New technology for food flavoring
Essence of Chicken Formula Essence of Chicken Formula No. 7 BT8007
Salt 27 MSG 45 I+G 1.4 Maltodextrin 4 White Sugar 5 White Pepper 0.2 Chicken Paste 3 Chicken Powder 8 Pure Chicken Powder 1 Ginger Powder 0.1 Green Onion White Powder 0.2 Keyuan Hydrolyzed Vegetable Protein Appropriate amount GR Appropriate amount Allium oil flavor 0.6
Chicken powder formula High-grade chicken powder formula No. 5 BP8005
Salt 30 MSG 60 I+G 1 Keyuan Hydrolyzed Vegetable Protein A little 0111 0.5 GR 0.5 Cooking Resistant Chicken Powder 0.5 White Sugar 8 Imported Chicken Powder 1 Golden Tulip Turmeric Powder A little Antioxidant, Color Protector and Other Ingredients A little
The core technology of beef tendon seasoning and the blending of its characteristic flavor
The best-selling beef tendon is mainly spicy Sichuan flavor, and the characteristic spicy is sold well in the domestic market. It is obvious to all that the good taste of beef tendon is usually sold well in the market, for the research and development of high-quality spicy beef tendon, Spooben has developed spicy special flavor best-selling experience in the past 10 years, and specializes in the preparation of SB spicy special edible ingredients, which are currently used by many spicy snack foods, and beef tendon products are no exception. After a number of spicy series food seasoning effect shows: 40 kg of products add 30g of SB spicy special ingredients, each kilogram of products to provide spicy cost is only 0.375 yuan, in chili, pepper and other spices at the same time, the application of SB spicy special ingredients quality is stable, the flavor is consistent, is the best choice for spicy series food. First, the production process of beef tendon Beef tendon production process:
Frozen beef tendon------ thawing, sterilization----- dehydration------ frying, seasoning------- cooling----- measuring, packaging------ sterilization The processing details of specific beef tendons are introduced as follows:
1. Thaw the beef tendons, and sterilize the beef tendons at the same time as thawing. In view of the deterioration, acidity, and bag expansion of beef tendons on the market due to bacterial reproduction, the bacteria come from the presence of cold-loving series growth bacteria, bacilli and poultry storage bacteria, the bacteria of the cattle tendon itself, and the thermophilic series of bacteria, so it is very important to carry out initial sterilization of the beef tendon, which can reduce the number and viability of bacteria. Before thawing, prepare food-grade sterilization solution, pour the sterilization solution into the soaking pool, dilute the soaking water evenly, and then put the beef tendon into the sterilization soaking solution, submerge the beef tendon to thaw, which can kill a large number of bacteria. On the one hand, it ensures that the quality problems of beef tendon products deteriorate, become sour, and increase the bag in the later stage; On the other hand, it can greatly improve the taste and aftertaste of beef tendons.
2. Clean and dehydrate the beef tendons, and the moisture of the raw materials can be removed to control the moisture content of the finished products. 3. The beef tendon can be fried well, and the beef tendon can be fried with edible vegetable oil, and the sandwich pot or iron pot can be used for frying. The frying process is: first cook edible oil, then add beef tendons, fry until the water is dry, in the case of less water vapor, add salt, spices, chili pepper, pepper, add monosodium glutamate, I+G, SB spicy special ingredients before taking the pot, stir well, and then add acidulant, potassium sorbate, cumin oil, scallion oil, barbecue flavor or red oil flavor, or spicy flavor, or pickled pepper flavor, or beef flavor, or chicken flavor, etc., mix evenly.
4. Cool, take the fried beef tendons and store them in a pot to cool.
5. Measurement and packaging are usually vacuum packed after bagging, and sterilization is carried out according to the required amount. At present, there are some unsterilized products on the market, because the raw materials of beef tendon are well handled, the production process control is more scientific and reasonable, the production workshop is clean and hygienic and the health status of its employees is better, so the total number of bacteria of beef tendon is also very low, and the quality of the product can also be guaranteed. For water bath sterilization at 85°C, 15-20 minutes can also kill the bacteria in some seasoned beef tendons. The irradiation sterilization effect is better, which can ensure that a certain dose of sterilization effect meets certain standard requirements, and the taste of such beef tendons is better than the effect of using water bath sterilization, as long as it is within the range of irradiation dose required by relevant national standards. 2. The core seasoning technology of characteristic flavor beef tendon
Through the flavor investigation of seasoned beef tendons, Spoo himself summarized many years of seasoning work experience, and gave the following examples of core seasoning formulas related to the flavor of seasoned beef tendons:
1. Spicy beef tendon seasoning formula
Beef tendon 100KG chive essential oil 100g citric acid 200g salt 1000g white sugar 300g monosodium glutamate 800g seasoning oil 5kg chili powder 1.2kg SB spicy special ingredients 150g potassium sorbate, sodium dehydroacetate trace licorice powder 25g special flavor enhancer 2g
2. Barbecue-flavored beef tendon seasoning formula
Beef tendon 100kg, cumin essential oil 100g, citric acid 200g, salt, 1000g, white sugar, 200g, monosodium glutamate, 1000g seasoning oil, 5kg, chili powder, 1kg, SB spicy special ingredients, 40g, barbecue flavor, 1g, potassium sorbate, sodium dehydroacetate, trace licorice powder, 32g, special flavor enhancer, 2g
3. Pickled pepper flavored beef tendon seasoning formula
100kg of beef tendon, 100g of chives essential oil, 200g of citric acid, 1000g of salt, 200g of sugar
MSG 1000g Seasoning Oil 5kg Chili Powder 1.2kg SB Spicy Special Ingredients 40g Pickled Pepper Flavor Base 3g Potassium Sorbate, Sodium Dehydroacetate Trace Licorice Powder 32g Special Effect Flavor Enhancer 2g
4. Red oil beef tendon seasoning formula
100kg beef tendon 200g citric acid 1000g salt 1000g white sugar 300g monosodium glutamate 1200g seasoning oil 5kg chili powder 1.3kg SB spicy special ingredients 120g red oil flavor base 5g potassium sorbate, sodium dehydroacetate trace licorice powder 10g special flavor enhancer 2g
Innovations in savory flavors
Innovation is an unforgettable factor that brings life to savory flavors and even long-term development, and the rapid development of instant noodle seasoning has led to the rapid development of salty flavors, which is obvious to all. For example, the development of the braised beef flavor of the dish has led to a series of innovative flavor flavor series products, a bowl of braised beef instant noodles has become popular in most of China, driving the braised beef flavor, beef paste flavor, beef powder flavor, and then to roast beef flavor, which can be said to have achieved an instant noodle industry with an output value of tens of billions.
This is the reality of the development of innovative convenience food seasonings. According to the flavor of convenience food with different regions, customs, ethnicity, climate and other diversified flavor development, there are pickled pepper beef, spicy beef, fish flavor shredded meat, wild pepper, Laotan kimchi, oil spicy, duck soup, spicy chicken, spicy chicken, mushroom chicken, three fresh, squid, crab roe, pork ribs, beef and other thousands of single products of convenience food, innovative appearance of beef paste, chicken paste, chicken powder, duck paste, fish flavor, crab flavor, pork rib flavor, pork flavor, fat sausage flavor, kimchi flavor, Hot and sour flavors and other salty flavors. These are all innovations in the diversification of convenience food flavors, and most of the innovations have different life cycles according to the degree of consumer demand and consumer recognition, such as the innovation of braised beef instant noodle seasoning and consumer acceptance for nearly 15 years. In 2003, the diversification of convenience food flavors was just beginning, and I thought that one day there would be back-to-the-pot meat-flavored instant noodles, and I could buy them now. Nowadays, there is also a meat flavor in the pot.
At the same time, such as hot and sour flavor, spicy flavor, sesame flavor, fat sausage flavor, duck soup flavor, pickled pepper beef flavor, fish flavor shredded meat flavor, etc., have also been innovated by the developers of savory flavors. Such as Shanxian mutton soup, Beijing roast duck, Xinjiang big plate chicken, Henan braised noodles, Lanzhou ramen, radish brisket, Huajiang dog meat, Guilin rice noodles, Guangzhou rice noodles, braised vegetables and other flavored special salty flavors need to be innovated and developed, these special flavors have thousands of years of consumption base and several generations of consumers. In terms of flavor innovation of snack foods, there are also a lot of flavors such as barbecue, charcoal-grilled, cheese, beef, barbecue, spicy, spicy, five-spice, barbecue seaweed, seafood, squid, spicy chicken wings, steak, pepper, chicken, green onion, spicy chicken, spicy chicken wings, spicy pork ribs and so on. Flavor innovations include potato chips, potato chips, starch products, rice products, pot pastes, steamed buns, peas, peanuts, dried tofu, phoenix feet, etc., involving thousands of single products. This savory flavor innovation provides excellent R&D ideas and application examples.
In terms of meat products, with the rapid development of high and low temperature meat products, a series of salty flavors with high temperature resistance for the production of high-temperature ham sausages and some salty flavors with good aroma for low-temperature sausages have been innovated. These two series of savory flavors are also very different types and varieties. These innovations were soon widely used by meat producers, resulting in thousands of meat products. For example, the braised vegetable series, the pickled roast series, and the quick-frozen meat products series are also innovative flavors and salty flavors that need to be specially developed. New meat products such as shrimp dumplings, fish bubbles, fresh fish rolls, and spicy beef are emerging in an endless stream.
The innovation in compound condiments, such as the development of chicken essence compound seasoning, will be innovative, suitable for the production of salty flavor required for special chicken essence for hot pot, salty flavor required for special chicken essence for stir-frying, salty flavor required for special chicken essence for soup, and salty flavor required for special purpose chicken essence. The salty flavor used in chicken powder is not the same as the salty flavor used in the region, spicy fresh, meat king, pork rib flavor, mixed vegetable material, stewed meat material also innovated its special salty flavor, and the salty flavor innovation and development used in compound seasoning has developed rapidly in recent years, and its momentum is very fast, growing at a rate of not less than 20% every year. Innovative savory flavors are about to emerge in spicy sauces, flavored tempeh, seasoned vegetables, seasoned bamboo shoots, seasoned mushrooms, seasoned wild vegetables, etc.
There are a lot of innovative products of salty flavors in the catering series, such as marinated vegetable flavoring agent, marinated vegetable flavor, hot pot flavor, hot pot flavor, hot pot paste flavor, soup powder flavor, old soup flavor, steamed dumpling special flavor, cold vegetable flavor, soup pot special flavor, duck soup special flavor, etc., which is also the status quo of the rapid penetration of salty flavor innovation and development into the catering industry, especially in 2007 in the catering ingredients market catering series of innovative salty flavors have shown signs of rapid development.
Bobang Pork Liquid Flavor 8108, which was originally dedicated to meat products and is widely used in high and low temperature ham sausages, has been innovatively applied to spicy fresh, meat flavor king, pork rib flavor king, chicken essence, chicken powder, spicy snacks, puffed food, dried tofu, etc., so that the flavor improvement of these products has been well benefited. Second, the application of savory flavor technical services
Salty flavor is an intermediate product used in the production of salty food, catering seasoning and other compound seasoning foods, and the taste of compound seasoning foods is greatly affected by salty flavors. Without good salty flavor and good application technical services, it is not possible to produce very good compound seasoning food, and how to apply salty flavor to compound seasoning food is very critical. The salty flavor is very good, and if it is not applied well, it will not produce a good compound seasoning food.
It is also a beef flavor, which is used by many instant noodle manufacturers to call out braised beef noodles with a wide variety of differences, and the results obtained by blind testing of these braised beef noodles are also very different. For the recipe for the production of instant noodle sauce packets, the process of frying ginger and green onions during production is not the same, and the flavor obtained by adding other salty flavors is not the same, so it is very important to apply salty flavors to compound seasoning foods. How to compound powdered flavors, paste flavors, and oily flavors to get the ideal effect is very critical to the quality of compound seasoning foods.
For example, whether the salty flavor of the head flavor is realized in powder form or liquid as the first flavor of the salty flavor, how to choose the salty flavor of several brands of homogenization, how to reflect the advantages of the salty flavor, and how to overcome the deficiency of the salty flavor? If the liquid salty flavor is used as the first fragrance, the key is to control the dosage, the dosage is unpleasant, the dosage is less and the fragrance is not enough, and at the same time, other raw materials should be used to coordinate the flavor, and finally make the flavor of the compound seasoning food more ideal. Some salty flavors have a soft and uniform flavor, and there is not much difference in flavor between adding 1% and 2%, but the taste has a great impact, and some have to be brewed at high temperature or hot water to reflect the difference in the quality of compound seasoning foods. Some application technology engineers will be difficult to apply high-quality salty flavor products with high concentration, and they will always have poor control over the amount and method of addition, so it is better for the technicians of compound seasoning food manufacturers to explore the usage and dosage by themselves.
The application of salty flavor technology service link is relatively weak because of the poor effectiveness of application technical services, many production of special salty flavor for convenience food seasoning but do not have application and technical personnel in the production technology of instant noodle soup. In the summer of 2005, an enterprise in Xi'an tendered for all domestic salty flavor production enterprises to provide chicken essence compound seasoning production and core technology, which came from Henan, Guangzhou, Beijing, Tianjin, Zhejiang, Shandong salty flavor production enterprises, and only two enterprises of application technology engineers completed the smooth chicken essence ingredients into granules, some of the materials into noodles, some are difficult to make granules. I have encountered such a situation in Zhangzhou, Dongguan, Tianjin, Beijing, Lanzhou and Chongqing, which shows the fragility of the current domestic salty flavor application technology service force. In addition, when making samples of chicken bouillon compound seasoning at the same price, the results of consumer reactions after passing blind testing are very different, which is unbelievable.
The development of salty flavor application technology will promote the rapid development of compound flavoring food, that is, directly apply the core salty flavor to compound flavoring food, and launch a product of a best-selling compound flavoring boutique brand in the future, which is the inevitable development of salty flavor application technology to promote the development of salty flavor.
The application technology of salty flavor will also be applied to the research and development of salty flavor, the effectiveness of salty flavor research and development will be improved, the cycle of research and development will be extended according to the research and development process, and the market life of the developed salty flavor will also increase. The demand for compound seasoning foods leads to the application of technical services to develop savory flavors, which can reduce or eliminate blind research and development that cannot be applied to certain aspects, and improve the success rate of new product development and the possibility of the birth of high-quality products. The series of salty flavors born of convenience food flavor diversification has become a fact, and it is also a reality that Bobang series meat flavor powder is used in some brands to give birth to high-quality products, and the development of salty flavor application technology will quickly promote the breakthrough of salty flavor.
For how to improve the success rate of salty flavor application technology, the following suggestions are put forward: 1. Blind testing of target consumers on products after applying technical services, and only after reaching a high recognition rate of target consumers can be listed, and the recognition rate is generally not less than 60%, and the compound seasoning food that can barely pass will be retributed by the market sooner or later. 2. It is recommended that compound flavoring food manufacturers directly issue R&D plans or joint R&D cooperation to salty flavor production enterprises, so as to achieve the organic combination of common development of salty flavors and compound flavoring foods. 3. The research and development of the flavor requirements of compound seasoning foods starts from the research and development of salty flavors. 4. Let the form of bidding between salty flavor manufacturers cooperate with compound seasoning food manufacturers.
Analysis of the causes of brittleness of mustard and measures
In view of the changes in vegetable quality caused by fermentation and salting of mustard, kimchi, winter vegetables and other vegetables for many years, the reasons for the brittleness of mustard are analyzed, and the corresponding technical measures to solve the brittleness are given through Spoo's many years of experience in food research and development.
1. Loss of water in vegetable quality
Due to the content of salt and the presence of different kinds of salt substances, the state of water in the vegetable quality is different, which also leads to the composition of free water and free water in the vegetable quality, which leads to the loss of water in the vegetable quality and the soft and not brittle quality of the vegetable quality.
Second, the mustard organization changes
Due to the infiltration of salt, salt fermentation, and the destruction of the vegetable by microbial growth process, the quality of the dish becomes soft and not brittle. The change of vegetable tissue, especially in the process of fermentation of a large amount of lactic acid, is very obvious, and it is also very fatal to the softening of vegetables.
