smell in cold dishes. The use of black pepper in brine can increase the spicy taste of pickled ingredients, and play a role in removing fishy smell, enhancing fragrance and appetizing. The dosage of each kilogram of ingredients is 0.6g-5g-5 g.
30. Fructus Aurantii: It smells fragrant and tastes slightly sour. It is often used to deodorize and enhance fragrance in sweet and spicy brine, and the ingredient per kilogram is not more than 5g.
3 1. Maxim fragrance: slightly pungent, slightly bitter, slightly spicy, slightly warm. It is often used in bittern that combines Chinese and western, which can remove peculiar smell and increase fragrance. It is mostly used in the formula of braised beef and mutton, and the ingredient per kilogram does not exceed 7 grams.
32. Fruit flavor: mild, slightly sweet and slightly minty. Nutmeg with aril is generally used as a whole, and its products are used for soup, cooking and pickling, while powder products are often used in fruit cakes, sausages and so on.
33. Ramulus Cinnamomi: Aroma, greasy and appetizing. The dosage of ingredients per kilogram is 4g.
34. Cinnamon: The taste of cinnamon is accompanied by a soft clove flavor, which is spicy and sweet. The consumption of food per kilogram is 2 grams.
35. Crucian carp: It has a faint lemon fragrance, which can significantly remove the odor in animal raw materials and greatly enhance the aroma of stew. It is also an essential spice for Indian curry, with mild smell and no strong irritation. The amount of ingredients per kilogram is 5g.
36. Citronella: fragrant, slightly sweet, with lemon fragrance, also known as lemongrass. Citronella can replace lemon in salt water, which can improve digestive function, strengthen stomach, relieve greasy and eliminate fat. It is an essential essence for defatted pork hands. It is fruity and sweet, which can significantly remove the fishy smell of ingredients and increase the aroma, but the aroma is too prominent, which is unfavorable to other spices.
37. Gan Song: It is rich in flavor, rich in taste, sweet and sour, and will give off a strong pine fragrance after pickling. Salted geese must use Gan Song, usually with licorice. It is one of the spice factories, and the flavor of spices and marijuana is very strong. Especially the necessary raw materials for beef and mutton, the dosage of each kilogram of ingredients should be controlled within 5 grams.
38. Xinyi: Also known as Maotao, it is warm, hard and fragrant. Has good fragrance enhancing effect, and can significantly enhance the fragrance of poultry and aquatic products. The consumption of food per kilogram is 3 grams.
39. Xinjiang Arnebia euchroma: The color is rosy, 90% is used for color matching, and the effect of enhancing fragrance and eliminating differences is small, so we must grasp the quantity. If there are too many, purple will appear. 40. Perilla frutescens: pungent, unique in flavor, strong in smell, slightly pungent in taste, with a little camphor smell, with obvious deodorization effect and strong flavor enhancement effect, which can be made into dishes with special aroma. For example, perilla frutescens is used when frying snails, which tastes very fragrant, and it can also be mixed with other seasonings, such as beef and mutton, and the dosage is 5- 15g per kilogram of raw materials.
4 1. Thyme: It has a mint-like aroma and a fennel-like taste, with strong aroma and good deodorization effect, which can significantly enhance the aroma. After drying, there is a strong smell. Pay attention to the dosage to avoid masking the original flavor of the ingredients. No more than 3 grams of ingredients per kilogram.
42. Redmi: Fermented from Redmi and glutinous rice. Generally used for color matching. Strong coloring ability, no fading, slightly acid, the best quality after aging, does not belong to the scope of spices. Redmi is so bright that it can be used with sugar to make the color more natural.
43. Dill seed: pungent in nature, with a special aroma slightly similar to nutmeg, slightly stinging on the tip of the tongue, and strong fennel flavor. It is an important seasoning for northern sausages and can also enhance the spicy taste of spicy hot pot. The content of salt water is lower than 10g per kilogram of ingredients.
