Seasoning mainly refers to vanilla and spices.Vanilla is the leaves of various plants.They can be fresh, air -dried or grinded.The spices are plants seeds, flower buds, fruits, flowers, bark and roots.The taste of spices is much stronger than vanilla.In some cases, a plant can be used for the production of vanilla and the production of spices.Some condiments are mixed with a variety of spices (such as red pepper powder) or mixed with a variety of vanilla (such as flavoring bags).It is widely used in diet, cooking and food processing to improve the taste of food and has the functions of removing fishy, ??removing tadpoles, relieving greasy, fragrant, and freshness.
What are the classifications of condiments
Classification basis
China has a long history and rich knowledge in developing and eating condiments, and there are many varieties of condiments.Among them, there are traditional condiments, as well as introduced condiments and emerging condiments.The classification of condiments is currently not concluded. From different angles, it can be classified differently:
According to the nature of the product
1. According to the nature of the product and business habits of the flavors, we can divide the condiments often in contact and used by Chinese consumers into six categories:
(1) brewing condiments: brewing condiments are grain with rich protein and starch as the main raw materials. After processing, fermentation is performed, that is, a series of biochemical changes are produced by the action of microbial enzymes.It is transformed into a variety of complex organic matter. Such condiments mainly include: soy sauce, vinegar, sauce, tempeh, tofu, etc.
(2) Pickled vegetable seasoning: Pickled vegetable condiments are marinated with salt, and through the role of enzymes in microorganisms and fresh vegetables, transform the protein and some carbohydrates in the vegetable body into amino acids and sugar, Aroma and pigment, have special flavors.Some of them are fermented with pantal salt water, and some are wet pickled vegetables, and some are dehydrated and salted and fermented to form semi -wet pickled vegetables.Such bubbles are fermented and wet pickled vegetables, and some are dehydrated and salted and fermented to form semi -wet pickled vegetables.Such condiments mainly include: mustard, sprouts, winter vegetables, dried plums, pickles, ginger, pepper, etc.
(3) Fresh vegetable condiments: Fresh vegetable condiments are mainly fresh plants.Such condiments mainly include: green onions, garlic, ginger, pepper, 芫荽, spicy root, toon, etc.
(4) Dry goods: Dry goods condiments are made of roots, stems, and dried fruits. It contains special spicy or spicy flavors.Such condiments mainly include: pepper, pepper, dried pepper, star anise, cumin, mustard, cinnamon, ginger slices, ginger powder, grass fruit, etc.
(5) Aquatic condiments: Some of the animals and plants in aquatic products in aquatic products, dry or processing, have high protein -containing quality, special umami, and are used to seasoning.Such condiments mainly include: Shuizhen, fish dew, shrimp, shrimp skin, shrimp seeds, shrimp sauce, shrimp oil, oyster sauce, crab products, light vegetables, laver, etc.
(6) Other types of condiments: Do not belong to various condiments in front, mainly include: salt, monosodium glutamate, sugar, rice wine, curry powder, sesame oil, sesame sauce, peanut butter, silver shrimp sauce, tomato sand, tomato sand, tomato sand,Lickens, tomato sauce, jam, tomato juice, Guilin sauce, pepper oil sauce, sesame and spicy sauce, peanut and spicy sauce, crispy sauce, spicy soy sauce, chili oil, fragrant, red, bacterial oil, etc.
According to the shape of the finished product
2. According to the shape of flavored products, it can be divided into sauce categories (sand tea sauce, sturgeon pepper sauce, sour plum sauce, XO sauce, etc.), soy sauce (raw soy sauce king, fresh shrimp oil, soy sauce emperor, straw mushroom old soy sauce, etc.), Juice (barbecue juice, brine juice, sauce, OK juice, etc.), flavored powder (pepper, sand ginger powder, garlic powder, chicken powder, etc.), solid (sugar, salt, monosodium glutamate, tempeh, etc.))Essence
Press the flavoring product to taste
3. According to the taste of flavors, it can be divided into salty seasoning (salt, soy sauce, tempeh, etc.), sweet seasonings (sucrose, honey, sugar, etc.), bitter flavor seasonings (coward, tea juice, bitter almond, etc.)), Spicy seasonings (chili, pepper, mustard, etc.), sour seasoning (vinegar, eggplant sauce, hawthorn sauce, etc.), umami seasoning (MSG, chicken essence, shrimp oil, fish dew, oyster sauce, etc.), flavor seasoningProduct (pepper, octopus, cooking wine, green onion, garlic, etc.).In addition to the above -mentioned single -oriented condiments, there are a lot of composite seasoning, such as oil curry, sweet noodle sauce, milk rot juice, pepper and salt and so on.