3. Bacteria damage the dish
The destruction of vegetables by bacteria is the key to the fact that mustard is not brittle, such as vegetables have just been harvested from the ground, there are more miscellaneous bacteria, reasonable sterilization and removal of miscellaneous bacteria is very critical, there are fewer miscellaneous bacteria, the fermentation process is not easy to be affected, and the mustard is more brittle.
Fourth, the influence of trace elements in vegetable quality
The presence of trace elements in the dish also determines the factors of vegetable quality crispiness, and it is also obvious that the crispness of mustard is different for different water sources. For example, sodium salt, calcium salt, magnesium salt, etc. in the water are helpful to the brittleness of vegetables, and it has been reported that the water quality with high manganese content is very destructive to the brittleness of mustard.
5. Measures to increase the crispness of mustard and salted vegetables
We have taken a series of methods and measures to increase the crispiness of mustard, and Spoo himself will provide the following aspects for reference: 1. Change the state of moisture in mustard, and treat it by changing the processing technology, such as washing vegetables with warm water, cleaning with salt water, etc., and adding some appropriate food additives can also be solved.
2. The salting process controls the growth of miscellaneous bacteria, controls the initial bacterial content of the dish, and uses special edible sterilization food additives to control the bacteria of the dish, so that the initial bacterial content of the dish is the least.
3. The use of edible brittleness special effect food additives for treatment, which can increase the crispness of mustard, and the raw materials that can be added are: a, calcium salt, enhance the content of trace elements in mustard, enhance the crispness of mustard; b. Compound phosphate, the relevant test conclusions show that potassium dihydrogen phosphate has a very good effect on increasing the brittleness of salted vegetables such as mustard, and can achieve water retention and quality improvement; c. Water retention and compound core additives, such raw materials can also increase the crispness of mustard.
Sixth, the results of brittleness measures
After the above brittle enhancement measures were tried, the crispiness of the mustard was greatly increased, the taste of the mustard was improved, and the chewiness of the mustard was also improved.
Through the investigation of the products on the market, the crispiness of mustard and other series of products is mainly reflected in the shredded radish, mustard shredded, pickled pepper shredded, pickled fungus shredded, pickled green pepper shredded, pickled ginger shredded and so on. Through the increase in crispness, we can enjoy the characteristic taste of mustard well.
The core technology and key points of wild pepper phoenix claw seasoning
Wild pepper phoenix feet is the best selling flavor among all pickled pepper phoenix feet, and it is also the only best-selling phoenix feet category in the highest price variety. The market sales price of wild pepper is increasing, and the demand for wild pepper flavor in some northern regions is accelerating. In view of this situation, Sipo himself is very concerned about the wild pepper-flavored enoki mushroom, wild pepper-flavored bamboo shoots, wild pepper-flavored pigskin, wild pepper-flavored bracken, wild pepper cowpea, wild pepper fungus and other products, and is eager to cooperate with the market in the research and development of new products in these aspects, and develop the most valuable wild pepper-flavored snack food.
1. The production process of wild pepper-flavored phoenix feet
By flavoring the wild pepper-flavored phoenix feet, it is crucial to produce first-class wild pepper phoenix feet, and we are currently introducing the most effective production process of wild pepper phoenix feet:
Chicken claws ------- thawed-------- cleaned---------- cooked----------- soaked------------ packaged -------------- sterilized The specific production process is introduced as follows:
1. Thawing: When the phoenix claws are thawed, they are cleaned and sterilized, and the prepared sterilization and thawing water is prepared first, and the special food-grade special sterilization water is prepared according to a certain ratio, stirred evenly, and the phoenix claws are put into it to submerge the phoenix claws to thaw. In this way, the initial bacterial content of the phoenix claw can be controlled to the greatest extent, and the occurrence of wild pepper phoenix claw in the market can be well solved. This is also one of the reasons why some wild pepper phoenix claws change their flavor after being sold in the market for a period of time, the total number of bacteria before the processing of the phoenix claws is less, and the changes in the flavor of the phoenix claws during processing are smaller, the flavor of the phoenix claws is more pure, and the taste of the phoenix claws is also better.
2. Cooking: It is the process of maturing the phoenix claw, which will produce a large amount of chicken fat and remove a large amount of chicken fat, which is the reason why many just produced phoenix claw products will freeze, and cooking has four main functions: one is the maturation of the phoenix claw; the second is to remove the oil of the phoenix claw; the third is to sterilize the phoenix claws; The fourth is to change the taste of phoenix feet.
3. Soaking: Soak the phoenix feet with wild pepper and its wild pepper aqueous solution, usually soaking for 4-10 hours. It is unscientific for some companies to use hydrogen peroxide for bleaching, and it is not allowed in the food industry, and it is unscientific to violate the provisions of GB2760. Special suggestion: the use of food-grade bleached food additives without harmful residues to bleaching phoenix feet is healthy, scientific, reasonable, and worthy of consumers. Adding acidulants, colorless spicy agents, flavor enhancers, and special flavor enhancers in the soaking process is the most effective means and measures to make wild pepper phoenix feet, and it is also the key link necessary for most of the production of wild pepper phoenix feet. During the soaking process, an appropriate amount of potassium sorbate and sodium dehydroacetate are added according to national standards, and food-grade special fungicides are added, which is of great help to the quality and preservative of wild pepper phoenix feet.
4. Packaging: Wild pepper phoenix feet are usually packaged in vacuum.
5. Sterilization: It is especially recommended to use irradiation to sterilize the effect, which can improve the taste on the one hand, and kill the bacteria to the greatest extent, ensuring the quality of wild pepper phoenix feet.
Second, the core seasoning technology of wild pepper phoenix feet
The seasoning of wild pepper phoenix feet is different from that of pickled pepper phoenix feet, and the flavor of wild pepper requires spicy flavor and slight sour taste, which is the most distinctive variety of phoenix feet. The core flavor comes from the following aspects:
1. The thick flavor is mainly chicken flavor, which can be compared with the best-selling phoenix feet on the market and the general chicken feet, and the effect is very obvious. That is to say, the quality of chicken flavor determines the quality of wild pepper flavor and determines the trend of wild pepper flavor in the market. High-quality chicken thick raw materials will surely achieve the characteristic wild pepper phoenix claw products, which is the reason why the wild pepper phoenix claw is only a standout in the Chinese market today, and there is no other better reason why the wild pepper phoenix claw appears in the market, and it is also the same 100g wild pepper phoenix claw sales price is 2-4 yuan, and the boutique sales price is more than 4 yuan.
2. The core blending of wild pepper flavor has the advantage that the seasoning cost of the current spicy-based wild pepper flavor is extremely high, which makes it difficult to sell the new wild pepper phoenix claw currently developed in the market. According to the needs of the market, the application of special ingredients for SB wild pepper flavor and the transfer of its core technology have been successfully researched, and it has been successful in some enterprises producing phoenix feet.
The main characteristics of SB wild pepper flavor ingredients are: sour, spicy, colorless, and fragrant. At present, it is the only new food ingredient dedicated to wild pepper phoenix feet in China. Specializing in the use of wild pepper phoenix feet can greatly reduce the production cost of wild pepper phoenix feet, in the case of the same flavor, the use of SB wild pepper flavor special ingredients is convenient for industrial production and the cost has a very big advantage. SB Wild Pepper Flavor Special Ingredient is the core research and development raw material of today's most advanced wild pepper flavor, and its birth comes from the high concentration of active ingredients of spicy and sour flavor produced by the fermentation process of wild pepper. Advanced professional food ingredients will surely drive the rapid development of better flavored food, and SB wild pepper flavor special ingredients can greatly reduce the production cost and achieve a good effect of the flavor.
Causes and solutions for seasoned enoki mushrooms to turn sour
In view of the more popular spicy, spicy, pickled pepper series enoki mushroom seasoned snacks on the market, because of technical problems such as sourness affected the sales of seasoned enoki mushrooms, so Si Po himself on the reasons for the seasoned enoki mushrooms to become sour and the solutions are discussed as follows, for the production, sales, research and development of seasoned enoki mushrooms for the author's reference! Good products come from first-class technical support, which is the key!
1. The reason why the seasoned enoki mushroom is sour
The acidity of the marketed seasoned enoki mushrooms was tested, and it was concluded that the acidity of some flavored enoki mushrooms on the market was unstable, and the enoki mushrooms became sour and unpalatable with the growth of time, resulting in many consumers no longer being able to accept such products. The total number of bacteria in the flavored enoki mushroom products was tested, and the results showed that the acidophilus content was as high as 18,000 per gram, which prompted us to analyze the causes of the acidification of enoki mushroom, and suggested that reasonable measures should be taken to produce healthy, delicious and delicious flavored enoki mushroom snack food. Through practical experience, Spoo himself summarized it as follows:
1. Acid-producing bacteria caused by the original fungus of enoki mushroom not being killed
The content of enoki mushrooms is more, especially killing acidophilus is very important, reducing the total number of primitive bacteria to a minimum, so that the bacterial content of enoki mushrooms is greatly reduced. Due to the complete killing of the original fungus of enoki mushroom, a large number of acidophilus bacteria multiply in the product, and a large number of acids are produced in the growth process of acidophilus, which is the cause of the acidity of the flavored enoki mushroom.
2. The production process treatment and cooking do not meet the required process time and temperature
In the production process of seasoned enoki mushrooms, the steaming time and temperature are very critical, which is also the reason why some bacteria are not killed. Cooking does not reach the temperature and time to kill some bacteria, resulting in a large number of bacteria multiplying in the later product, resulting in the sourness of the flavored enoki mushrooms.
3. The sterilization conditions of seasoned enoki mushroom are not reached
Failure to sterilize the flavored enoki mushroom will also lead to the growth of a residual part of the bacteria that are difficult to kill, resulting in acid production and sour flavored enoki mushroom.
4. Pollution of the processing process of seasoned enoki mushroom
Bacteria are contaminated during the seasoning process, causing bacteria to multiply and produce acid, which is the cause of acid caused by contamination during processing. 5. Contamination of the utensils used in the production of seasoned enoki mushrooms
The contamination of the equipment used in the production or the fermentation and acid production of the equipment residue caused the sourness of the seasoned enoki mushroom. 6. Caused by processing environment
The humidity and temperature of the processing and production environment are too high, especially in summer, a large number of bacteria multiply, and the bacteria are polluted from the air to the seasoned enoki mushroom, which leads to the souring of the seasoned enoki mushroom. In July 2008, a factory that produced seasoned enoki mushrooms was unable to produce them due to high temperatures. The reason for this is the processing environment.
7. Seasoning treatment problems
The treatment of seasonings is also crucial, such as seasoned red oil must not contain raw water, once raw water falls into the prepared red oil and other seasonings, a large number of bacteria can be produced, resulting in the sourness of seasoned enoki mushrooms.
8. There are many bacteria in the water or other pollution sources
Flavored enoki mushrooms have a high water content and high water activity, which also promotes the multiplication of a small number of bacteria to produce acid. or other small amounts of pollutants such as some trace substances pollute and destroy the flavored enoki mushroom, resulting in the acidity of the seasoned enoki mushroom.
2. Measures to solve the sour nature of seasoned enoki mushrooms
After the market research of some seasoned enoki mushrooms, its sour is the most characteristic manifestation of its deterioration or weakened quality, and Spoo himself has successfully restrained the sourness through the seasoning, process design, and production HACCP application of enoki mushrooms, and the technical measures to restrain the sourness are as follows:
1. Reasonable use of food-grade fungicides
In the early stage of enoki mushroom to kill, the special edible sterilization liquid was used to soak and sterilize the enoki mushroom, every 100kg was soaked with 1kg of sterilization solution, and the enoki mushroom was treated after soaking for 10 minutes. The specific steps are: first pour the sterilization solution into the water and mix evenly; Then pour the enoki mushroom into the fungicide diluent, and the dilution should be immersed in the enoki mushroom; Soak for 10 minutes, remove and set aside. Fungicides can be reasonably used for the sterilization of enoki mushrooms, the sterilization and cleaning of production utensils, the sterilization treatment of processing environment, the sterilization of seasonings, the treatment of environmental pollution, and the sterilization and disinfection of personnel cleaning, which greatly reduces the damage of acidophilus to the acidification of seasoned enoki mushrooms. The experimental results show that the initial bacteria of enoki mushroom without sterilization treatment are as high as more than 30,000, and the initial bacteria of enoki mushroom after sterilization solution treatment are about 300, and the bacteria contained very few bacteria in the enoki mushroom treated with sterilization solution after cooking, and the result is within 100, and the acid-producing acidophilus no longer grows. An effective food-grade sterilization solution is critical to controlling the growth of eosinophilic bacteria contained in enoki mushrooms.
2. Effective use of preservatives
After the test of a number of flavored mushroom series products, the results showed that the effective combination of potassium sorbate and sodium dehydroacetate greatly improved the preservative ability of flavored enoki mushroom. Potassium sorbate and sodium dehydroacetate destroy the cell membrane of bacteria by releasing H+, effectively controlling the growth of bacteria, and the destruction intensity of the two release H+ is not the same, so as to have a good effect on the flavored enoki mushroom. Special suggestion: add the amount of potassium sorbate and sodium dehydroacetate in strict accordance with the relevant national standards to avoid exceeding the standard!
3. New antiseptic and sterilization technology
The application of antiseptic fence technology to control the process of bacteria carried by seasoned enoki mushrooms, greatly reducing the content of eosinophilic bacteria in seasoned enoki mushrooms, resulting in the growth of eosinophilic bacteria not or inhibiting growth, so that the eosinophilic bacteria die, so as to ensure that the flavored enoki mushroom will not be sour. The use of new polysaccharide pure natural fungicides for the treatment of flavored enoki mushroom is also ideal, and the effect is also very prominent. The application of new plant sterilization technology can also lead to the growth of eosinophilic bacteria. The wide application of new fungicides without harmful residues is also a scientific, effective and healthy sterilization measure.
4. Strictly follow the production process
The cooking time and temperature of the production of seasoned enoki mushrooms are also very important, and the thermal decomposition of the substances contained in the mushroom is not complete, which will cause the enoki mushroom to produce acidic substances. Usually a constant temperature of 90°C for 15 minutes. On the one hand, the steaming of enoki mushrooms completely decomposes the acid-producing series of substances to be produced, so as to promote the acid-producing by cooking and not to produce acid-producing in seasoned enoki mushrooms. On the other hand, it effectively kills the presence of bacteria that grow sustainably, especially eosinophilic bacteria. Sterilization of the packaged product is also crucial to effectively control the total number of bacteria and the growth of eosinophilic bacteria in the flavored enoki mushroom.
5. Assist in strict production conditions
For the production conditions are very critical, auxiliary sterilization, cleaning and cleaning are also effective measures to effectively control the acidity of seasoned enoki mushrooms. It is very important to strictly monitor and control pollution sources in the production process, and clean up the clean and pollution-free production environment.
The demand for stock series compound seasoning has become the biggest attraction of compound seasoning in 2008
The characteristic product of soup stock will inevitably change the status quo of compound seasoning, because this characteristic product has thousands of years of historical background and consumer recognition, and is currently in the product that is generally recognized by consumers without characteristics. "The chef's soup, the singing tone", "no soup is not a feast", it can be seen that soup has a very long history, and soup throughout the entire catering enterprise is the most essential and important element.
First, the main use of stock
For the continuous emergence of stock series products, resulting in stock series products have a good compound seasoning, its stock, stock essence, stock powder, stock paste, stock bone and other series of stock products, the main uses are:
1. For soup cooking in the South China regional market, there is a history of soup cooking habits in the field of consumption in South China, which is very important for the selection of high-quality soup products, and high-quality soup products are needed to enhance the flavor and flavor of soup in the soup series of catering.
2. In the southwest, hot pot is the main consumption, and now the soup used in hot pot needs standardized and standardized soup products, which are mainly used for the flavor of the bottom of the hot pot.
