Detailed information of seasoning

Seasoning, also known as seasoning, refers to a small amount of food ingredients added to other foods to improve the taste. Some seasonings are used as staple food or main ingredient in other cases. For example, onions can also be the main vegetable component of French onion soup.

Basic introduction Chinese name: seasoning mbth: seasoning alias: seasoning function: adding common flavor ingredients: salt, sugar, monosodium glutamate, white vinegar and so on. , application differences, enumeration, mixing, various ingredients, seasonings, common introductions, fast food, basic types, functions and classification, most of which are directly or indirectly from plants, and a few are animal ingredients (such as miso in Japanese cuisine). Flavors added by seasonings are sour, sweet, bitter, spicy, salty, fresh and hemp. The added aroma includes sweet taste, spicy taste, mint taste and fruit taste. Technically, in ancient times, most of them were natural seasonings (such as salt, soybean oil, sugar and star anise), but now people in China use compound seasoning (monosodium glutamate, chicken essence and chicken powder), which are mostly pure natural seasonings extracted from foreign high technology. Different countries and different regions in the same country have different cooking genres. For example, Xingqu is only used in some parts of India. In most regions and cultures in the world, the most common condiment is salt. Different seasonings can be used in different areas to achieve the same effect, such as onion in East Asia and onion in Europe, vinegar in ancient China and sour grape juice in ancient western countries. The use of the same seasoning in different areas can be completely different. Cinnamon spice is used to flavor meat (and some Italian dishes) in Southeast Asia, and is added to desserts in Europe and the United States. Historically, products and cultural exchanges between different regions will also change the above customs. /kloc-before the 0/5th century, the spicy taste of Chinese food mainly depended on peppers, while European cooking mainly depended on peppers and mustard. The geographical discovery spread the pepper originated in America to other places and became the main spicy seasoning. The active ingredients in the list are simple chemicals: salt, sugar, monosodium glutamate and white vinegar. Single plant ingredient, dry: pepper, pepper, dried ginger, pepper, star anise, clove, bay leaf, cinnamon, cinnamon, dried tangerine peel, cumin, lemon leaf, mint, vanilla, cardamom, basil, thyme, tea, rosemary, lavender, sage, saffron (saffron) and licorice. Solid mixing of various ingredients: spiced powder, thirteen spices, curry powder, seven flavors, chicken essence, miso, chicken powder seasoning liquid: tomato sauce, fermented juice, brine, oyster sauce, XO sauce, HP sauce, concentrated broth, spicy fresh sauce sauce: soy sauce, sauce, fish sauce, shrimp sauce, lobster sauce, noodles, lobster sauce. Liquor: cooking wine, fermented grains and brewing vinegar. Common introduction 1 salt, sugar, monosodium glutamate, vinegar onion, ginger, garlic, onion, pepper, shrimp onion, leek, coriander, horseradish, wasabi and white truffle fungus. Pepper, Zanthoxylum bungeanum, dried ginger, capsicum, star anise, clove, bay leaf, cinnamon, cinnamon, tangerine peel, fennel, fennel, tsaoko, lemon leaf, mint, vanilla, cardamom, basil, thyme, tea, rosemary, lavender, sage, saffron, licorice, cardamom, perilla and sesame. Spiced powder, thirteen spices, curry powder, shichimi 5 tomato sauce, sauce, brine, oyster sauce, XO sauce, HP sauce. 6 Soy sauce, soy sauce, fish sauce, shrimp sauce, lobster sauce, lobster sauce, noodles, south milk, fermented bean curd, bean paste and miso. 7 cooking wine, glutinous rice, brewing vinegar. The historical evolution of condiments can be basically divided into the following three generations: the first generation: single flavor condiments, such as soy sauce, vinegar, sauce, fermented bean curd, pepper, star anise and other natural spices, have the longest popularity, spanning thousands of years. The second generation: high-concentration and efficient condiments, such as ultra-umami, IMP, GMP, sodium cyclamate, aspartame, stevioside, xylose, yeast extract, HVP, HAP, edible essence and spices. This efficient condiment has been popular since the 1970s. The third generation: compound condiment. Modern compound condiment started late and developed rapidly in 1990s. The above three generations of condiments are available, but the latter two have expanded their market share and marketing share year by year. Fast food condiment industry: instant condiments flourish and lay the foundation for prosperity. The annual growth rate of condiment industry in China is above 10%. The total sales revenue of condiment industry in China increased from 38 billion yuan in 2003 to 654.38 billion yuan in 2007. According to the latest analysis report of the Ministry of Commerce of China, domestic hotel and catering sales increased by 23.6% in the first quarter of 2008, reaching 