3. tempeh: soybean products, made of soybeans or black beans, freshness and aroma

4. curd: fermented tofu, red bean curd, green bean curd, white bean curd

〈二〉. Sweet seasonings:

1. sugar: the form of granulated sugar, sugar, rock sugar, from the color of white sugar, yellow sugar, brown sugar, from the production method of sucrose, fructose, caramel, honey

2. honey: ziyunying honey, buckwheat honey, cotton honey, rape honey, jujube honey, elm honey

3. glucose: crystallized glucose, powdered glucose, granulated glucose, spit Glucose, liquid glucose

〈三〉Fresh Flavor Seasoning: Improve the fresh flavor seasoning

1. monosodium glutamate (MSG): soybeans, wheat gluten, corn starch, white potato starch as raw materials, hydrolyzed or fermented, made of crystals and powders

2. sodium inosinate: to improve the fresh taste, white or colorless crystal powder, synthetic and fermentation method

3. sodium uridilate Sodium cytidylic acid, sodium uridylic acid and sodium inosinate associated substances

4. Succinic acid, sodium succinate, sodium succinate, disodium succinate: with the flavor of the sea dried shellfish

5. Fish sauce: small fish made into soy sauce, flavor, aroma, and flavor function

〈Four〉 Acid Seasonings:

1. Vinegar: grain as raw material, fermented and brewed by acetic acid enzymes, flavor, deodorization, aroma function

2.

2. Citric acid: flavoring, preservation, acidity regulation, antioxidant

Two, spices: aroma, fragrance, corrective odor, odor suppression, spicy and other functions, spicy, bitter, aromatic flavors and other spices.

Spices form a whole, broken, extracted, capsule.

Spices: pepper, peppercorns, cumin, laurel, cayenne pepper, cloves, nutmeg, nutmeg, strawberry, ....... And so on three, food coloring agent types

(a) coloring agent: make the original food materials, the color of its own food to enhance the color, present a good color additives

1. Nitrate: potassium nitrate and sodium nitrate, colorless or white crystalline powder, odorless with a salty taste, easily soluble in water.

China stipulates that sodium nitrate can be used in meat products, the maximum use of 0.5 grams per kilogram.

Nitrate added to meat and meat in the acid salt bacteria or reducing substances, reduced to nitrite, and meat lactic acid reaction to generate nitrous acid, nitrous acid and then decomposed into nitric oxide, nitric oxide and meat tissue myoglobin nitroso-myoglobin, and make the meat show bright natural meat red.

2. Nitrite: sodium nitrite, light yellow or white crystalline powder or particles, odorless and salty, soluble in water.

The function of nitrite in meat products is as follows:

①Good coloring and coloring, fast coloring

②Inhibit the growth of bacteria in meat to avoid food poisoning

③Enhance the flavor of meat products to prevent the oxidation of fat and acidity

China stipulates that nitrite can be used in meat products, the maximum amount of 0.15 grams per kilogram.

China stipulates that salt nitrite can be used in meat products, and the maximum use amount is 0.15 gram per kilogram. (● Need special management)

(2) coloring additives: improve the coloring effect, reduce the use of nitrate

1. Sodium isoascorbate: light yellow or white crystalline powder or particles, odorless with a salty taste, soluble in water, unstable in the presence of light. Accelerate the color synthesis of meat, keep the color stable, let the color, aroma and taste unity. 0.5-1.5 grams per kilogram.

2. Gluconolactone: white crystalline powder, odorless taste first sweet and then sour, easily soluble in water, in contact with water to form gluconic acid, bacteriostatic and antiseptic function, stabilize the color and luster, increase the rate of production of slices, extend the shelf life of the product. 3.0 grams per kilogram.

3. Niacinamide: also known as vitamin PP or niacinamide, white crystalline powder, odorless, bitter taste requires 50 degrees C to maintain stability. Is a nutritional enhancer, enhance the color, aroma and taste of meat. 0.01-0.02 grams per kilogram four, the type of food coloring agent, and the government food additives regulations:

Will be food coloring food additives (food coloring) to improve the value of food to cause appetite.

1. Edible natural coloring: pigmentation of plant tissues, obtained directly, he is natural, generally not harmful to the human body, is safe coloring. Such as red currant red, chlorophyll, curcumin, carotene, caramel.