3. New hot pots, such as clear oil hot pot, shabu fat sheep hot pot and other soup flavor demand high-quality soup products. 4. Chinese stir-fried vegetables and roasted vegetables also have the purpose of using stock products to enhance the flavor. 5. Pasta snacks use broth products to strengthen the flavor thickness, which can greatly improve the taste and aroma of pasta snacks. 6. The use of high-quality broth products in the lo-mei series to optimize the lo-mei, which can make the meat taste in the lo-mei more pure, stronger and more natural.
In addition, the stock also has a good role in many fields such as barbecue, cold salad, soup pot, and spicy hot. Second, the trend of stock products
There are many products such as stock concentrate, stock powder, and stock stock on the market, which can be the best product among the real stock products. After cooperating with a number of R&D technologies, Spoo himself put forward the characteristics of the trend of soup products for reference:
1. Broth products are made into broth once they are washed with boiling water, and the milky white and uniform broth is its characteristic.
2. It should have a good thick taste, and the meat taste is very pure, such as the pork bone white soup has the flavor of pork bones, and the fragrance is long-lasting. Chicken bone broth and beef bone broth should also have a distinctive flavor that is more obvious, so that it is easy to be accepted by consumers. It is difficult for most products on the market to meet this requirement.
3. The soup color of the broth does not change with the cooking time, and will not produce suspended solids, precipitation, or discoloration, and maintain a consistent milky white milk soup type. At present, 90% of the stock products on the market do not meet this requirement, and most of them change after 20 minutes of cooking.
4. High-quality broth products will slowly release the aroma of bone broth and pure meat, with a long fragrance time and a mellow and full taste. 5. The products of the soup stock are very different from the essence of chicken and chicken powder, which is light and fragrant but not very fragrant, the taste is natural and easy-going, and the characteristics of stewing are obvious. At present, many stock products on the market are similar to chicken essence and chicken powder, which causes the sales of products in the market to be very small, and some stock products have almost no repeat customers, and the sales volume is very small, not to mention the future development.
6. Bone flavor and bone flavor are the most characteristic development trend of soup stock with considerable market potential, and all products with good meat and bone flavor will sell well in the market.
At present, there are very few soup stock products on the market, such as garlic, chicken, chicken flavor, beef flavor, pork flavor, etc., while there are very few soup stock products with real meat and bone flavor. Some products are so-called chicken paste, pork paste, beef paste and even paste flavors, rather than real stock products, and they also have a very small number of consumer groups. Such a product does not have and cannot become a broth compound seasoning boutique, only a broth product that really has a bone and meat flavor and a mellow meat flavor can become a broth boutique.
3. The most popular stock products in 2008
In today's rapid growth of compound condiments, high-quality meat-flavored soup products will become the most popular stock products in 2008, due to the development trend of market segmentation and consumption trends, these high-quality soup products may not necessarily be listed in 2008, but high-quality soup products will sell well in a hot pot chain and restaurant chain, and the production of hot pot stock can be made into a stock product with chicken essence and chicken powder, and the reality can make stock products sell 200 tons per month is also normal. This is a hot pot chain with sales of hundreds of millions of dollars will adopt the stock product in 2008 to achieve, where the chain store in more than 15 hot pot chain enterprises are strongly required to purchase high-quality stock products, become the most distinctive development in 2008. Some noodle chains are also looking for high-quality broth products such as pork bone soup, chicken bone soup, and beef bone broth, which also provides a good favorable condition for the development of noodle restaurant chains.
In China, Gu Sibo himself surveyed more than 1,200 food companies, food additives companies, flavors and fragrances companies related to the production of stock, and it is estimated that about 80 companies produce more than 5 tons per month in the last batch, which shows that the demand for stock products in the catering market in 2008 is very strong. Personally, I think that the broth products have not been born, and the broth products on the market still have their shortcomings and room for improvement.
The core technology source of compound seasoning production ----- the supply of core meat flavor raw materials
At present, there are many compound condiments on the market, but there are not many best-selling compound condiments. It is difficult to sell compound condiments without characteristics, or condiments of average quality in the market, for many products that have no repeat customers in the market, it is normal for them to disappear from the market after a period of time, and it is very important for the production of high-quality compound condiments to be the supply of core meat flavor raw materials.
1. Compound condiments without core raw materials have no characteristics
The characteristics of compound condiments have become the characteristics of some Chinese famous brand compound condiments, and if there is no distinctiveness, it can be imitated and developed under general circumstances, and very similar compound condiments can be produced. Spoo himself removes the core meat flavor raw materials through the technical decomposition of a certain chicken essence, and the flavor raw materials that are about to be obtained are no longer distinctive, and the quality is worse than that of other similar products. The score through the blind test is very low, and there are generally 10 people who recognize the essence of chicken in the blind test, and the compound condiments without adding the core characteristic meat flavor raw materials are not recognized, which shows that the compound condiments without core raw materials have no characteristics. There is no best-selling compound seasoning that does not add core meat flavor ingredients, and the selection of core meat flavor ingredients has become the most important factor indispensable for high-quality compound seasoning.
Second, the core technology reflects the core meat flavor characteristics
The birth of core meat flavor comes from the application of core technology, and how to apply core technology can lead to core meat flavor raw materials. For example, the application of micro and nano destruction of flavor factor technology, compound amino acid freshness enhancement technology, and high salt and salinity reduction technology in compound seasoning can produce the core meat flavor well, and only in this way can the high-quality meat flavor be reflected. In order to study high-quality meat-flavored compound condiments, it is inevitable to apply core compound seasoning measures and means, and only the application of core technologies can reflect the core meat-flavoring characteristics.
The research and development of nano chicken essence is a new technology that uses micro and nano technology to destroy the flavor factor, and it is also the core seasoning mechanism research currently being studied in well-known universities in China. The successful launch of meat umami monosodium glutamate is the use of the principle of compound amino acids to increase freshness, and is currently professionally supplied to new products of catering enterprises such as hot pot, and its product advantages are: freshness is higher than that of pure monosodium glutamate; The meat flavor characteristics are more obvious; The cost of use is low. The new technology of high salt and salt reduction is one of the core seasoning technologies for compound research and development at the request of many chicken essence manufacturers, and has been accepted by many compound seasoning manufacturers, becoming the most obvious killer feature of high salt and low saltiness taste.
3. The high-quality core technology comes from the supply of core meat flavor raw materials
For the production of chicken essence compound seasoning, the high-quality core technology comes from the supply of flavor raw materials, and the supply of distinctive and high-tech meat flavor core raw materials has become the key. At present, the rapid development of compound seasonings has achieved the emergence of flavors and fragrances, which have become the most effective means of compound meat flavor, and compound seasoning manufacturers are quite critical to choose high-quality and distinctive raw materials, and it will be difficult for meat flavor raw materials without technical content to gain a foothold in the market. Most of the current best-selling high-quality core meat flavor sources are the supply of core meat flavor ingredients.
Application of compound high salt and saltiness reduction in the research and development of compound seasonings
Many chicken bouillon on the market have high salt or low salt and great saltiness reasons, we combine the formula, process and technical demand of a number of chicken bouillon production, Spoben provides "The Application of Compound High Salt Salinity Reduction in the Research and Development of Compound Seasonings" for reference in the production and research of compound seasonings!
First, the reason for the high saltiness
Salt is one of the most basic and necessary flavor ingredients for all compound seasonings, because the active ingredient NACL presents a salty taste, and also due to the inconsistency of the formula, resulting in a high degree of saltiness. Excessive saltiness brings a bad reaction to people's taste, and most compound condiments need appropriate saltiness to become the demand for compound condiment consumption, and it is also very important to maintain the saltiness of salt for a long time during the application process.
2. Compound salinity reduction measures
The voice of some compound condiment manufacturers: 22% of salt is added to the chicken essence, but it tastes much saltier than some chicken essence with 35% salt, I don't know why, can it solve such a problem. For the compound salinity reduction is mainly the method and measure of reducing the salinity under the condition of high salt content, the following three compound salinity reduction measures are proposed according to the principle of compound seasoning balance:
1. Compound sour flavor compound to reduce saltiness
For the use of a variety of acidulants, such as citric acid, lactic acid, malic acid, acidulant A, acidulant B, acidulant C compound to reduce saltiness, in a reasonable formula, the proportion of salt is fixed after the orthogonal test is used to obtain a scientific and effective proportion of saltiness reduction compound acidulant. If the salt content is 38%, the optimal ratio of compound acidulant used is: citric acid 0.17, lactic acid 0.05, malic acid 0.03, acidulant A0.04, acidulant B0.01, acidulant C0.02. The saltiness is only equivalent to the salinity at 18% of the salt content under the same ratio, which provides a good basis for the development of high salt salinity reduction in compound seasoning, which is also the most effective compound sour and saltiness reduction measure in the range of all additives that can be made by using all compound seasonings.
2. Compound sweetness and salinity
According to the principle of compound flavor balance, sweetness can reduce the effect of saltiness to a certain extent, and sweeteners have some sweeteners in addition to white sugar, glucose, and protein sugar, but these sweeteners have no good effect on reducing saltiness. Through his many years of experience in compound seasoning, he proposed the most effective spice specially designed for compound seasoning to reduce the saltiness of a compound spice, and the addition amount of 0.05-0.1% can reduce the saltiness of salt to a certain extent. Some manufacturers call this spice "salt reducer".
3. Comprehensive compound to reduce salinity
From the comprehensive seasoning analysis of the sour, sweet, bitter, spicy and salty aspects of compound seasoning, in addition to sour and sweet, there are also umami, bitterness and other series of ingredients that have a great impact on saltiness, and increase the freshness from a certain angle, that is, increase the amount of monosodium glutamate and the amount of I+G and the amount of compound amino acids to reduce the saltiness. Minimizing the amount of bitter substances reduces the saltiness.
3. Wide application of high salinity and salinity reduction technology
In the research and development of chicken essence compound seasoning, high salt and saltiness reduction technology is the most widely used, except for some powdered compound seasonings, and it is also widely used in chicken powder seasoning. For example, some compound seasonings such as spicy fresh, meat flavor net, pork rib flavor king, beef flavor seasoning, chicken seasoning, cold salad seasoning and other compound seasonings have also been very effective.
Detailed rules for the use of core raw materials for new spicy flavor seasoning
1. The spicy flavor core meat flavor ---- 4257, according to the proportion of 3%, dilute with soybean salad oil, you can get the spicy flavor special meat flavor of the first fragrance, and the effect of adding it in the seasoning is very good according to the proportion of 0.05-0.2%, and the overall saving of the flavor production cost is 30-50%.
2. The core raw material of spicy flavor ---4256, according to the proportion of 3%, dilute with soybean salad oil, you can get the special meat flavor of spicy flavor of the first fragrance, and the effect of adding it in the seasoning is very good according to the proportion of 0.05-0.2%, saving the overall production cost of the flavor by 30-50%.
3. The core raw material of spicy flavor --- 4258, according to the proportion of 3%, dilute with soybean salad oil, you can get the special meat flavor of spicy flavor of the first fragrance, and the effect of adding it in the seasoning is very good according to the proportion of 0.05-0.2%, and the overall saving of the flavor production cost is 30-50%.
At present, more than 50% of the flavor of the national spicy casual vegetarian food comes from 4257, 4258, 4256, in view of the technological update, these products are recommended for you to test, please provide advice!
Instructions for use of LZ, a special high-efficiency softener for spicy
LZ is a high-efficiency softener for spicy that meets the industry standards: QB2245-96 and QB2760, and is made of high-quality modified starch a conversion β non-regenerative factors, hydrocarbons and fatty acids (edible oils) extracted from natural plants through esterification, which is a non-toxic, harmless and odorless high-efficiency softened food additive. It has excellent properties such as emulsification, dispersion, water retention, and oil retention. LZ is a high-quality softener for spicy snack foods.
1. Recommended dosage: 0.3-0.5% Packing specification: 25kg/bag 2. How to use: directly add to the flour and stir well. Note: It cannot be added to water 3. Effect:
a Enhance elasticity, water retention, oil retention, improve production rate, and extend the product softening time for 2-3 months b Improve product coloring and color strength, so that the product is more colorful
c Promote seasonings to penetrate into the product, leave a lasting fragrance, and show a unique flavor d Improve product quality and reduce production costs
e Save the amount of oil used in the product; Each bag of flour can be used less oil 200-250 grams. 25kg flour formula
Product name: beef tendon (vacuum) knife meat spicy strips
高效软化剂LZ 85—100g 75—90 g 75—90 g
Tri-sorbitol 40-50 g 30-40 g 30-40 g
Molecularly distilled monoglycerides 10—20 g 10—20 g 20—40 g
盐 3000 g 3000 g 3000 g
Water 16-17 kg 15.5-16.5 kg 16-17 kg
The new technology of freshness and flavor enhancement is applied to the research and development of compound condiments
It is very important for the umami and fragrance of compound condiments, and there is no high-grade compound condiment without distinctive umami and fragrance. Through our experience in compound seasoning research, we provide new technologies for reference and reference!
First, the application of new technology for freshness
The freshness enhancement stems from the birth of monosodium glutamate as the first generation of umami agent, and on the basis of monosodium glutamate, I + G and its disodium sodium succinate are given to the umami Page 11 of 47
As a second-generation umami agent, Weiwang is now the third-generation freshness enhancement seasoning with compound seasonings such as chicken essence and chicken powder in monosodium glutamate, I+G, disodium soperate, pure meat powder, chicken powder, HVP, yeast extract, etc. According to this characteristic, we have specially developed pure pork meal, chicken extract, HVP, yeast extract, mushroom extract, mussel extract, fresh shellfish extract, etc. The raw material uses advanced biological enzymatic hydrolysis technology, compound freshness blending technology, and mathematical statistical analysis technology to achieve the ideal freshness effect. Its application examples are: monosodium glutamate 42% I+G 2% is equivalent to the same effect monosodium glutamate 42% GR 0.3%, the temperature resistance effect after freshness is better than the use of I+G, the use of I+G in the case of long-term high temperature umami is not long-lasting, the use of GR can make the umami very ideal, after hot pot steaming for 2-4 hours still has a strong umami.
The characteristics of its compound GR raw materials are:
1. The umami taste is persistent, and it can continue to be fresh with the extension of flavor and taste.
2. It is easy to compound, and it can be compounded at will without being affected by any beef, chicken, and pork flavor and taste. 3. The effect of high temperature resistance is good, and the high temperature still maintains a strong freshness effect. 4. The freshness lasts for a long time and stays in the food for a long time.
5. The effect of freshness is better, and there will be no dry mouth because consumers eat too fresh.
6. It is widely used, and can be used for instant noodles to enhance freshness and seasoning, chicken essence and chicken powder compound seasoning to seasoning, puffed food to enhance freshness and seasoning, spicy snack food to add freshness to seasoning, leisure food to increase freshness and seasoning, and catering seasoning to increase freshness. In particular, the application effect is very obvious in compound seasonings such as chicken essence, chicken powder, concentrated chicken juice, fresh sauce, fresh soy sauce, pork ribs, etc.
Second, the characteristic application of flavoring and meat
"Taste" is very critical to compound seasonings, and the characteristic meat aroma is very crucial, here we mainly refer to the characteristic application of several characteristic salty flavors and meat flavor powder for reference. For example, the meat flavor characteristics of Bobang beef flavor 8311 are highly favored by consumers when applied to compound condiments. The meat flavor of the special chicken fat flavor 8216 has a very good effect when used in compound condiments such as chicken essence, chicken powder, and concentrated chicken juice. Bobang Meat Flavor Powder 003 and Meat Flavor Powder 001 are indispensable raw materials to support some compound seasoning food products, and the characteristics of these raw materials are reflected in the sales of chicken essence and other compound seasoning foods, which are accepted by many consumers. The research and development of core raw materials for flavoring meat flavor mainly comes from the research and development of core raw materials for meat flavor flavor, such as traditional catering flavor cooking technology, microcapsule embedding and refinement technology, meat flavor blending technology, mathematical model analysis technology, and mathematical statistics, so as to realize the application of high-quality flavor-enhancing meat flavor raw materials.
At present, our many explorations of meat flavor will achieve some special and distinctive flavor research and development, and will promote the research and development of compound condiments with special flavor enhancement meat flavor. For example, the research and development of hot pot compound seasoning series food, the research and development of spicy flavor snack food, the research and development of catering compound seasoning food, and the research and development of marinated vegetable seasoning compound food, we have been engaged in the research of catering compound seasoning for many years How to transform the "meat flavor" into today's work for the industrial production of compound seasoning food, and will realize the research and development of these characteristic products in the near future.