368.73 billion yuan. Meanwhile, in the first quarter of 2008, China completed 65,438+068 overseas hotels and catering projects. According to the statistics of China National Tourism Administration, as of 2007, there have been14,000 star-rated hotels, and 200,000 new hotels and high-class hotels will be built by 20 15. This unprecedented growth has created great commercial value for the condiment industry. In 2007, the retail sales of catering industry in China reached 1.22 trillion yuan. Condiments account for 10% of the consumption in catering industry, and condiments have become one of the fastest growing categories in China's food industry. Among them, in the fast-paced lifestyle, convenient and fast edible condiments have become the popular darling of condiments. Compound seasoning, which is attracting more and more attention in the market, has more complicated raw material composition than ordinary seasonings, and different combinations can form new seasonings, thus providing the possibility for the sustainable development of seasonings. Basic types Due to the accelerated pace of work and life, both husband and wife are working families, and cooking time is getting less and less. After work, how to make nutritious and delicious meals in the fastest time has become a big wish of family chefs. On the other hand, with the influx of foreign fast food chains, the cooking process of Chinese hot pot and other restaurants is bound to accelerate, and the development of these distinctive catering industries has driven the consumption of all kinds of compound seasoning. In terms of product development, convenient condiments show more diversified characteristics, mainly in the following aspects: 1, convenient compound condiments developed for different food raw materials. For example, fish, meat and seafood all have specific flavors. Many consumers don't know how to use spices to achieve the best results, and the acceleration of catering industrialization also puts forward higher requirements for chefs' services. The special seasoning developed can meet this requirement to a great extent. 2. Develop convenient compound condiments according to different cooking methods. Such as steamed vegetable seasoning, pickled seasoning, cold seasoning, fried seasoning, barbecue seasoning, soup seasoning, instant soup seasoning and so on. 3. Change the physical form of the product. Because fresh spices are inconvenient to store and use, they are made into juice, powder, paste, essential oil and other forms. Seasoning and compound seasoning are made into paste, lake, juice, powder, block and other forms. The change of physical form makes this kind of condiment more convenient to store and use. 4. Expand the application scope of products. Any kind of processed food needs special seasonings. Such as instant noodle seasoning, hot pot seasoning, quick-frozen food seasoning, microwave food seasoning, snack food seasoning, fast food seasoning, bibimbap seasoning, etc. Subdivided categories provide convenience for the development of seasoning products and a broad market for their further development. Functional soy sauce: it can make dishes delicious and increase the color of food. Suitable for braising in soy sauce and making pot-stewed flavor. Oyster sauce: Oyster sauce itself is very salty, so it can be slightly neutralized with sugar. Salad oil: common edible oil, which can also be used to make cakes. Sesame oil (sesame oil): pour it on the dish before it is cooked, which can increase the flavor. When curing food, it can also be added to increase flavor. Rice wine: Add a little wine when cooking fish and meat to remove the fishy smell. Chili sauce: a sauce made by grinding red peppers, which is reddish and sticky, also known as hot sauce. It can add interest and color to dishes. Sweet noodle sauce: it is salty in itself. Stir-frying with low oil can remove the sour taste of the sauce. You can also dilute it with water and add a little sugar to taste it, so it tastes better. Spicy bean paste: a dish seasoned with bean paste, without too much soy sauce, so as to avoid the finished product being too salty. The color and taste of oil explosion are better. Sesame paste: It's dry. Can be diluted with cold water or cold broth. Ketchup: It is often used in tomato juice and sweet and sour dishes, which can increase the color of dishes. Vinegar: Black vinegar should not be cooked for a long time, just add it before cooking, so as not to lose fragrance. Slightly boiled white vinegar can dilute the sour taste. Abalone sauce: concentrated from natural abalone essence, suitable for frying, boiling, frying, frying and marinating. XO sauce: Most of it is mainly concentrated from various seafood essences, which is suitable for all kinds of seafood dishes. Crab paste: concentrated from pure extracted crab paste, suitable for all kinds of seafood dishes. Liao ribs marinated sauce: marinated livestock, poultry, bean products and eggs. After use, liao ribs marinade can be used for cooking, cooking noodles or serving as hot pot soup, which tastes better.