Beef powder seasoning contains beef.
Beef powder seasoning is made from beef powder or its concentrated extract, monosodium glutamate, edible salt and other auxiliary materials, with or without the addition of spices and edible spices and other flavoring agents. A compound seasoning with beef umami and aroma.
How to preserve beef powder: Beef powder can be said to be an updated product of MSG. Therefore, like MSG, they are also very susceptible to moisture. Do not get wet when using. Tighten the lid after use and store in a cool place.
Extended information:
1. Common introduction of seasonings:
1. Salt, sugar, monosodium glutamate and vinegar.
2. Green onions, ginger, garlic, onions, peppers, shrimps and shallots, leeks, coriander, parsley, horseradish, horseradish, and white truffles.
3. Pepper, Sichuan peppercorns, dried ginger, chili pepper, star anise, cloves, bay leaves, cinnamon, cassia bark, tangerine peel, cumin, anise, grass fruit, lemon leaves, mint, vanilla, cardamom, nine-story pagoda , thyme, tea, rosemary, lavender, sage, saffron, licorice, cardamom, perilla, sesame, sesame oil, tahini, poppy seed, mustard, xingqu, dogwood, tamarind, lavender , rose water, pomegranate, lemongrass.
4. Five-spice powder, thirteen-spice powder, curry powder, and seven-spice powder.
5. Tomato sauce, marinade, brine, oyster sauce, XO sauce, HP sauce.
6. Soy sauce, soy sauce, fish sauce, shrimp paste, tempeh, tempeh, southern milk, fermented bean curd, bean paste, miso.
7. Cooking wine, mirin, and brewing vinegar.
2. The historical evolution of condiments can basically be divided into the following three generations:
1. The first generation: single-flavor condiments, such as soy sauce, vinegar, sauce, and fermented bean curd. and natural spices such as chili pepper and star anise, which have been popular for the longest time, spanning thousands of years.
2. Second generation: high-concentration and high-efficiency condiments, such as super-fresh MSG, IMP, GMP, cyclamate, aspartame, stevia and xylose, as well as yeast extract , HVP, HAP, flavors, spices, etc. This type of highly effective condiment has been popular since the 1970s.
3. The third generation: compound condiments. Modern compound condiments started late and began to develop rapidly only in the 1990s. The above three generations of condiments only exist, but the latter two are expanding their market share and marketing share year by year.
Reference: Baidu Encyclopedia-Pure Beef Noodles