Salty flavor is an important driving force for the technological innovation of compound flavored food
Salty flavor is the core component of the flavor of compound seasoning food, the quality of salty flavor directly affects the quality of compound flavoring food, and the core of innovation of compound flavoring food lies in how to use salty flavor.
1. There is no high-quality compound seasoning food without salty flavors
The development of salty flavors has promoted the rapid development of convenience foods, compound seasonings, puffed foods, snack foods, etc., and almost all salty foods are using salty flavors, especially high-quality flavored foods, are using salty flavors, without exception. For example, convenience food, thousands of convenience food production enterprises, none of them are enterprises that do not use salty flavors, thousands of flavors of instant noodles, there is no bowl of instant noodles without adding salty flavors, but the proportion of addition is more or less different, the method of adding is different, and the process of adding is different, that is to say, there is no such thing as Bobang beef flavor 8311, pork flavor 8311, chicken flavor 9319, chicken fat flavor 8216, shrimp flavor, fish flavor 9366, pepper flavor, Chive flavor 9639 and so on, there will be no brand flavor like Bobang, there will be no more brands of instant noodle varieties, enterprises, and hundreds of millions of convenience food consumers.
The birth and development of chicken essence compound seasoning, but also inseparable from salty flavor, any of the best-selling brands of chicken essence compound seasoning, there is no one that does not add salty flavor or raw materials used in the production of salty flavor, there is no salty flavor production of chicken essence compound seasoning will not have any meat flavor, no chicken essence compound seasoning characteristics, not to mention "fragrance", high-quality salty flavor can promote a brand of chicken essence compound seasoning. For example, Bobang chicken flavor 8216, in a phoenix claw enterprise abandoned by consumers, because of the application of 8216, and now the product sells well in many places across the country, and it has become the "core flavor raw material" of a pickled pepper phoenix claw. Without this special product, there would be no pickled pepper phoenix feet of this brand.
For example, flavored enoki mushroom is also a core salty flavor to improve its quality and sales, and even a large number of consumers recognized. The same is true for seasoned beef tendons, seasoned bamboo shoots, and seasoned mushrooms. Without the core ingredient of this flavor (savory flavor), there would be no such specialty food, and it would be impossible to gain so many loyal repeat consumers. The same is true of a certain brand of marinated vegetable compound condiments, there is no special salty flavor, and the sales of marinated vegetables are very bland, and now high-grade salty flavors are used, and the business of all chain stores is very hot. For example, the rapid development of chicken powder seasoning, concentrated chicken sauce seasoning, oyster sauce, umami soy sauce, spicy fresh, pork rib flavor king, meat flavor king, braised meat material, dumpling bun material, stewed meat material, hot pot base, fat sheep base, dipping sauce, shabu-shabu and other compound seasonings are inseparable from high-quality salty flavors. Without savory flavors, there would be no high-quality compound seasoning like bouillon on chicken.
Recently, the development of compound seasonings used in catering is inseparable from salty flavors, without the basis of previous salty flavors, there is absolutely no compound seasonings like many catering special condiments on the market in 2007, its quality is quite high, and the use effect is constantly improving, and special boutique condiments for catering will also be born. The core source of compound seasoning of meat products, soy products, flour products, spicy products, and hot pot products that are closely related to catering is salty flavor, and high-quality salty flavor will hold up some compound condiment boutique brands in these industries.
2. Salty flavor is the source of flavor innovation of compound seasoning food
There are many types and quantities of compound seasoning foods, and only innovative flavors can get a market, and only the effective application of salty flavors can create compound seasoning products. The key to flavor innovation lies in savory flavors. A company has 65 single products, the same sales method, the same sales staff, the same time, only one best-selling product, the rest of the products are used as a foil, of which 6 product formulas are the same, the difference is not the same in the salty flavor used, which shows the key to the characteristic salty flavor. There is no characteristic salty flavor can not talk about the innovation of compound flavoring, for the status quo of salty flavor is the same, there is no way to carry out flavor innovation, and the compound seasoning products with similar flavor will occupy a small part of the market of competitors at most, and it is difficult to have the possibility of getting ahead and occupying a large market.
For the same salty flavor is nothing more than the price competition of flavor manufacturers, and innovative salty flavor will have a very broad market space, innovative salty flavor will have a non-long life cycle and strong competitiveness of compound seasoning food, innovative salty flavor will promote the birth of compound flavoring food boutique.
A high-quality salty flavor will promote the development of a compound seasoning boutique, a boutique can promote a brand to become a well-known brand, and the enterprise that produces compound condiment boutiques will become a star enterprise. There are a lot of chicken essence compound seasonings on the market, but the best-selling ones are very few, through our years of understanding of the components of chicken essence, mainly salt, monosodium glutamate, I+G, dextrin, spices, the biggest difference is salty flavor, because the chicken flavor used or other flavors are inconsistent and the chicken essence flavor is different, consumers have different recognition of different flavors of salty flavors, and the sales degree of chicken essence compound seasoning produced is not the same, It is also through the repeated purchase behavior of consumers at different levels that high-quality chicken essence and general chicken essence are born.
Just like the same fried potato chips, because different salty flavors are added to become different flavors, they will sell differently. The same instant noodle seasoning is sold differently because of the different salty flavors added. The same pickled pepper chicken feet are also sold differently because of the addition of different salty flavors. Another example is the same spicy snacks, because the salty flavor is different, and the sales situation is very different. Without the rapid development of salty flavors, there would be no compound seasoning foods with many flavors and varieties, not to mention the best-selling compound seasoning foods born today.
Reasonable, scientific and effective application of salty flavor will promote the technological innovation of compound seasoning products, and will promote the birth of many compound seasoning foods, whether it is convenience food, chicken essence and chicken powder compound seasoning, puffed snack food, meat products, soy products, catering food, there is no doubt that the technological innovation of characteristic flavor comes from the use of new salty flavors, and most of its successful technological innovation comes from the characteristic flavored salty flavors. Therefore, savory flavor is an important driving force for the technological innovation of compound condiments.
Countermeasures and measures to enhance the flavor of hot pot and optimize the flavor
As we have many years of experience in compound seasoning and technical supporter of professional research on hot pot compound seasoning, we provide countermeasures and measures to enhance the flavor of hot pot and optimize the flavor for many hot pot enterprises to refer to and learn from.
1. Use high-quality seasoning raw materials
The use of high-quality seasoning raw materials can be well achieved to improve the fragrance, such as the use of general chicken essence and the use of some hot pot special chicken essence, the effect of the fragrance is completely different, why there are no hot pot chicken essence brands because most of the chicken essence brands in the southwest are hot pot chicken essence. In addition to hot pot chicken essence, there are also high-quality raw materials such as soup stock powder, soup stock essence, hot pot flavor enhancement cream, hot pot fragrance paste, hot pot chicken juice, etc., these seasoning raw materials can well enhance the fragrance of hot pot, and many commonly used "hot pot fragrance agent" is the raw material to enhance the fragrance. In addition to these ordinary raw materials, we have also developed some special core raw materials to enhance the flavor of hot pot, which have achieved good results in some chain hot pot enterprises.
The effect of general quality seasoning raw materials in hot pot seasoning is average, and the effect of high-quality seasoning raw materials is very different, which can reflect the fragrance and characteristics of hot pot and spread widely. As a hot pot chain enterprise, the extensive selection of high-quality seasoning raw materials is of great help to enhance the flavor of hot pot and optimize the flavor, and it is also the secret of the continuous birth and rapid development of many trendy hot pots.
Beijing Bobang Food Ingredients Co., Ltd. has launched a series of high-quality seasoning raw materials such as good hanging soup (white soup), hot pot fragrant chicken, hot pot flavor enhancement cream, hot pot flavor enhancer, hot pot sauce fragrance king, meat fragrance king, etc., which can be selected by hot pot chain enterprises.
2. Reasonable combination of compound seasoning raw materials
The selection of high-quality seasoning raw materials for hot pot seasoning is only one aspect, and it is very important to reasonably compound these high-quality seasoning raw materials to achieve the purpose of compound flavor enhancement, freshness, aroma enhancement and flavor optimization. If there is a hot pot with a great fragrance, but the fragrance is not harmonious, thick and impure, and the taste is poor; There is a large hot pot with a good fragrance, the taste is very poor, the aftertaste is very poor, and the thick taste is not; Some hot pots have no fragrance, only thick flavor, not to mention fragrance; Some hot pots tend to be flat。。。。。。 Wait a minute. How to reasonably match the fragrance in the hot pot, and reasonably match the taste, thick taste, aftertaste, etc., so as to achieve the ideal fragrance and flavor, and to realize the needs of consumers for the characteristics of hot pot that consumers have repeatedly consumed.
It is also very important for the combination of umami, and many hot pots have different requirements in terms of umami. It is also important for the compound of aromatic flavors of steam-resistant meat. If the meat flavor powder 001 is used as the base flavor of the hot pot flavor, the aftertaste effect is very good, and the use of chicken fat flavor 8216 as the fragrance will be very natural and mellow, and the effect of giving pure chicken powder is naturally very good. For different hot pot chain enterprises, the same raw materials, different usages, different addition methods, and different raw material ratios, the flavor of hot pot is very different.
Third, the application of new compound seasoning raw materials
According to the needs of some hot pot chain enterprises, we continue to introduce new compound seasoning raw materials, which are different from the previous blending compound seasoning ratio, the use of new raw materials, the research of characteristic flavor enhancement, the compound of exotic spices, and the unique means of flavor enhancement, so as to achieve some new flavors of hot pot.
How to make the hot pot flavor last longer
In view of the rapid growth of the hot pot series of restaurant chains to meet the fast-paced daily life needs of consumers, and at the same time, consumers' requirements for the durability of hot pot flavor are gradually increasing, we are based on the professional research and development of chicken essence compound seasoning, hot pot, soup and other compound seasonings, and especially put forward how to make the hot pot fragrance more durable methods and measures, for your reference for colleagues engaged in hot pot seasoning!
1. The application of meat-flavored chicken essence or meat-flavored core raw materials
For the traditional diet of hot pot, the chain style is quite common, in Chongqing as the world's largest hot pot as the feature, hundreds of millions of hot pot restaurants in China are not exaggerated, the fragrance of hot pot has become a temptation to eat hot pot people's enjoyment and memory, for many consumption habits continue to repeat a hot pot restaurant has been natural. At present, it is a reality that hot pot restaurants use a large number of meat-flavored chicken essence, without meat-flavored chicken essence, the flavor of hot pot is not delicious, the smell of consumption is very general, the possibility of eating more times is very small, and the business of hot pot restaurants is not good, so hot pot restaurants with good business are applying meat-flavored chicken essence.
Some hot pot restaurants have very high requirements for the quality of seasoning, not only to have meat aroma, but also to create their own characteristic meat flavor, the selection of high-quality meat flavor salty flavor as the core raw material, which is a wise choice for hot pot chain enterprises, they use raw materials in tens to thousands of yuan per kilogram of core raw materials, which has become a hot pot fragrance purer, more natural fragrance, more lasting fragrance into the new elements.
The new trend hot pot has made great efforts in the use of core raw materials of meat flavor, and some raw materials are born in combination with foreign advanced food ingredient research and development technology, so that the fragrance characteristics of some hot pot chains have a place in the peers, which has also become the most competitive aspect of hot pot flavor characteristics. At present, we have contributed the distinctive and advanced meat flavor seasoning technology to the hot pot chain enterprises, and the meat flavor characteristics of these flavors have been recognized by most consumers. This is also the reason why many colleagues engaged in hot pot seasoning research continue to cooperate with us in depth. Whether it is the meat-flavored chicken essence or the meat-flavored core raw materials used in the hot pot seasoning, it will definitely make the fragrance of the hot pot more durable, such as the reason why Bobang Meat Flavor Powder 001 and Meat Flavor Powder 003 are selected by many hot pot chain enterprises.
Second, the application of retort-resistant raw materials
Since the hot pot has to be steamed for a long time, it is normal for the time to eat the hot pot for 2 hours each time, and the core raw materials of the steam-resistant cooking have become the reality that the long-lasting aroma of the hot pot is indispensable, which is also the need of the special industry of the hot pot chain. We have compared the general essence of chicken with the addition of repertotable chicken powder 5303, and after 70 minutes of hot melt boiling under the same conditions, the aroma of general essence of chicken disappeared, while the aroma of essence of chicken with retortable chicken powder 5303 was very realistic. If there is no good cooking resistant raw material for hot pot seasoning, there is no good hot pot compound flavor, and the flavor of consumers will be different after 2 hours of eating.
Some hot pot seasoners say that the hot pot with a strong spicy flavor does not have high requirements for the fragrance after steaming, in fact, the more spicy it is, the higher the requirements for the fragrance after cooking, because as the spicy taste in the hot pot is taken away by the edible dishes, the fragrance will change to a certain extent, especially the impact on the fragrance is great, and the raw materials that are not resistant to cooking are added to the hot pot in the final fragrance of eating is very general, and there is no and will not leave a good fragrance memory for consumers, and the quality of the core raw materials is very good. When added to the hot pot, it will unconsciously leave a good lip fragrance for consumers after eating it for a long time.
For the application of retort-resistant raw materials, we can draw a difference when using and not using or using good and general raw materials, and the core ingredient is the fragrance of hot pot that lasts longer.
Third, the collocation of related accessories
The longevity of the hot pot fragrance is also very important for the matching of accessories, and good accessories added to the hot pot seasoning will definitely make the fragrance of the hot pot more durable. At present, the most successful excipients are:
1. Old ginger, old ginger powder or old ginger flavor raw materials will be vividly matched in the long-lasting flavor of hot pot, whether it is added to the chicken essence of ginger flavor raw materials, chicken powder, chicken juice, or hot pot ingredients, its old ginger is very ideal for the durability of hot pot fragrance enhancement.
2. Green peppercorns, or rattan pepper, this is the current new hot pot fragrance and meat fragrance match, and its clear oil hot pot characteristics of the creation, its fragrance is greater than the meat fragrance, but there is no good meat fragrance matching, its fragrance is very general, the ideal combination of the two is to obtain the characteristic trendy hot pot fragrance.
3. Garlic and its flavor raw materials, which are a kind of auxiliary materials for the characteristic flavor enhancement of a series of hot pots, which are derived from garlic, and its characteristics can also be compounded with pepper fragrance or compound fragrance, and its combination with ginger flavor basis, reflecting the characteristic meat aroma to create a characteristic hot pot fragrance.
4. The characteristic raw materials of onion fragrance, the more successful ones in the current characteristics are: first, the application of green onion white powder is relatively thick meat aroma, and its flavor is relatively light, but after cooking, it will continue to release the characteristic fragrance, which is also one of the reasons why a best-selling chicken essence is best-selling, and the chicken essence is used in hot pot seasoning to the fullest; The other is the fragrant flavor of chives, which also makes a certain brand of chicken essence selected by some light hot pot chains, and its chive fragrance can make the hot pot fragrance more durable; Another category is the fragrant flavor of chive leaves, which is also the reason why some hot pot chains are loyal to it in terms of enhancing the flavor of hot pot. These three kinds of green onion flavor characteristic raw materials are more than the flavor of hot pot flavor, not the same type, all of which play a role in making the hot pot flavor more durable for different hot pot seasonings, and are also the embodiment of the special chicken essence for the special flavor of hot pot.
5. Black pepper raw material, the flavor of this raw material is mainly reflected in the long-lasting flavor of hot pot, which is very obvious, and it is also the embodiment of a famous chicken essence applied to hot pot seasoning.
6. Other special spices, these special spices play a special role in the characteristics of fat sheep hot pot, Guizhou sour soup fish, duck soup, even pot, fish hot pot, porridge bottom hot pot, hairy belly hot pot, eel hot pot, bullfrog hot pot, chicken hot pot and other different flavors or characteristic flavors, and their wide application can make different hot pot flavors more innocent and lasting.