Other divisions
4. The classification of condiments can also have other methods, such as the local flavor divided, there are Cantonese seasoning, Sichuan -style seasonings, Hong Kong -style seasonings, western -style seasonings, etc., Fried seasoning, steamed seasonings, and some special varieties of seasoning, such as mutton seasoning, hot pot seasonings, bad goods, etc.
In addition, there are many types of condiments, and some of the products have its own proprietary classification standards. For example, in China, soy sauce can be divided into brewed soy sauce and prepared soy sauce.
How to distinguish condiments
1. star anise
Genuine: Fruits are mostly composed of 8 bones, and radioactivity is arranged on the central axis.Bone butter fruit is 1 to 2 cm long, 0.3 to 0.5 cm wide, 0.6 to 1 cm high.The appearance of reddish brown has irregular wrinkles. The top is bird pecking, and the upper side is cracked.The inner surface is light brown, hard and crispy, smell and fragrant, spicy and sweet.
Fake: Fruits are often aged by wheels that are linked by 7 to 8 thinner bones.The single bone butter fruit is about 1.5 cm long, 0.4 to 0.7 cm wide. The front end is gradually pointed, slightly changed, and the peel is thin.It has a special aroma, the taste is slightly sour and sweet.
2, peppercorns
Genuine: For 2 to 3 upper part of the bone bone bones, the fruits are born on the small fruit stalk. Each bone flower is cracking along the stitching of the abdomen, 0.4 to 0.5 cm in diameter, purple or brown red on the surface, and most wart -shaped -shaped shapeProgressive oil.The inside surface is yellow and smooth.Inner fruit and fruit skin are often separated from the base.Fragrance, spicy and long -lasting.
Fake: It is raw for 5 small bones, which are arranged in radiation, and like plum blossoms.Each bone fruit is cracked from the top, with green brown or tan, slightly rough, with a small number of small oil dots with dot -shaped protrusions.The aroma is lighter and the taste is slightly tingling.
3. Gui Pi
Genuine: The appearance is gray -brown, slightly rough, with irregular fine wrinkles and protruding objects. The inside surface is reddish -brown, smooth, with fine lines, brown on the outer layer of the section, reddish brown inner layerThe outer layer has a pale yellow -brown ring.The fragrance is strong, sweet and spicy.
Fake: The appearance is gray -brown or gray -brown, slightly rough, and it can be seen that the gray and white patterns and irregular fine texture can be seen.The inner surface is red -brown and smooth.Qi is slightly fragrant and spicy.
4, cumin
Genuine: Double suspension fruit is cylindrical, with slightly pointed ends, slightly bent, 0.4 to 0.7 cm long, 0.2 to 0.3 cm wide.The surface is yellow -green or green.The fruit is long oval, with 5 raised ribs on the back, and the abdomen is slightly flat.Qi is fragrant, sweet and Xinxin.
Fake: Fruits are flat oval, 0.3 to 0.5 cm long, 0.2 to 0.3 cm wide.The surface is brown or dark brown, with 3 slightly raised rib lines on the back. The edge rib line is light brown extension or wings -shaped.
5. Ginger
Genuine: Type -shaped, more curved, branches.5-8 cm long and 0.5 cm in diameter.The surface is brown -red to dark brown, with half sections, 0.2 to 1 cm per section.The section is gray -brown or reddish brown, with vitality and spicy.
Fake: Type cylindrical, multi -branch, 8-12 cm long.The diameter is 2 to 3 cm.The surface is red -brown or dark purple, with links, 0.3 to 0.6 cm in the interval.The section is pale yellow.Qi and aroma are lighter than authentic aroma and spicy.It contains volatile oil to stimulate the skin and mucous membranes.

Related tags： Catering