Many high-end dishes are delicious. Because of the flavoring agent. Guess what?

There are all kinds of seasonings in the kitchen, which can be roughly divided into meat seasonings and soup seasonings. The main types are abalone essence, shark fin essence, ethyl maltol, bone marrow extract, Roubaowang, Su Yixian and mushroom essence. There is a great controversy about additives in the industry. Some experts are afraid to avoid, others make good use of it, and sum up some tips.

Dear kitchen friends, I personally don't put these things. This secret book was also written by someone else. Let my fans learn to watch. Please forgive me for the inappropriate place.

Shark's fin has no taste, but the essence of shark's fin adds flavor.

Shark fin itself has no taste. I added shark fin essence (about 10g) to the cooked shark fin (10g), and then steamed it on the fire, so that the shark fin was fragrant.

I used ethyl maltol and Roubaowang salt water.

Our signature dish "Fragrant Chicken Feet" is marinated with ethyl maltol, and the specific ratio is: 50g of pyroethyl maltol, 50g of salty ethyl maltol (the ratio of the two is 1: 1), and the meat bag king 100g, which is mixed with water, salt, chicken powder, monosodium glutamate, Jiujiang double steamed wine and other sauces to make the brine (the brine).

Master Jin Yuncun in Xinjiang tends to prepare brine with seasonings, which is better than ethyl maltol. The flavor of the flavor element itself is slightly weak, and the prepared brine is not strong, but the dosage of the prepared brine is more than that of ethyl maltol. 1.5 kg water, add 25 g flavoring agent.

Of course, you can't add too much flavor. If it is bitter, the brine can't be used.

It is more natural to use a small amount of various flavoring agents.

When I made the "iron plate beef bone", I marinated it with 25 grams of bone marrow extract, 5 grams of ethyl maltol, 25 grams of meat treasure king, mixed vegetable juice, beef juice and juice made of carrots, onions, ginger, garlic, coriander, coriander and lemon. The above materials can marinate 50 kilograms of cowboy bone for about 24 hours. When picking vegetables, 600 grams and 50 kilograms of beef bones were used up in less than three days. Someone asked me why I used three seasonings at the same time. Can I just use one of them and use more? I have never tried to marinate meat with only one seasoning, which is not recommended. Because a large amount of any flavoring agent will have the opposite effect, a small amount of various flavoring agents can make the taste more natural.

Meat loaf king has many uses.

1, Zengxiang Wang can be added to the wing soup. After the shark fin soup is cooked, add Roubaowang 65438+ 0 minutes before the fire and stir well (to ensure uniform taste), then turn off the fire. 500 grams of Tonga 1 gram of meat treasure king is enough.

2, the meat king and abalone use abalone sauce at the same time, delicious. After the abalone juice is boiled, add it 1 min before taking it out. Suggested dosage: 10 abalone juice with 2 grams of meat king and 3 grams of abalone.

3. The meat wrapped king has the best seasoning effect on meat such as chickens and ducks. Meat products, such as chickens and ducks, can be simmered or cooked after 10 minutes, and the deodorization effect is particularly obvious. The recommended dosage is 5000 grams of meat and 5 grams of meat treasure king.

Fresh pork extract (a bone marrow extract) or Yixian tree used in old thick soup

In the hotel, thick soup is made at one time, and you should drink it again every time you use it. However, the concentration and fresh flavor of fresh-keeping thick soup decreased. At this time, you can add some pork paste or a tree and cook it again, which can increase the concentration and umami taste, and the effect is very good. The dosage is 300g thick soup and 5g pork extract or Su Yixian.

Su Yixian can cover up the taste of dishes caused by long-term heating.

Meat will sour if cooked for a long time. What matters is the composition of the meat itself, not the deterioration and sourness.

There is a dish in our shop called "Bold Soup Wings". 800g of soup stock, 2g of Su Yixian, salt, chicken essence, chicken powder, pepper, carved wine, monosodium glutamate, sugar, etc. Mix well, and then stew for 20 minutes with high fire. Sometimes, this soup will turn sour because of long heating time and uncertain cooking time. Sprinkle 3g Su Yixian before serving, and the sour taste can be masked.

Flavoring agents give the soup a different taste.

There are differences in the use of several flavor enhancers for soup: the king of meat buns is generally used to cook thick soup (such as thick soup with big wings), which is rich in flavor but not umami; Su Yixian has a good fresh-keeping effect, and it has a better effect with clear soup (such as clear soup and vegetable gall); Mushroom essence is naturally the most authentic soup with fungi (such as cooking mushrooms in a pot). The specific usage ratio is 65,438,500g of Tonga+0g of Baowang (Su Yixian or mushroom essence), all of which are added after the soup is boiled and before the fire is turned off. Stir well and eat from the fire.

1, adding some shark fin essence before steaming shark fin can enhance the flavor of shark fin, but pay attention to the dosage must be small, otherwise it will be counterproductive. In addition, shark fin essence can also be added to shark fin soup before turning off the fire. The specific dosage is 10 shark fin soup 3g shark fin essence. However, it should be noted that abalones cannot be added to shark fin soup, because abalones only add freshness but not fragrance, and the color is black, which will affect the color of shark fin soup.

2. Ethyl maltol is a finer crystal than salt, and the powder is generally fake. In addition to its good function in brine, it is also suitable for adding flavor to dry-fried vegetables and fried rice. For example, the dish "Pepper and Salt Spareribs" should be added 1 minute before the pot is closed, then stir-fry it quickly for a few times, and then turn off the heat before serving. The specific ratio is 500g of ribs and 2g of ethyl maltol.

3, the dosage of bone marrow extract in use depends on the specific situation. When making brine, the addition of 100 kg soup stock shall not exceed100 g; When curing meat, the addition of 10 kg of meat shall not exceed 30 g; When air-dried meat is cured, bone marrow extract will be lost with air drying, so the dosage should be a little more. 10 kg meat plus 50 g bone marrow extract is better.

The final taste of thick soup should be fragrant, not umami. Therefore, flavoring substances should be added to the thick soup, such as meat treasure king, and fresh things such as monosodium glutamate and first-line trees should not be added, otherwise the fragrance will be covered.

Regarding the use of flavoring agents, the following points should be noted:

1. Flavoring agent is volatile. If it is added too early, it will completely volatilize after high temperature cooking and will not enhance the flavor. Therefore, it is best to add the dishes (except stewed vegetables and sauerkraut) 1-3 minutes before the dishes are cooked.

2. Flavoring agent is not suitable for frying cooking method, because frying temperature is too high, which will make the flavoring agent volatilize and lose its seasoning effect.

3. The proportion of flavoring agent is strict. If the amount is small, the umami flavor is insufficient, and if the amount is large, it will cause greasy dishes. For example, excessive addition of ethyl maltol will lead to excessive caramel flavor and bitter taste; Excessive abalone essence and shark fin essence will cause umami and strong fragrance, which will affect the taste. There is a way to judge whether the dosage is excessive: when you smell the fragrance, it can spread in your mouth when you taste it, and when you don't feel tired when you swallow it, it means that the dosage is just right.