Fourth, the supplement of fresh raw materials
Hot pot is not only fragrant, its numb, spicy, fresh, fragrant umami plays a good role in coordinating the fragrance, hot pot compound seasoning after the freshness is more coordinated, the fragrance is also very ideal. Special ingredients for freshness enhancement are very important, such as the use of special freshness enhancement ingredients such as GR can make the aroma of hot pot last longer. Then, in other words, the use of MSG and I+G will also make the hot pot aroma longer lasting and more realistic.
How to solve the problem of muddy soup at the bottom of the hot pot
For the personnel of the hot pot restaurant, we often hear that "the bottom of the hot pot is easy to muddy soup", for this aspect, we analyze the process of using the seasoning hot pot chicken essence, hot pot bean paste, raw and auxiliary materials, spices, and stir-fry materials for reference!
1. The hot pot chicken essence makes the soup at the bottom of the pot
Some chicken essence is different because of the different recipes produced, and some raw materials that are easy to make the hot pot soup base muddy soup, which can be achieved by changing the formula of chicken essence or replacing the use of other brands of chicken essence. This is a matter of course for the chicken essence required by the hot pot chain restaurant not to cause the hot pot bottom to be muddy. Too high the starch content in the chicken essence compound seasoning will also cause muddy soup at the bottom of the pot, so try to add less or no starch raw materials to the hot pot chicken essence. How to design and produce the recipe of chicken essence that leads to hot pot muddy soup, we have made a specific introduction in the "Formula and Technical Requirements for Hot Pot Chicken Essence to Be Clear and Transparent after Long-term Cooking", and the production of hot pot chicken essence and the application of hot pot seasoned chicken essence can be referenced. At present, some chicken essence is not suitable for hot pot seasoning, and the problem of hot pot soup base muddy soup should also be considered, and it is natural to develop hot pot chicken essence that is really suitable for hot pot.
Second, the hot pot watercress makes the bottom of the pot muddy soup
The wheat flour in hot pot douban will cause muddy soup at the bottom of the hot pot, so you should pay attention when using watercress for hot pot seasoning. Choose watercress with less starch content to make hot pot seasoning, which can avoid muddy soup at the bottom of the pot.
3. Raw and auxiliary materials lead to muddy soup
Some ingredients will produce muddy soup when the hot pot is seasoned, so you should pay strict attention to the selection. The quality of the edible oil (butter, lard, chicken fat, salad oil, vegetable oil, etc.) used in the seasoning of hot pot, the proportion of oil used, and the type of oil used have an impact on the muddy soup at the bottom of the hot pot. The incongruity of the proportion of other raw materials will also lead to the occurrence of muddy soup.
Fourth, the use of spices leads to muddy soup
Some spices such as hot pot flavor paste, chicken paste, beef paste, stock paste, soup stock powder, etc., and some raw materials will cause muddy soup at the bottom of the hot pot, which can be solved by choosing different spices.
Fifth, the stir-fry process leads to muddy soup
In hot pot seasoning, the following processes have an impact on the muddy soup at the bottom of the hot pot:
1. Some watercress contain flour when stir-frying, because the temperature of the hot oil is very high when the pot is cooked, the watercress will cause the flour to be gelatinized incompletely, and some flour that is not gelatinized will cause muddy soup.
2. Some spices or accessories will also produce muddy soup due to improper addition order.
3. When seasoning the hot pot, if the soup is light and not red and bright, the phenomenon of muddy soup at the bottom of the hot pot will inevitably occur. 4. Excessive heat during stir-frying will also lead to muddy soup, and reasonable fire has a lot to do with the production of hot pot ingredients. 5. If the oil temperature is too low when stir-frying, it will also lead to muddy soup.
6. The wrong ratio of old oil and soup in the pot will also cause the bottom of the pot to be muddy. 7. If the water is not dried in the process of boiling the old oil, it will also lead to the phenomenon of muddy soup at the bottom of the hot pot, and it is required to boil the water dry. In addition, it will also lead to the occurrence of muddy soup in the process of eating, such as potatoes, yams, vermicelli and other dishes with high starch content will also cause muddy soup at the bottom of the pot.
How to ensure the consistency of hot pot quality
For some hot pot delicacy seekers, this is crucial, every time they go to a house to eat the hot pot taste is inconsistent, they don't want to go after a long time. How to maintain the consistency of hot pot quality is important for the long-term development of hot pot restaurants, and it is also very important for the development of hot pot chains. We provide the following aspects for reference and reference through the understanding of hot pot seasoning!
1. Maintain the consistency of ingredients
As you can eat the same hot pot every time, it is quite important to maintain consistent ingredients, which ensures that the flavor, texture, aroma and aftertaste of the bottom of each pot are consistent.
1. The varieties used in pepper and pepper are different, which causes a great difference in spicy flavor, and the spicy flavor is inconsistent due to the inconsistency of the type, grade, origin, and harvest season of pepper and pepper. Therefore, it is very important to choose peppers and peppercorns as much as possible to maintain quality consistency.
2. The consistency of compound seasonings such as chicken essence, monosodium glutamate, and chicken powder can ensure that the raw materials used are consistent in order to achieve consistent ingredients, and the ingredients in each pot can be the same.
3. The consistency of raw materials such as watercress and tempeh is also part of the raw materials to ensure the consistency of the quality of hot pot.
4. Other spices and their auxiliary materials should also be consistent, such as garlic, green onions, turmeric, etc. to maintain consistent quality. 5. Edible oils and fats (butter, vegetable oil, etc.) must be consistent, otherwise the flavor is very different.
6. The special spices for hot pot are consistent, and the flavor of hot pot flavor enhancement paste, soup stock powder, etc. or other core meat flavors recognized by consumers cannot be changed at will. Although the amount of these meaty raw materials is small, the effect is quite large, and a slight change has a great impact on the preference of consumers.
7. The models and brands used in chili red, chili pepper essence, Sichuan pepper essence, etc. should not be changed.
Maintaining the consistency of all ingredients used for hot pot seasoning is the most basic and necessary requirement to ensure the quality consistency of hot pot, but a small number of hot pot chain enterprises are also constantly paying tuition fees by constantly replacing raw and auxiliary materials, which is worth pondering.
Second, the production process should be as consistent as possible
It is very important to maintain consistency in the hot pot production process as much as possible, including the production time, temperature, firepower, oil temperature, heating method, etc., these factors will affect the taste of the hot pot, and the control of any point is inconsistent, it is possible to make a hot pot with a different taste, which is also very important to some well-known hot pot chain enterprises.
The proportion, quality and type of oil will also greatly change the taste of the hot pot, and the way it is heated will make its fragrance different, such as the flavor made by the method of open flame heating is different from the flavor produced by the use of steam and sandwich pot, and the flavor of the use of natural gas, coal gas, liquefied gas, heat transfer oil and other methods of heating is also different. The production process is very crucial, and practice has proved that the hot pot base made by using an open flame and iron pot heating method tastes the best. Due to the rapid development of the industrialized traditional food processing industry, the automatic hot pot ingredient production heated by natural gas has become the current development trend, and the taste of hot pot can be achieved as long as the consistency of the processing process is maintained.
For example, the pepper soaked in hot oil is inconsistent with the one that has not been soaked in hot oil, the soaked pepper is not the same as the dried pepper, the particle size of Sichuan pepper processing also has an impact on the taste, the size of garlic and ginger processing also has an impact on the taste of hot pot, the size of watercress and tempeh processing also has an impact on the taste of hot pot, and the time, temperature and heat of douban frying are also critical.
3. Consistency in other aspects
The consistency of the service level is also crucial, and some hot pot chain enterprise waiters reasonably control the amount of soup when adding soup, which can make the hot pot taste quite good. Some waiters add soup that is quite different, and the taste of each pot is inconsistent, so it is difficult to keep the taste of hot pot consistent.
Meaty flavor --- secret weapon for the research and development of compound seasoning food boutiques
There are quite a lot of compound condiments on the market, both in quantity and category, but there are not many as fine products, and even quite at least. Why do you say this, because a certain compound seasoning boutique sells well in a certain consumption area, and the sales in some other places in China are very general, or even quite talkative. It can be seen that there are not many high-quality compound seasoning foods, but less, for the blind test results of our research and development of compound seasoning foods are more illustrative, a well-known domestic best-selling chicken essence, in our research and development of compound seasoning foods in a certain area of consumer blind test results are less than 30%, it can be seen that most of the current compound seasoning products are some local boutiques, in many areas consumer recognition is not high.
First, the characteristics of meat flavor
The flavor of meat is the flavor that we often accept in our diet, it is close to nature, and the flavor characteristics are more obvious, the main characteristics are: 1. The flavor of traditional dishes or traditional snacks that has been handed down, but many consumers do not know it very well, but it is easy for consumers to accept. For example, some chicken essence compound seasonings have the flavor of green onion, the flavor of green onion leaves, the flavor of pepper, the flavor of garlic, the flavor of ginger and so on.
2. The popularization of meat flavor characteristics is the reason why many compound seasoning foods are repeatedly purchased by the public and become high-quality products. 3. The meat flavor is often compound, rather than a single flavor, and its meat flavor is relatively full, and the aftertaste is endless. 4. It is more realistic and mellow, and the head fragrance is lighter. 5. The flavor source is wide, and it only represents a small combination of one or more flavors, which is born from compound seasoning. 6. The familiar meat flavor in daily life is easy to be accepted by consumers, and the characteristic flavor is easier to innovate compound seasoning products.
In addition, the meaty flavor will also produce some new characteristics and characteristics when the compound seasoning food is used for consumption, and many new eating methods and new flavors will be born.
2. The research and development of compound seasoning products is indispensable for the flavor of meat
Compound seasoning food has no meat aroma, there is no its characteristics, the flavor is quite bland, the quality of chicken essence compound seasoning has a lot to do with the meat flavor, and there will be no good meat flavor will not have a good compound seasoning boutique born. The characteristic meat flavor comes from special seasoning raw materials, compound freshness and flavor enhancement raw materials, strengthening its meat flavor characteristics, and seasoning balance. The research and development of compound flavor products is inseparable from high-quality meat flavor raw materials, and the research and development of high-quality flavor raw materials has become an inevitable trend that has to be worked in the research and development of savory flavors.
3. The secret weapon of its compound seasoning food is its meaty flavor
At the same time that we provide technical services to many compound condiment food manufacturers, they will propose to us to develop the flavor of a well-known product, which is without exception the meaty flavor of its compound condiment food boutique, which is also the deepest impression left by these well-known compound condiments to consumers, and it is also the reason why many compound condiment manufacturers demand research and development. How to apply the characteristic meat flavor compound to compound seasoning products is the secret weapon of compound seasoning food, which is also the characteristic that leads to the best-selling products in a certain market.
In short, the key to the secret of compound seasoning is the application of the core raw materials of meat flavor.
Analysis of the reasons for the insufficient freshness of chicken essence compound condiments after hot dissolution and cooling
In view of this technical problem, we have put forward the following reasons for the decline of freshness or insufficient freshness of chicken essence after hot dissolution through years of formula design, process technology research, and research on core flavor raw materials:
1. Umami defects
For many chicken essence compound seasonings that contain less chicken ingredients, or the quality of chicken powder is poor, resulting in poor amino acid freshness in meat freshness. It is impossible to obtain the ideal long-lasting umami by using monosodium glutamate and I+G alone, and the umami of compound meat is improved by using monosodium glutamate and I+G as the basis, so that the umami of chicken essence compound seasoning will not change with the decrease of temperature, but the degree of umami will be enhanced with cooling. The ideal practice is to use pork-flavored pork powder and chicken powder compound, or use pork bone marrow extract and chicken powder compound, so that the chicken essence compound seasoning produced by the application is generally ideal for umami after cooling.
Some of the more successful cases of our application are:
1. Using pork pure powder (Bobang BP-03 or BP-01) and chicken pure powder BC-08 compound, the umami taste is relatively long-lasting, and the product is relatively popular.
2. Bobang 8108 and pure chicken powder are used to compound to obtain the ideal long-lasting umami.
3. Bone marrow extract and pure chicken powder and chicken powder 9319 are used to obtain a long-lasting umami taste. 4. Pork powder, chicken powder and meat flavor powder 008 are used to obtain the ideal umami. 5. Pork powder, chicken powder and meat powder 001 are used to obtain the ideal umami. 6. Pork pure powder, pure chicken powder, and meat flavor powder 5303 are used to compound to obtain the ideal umami.
In addition, there are some new ways to reflect the freshness of the meat and enhance the long-lasting freshness, which is reflected in the new compound seasoning. Second, the formula design is unreasonable
In terms of the formula design of many chicken essence compound seasonings, the compound of monosodium glutamate and I+G is unreasonable, and the inappropriate ratio leads to uncoordinated umami. Some formulas add disodium succinate in the design, the proportion of addition is unreasonable, and the umami will decline after the amount of disodium succinate is used in some formulas, and even the umami will be very bland. Reasonable addition of pork powder, chicken powder is also very important, not more is better, some recipes are designed to add less product quality than the amount of addition. For example, in the design of a chicken essence formula, the effect of adding less than 2% of meat flavor powder 001 is better than adding 2.5%. Once, we adjusted the chicken essence compound seasoning formula for a customer, and we achieved the effect of enhancing umami flavor and significantly enhancing the umami during the cooling process and even finally by reducing the amount of chicken flavor spices and increasing the amount of monosodium glutamate. Sometimes the amount of spices is not too much, which can also improve the persistence of umami. For example, ginger powder, garlic powder, onion powder and other raw materials are not excessive. For example, black pepper, ginger, and green onion white powder play a role in enhancing the umami of chicken essence compound seasoning to a certain extent.
3. High-quality compound freshness enhancement defects
In the process of research and development of chicken essence compound condiment materials, it is also necessary to consider some practical occasions of catering applications, such as cold salad, braised vegetables, cold noodles, mixed noodles, and fresh after cooling, such as the application of meat flavor powder in braised vegetables seasoning to improve the lasting umami, and the famous braised vegetable platter in Guangzhou can use this characteristic umami to achieve. For example, hot pot, soup pot, shabu-shabu for a long time fresh need to withstand steaming and high-temperature meat powder to improve the effect of high-temperature meat freshness, the quality requirements for the characteristics of special chicken essence are very high, and the "hot pot chicken essence" was born, although there is no good brand of hot pot chicken essence, but the reality of this catering application really exists. For example, cold pot, dry pot, casserole series of special eating methods, need to be cooled to be fresh but also to make characteristics, it is necessary to consider the source of raw materials for umami and its proportion in the chicken essence compound seasoning, this characteristic of fresh and cold dressing, braised vegetables are not consistent is that it can be eaten both hot and cold, and it is important to maintain the umami taste of cold and hot consistency.
Through the improvement of the above aspects, it can improve the satisfaction of consumers with the freshness recognition of chicken essence compound seasoning after hot melt cooling, realize the needs of consumers, realize the effective combination of meat fresh, cold fresh and hot fresh, and effectively solve the situation that the freshness of chicken essence compound seasoning is not enough after hot melt cooling.
The development trend and status quo of umami of compound seasonings such as chicken essence
The development speed of compound seasonings such as chicken essence is very fast, and there are quite a lot of varieties, and the development status of its umami in compound seasonings is:
1. The combination of monosodium glutamate umami and meat umami
The umami of monosodium glutamate is the umami of pure monosodium glutamate, and the umami of meat is the umami of a variety of amino acids and polypeptides, and the combination of the two gives a very good umami, and its persistence is mainly reflected in the umami of meat, and the advantage of meat umami is better than the umami of monosodium glutamate. For pure meat meal, as long as it is high-purity chicken meal and pork meal, its freshness effect is very good. This is in the seasoning of chicken essence is the use of monosodium glutamate and meat powder to achieve the effect of compound freshness, in the chicken powder, concentrated chicken juice, meat king and other series of compound condiments are also used in this way of freshness. This is also the commonly used compound freshness means and methods at present.