2. Edible synthetic pigments: aniline dyes are separated from coal tar, made of raw materials, also known as coal tar pigments and aniline pigments, such as cochineal red, lemon yellow, etc., harmful to the human body, such as poisoning, diarrhea, cancer. Try to use as little as possible or do not use, China's Ministry of Health regulations can not be used.

Colorant use regulations:

1. The dosage control is correct and evenly distributed.

2. The water, tools, and containers used in production should be considered for chemical transformation.

3. To avoid the influence of the production process, coloring is usually added last.

Color mixing method: Use two close colors to mix the second color, two close colors to mix the third color.

1. basic color: red, yellow, blue, red, yellow

2. second color: orange, green, purple, orange

3. third color: olive, grey, brown tally five, the types of food tenderizer

To make the meat tender food additives, commonly used for the protease enzyme, the protease enzyme is specializing in decomposition of proteins in the enzyme, protease enzyme is safe, hygienic, non-toxic. And can effectively help meat, improve the color, aroma and taste of meat, and increase the nutritional value of meat, is widely used.

Many restaurants and food processing plants, in order to save the cost of purchasing meat, the use of relatively rough, old and hard meat, the most effective 変嫩的方法, is to add tenderizer, so that the structural organization of the meat, muscle fibers in the collagen, elastin decomposition, and destruction of the molecular structure of the amino acids fracture and the proposal of the tenderness of the meat, the chefs of the restaurants in Guangdong, Hong Kong, Macao, almost everyone will use, commonly used abroad, China is also used. Use, commonly used abroad, China is also beginning to use.

1. Papain: A protein hydrolyzing enzyme extracted from the latex of immature papaya fruits. Appearance is a white or light yellow powder, which can be dissolved in warm water and mixed with the meat for processing.

2. Pineapple Protease: A proteinase extracted from the scraps of canned pineapple, which is a yellow powder. When processing pineapple protease, it can be dissolved in water at a temperature of 30 degrees Celsius, or directly added to the meat and mixed well for processing

VI. Quality Improver

The use of quality improvers is a food additive which is used in order to seek for the products to have a complete shape and a good appearance of color and appearance of naturalness, tenderness, glossy cut surface, and a good quality of meat. The purpose of using quality enhancers is to achieve a natural appearance of shape and color of the product, tenderness of the meat, glossy cut surface, elasticity and structural strength, as well as to increase the production capacity. Meat quality improvers are mainly polyphosphates, including sodium pyrophosphate, trisodium carbonate, sodium tripolyphosphate and sodium hexametaphosphate.

Comprehensive powder mixes are multi-purpose additives for meat processing, consisting of polyphosphates, sodium nitrite, salt, etc., and are used for ham, prosciutto, and meat processing such as sausages with special flavors. Comprehensive mix of powder quality improver, easy to use from curing, color, combing, expansion, water and antioxidant effect.

Seven, thickening agent

Thickening agent, also known as food excipient, viscous agent, he effectively improves the physical nature of meat products and tissue morphology, and enrich the food touch and taste function.

The source of thickening agent is divided into two categories, one containing polysaccharides of plant raw materials, and the other containing proteins of animal and seaweed raw materials produced.

(A) starch: corn starch, potato starch, potato starch, tapioca starch, mung bean starch, pea starch, fava bean starch, barley starch, oat starch, due to the different starch has its own characteristics, the use is completely different.

(2) gelatin: the use of animal skin, bone, cartilage, brevet, muscle membrane containing collagen yolk tissues, alkaline and enzyme to produce, gelatin is white or yellowish, is translucent with a slight luster of the powder particles or flakes, has a characteristic odor, in the hot water quickly dissolved into a viscous solution, and then solid after cooling, often used in meat processing of the crystal sausage, and a variety of transparent products.

(3) agar: polysaccharide, translucent white or light yellow film or spit, can make the product has a certain shape, but the organization is coarse and brittle, the surface is easy to shrink wrinkles, heat resistance, such as heating time will be long time the gum power disappears.

(D) carrageenan: galactose and dehydrated galactose composed of polysaccharide sulfate lipid calcium, white or light dry color granules or powder, odorless or slightly odorless, tasteless or slightly seaweed flavor, transparency is better than agar, to do thickening agents, emulsifiers, mixing agents, stabilizers, the production of high-grade meat products commonly used carrageenan.

(E) soybean protein isolate: soy protein by separating and refining the protein, good to maintain moisture, emulsification, improve nutritional value, improve the structure of the meat organization, so that the fat emulsification, improve yield, reduce costs and improve efficiency.

