Introduction of raw materials

Spiced powder is a kind of compound seasoning mixed with various spices, which is in the form of fine powder and is one of the common seasonings in the family. The main raw materials are star anise, cinnamon, pepper, fennel, ginger, coriander, licorice, orange peel and so on. It is rich in fragrance, spicy and slightly sweet. It is mainly used for preparing brine food and barbecue food, or as an auxiliary material of pickles and a hot pot seasoning.

High-quality spiced powder is brownish red or brownish yellow in color, with strong spicy taste, fine and uniform powder, no impurities and no mildew.

Nutritional analysis

Spiced powder combines the advantages of all kinds of raw materials, with fragrant smell, pungent and warm nature, and has the effects of strengthening the spleen, warming the middle warmer, diminishing inflammation and diuresis, which is helpful to improve the body's resistance.

Related population

The general population can eat it, but it is not suitable for the first trimester.

Food phase grams

1. Avoid eating with mango to avoid jaundice;

2. Sugar garlic is generally not eaten with tonic.

Related population

Production instruction

1. For the dishes cooked with broth, it is unnecessary to use monosodium glutamate, because the broth itself is fresh, fragrant and clear, and monosodium glutamate has only one umami flavor, and its umami flavor cannot be equal to that of the broth. If monosodium glutamate is used, it will cover up the original flavor and cause the dishes to taste nondescript;

2. For acidic dishes, such as sweet and sour, vinegar-baked, vinegar-pepper vegetables, etc., it is not appropriate to use monosodium glutamate, because monosodium glutamate is not easy to dissolve in acidic substances, and the greater the acidity, the lower the solubility, and the worse the umami effect;

3. When crystal monosodium glutamate is used to mix cold dishes, it should be melted with a small amount of hot water first, and then poured on the cold dishes, and the effect is good, because monosodium glutamate can only play a role at 45℃. If crystal is used to mix cold dishes directly, it is not easy to mix evenly, which affects the refreshing effect of monosodium glutamate;

4. The use of monosodium glutamate for cooking should be added at the time of cooking, because at high temperature, monosodium glutamate will be decomposed into sodium pyroglutamate, that is, sodium dehydrated glutamate, which not only has no umami flavor, but also produces slight toxins that are harmful to human body;

5. When using monosodium glutamate, the dosage should be well controlled, not more is better. Its water dilution is 3,000 times, and people's sense of taste for monosodium glutamate is 0.033%. When using monosodium glutamate, it is appropriate to use it at about 1500 times. If the dosage is too much, it will cause the dishes to have a strange taste that looks like a non-astringent, causing the opposite effect;

6. monosodium glutamate is not easy to dissolve at room temperature, and it is best dissolved at 70 ~ 90 degrees, with the best flavor. When it exceeds 100 degrees, monosodium glutamate will be volatilized by water vapor, and when it exceeds 130 degrees, it will deteriorate into sodium pyroglutamate, which will not only have no flavor, but also produce toxicity. For stewed, roasted, boiled, boiled and steamed vegetables,

7. It is not advisable to use monosodium glutamate in alkaline raw materials. When monosodium glutamate meets alkali, it will be synthesized into disodium glutamate, which will produce ammonia odor.