Second, the combination of vegetable umami and meat umami
In the umami aspect of some compound seasonings, some compound seasonings in vegetables use light umami such as mushrooms, shiitake mushrooms, green vegetables, etc., which can taste some light umami in some compound seasonings, and its umami can make the umami of meat more natural, mellow and more realistic. The umami of chives and the umami of shallots and shallots are compounded into the meat to give a special umami, which has been found in some chicken bouillon products. At present, some vegetable mushroom essence, matsutake mushroom essence, mountain essence, bamboo sunflower essence and other series of products can be described as some obvious products of vegetable umami and meat umami compound, these products use vegetable raw materials, meat meal, monosodium glutamate, I+G and other compound freshness. The freshness of vegetables will become a very valuable category in the new type of freshness, because mushrooms, matsutake, porcini mushrooms, tea tree mushrooms, chives, etc. contain very complex effective ingredients for freshness and freshness, which are of great help to compound and enhance auspiciousness.
3. Meat umami compound
In the meat fresh compounding, chicken pure powder, pork pure powder compound effect is better, and beef pure powder and chicken pure powder compound effect is not good, pork pure powder can enhance the freshness effect of beef pure powder, a very small amount of chicken pure powder is also helpful to beef pure powder freshness, but a very small amount of beef pure powder has no good freshness effect on pork pure powder and chicken pure powder. Compounding some HVP and yeast extract will also enhance the effect of fresh meat.
Fourth, the seafood umami compound
The freshness effect of seafood fish, freshwater fish and marine fish is different; The effect of shrimp freshness is also different; Crab freshness is also very different; Mussels and other freshness enhancements are also very good. The freshness effect of seafood tends to be light, and the freshness characteristics are more obvious, which is also a special means to create a new type of freshness.
The development trend of the umami of compound seasoning is that the compound umami obtained by the compound meat fresh raw materials, vegetable series freshness enhancement raw materials, seafood series freshness enhancement raw materials, monosodium glutamate, I+G, disodium succinate, HAP, HVP, yeast extract, etc., will be welcomed by compound seasoning. When compounding, we should fully consider the characteristics and shortcomings of fresh raw materials, make full use of the advantages of raw materials, and the compound of compound freshness should be less affected by the interference of the seasoning environment, so as to ensure that the thermal effect of temperature is small, and the effect of freshness should be long-lasting.
In the near future, high-grade compound condiments will be used in catering ingredients, and there are also such compound freshness products in foreign countries that have long been used in the catering industry.
The formula and technical requirements of hot pot chicken essence are still clear and transparent after steaming for a long time
For the large number of hot pot chicken essence needs of hot pot chain restaurants, we have specially developed chicken essence suitable for hot pot in response to this phenomenon, as follows for the reference of hot pot enterprises:
1. Production formula of chicken essence for hot pot (100%)
Salt 22 % Monosodium glutamate 56% I+G 2.8% Sugar 6% Forming agent 2% Bobang Chicken Powder 2% Curcumin A little meat raw material F01 0.1% Meat raw material F022 0.1% Filler 9%
2. Specific technical requirements for the production of chicken essence for hot pot
1. Salt should be clear and transparent after dissolving. This is generally easy to do, and most table salt is acceptable. 2. MSG is required to be clear and transparent after dissolution and even heating, and usually some MSG is not clear after dissolving, which needs to be solved, and MSG can be replaced to meet the requirements.
3. White granulated sugar, which is required to be clear and transparent after dissolving. This is generally easy to do, most of the white sugar is qualified, and a small number of white sugar contains a lot of impurities.
4. The molding agent is required to be clear and transparent after dissolving. Not all molding agents can meet this requirement. 5. Bobang's special chicken powder, which is very critical, it is difficult to achieve this effect by replacing many brands of chicken powder, and the main problems are: suspension, precipitation, layering, and floating. For special chicken powder, it is required to be steamed for 2-4 hours to still be clear and transparent, which is not possible with ordinary chicken powder, and there will be absolutely no suspension, precipitation, stratification, floating, turbidity, and muddy soup in any dissolving process. In addition, the addition of 2% to Bobang's special chicken powder can make the chicken bouillon compound seasoning meet the requirements of other nitrogen greater than 0.2% in the chicken bouillon industry standard SB/T10371-2003. This can also improve the freshness of the meat, enhance the thickness, and enhance the aftertaste.
6. Curcumin can be added or not, but it only affects the color of the chicken essence compound seasoning.
7. Meat flavor raw materials, highly concentrated meat flavor raw materials, high concentration, large and pure fragrance, it is recommended to add them for fragrance and flavor after dilution. You can add 0.05%, add as the first fragrance mix is ideal, add the dried chicken essence to mix and store for 4 hours after the effect is very ideal. This is the core of the meat flavor, not all manufacturers and spice providers can do it, and its number is self-made. This determines that the product is suitable for the most critical part of consumers, without the aroma of meat, it cannot reflect the characteristic flavor of chicken essence compound seasoning, and there will be no more consumers to accept.
8. The filler is required to be clear and transparent after dissolving, which is not very difficult, and many manufacturers can do it. 3. Precautions for the production of hot pot chicken essence
1. During production, the ingredients can be implemented in strict accordance with the above formula.
2. For granulation equipment with poor production performance, it will be more difficult to produce with the above formula, which can be achieved by feeding a small amount of material to keep the gap between the rotating blade and the tablet at 1-2 kg, or by adjusting the rotary blade and tablet, or by changing the power of the equipment. Dead material refers to the chicken essence compound seasoning material that has not been squeezed out of the sieve hole after two or more repeated extrusions. Its heat is very high, mainly generated in the process of rapid rotation and extrusion between the molding agent and the ingredients, and reasonable control of dead material in the trough becomes the key.
3. The mixing is required to be uniform.
The above production of hot pot special chicken essence compound seasoning after dissolution for up to 2-8 hours of high temperature steaming will not produce precipitation, stratification, floating, muddy soup, turbidity, suspension and other undesirable phenomena.
Classification and characteristics of compound seasonings such as hot pot type chicken essence
Essence of Chicken Compound Seasoning has developed very rapidly in recent years, and the amount of Essence of Chicken is very widely used in some places where hot pot is the staple food. We have conducted research on the essence of chicken for hot pot, and found that its characteristics are very obvious, and the variety is also increasing, and the use is very wide.
1. Compound seasonings such as chicken essence used in hot pot
At present, there are many hot pot type chicken essences used in hot pot, and we divide them into the following categories: Page 20 of 47
1. Hot pot chicken essence
This is also a kind of chicken essence, but its use is specifically used for hot pot chicken essence, there can be chicken essence for red soup hot pot, chicken essence for clear soup hot pot, usually hot pot chain enterprises require such chicken essence to be dissolved well, no muddy soup, no precipitation, clear and transparent after dissolving.
2. Compound seasoning of broth essence type
For example, broth essence and broth powder are compound seasonings that can represent broth used in hot pot, and their flavor and characteristics can be reflected in the flavor of the clear soup hot pot or the bottom of the pot.
3. Fresh flavor compound seasoning
It mainly reflects the two aspects of umami and fragrance, such as fresh fragrance powder, fresh fragrance treasure and other products, which not only bring umami to the hot pot but also bring the fragrance of the hot pot, and these products need to be deeply developed.
4. Shanzhen compound seasoning
For mushroom hot pot and three fresh, clear soup hot pot, the use of mountain delicacies compound seasoning effect is very good, at present, you can see the sale of mountain essence, matsutake essence, mushroom essence, mushroom powder, mushroom paste and other products, it can reflect the characteristics of the hot pot flavor.
Second, the characteristics of compound seasonings such as hot pot chicken essence
The seasoning of hot pot is different from stir-frying, soup, etc., and the characteristics of compound seasonings such as hot pot chicken essence are: 1. Resistance to cooking
Because the hot pot has to be steamed for a long time at high temperature, it is very important to require steam-resistant cooking, and the aroma of hot pot chicken essence will not bring great help to the hot pot after 1 hour of steaming, and only the core raw materials of the steam-resistant series can achieve the requirements of steam-resistant cooking. We have also conducted in-depth research on the cooking resistance of different flavors, and have achieved the successful research and development of hot pot type chicken essence.
2. Heavy fragrance
Due to the obvious spicy characteristics of Chongqing hot pot, it is better to have heavier requirements for the aroma of its hot pot chicken essence, and the application effect of Qingtan fragrance in hot pot is general.
3. Fragrant but not
The popularity of the flavor of hot pot chicken essence is more obvious, but the fragrance is not enough, and the balance of flavor is and used in the research and development of hot pot chicken essence. This is the characteristic that he can still show fragrance after a long time of steaming.
At present, the hot pot flavor chicken essence usually used in hot pot is as follows: 1. Green onion white fragrant hot pot chicken essence
It is mainly after a long time of steaming to reflect the flavor of green onion white, which is a major feature, and the flavor of many chicken essence is inconsistent, and it is not a simple green onion white flavor, but a comprehensive taste of green onion white and meat flavor and spice flavor. Its flavor profile is vague and not very obvious.
2. Pepper-flavored hot pot chicken essence
The pepper flavor here is not the general pepper fragrance, but the combination of black pepper flavor and meat flavor, the effective combination of the two, in the compound chicken fat characteristic flavor, which has become a good platform for the application of pepper fragrance in hot pot. As for how to further optimize the flavor of pepper fragrance, the blending of new compound hot pot chicken essence flavor can be realized.
3. Ginger-flavored hot pot chicken essence
The combination of ginger flavor and meat flavor has been recognized in some hot pot chain enterprises, and the effect of its compound is also very good.
4. Garlic hot pot chicken essence
There are not many hot pots with garlic hot pot chicken essence, but its characteristics are very obvious, and the effect is very good in some personalized hot pots and soup pots.
The source of flavor for compound seasoning foods
At present, there are a lot of compound seasoning foods, and we put forward some flavor sources of compound seasoning foods for reference and reference through the existing compound seasoning foods on the market and their future development trends!
1. Traditional diet
Some of the original flavors produced by thousands of years of roasting and roasting are applied to the heat-reactive meat powder series used in today's food seasoning, and these heat-reactive beef powder, heat-reactive chicken powder, and heat-reactive cooking meat powder are used in compound seasoning foods, so that the original traditional food processing flavor produces industrialized and large-scale products. Whether it is chicken essence, chicken powder seasoning, or convenience food, puffed food, a large number of thermal reaction series meat powder is used. This is also one of the sources of flavor for today's compound seasoning foods. According to the needs of consumers, Beijing Bobang Food Ingredients Co., Ltd. has developed a series of heat-reactive chicken powder, beef powder, mutton powder, duck powder, pork rib powder and other products, all of which are used in compound seasoning foods.
Second, local flavors
These local specialties include Peking duck flavor, mutton steamed bun flavor, Huaxi beef flavor, Shuangliu fat sausage, northwest sour flavor, Guizhou spicy flavor, Yunnan sour taste, Chongqing spicy flavor, Shanghai sweetness, Jiangsu and Zhejiang sauce flavor, Sichuan spicy flavor, Guangdong meat flavor, and so on. The research and development of these local flavors is also the source of the flavor of compound seasoning foods, as long as careful research shows that our flavor research and development sources are very wide, the local characteristics are obvious, the characteristics of research and development are many, and it is also very valuable for research and development.
3. Snack flavor
There are many snack flavors, such as Beijing sugar gourd, Sichuan dandan noodles, slag noodles, Henan paste spicy soup, Henan stewed noodles, Lanzhou Malan ramen, Yunnan bridge rice noodles, pho, rice noodles, pasta, rabbit head, duck paws, goose paws and other special snacks, is the flavor source of compound seasoning food research and development, research and development of some characteristic compound seasoning foods can be developed according to these snacks, and some compound seasoning food products can be developed according to these snacks.
Fourth, innovative flavor
Combining some characteristic flavors and making a special product a good job is a miracle in the peanut world "mustard-flavored peanuts". It's also a great example of innovative flavors. It is a special flavored product that uses mustard for dishes and uses it to flavor peanuts. Nowadays, some flavored innovations such as bracken, bamboo shoots, enoki mushrooms, and beef tendons are also the flavor sources of compound seasoning foods. For example, pork products for meat products are innovated with fish flavor, shrimp flavor, and crab flavor; Vegetarian meat products are innovated with meat flavor raw materials; soy products for meat flavor innovation; This can be seen in many compound seasoning foods. Flavor innovations accepted by consumers will be well rewarded by the market, and flavor innovations that consumers do not approve of will make the product die.
Fifth, the flavor of the dish
The innovation of spicy snack food has become boiled fish flavor, spicy fish flavor, hot pot flavor, pickled pepper flavor, fish flavor flavor, barbecue flavor, etc., which have been born in puffing, fried potato chips, potato chips, pots, steamed buns, etc. Among these products, the most representative is the successful use of braised beef flavor in instant noodles, which is a classic case of dish flavor development of convenience food.
The source of R&D ideas for compound seasonings
The number and types of compound seasonings on the market are quite large, and we have put forward the following ideas for the research and development of compound seasonings through years of experience in the research and development of compound seasonings:
1. Research and development of household seasonings
At present, some soup ingredients on the market are this kind of seasoning, and its market development is that you need to taste the same flavor as the flavor you can eat in restaurants without leaving home, which is a very demanding realm for consumers. For example, hot pot bases, it is difficult for many consumers to achieve the flavor of hot pot restaurants by buying them in the market. These are more optimistic about the fast soup stock, such as black pepper hot and sour soup, hot and sour soup, West Lake beef soup, mushroom chicken soup, beef soup, pork rib soup, variety soup, seafood soup, fish fillet vegetable soup, squid soup, etc., which is quite convenient to use, 3-4 minutes can achieve a bowl of instant soup for 3-6 people per person.
Such as cooking seasoning, this is also a large category of seasonings with great research and development prospects, according to the characteristics of the cooking can be different can be developed characteristic Sichuan cuisine seasoning, such as back to the pot meat seasoning, fish flavor shredded meat seasoning, mapo tofu seasoning, kung pao meat seasoning, etc., Cantonese cuisine seasoning, Shandong cuisine seasoning, Jiangsu and Zhejiang cuisine seasoning, etc., can also allow consumers to eat the same characteristic dishes in different places.
Such as stir-fry seasonings, pasta seasonings, fried rice seasonings, porridge seasonings, soup seasonings, etc., which can achieve its characteristic seasoning methods and seasoning processes, and create its household compound seasoning products.
Second, the research and development of special seasonings for catering
The seasoning required by the catering industry is inevitable in the rapid development of seasonings, and the rapid development of its catering industry has been brought Page 22 of 47
The special seasonings for catering have been moved, and their development tends to be high-grade, standardized, convenient and consistent in flavor.
The research and development of compound seasonings for catering is the key to the non-kitchenization or simplicity and consistency of the catering industry today, which will lead to the rapid service of catering and the trend of competition with the fast food industry, which is what many restaurants need at present. For example, soup powder, old soup powder, hot pot flavor cake, hot pot flavor agent, hot pot flavor enhancer, sesame oil flavor, flavor agent, spicy ingredients, meat flavor powder, meat flavor core raw materials, meat flavor base, meat flavor paste and other series of compound seasonings were born. There are also chicken essence, chicken powder, concentrated chicken juice, fresh dew, umami juice, fragrance treasure, umami treasure and other special seasonings for catering that are commonly used today. There are also hot pot bases, duck soup seasonings, spicy fish seasonings, perfume fish seasonings and so on. High-grade abalone juice, brine, marinade, freshness and other seasonings for seafood. Meals are very much needed, such as olive oil, walnut oil, and so on.
It can be developed according to the needs of a certain region, such as Guangdong's soup series, Jiangsu and Zhejiang stir-fry series, Chongqing hot pot series, special snack series, barbecue series, fried chicken series, fried fish series, braised vegetables series and so on. For example, the characteristics of Jiujiuya, potato slag cake, Beijing fried roast duck, Chengdu Liao Ji Bangbang Chicken, Xinjiang Dapan chicken, Guangzhou radish beef brisket, little fat sheep, duck soup and so on can be used as a reference for the research and development of special seasonings for catering.
3. Food factories need the research and development of compound seasonings
At present, the seasoning ingredients of instant noodles require a large number of compound seasonings to cooperate with research and development, such as the application of chicken essence, chicken powder, monosodium glutamate, etc. in the seasoning of convenience food; For example, the seasoning of spicy snacks also requires the application of monosodium glutamate, chicken essence and special compound seasonings; For example, puffed snack foods, potato chips, potato chips, pots, etc., also need compound seasonings; Casual dried tofu, bamboo shoots, mushrooms, enoki mushrooms, beef tendons, bracken, etc. also need the application of compound seasonings. Whether it is flour products, meat products, puffed food, or spicy food, they all need characteristic high-quality compound seasonings.