44. Schizonepeta tenuifolia: pungent, slightly bitter, rich in aroma, with mint fragrance, often placed in cold salad.
45. Mint: an aromatic condiment with a special smell, which is cool and breathable and adds flavor. It is often used in western food.
46. Rosemary: It has a strong aroma, feels cool and has a fragrance similar to camphor. The taste is spicy and astringent, and the aftertaste is bitter, which can well cover up the odor of animal raw materials. A small amount can improve the level of dishes.
47. Maxim fragrance: pungent, slightly bitter and warm, which can remove odor and enhance fragrance. Mainly used in the formula of braised beef and mutton.
48. Cumin: Strong aroma, with slight fennel and mint flavor and slight tingling. It is an essential seasoning for barbecue dishes, which can significantly remove the smell of livestock meat, especially beef and mutton. This special fragrance can also give the braised dishes a unique taste and promote appetite. It is an essential spice for braised beef and mutton, but the aroma is too strong, and the general dosage is not more than 3%
49. Fenugreek: It has a strong aroma, with a little aroma of Chuanxiong and caramel, and it tastes slightly bitter. It is one of the main seasonings of Indian curry and Indian chutney. Salt water can flavor, enhance appetite and remove the fishy smell of ingredients. Experienced stews will also use fenugreek in the formula of oil pepper, and the dosage is 5%- 10%.
50. Exocarpium Citri Grandis: used in brine to enhance fragrance and relieve greasy feeling. It can remove the fishy smell of meat and neutralize the smell of other spices such as dried tangerine peel.
5 1. Basil: The aroma is rich, with a hint of fennel. It tastes like a woody aftertaste with a mint-like sweetness. Attractive fragrance can increase appetite.
52. Cao Ling: It has a strong fragrance and a little bitterness. It is an essential raw material for Chongqing red oil hotpot. The ingredients used in salt water should not exceed 5 grams per kilogram, otherwise the original flavor of the ingredients will be covered up. 53. Oregano: It tastes spicy and cool, and has the effects of clearing away heat and relieving exterior syndrome and drying dampness. When used in salt water, it can help digestion, has a strong aroma, and can also remove the taste of meat. It is an essential spice for making smoked sausages.
54. Rhizoma Cyperi: It has a special aroma, plain and natural, pungent, slightly bitter and sweet in the mouth, and is often used with nutmeg and cardamom.
55. Betel nut: it is a commonly used spice in Nanpai brine, and has no outstanding aroma and taste. It can mainly remove the odor of meat raw materials in brine, promote fluid production and stimulate appetite, and can also be used in brine or spicy hot pot.
56. Hawthorn: sweet and slightly sour, it has the functions of breaking gas, dissolving meat, sterilizing and helping digestion in salt water. Invigorate the stomach, promote digestion, drive away malodor, increase the flavor of meat, and at the same time make the meat taste better and reduce greasy.
57. Olive, also known as olive, is sweet and sour in nature, sweet and fragrant in aftertaste, and has the function of nourishing body fluid and clearing heat.
58. A Ling: It has a unique flavor and has a good inhibitory effect on the bloody smell of meat ingredients. It is often used in spicy recipes such as spicy and sesame, and has a harmonious taste. It can balance the spicy taste of pepper, pepper, Barbie and pepper, make them more moist, slow down the stimulation of spicy taste on the tongue, and release the aroma more fully. You can also make pepper and pepper with peony bark and coriander.
59. Peony bark: The taste is spicy and astringent, and the tongue will have some tingling. There is a certain tingling and cool feeling. It seems to be a nose, which is a bit like magnolia. Often used in spicy recipes. It can increase the tingling sensation of spicy taste and increase the fragrance of spicy recipes. It is often used with weeding and Gan Song.
60. Cassia seed: It tastes sweet and bitter, and has a fragrance similar to that of vegetation. Bitterness will change when heated. It is often used with Radix Angelicae Dahuricae, Fructus Tsaoko and Flos Caryophylli, and the dosage should not be too much. Used for bittern with special flavor to enhance astringency.