(F) xanthan gum: microbial polysaccharide, by the main chain of fibers and trisaccharide side chain purchase into, do thickening agents, emulsifiers, blending agents, stabilizers, suspending agents, etc., the maximum use of 2.0 grams per metric towel, in meat processing play a stabilizing effect, combined with water to inhibit dehydration and contraction. Eight, antioxidant antioxidant refers to food additives that can prevent or delay food oxidation, and improve the stability of food, prolong the storage period of food, in meat products containing fat and water and other ingredients, due to microorganisms, water, light, heat and other reactions, easy to be oxidized and water decomposition, resulting in food corruption, fading, capricorn 変変, microbial damage to reduce the quality of meat food and nutritive value, and even cause food poisoning, so adding antioxidants. Food poisoning, and add antioxidants. To prevent the oxidation of meat products, we should focus on the freshness of raw materials, processing techniques, storage and preservation of freshness by taking appropriate measures such as avoiding light, cooling, drying, exhausting, de-oxygenating, sealing, etc., and then use antioxidants with high safety and good effect. There are many types of food antioxidants, but the following are often used in meat products: 1. oil-soluble antioxidants - butyl hydroxyanisole, dibutyl hydroxymethyl ether, propyl gallate, micronutrient E. 2. water-soluble antioxidants - ascorbic acid, isoascorbic acid, sodium ascorbate, sodium isoascorbate, niacinamide IX, There are many reasons why preservatives spoil meat products, including physical, chemical, biological and other 変化引起因素, in people's life, food production activities, these factors sometimes cause the effect alone, and sometimes *** with the cause of the effect of the presence of microorganisms everywhere in the air, the nutrient content of meat is particularly high, suitable for microbial growth and reproduction, so the molds and yeasts invade the meat, resulting in the corruption of the meat. This is why molds and yeasts attack meat, causing it to rot and deteriorate. Preservatives are food additives that kill microorganisms and inhibit or prevent the growth of bacteria, it is not a disinfectant, it does not make the color, aroma and taste of meat disappear, it does not destroy the nutritional value of food, and it does not harm the human body. 1. Potassium Sorbate White or light yellow crystalline powder or powder with a high nutritional content, which is suitable for the growth and reproduction of microorganisms. Light yellow crystalline powder or granule, characteristic moisture absorption, soluble in water, oxidizable in air, used in meat products can be mildew, inhibit pathogens, curb botulism, reduce nitrite dosage, dosage, China additives use of hygiene standards for meat, fish, eggs, poultry meat products, the maximum amount of 0.075g/kg 2. Streptococcus lactis Lactobacillus lactobacillus lactobacillus lactobacillus lactobacillus is a genus of lactobacillus Streptococcus lactis is a metabolite of Streptococcus lactis microorganisms, composed of amino acids, is a peptide substance, the role of botulinum toxin-like bacterium, strong, can reduce the sterilization temperature and short sterilizing time, improve product tenderness. China's health standards for the use of additives for meat, fish, eggs, poultry meat products, the maximum use of 0.5g / kg X. Flavors and Fragrances 1. Edible spices to natural spices extracted from different types of flavor extracts, or from the natural flavor of seasonings, separated from a single ingredient spice compounds, and petrochemical products and coal tar products as raw materials, obtained by chemical methods of a monomer compound. The Edible spices have volatile substances, in the processing of cooking time should minimize the heat time, or add spices in the late processing time, to avoid direct contact with alkaline substances, resulting in food 変质.2. Edible flavors can be divided into four categories of edible flavors, water-soluble, oil-soluble, emulsified, solid and so on. Edible flavors are a variety of extracted natural flavors, chemical synthetic spices, blended in the appropriate proportion of different aroma food additives, the use of edible flavors should pay attention to the following: a. Aroma selection is appropriate b. The amount of use in strict accordance with the proportion of the provisions of the c. Heating temperature in accordance with the instructions of the operation d. Completely dissolved in the beads of the meat, in order to achieve uniformity of the effect e. Can be mixed with water-soluble, oil-soluble, emulsified, solid and other flavorings Use to produce a unique flavor 3.meat commonly used flavors and fragrances Application can be divided into three types of heat-reactive, blending, mixing, etc., the performance of the type can be divided into solid, liquid, paste and so on.