In short, the research and development of compound seasonings should be continuously improved and perfected according to these needs, so as to achieve high consumer satisfaction, and let the number of consumption continue to be repeated, so that the quality of compound seasonings can be realized.
Classification and characteristics of stir-fried chicken essence and other compound seasonings
Stir-fried chicken essence compound seasoning is mainly based on fragrance, which is a major feature, especially its onion fragrance characteristics are more obvious, on the flavor compound seasoning used in various places is different, we will discuss the opinions of stir-fried chicken essence and other compound seasonings as follows, open for reference only!
1. Classification of compound seasonings such as stir-fried chicken essence
The flavor and aroma requirements of stir-fried dishes vary greatly from region to region, so we will introduce the following types of compound seasonings as follows:
1. Stir-fried chicken essence compound seasoning
Mainly used for stir-frying, or constantly used for stir-frying', we have investigated the chicken essence used in many catering industries in the market, and the chicken essence used in stir-frying mainly reflects its fragrant meat flavor and good meat taste. The most obvious is that Jiangsu, Zhejiang, Shanghai and other places attach great importance to their characteristic flavors, and such fragrances are also widely used in Beijing, Tianjin, Sichuan, Chongqing and other places. The essence of chicken used for hot pot is rarely used for stir-frying, and their chefs generally do not use the essence of chicken used for hot pot for stir-frying, so it is called "stir-fried chicken essence". For some experts who ask about hot pot chicken essence but not stir-fried chicken essence, our opinion is: we just call the most widely used chicken essence in stir-fried vegetables stir-fried chicken essence.
2. Beef essence compound seasoning
Due to the great difference between the consumption habits of the north and the south, the beef essence in the north is very suitable for stir-fry and roast in the north, and the garlic flavor of the beef essence compound seasoning that is currently selling well in the market is very good in Beijing. There are also beef-flavored seasonings, beef powder and other compound seasonings that are also used in stir-frying.
3. Pork essence compound seasoning
In the Beijing-Tianjin, Northeast and Northwest markets, there are pork essence compound seasonings, which shows that the pork essence, pork powder and other compound seasonings used for stir-frying are suitable for the needs of consumers in these regions.
2. Characteristics and development trend of stir-fried chicken essence compound seasoning Through the study of stir-fried chicken essence, we put forward the following characteristics:
1. The fragrance of stir-fried chicken essence and its development trend
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The fragrance of stir-fried chicken essence is mainly the combination of the aroma of shallots and the flavor of meat, which reflects the obvious compound flavor when heated. After analyzing the fragrance of stir-fried chicken essence compound seasoning, we can also develop stir-fried compound condiments with the fragrance of green vegetables and meat, tomato and meat, celery and meat, and special compound condiments for stir-fry with leek flavor and meat, leek and meat, garlic and meat, mushroom and meat.
2. The stir-fried chicken essence has a soft flavor
The flavor of stir-fried chicken essence is softer, more realistic and natural, and it is easy for consumers to accept. 3. The stir-fried chicken essence has a long-lasting taste
Its flavor and texture are relatively long-lasting, and you can taste the umami and meat flavor of stir-fried chicken essence in every part of the dish.
4. The fragrance is light and the aftertaste is good
The aroma is relatively light, and the aftertaste is quite ideal.
Characteristics of compound seasonings such as chicken essence in soup
In view of some consumption habits in the south, soup has become a large category of catering needs, through our long-term market research, we found a large category of chicken essence, which is why we position it as "soup type chicken essence compound seasoning". Our statement is helpful for the study of seasoning, and this type of chicken essence is just a description for us, and we hope that some colleagues who produce and consume chicken essence will not misunderstand.
1. Some types of raw materials suitable for making soup
For the raw materials that can be used to enhance the effect of soup, chicken essence is only one of them, and there are many other raw materials, so we will describe several for reference:
1. Chicken essence for soup
It is mainly used to make soups, and chicken essence requires good meat feeling, taste is the first, light fragrance, and even does not require a strong head fragrance.
2. Broth essence
The effect of making soup mainly lies in the flavor of the bones after boiling, due to the short feeding time of pork, chickens and ducks today, the thick taste of the meat after boiling is poor, and it is very ideal to supplement with broth essence or broth powder compound seasoning.
3, Tang Huang
Ideally, some compound broth raw materials processed broth core raw materials strengthen the effect of the soup, and the better soup emperor compound condiments will achieve the characteristic flavor of the soup.
4. Fresh vegetarian
The long-lasting freshness effect, high temperature resistance, and soft taste have become the core ingredients for creating miracles in soup. For example, the use of mushroom extract, shellfish extract, fish extract, I+G, monosodium glutamate, HAP, HVP, special yeast extract, pure pork powder, pure chicken powder professional compound such umami elements like GR will enhance the effect of the soup, mellow aftertaste. After scientific experiments, the use effect of GR is far greater than the freshness effect of several raw materials, and it has become a secret weapon for making soup fresher.
5. Chicken juice
The concentrated chicken juice is mainly reflected in the thick taste is very ideal, and a good concentrated chicken juice can reflect the umami of the meat and fresh compound and the better thick taste in the soup making process.
6. Abalone juice
This is also an ideal raw material for making soup to enhance the flavor, and high-quality abalone juice has become a must for soup. Second, the characteristics of chicken essence in soup
Chicken essence in soup is a relatively pure type of chicken essence, its fragrance is very light, and the meat feeling is its ideal characteristic. Its main features are:
1. Good flesh feeling
The meat feeling has become the best-selling feature of this type of chicken essence, and the quality of the meat determines the best-selling degree of this type of chicken essence. According to the characteristics of this category of products, we have specially developed a series of meat flavor powder with a strong sense of meat, which can realize the compound research and development of this large category of chicken essence. As a R&D and blending of raw materials with a very strong sense of meat, we can carry out in-depth cooperation with companies specializing in the research and development of soup-type compound seasonings, and develop compound seasoning products specializing in soup.
2. The fragrance is light
The head fragrance is very small, or it does not have a head fragrance, and even more so, the aroma and odor compound seasoning are released when the soup is cooked, and there are also compound seasonings that reflect the umami when it is cooled and used.
3. Long-lasting aftertaste
The thick flavor of the meat is very ideal, and the aftertaste of the soup has a long aftertaste, which can be used as a reference for further research and development of compound seasonings with a longer lasting aftertaste.
According to the particularity of the soup catering, on the one hand, we have specially developed a cooperation platform for the technical deficiencies of the hot fresh, cold fresh, and aftertaste of the soup; On the other hand, we will provide special tips for the combination of meat flavor, meat flavor, special flavor, and thick flavor for catering soups, so as to make the soup series more ideal, and the flavor is more natural and realistic.
Safety and health are the prerequisites for food research and development
The main role of food is to solve the food and clothing of people's lives, which is indispensable for satisfying hunger, that is to say, the main role of food is to be eaten by people. Safety is the first, if it is not safe, no matter how good the food is, it is useless, and so is health, without health, there is no food research and development. As a person who has been engaged in food research and development for many years, we are constantly developing new foods, so safety and health are the prerequisites for food research and development.
1. R&D food must be safe
Food safety is related to every consumer, although the quality of food has improved in recent years, but there are also a few unsafe food quality accidents. For R&D food, food safety must be considered, mainly considering the following aspects:
1. First of all, ensure the safety of all raw materials and auxiliary materials used, and have corresponding filings for related raw materials, especially the analysis report of raw materials, to understand the composition, efficacy, toxicity and side effects of raw materials.
2. The production environment must meet the requirements of the national food sanitation law, and the corresponding basic conditions for quality control such as QS must be passed. 3. The production process and process must be safe, and there can be no unsafe hidden dangers in the production process. 4. Inventory and its subsequent sales process should not affect food safety.
Only safe food is the food that consumers need, and only safe food ingredients will continue to be selected by food production enterprises, and only safe food production processes will be constantly respected, and only safe food production will have strong competitiveness, and only safe food will have the need to be developed.
In research and development, food safety is the first, in strict accordance with the relevant national standards to use food additives, flavors and fragrances, food ingredients is very important, not to use non-food raw materials for food research and development is very critical, for the use of non-food raw materials to process food enterprises or people should be strongly condemned by all sectors of society. The provisions of GB2760 should be strictly enforced, and it is necessary to consider excessive preservatives, antioxidants, total number of bacteria, and coliform bacteria when strictly occurring, and heavy metals such as lead and copper should be strictly controlled. Food R&D is only meaningful if the food must be safe.
Second, the developed food must be healthy after eating
The food we develop must be healthy after eating, which is what all foods must do, and some foods must be cleared out of the market due to physical and chemical indicators or heavy metals exceeding the standard. Health is very critical and necessary, the main purpose of food is to provide health, that is, to serve the consumer's eating, no healthy food can not be called food, and there is no meaning of food. Resolutely oppose unhealthy food, let alone develop unhealthy food, we must ensure that the food developed is healthy for the human body after eating, and only healthy food can be continuously recognized by consumers. All food should be healthy, and only health can be recognized by consumers. The most incredible unhealthy foods similar to "big-headed doll milk powder" will sooner or later be abandoned by the market and consumers, and those who produce and develop such products will be retributed by society.
There is no country, no region, no food in the world that is unhealthy and sells well. Only safe and healthy food can have a market, and only with the recognition of consumers, can it sell well in the market. The food developed must be healthy and safe, which is the premise of food research and development.
畅销鸡粉配方之1 BC8001
Salt (coarse) 40 MSG (80 mesh) 20 I+G 0.5 White pepper powder 0.1 Fine granular white sugar 13 Fresh meat powder (core ingredients) 5 1801 3 Puffed rice flour 16 Ginger powder 0.1 Garlic powder 0.1 Keyuan hydrolyzed vegetable protein 4 GR Appropriate amount Note: A secret formula for best-selling chicken powder in the North China market.
畅销鸡粉配方之2 BC8002
Salt (coarse) 38 MSG (80 mesh) 38 I+G 1.3 White pepper powder 0.1 Fine granular white sugar 13 Fresh meat meal (core ingredient) 2.3 1801 3 Puffed rice flour 4 Ginger powder 0.1 GR Appropriate amount Garlic powder 0.1 Keyuan hydrolyzed vegetable protein 4 Note: A secret formula for best-selling chicken powder in the northwest market.
Best-selling chicken powder formula No. 3 (a best-selling brand in China) BC8003
Salt (coarse) 42 MSG (80 mesh) 18 I+G 0.9 White pepper powder 0.1 Fine granular white sugar 17 Fresh meat powder (core ingredients) 4.3 1801 3 Puffed rice flour 11 Ginger powder 0.1 Green onion powder 0.1 GR Appropriate amount Keyuan hydrolyzed vegetable protein 3.5 Egg powder 2
The second best-selling chicken essence formula is BS8002
Salt 35 MSG 37 I+G 1.3 Maltodextrin 5 Pure Chicken Powder (Confidential Model) 2.5 Heat Reactive Chicken Powder (Confidential Model and Brand) 1 Ginger Powder 0.3 Garlic Powder 0.3
Special meat powder for chicken essence (core ingredient) 1.8 white sugar 5 golden tulip curcumin A little
Keyuan Hydrolyzed Vegetable Protein Appropriate Amount GR Appropriate Amount Imported Shallot Oil Flavor 0.1 Filler 5-12 Note: Secret formula of first-class enterprises.
Best-selling chicken essence formula No. 6 (pilot test) BS8006
Salt 27 MSG 45 I+G 1.8 Maltodextrin 5 Pure Chicken Powder (Confidential Model) 1.7 8108 0.7 Ginger Powder 0.3 Chicken Powder for Essence of Chicken (Confidential Model and Brand) 3 White Sugar 6 Shallot Powder 0.4 Golden Tulip Curcumin A Little Filler 5-12 Keyuan Hydrolyzed Vegetable Protein Appropriate amount GR Appropriate amount Note: Secret formula of first-class enterprises.
畅销鸡精配方之七BS8007
Salt 35 MSG 37 I+G 1.3 Maltodextrin 6 Pure Chicken Powder (Confidential Model) 2 Ginger Powder 0.3 Special Chicken Paste (9621+8108+Excipients) 2 Garlic Powder 0.3
Chicken powder for chicken essence (confidential model and brand) 1 White sugar 5 Shallot powder 0.3 Keyuan hydrolyzed vegetable protein Appropriate amount GR Appropriate amount Golden tulip curcumin A little Imported scallion oil 0.1 Filler 5-12 Note: The secret formula of the first-class enterprise.
畅销鸡精配方之三BS8003
Salt 35 MSG 37 I+G 1.3 Maltodextrin 5 Pure Chicken Powder (Confidential Model) 2.5 Heat Reactive Chicken Powder (Confidential Model and Brand) 1 Ginger Powder 0.2 Garlic Powder 0.1
Special meat powder for chicken essence (core raw material) 1.8 White sugar 5 Golden tulip curcumin A little Keyuan hydrolyzed vegetable protein Appropriate amount GR Appropriate amount Chicken paste (f022+f01) 0.6 Imported scallion oil flavor 0.1 Filler 5-12 Note: The secret formula of a first-class enterprise.
畅销鸡精配方之四BS8004
Salt 35 MSG 45 I+G 1.8 Maltodextrin 5 Pure Chicken Powder (Confidential Model) 1.7 8108 0.8 Ginger Powder 0.3 Garlic Powder 0.3 CPC002 2 White Sugar 6 Golden Tulip Curcumin A Little Keyuan Hydrolyzed Vegetable Protein Appropriate amount GR Appropriate amount Citric acid 0.4 Imported scallion oil flavor 0.1 Filler 5-12 Note: The secret formula of the first-class enterprise.
Stir-fried beef puffed seasoning with green onions2008-1-15
Salt powder 30 monosodium glutamate powder 10 I+G 0.5 white sugar powder 18 Angel yeast extract 2
Onion powder 1 garlic powder 3 Sichuan pepper powder 1 chive powder 0.8 chili powder 0.8 dried shellfish 0.2 Keyuan soy sauce powder 2 special scallion oil flavor for puffed food 0.6 beef flavor 10 anti-caking agent 0.4 maltodextrin 19.6 capsanthin 50 color value 0.1
It is mainly used for the preparation of tomato flavors such as potato chips, pots, steamed buns, peanuts, peas, etc.
Shallot chicken thigh puffed seasoning2008-1-12
Salt powder 32 monosodium glutamate powder 15 I+G 0.5 white sugar powder 12 black pepper powder 0.5 garlic powder 2 chili powder 0.5 dried shellfish 0.2 chive essential oil for puffed food seasoning 0.7
Chicken fat flavor for puffed food 0.2 chicken meal 10 chicken meal 8 maltodextrin 18.4
Tomato flavor puffed seasoning2008-1-18
Salt powder 12 monosodium glutamate powder 15 I+G 0.4 white sugar powder 20 glucose powder 6 citric acid 1.5 malic acid 0.4 tomato powder for puffed food seasoning 20 black pepper powder 0.2 garlic powder 0.3 onion powder 0.5 Angel yeast powder (yeast extract) 1 imported tomato flavor 0.6 maltodextrin 21 anti-caking agent 0.4 excipients A little
It is mainly used for the preparation of tomato flavors such as potato chips, pots, steamed buns, peanuts, peas, etc.
