1, salt, sea salt, well salt, mineral salt, lake salt and earth salt from different sources. Their main component is sodium chloride, and the state stipulates that the sodium chloride content of well salt and mineral salt shall not be less than 95%.
2, monosodium glutamate, umami seasoning, easily soluble in water, its aqueous solution has a strong umami flavor. With salt, it tastes fresher. Monosodium glutamate can be made from protein such as wheat gluten, pyroglutamic acid contained in starch or beet molasses, and can also be synthesized by chemical methods.
3. Chicken essence is made by adding chemical seasoning on the basis of monosodium glutamate. Because nucleotide has the delicate flavor of chicken, it is called chicken essence. It can be used in all occasions where monosodium glutamate is used, and the effect can be achieved by adding proper amount into dishes, soup and pasta.
4, soy sauce, caramel is added on the basis of soy sauce, and the thick-colored soy sauce made by special technology is suitable for meat coloring. Adding soy sauce to dishes can improve the taste and increase the color.
5, soy sauce, with soybeans or black beans and flour as the main raw materials, artificially inoculated with koji, naturally exposed to the sun and fermented, the color is light and reddish brown, soy sauce is mainly used for seasoning, and the color is light, so it is used more when cooking or cold dishes.