Any food ingredients cooked out of the delicious are very unique, so for cooking when selecting good ingredients raw materials should be how to cooking ingredients for a series of quality of good and bad identification? The following is the quality of cooking ingredients I organized for you to identify, I hope to help you.

Cooking raw materials quality identification

Cooking raw materials quality identification methods are mainly physical and chemical identification and sensory identification of two categories.

(1) physical and chemical identification

Physical and chemical identification is the use of instrumentation and chemical reagents to determine the quality of raw materials, including physical and chemical testing and biological testing of two methods.

Physical and chemical testing is mainly to analyze the nutritional composition of raw materials, flavor components, harmful components. Biological tests can determine the raw materials or food with or without toxicity or biological contamination. The use of physical and chemical identification can be specific and accurate analysis of the material composition of food and nature of the quality of raw materials and freshness and other aspects of the scientific conclusions, but also to find out the causes of deterioration, toxic substances, toxicology. Due to the physical and chemical identification needs to have special equipment and test site and professional and technical personnel, the inspection cycle is long, difficult to use in the business enterprise. However, with the need for food market regulation and improvement, certain raw materials must be established by the state of the special inspection agency inspection before entering the market, so the physical and chemical identification is mainly in the quarantine department and other uses.

(2) sensory identification

Sensory identification is the use of human sensory organs, that is, the use of the eyes, ears, nose, tongue, hand, etc., the quality of raw materials for identification, there are five specific methods.

① Visual inspection: is one of the most widely used means, that is, with the naked eye on the external characteristics of raw materials (form, color, cleanliness, transparency, etc.) to test.

② olfactory inspection: is the use of the human nose to identify the smell of raw materials, cooking ingredients have their normal odor, when they are corrupt and spoilage, will produce different odors.

③ taste test: there are many taste buds on the human tongue, you can identify the taste of raw materials, taste test is through the feeling of raw material taste changes, so as to determine the quality of raw materials.

④ auditory test: through the ears to listen to the raw materials being examined actively or passively issued by the sound to identify the quality of its good or bad.

⑤ tactile inspection: that is, through hand contact with the raw materials, test the weight of raw materials, texture (elasticity, hardness, thickness) and so on, so as to determine the quality of raw materials.

In order to kind of sensory inspection methods, sometimes with a, sometimes several methods will be used in conjunction.

Sensory identification is simple and easy to use, suitable for business use, but prone to bias. As long as the long-term practice has accumulated some experience, you can quickly identify the quality of raw materials.

The chemical composition of cooking ingredients

1, sugar

Monosaccharide: glucose, fructose, galactose

Disaccharide: sucrose, maltose, lactose

Polysaccharides: starch, animal starch (glycogen), cellulose

2, fat

room temperature for the solid state is called fat, for the liquid state is called oil.

The fatty acids that make up fat are mainly saturated and unsaturated fatty acids. Unsaturated fatty acids have a low melting point and high digestibility; saturated fatty acids have a high melting point and low digestibility.

Unsaturated fatty acids Central Asian oil is very important to maintain the normal physiological function of the body, but the human body can not be synthesized, must be supplied from food, so called essential fatty acids. The amount of essential fatty acids is an important indicator of the nutritional value of fat.

3, protein

Protein is a polymer compound composed of amino acid molecules. At present, there are about 20 kinds of amino acids isolated from proteins, which are divided into two categories of essential amino acids and non-essential amino acids.

Proteins are also divided into complete and incomplete proteins.

Protein complementarity: If you eat two or more foods containing different proteins at the same time, the amino acids of the proteins can be compensated for each other to improve the quality of proteins and improve the nutritional value of food.

4, vitamins

is to maintain growth and normal metabolism is indispensable, exist in the food of some small molecules of organic compounds.

5, inorganic salts

6, water

The significance of the classification of cooking ingredients

(1) to help make the knowledge of cooking ingredients in a more scientific and systematic system

(2) to help a comprehensive and in-depth understanding of the nature and characteristics of the cooking ingredients

(3) to help scientifically and rationally utilize the cooking ingredients

Cooking role

1. Sterilization and disinfection. Raw food materials, especially the leaf wall of vegetables, no matter how fresh and clean, there will often be some bacteria and various parasites, such as not killed, easy to cause disease after eating. Bacteria and insects are afraid of high temperatures, generally at about 80 degrees, can be killed, therefore, cooking is an effective measure of sterilization.

2. Make the raw become cooked. Cooking can make the main, auxiliary materials and seasonings after heat qualitative changes, that is: from raw to cooked. Most of the various food ingredients to become edible dishes through cooking. 3. Promote the decomposition of nutrients, conducive to digestion. All food ingredients contain certain nutrients, food nutrients, food nutrients, food nutrients, must be decomposed, in order to facilitate the body to absorb. Cooking can promote the decomposition of nutrients in food ingredients, such as: starch can be pasteurized by heat, which is conducive to the decomposition of starch; protein heat, variable coagulation, denaturation of proteins easy to decompose into amino acids conducive to human absorption; fat can be hydrolyzed into fatty acids and glycerol, etc. Heating. Cooking can not only reduce the burden of human digestion, but also improve the digestibility of food.

4. Mediate the color, increase the sense of beauty. Cooking can make the raw material color more beautiful, such as leafy vegetables will become more green after heating; fish fillets will be more white; shrimp will be bright red color. Such as with a variety of seasoning, ingredients, more colorful. There are also some raw materials, such as squid, cashews, etc. by the knife, through the cooking can become a variety of beautiful shapes, will give people the enjoyment of beauty.

5. Combine flavors to promote appetite. Raw food ingredients have a special flavor, some of the flavor is not suitable for human taste requirements. Especially fish, sheep fishy flavor, more people hate. Through cooking, flavoring in heating each other? Diffusion? ,? Penetration? , mutual influence and other effects, will make some fishy odor or many single flavor into people like the composite flavor, thus promoting appetite, such as:? Sweet and sour fish? ,? Mushroom chicken? etc.