高档鸡粉配方之六 BP8006
SALT 45 MONOSODIUM GLUTAMATE 18 I+G 0.9 Keyuan Hydrolyzed Vegetable Protein 4 Ginger Powder 0.1 Garlic Powder 0.3 Onion Powder 0.6 White Pepper Powder 0.2 018 2 GR Appropriate amount Steamable Chicken Powder Appropriate amount White Sugar 13 Meat Flavor Powder 001 1 Golden Tulip Turmeric Powder A little Chicken Flavor 0.2 Refined Pure Chicken Oil 5 Puffed Rice Flour 9.8 Antioxidants, Color Protectors and Other Ingredients A little
The third formula of high-grade chicken powder BP8003
Salt 50.4 MSG 20 I+G 1 White pepper powder 0.25 Fine granular white sugar 13 Chicken powder 12 Refined pure chicken fat 5 Ginger powder 0.1 Onion powder 0.4 Green onion white powder 2 Chicken fat flavor 0.2-0.5 Golden tulip turmeric powder 0.2 Keyuan hydrolyzed vegetable protein Appropriate amount GR Appropriate amount Antioxidants, color protectors and other ingredients A little
The fourth formula of high-grade chicken powder BP8004
Salt 40 MSG 20 I+G 1 Keyuan Hydrolyzed Vegetable Protein 4 White Pepper Powder 0.2
Fine granulated white sugar 13 chicken powder 10 refined pure chicken fat 5 ginger powder 0.1 onion powder 1.3 garlic powder 0.3 chicken fat flavor 9616 0.2-0.5 golden tulip turmeric powder a little meat powder 001 2
The fifth formula of high-grade chicken powder BP8005
Salt 30 MSG 60 I+G 1 Keyuan Hydrolyzed Vegetable Protein A little 0111 0.5 GR 0.5 Cooking Resistant Chicken Powder 0.5 White Sugar 8 Imported Chicken Powder 1 Golden Tulip Turmeric Powder A little Antioxidant, Color Protector and Other Ingredients A little
One of the high-grade chicken powder formulas BP8001
SALT 45 MONOSODIUM GLUTAMATE 20 I+G 1 KOYUAN HYDROLYZED VEGETABLE PROTEIN 4 GR APPROPRIATE AMOUNT FINE GRANULAR WHITE SUGAR 13 GINGER POWDER 0.1 GARLIC POWDER 0.3 Onion Powder 1.3 Puffed Rice Flour 8 White Pepper Powder 0.2 Chicken Powder 15 Chicken Flavor 0.2 Refined Pure Chicken Fat 5 Antioxidants, Color Protectors and Other Ingredients A little
Beef puffed seasoning2008-1-16
Salt powder 28 MSG powder 108 I+G 0.3 White sugar powder 13 Star anise powder 0.5 Black pepper powder 1 Garlic powder 3 Sichuan pepper powder 1 Ginger powder 1 Chili powder 2 Cumin powder 0.5 Germany beef powder 10 Switzerland beef powder 5 International spice chicken flavor 5 Maltodextrin 11.7 Mainly used for potato chips, pots, steamed buns, peanuts, peas and other tomato flavors.
Spicy chicken wings puffed seasoning2008-1-13
Salt powder 35 monosodium glutamate powder 12 I+G 0.6 white sugar powder 15 black pepper powder 1 garlic powder 0.8 Sichuan pepper powder 0.3 chili powder 10 dried scallop 0.2 chicken fat flavor for puffed food 0.8
Chicken Meal 09 10 Chicken Meal 93 6 Ethyl Maltol 0.3 Maltodextrin 7.6 Desiccant Appropriate amount It is mainly used for the preparation of tomato flavors such as potato chips, pots, steamed buns, peanuts, peas, peas, etc.
香辣酱配方之二 BA8002
Refined rapeseed oil 40 Sichuan kohlrabi 8 Guizhou Zunyi Chaotian pepper 16 Beef flavor (imported) 1 Salt 6 monosodium glutamate 4 Keyuan hydrolyzed vegetable protein Appropriate amount GR appropriate amount Dried bean curd 10 Peanuts 40 Chinathan flavor for spicy sauce 0.2 Sesame seeds (peeled white sesame seeds are better) 4
香辣酱配方之三 BA8003
Refined rapeseed oil 40 Yongchuan dried tofu 40 Sichuan chili pepper 8 salt 4 monosodium glutamate 6
Keyuan Hydrolyzed Vegetable Protein Appropriate amount GR Appropriate amount Concentrated chicken juice 2 Special chicken fat flavor for spicy sauce 0.1
Hot Sauce Recipe No. 4 BA8004
Refined rapeseed oil 40 Sichuan kohlrabi 6 Yongchuan dried tofu 8 Guangdong wild pepper 7 salt 4
MSG 8 Concentrated Chicken Juice 0.4 Lactic Acid 0.3 Sichuan Pickled Pepper 24 Keyuan Hydrolyzed Vegetable Protein Appropriate amount GR Appropriate amount Pea 30 Special Chicken Fat Flavor for Spicy Sauce 0.1
香辣酱配方之五 BA8005
Refined rapeseed oil 800 Sichuan kohlrabi 300 soybeans 150 peanuts 20 peas 80 Keyuan hydrolyzed vegetable protein appropriate amount GR appropriate amount Salt 100 monosodium glutamate 110 dried tofu 400
Peeled white sesame seeds 40 Beef flavor (imported) 20 Special flavor for beef flavor in spicy sauce 1 Sichuan black bean sauce 300
One of the recipes for spicy sauce BA8001
Refined rapeseed oil 40 Yongchuan tempeh 5 Sichuan kohlrabi 8 Guizhou Zunyi No. 1 pepper 16
Keyuan hydrolyzed vegetable protein appropriate amount GR appropriate amount Beef flavor 1 Salt 8 monosodium glutamate 6 dried tofu 10 peanuts 6 peas 6 soybeans 6 special chicken fat flavor for spicy sauce 0.2 sesame seeds (peeled white sesame seeds are better) 1 spicy shrimp puffed seasoning2008-1-11
Salt powder 33 monosodium glutamate powder 14 I+G 0.6 white sugar powder 8 citric acid 0.2
Shrimp flavor essential oil for puffed food seasoning 0.3 black pepper powder 1 garlic powder 1 Sichuan pepper powder 0.3 chili powder 3 dried scallop 0.3 puffed food seasoning pure shrimp powder 22 capsanthin 150 color value 0.1 capsicum essence 100 times 0.1 maltodextrin 16.1
It is mainly used for the preparation of tomato flavors such as potato chips, pots, steamed buns, peanuts, peas, etc.
Cumin mutton puffed seasoning2008-1-14
Salt powder 37 MSG powder 10 I+G 0.5 White sugar powder 11 Black pepper powder 0.5 Citric acid 0.2 Garlic powder 3 Angelica dahurica powder 0.2 Cumin powder 10 Chili powder 4 Dried scallop 0.25 Lamb powder flavor for puffed food 15 Maltodextrin 8.6 Desiccant Appropriate amount It is mainly used for the preparation of tomato flavors such as potato chips, pots, steamed buns, peanuts, peas, peas, etc.
Wild Mountain Essence (2008002)
Salt 38.1 MSG 20 I+G 0.3 White Sugar 20 Chicken Powder 19 3 Mushroom Paste 0.5 Keyuan Soy Sauce Powder A Little Imported Shiitake Mushroom Flavor Trace Exclusively for Shiitake Mushroom Powder 5.1 Green Bar Mushroom Powder 1 Yellow Mushroom Powder 1 Tea Tree Mushroom Powder 1 Starch 5
Wild Mountain Essence (2008001)
Salt 34.2 MSG 30 I+G 1.2 White Sugar 16 Chicken Powder 19 6 Mushroom Paste 30 1 Keyuan Soy Sauce Powder 1 Imported Shiitake Mushroom Flavor 0.1 Exclusive Shiitake Mushroom Powder 3 Haitian Light Soy Sauce 0.5 Green Bar Mushroom Powder 1 Yellow Mushroom Powder 1 Tea Tree Mushroom Powder 1
The advantages of meat powder 3618 in spicy casual vegetarian food
The characteristics of meat powder 3618 are: good thick taste, softer aroma, and longer lasting flavor. It is easy to use general meat powder in the spicy casual vegetarian diet, but it is difficult to do it with a good thick taste, to let the taste stay in the mouth for a long time, it is necessary to have a good taste of high-quality meat powder, only high-quality meat powder can adjust the taste better, and the aftertaste is endless after eating, and the aftertaste is better. Specifically, the advantages of using it in spicy casual vegetarian food and other spicy foods are:
1. Meat powder 3618 thick flavor advantage
Spicy casual vegetarian food is one of the spicy series of foods, and its beautiful taste comes from the thick taste. It is easy to achieve the general meat taste, the umami (not compounded) is also easy to achieve, and the head aroma is also easy to achieve. Thick flavor has become the key to the best-selling purchase of spicy series of foods, and all the best-selling spicy snack foods or spicy seasoning foods on the market have made breakthroughs in thick flavor, which are the leaders of the market, the representatives of good flavors, and the needs of many consumers, and also the goals that Sipo himself and even his partners have been working hard to achieve for a long time.
The same proportion of meat powder is added according to 1% of the compound seasoning (specially used for spicy casual vegetarian or spicy food seasoning), and the product made of multiple meat powder can be compared to obtain the product with better thick taste. In many experiments, Spo himself applied a number of meat powders in the same ratio of spicy series compound seasoning, and concluded that the length of meat flavor was different and the thick flavor was inconsistent, among which meat powder 3618 thick flavor was the most ideal.
Second, the overall taste is full and thick
Through the comprehensive comparison of meat powder 3618 and other meat meals, meat powder 3618 can make the overall spicy vegetarian flavor fuller and thicker. How to reflect the overall flavor mainly depends on its spicy characteristics, the ideal spicy flavor is not a single flavor but a combination of spicy and meaty, umami, on the basis of a good umami foundation, meat balance on the basis of spicy casual vegetarian spicy food is relatively full and soft. Instead of a single hemp or spicy taste, but spicy is the compound of meat flavor, the advanced taste is hemp and spicy, its soft is meaty, and the aftertaste is meaty, which is the most critical aftertaste of many spicy snack foods in addition to spicy, the most critical aftertaste is its thick taste, thick taste has become the key to the best-selling spicy leisure vegetarian food today, and its thick flavor is the reason for the best-selling of spicy leisure and its spicy food. This is also the only most effective means to test the quality of meat meal, the quality of raw materials determines the quality of spicy food, that is to say, in many spicy food, the use of high-quality meat meal to effectively improve the taste of fullness and thickness is quite crucial.
3. Improve the grade of spicy food
For the needs of a large number of spicy casual vegetarian production customers in Changsha, Chongqing, Pingjiang, Zhengzhou, Chengdu, Linyi, Tengzhou, Luohe, Harbin, Xinjiang, Xi'an and other places in Hunan today, there are many products on the market, and there are many similar ones. Spoo himself has also communicated with a number of spicy food manufacturers, and conducted in-depth research on how to improve the grade of spicy food through meat powder 3618, and how to more effectively achieve the requirements of high-quality flavored food. At present, the demand for high-grade meat powder is developing rapidly, and the growth rate of spicy flavor food that has reached 30% in recent years has prompted the elimination of products without characteristics from the market, and the supply of high-quality spicy series food exceeds demand. Meat powder 3618 has greatly improved the grade of spicy casual vegetarian food.
Fourth, the key to spicy characteristics
The spicy characteristics come from the fact that the spicy flavor is the initial stage of the original spicy series, and the characteristics of the spicy have changed with each stage:
In the first stage, spicy pepper and chili pepper are the main raw materials, and the basic seasoning ingredients such as salt are endowed, and the main characteristics are the spicy taste of chili pepper and the numbness of Sichuan pepper, which sells well because of the combination of these two aspects.
In the second stage, in addition to spicy raw materials, meat flavor is also used for seasoning, so that the taste of spicy and meat flavor are compounded, so that the flavor of spicy characteristics to spicy and its meat flavor compound change, which is a very developed process that lasted for a long time.
In the third stage, spicy is no longer a combination of spicy and meat flavors, and the requirements for meat flavors are higher, especially the thick flavor and realistic meat flavor have become the most important core seasoning factors in today's development. This is the third core stage of spicy food, which has become the key to the elimination of compound seasoning today, and has become the most important core technology development stage. For example, meat powder 3618 will be the key to the special seasoning of spicy snack food.
The difference between meat meal 3618 and general meat flavor raw materials
Meat Meal 3618 has become the secret technology core competitiveness of many spicy vegetarian food best-selling today, and it has become a fact that many enterprises have been saved by using Meat Meal 3618 in the same industry, and it is also the key to the special products demanded by today's spicy casual vegetarian food for spicy flavored food. So, the reason why spicy casual vegetarian food chooses meat powder 3618 and its compound products is that it is mainly different from other meat raw materials:
First, the meat flavor characteristics are different
The characteristics of meat powder 3618 are very different, meat powder 3618 meat taste is relatively soft, the flavor is ideal, different from other flavor characteristics, meat flavor characteristics "thick but not greasy", "fragrant but not light", "soft but not thin", its characteristics are not possessed by any other meat powder or meat flavor. Meat powder 3618 presents a faint meat flavor after hot water preparation, while other meat powder does not have this phenomenon, other meat flavor essence has a large head fragrance, added to the spicy seasoning raw materials, the taste is very small, or produces a strange smell or the taste disappears, or produces a very strange taste, and so on. Meat powder 3618 is superior to general meat flavor, and has a mellow and pure meat flavor, which is the biggest difference in its characteristics.
Second, there is a big difference between thick taste and aftertaste
Thick taste and aftertaste is the biggest difference between its meat powder 3618 and 'other meat flavors, and many other meat flavors or meat powders are added to spicy casual vegetarian food, spicy food, and compound seasonings, and their meat flavor will disappear or have no thick taste, or no aftertaste, which leads to a great difference in the difference between compound seasoning foods and a great difference in quality. The main advantage of meat powder 3618 is that it is added to the compound seasoning to produce a good thick taste, because the good thick taste is recognized by a large number of consumers, resulting in the use of meat powder 3618 products sell well in the market, the appearance of a good meat flavor thick taste comes from the wide application of meat powder 3618, meat powder 3618 has also achieved the meat flavor characteristics of a series of compound seasoning products. This is the effect that is difficult to achieve by ordinary meat powder, and Spoo himself has proved for a long time in many compound seasoning products that the meat flavor is thick and the aftertaste exceeds that of meat powder 3618. As a number of peers engaged in the research and development of compound flavoring and salty flavors, you can refer to it, if there is something inappropriate
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It is also the result of the rapid competition of multiple brands, and it is also the reason for the high demand for meat spices in this fast-growing industry. The reasons why spices that do not have special advantages will be eliminated by spicy snack food flavoring are:
1. The non-characteristic flavor that relies on the development of spicy casual vegetarian food does not meet the needs of the market
There are thousands of brands of spicy casual vegetarian food on the market, but there are not many best-selling brands and core products, and products without characteristics will not be able to be sold in the market. In view of this situation, we continue to develop high-quality meat flavor core raw materials, from the flavor characteristics of spicy series foods, the development trend of vegetarian flavor, the development trend of high-quality meat flavor core raw materials, only high-quality flavors such as AS-A, AS-AS, F5518, F6618 and other core meat flavor raw materials can achieve high-quality spicy casual vegetarian seasoning. Spicy casual vegetarian food promotes the birth of characteristic meat flavor, and no characteristic meat flavor will be eliminated by the market, and the core raw materials of high-quality meat flavor will be recognized by consumers. For a long time, the uncharacteristic flavors that relied on the development of spicy casual vegetarian food did not meet the needs of the market.
Second, the rapid development of meat flavor raw materials cannot keep up with the demand for spicy flavor
Spicy flavor series products, especially small and medium-sized spicy vegetarian manufacturers, have a strong demand for spicy food flavor, because they do not have core meat flavor raw materials will be out of this industry, and they have very high requirements for meat flavor other than spicy, and they are better than a best-selling product. At present, many domestic salty flavor manufacturers are specializing in the production and research and development of spicy leisure vegetarian meat raw materials, but the homogeneous raw materials have no advantages, and the characteristic raw materials will have a very broad market demand characteristics. A certain special ingredient will be able to drive tens of millions of sales of spicy casual vegetarian food, which is obvious to all in the market.
Third, there is no market without characteristic advantages
In view of the current situation that there are many varieties and manufacturers of spicy leisure vegetarian food, it is not so easy for spicy leisure vegetarian to occupy a place in the market. Through the research and development of a number of best-selling spicy vegetarian ingredients and the output of core technologies, I deeply feel that meaty raw materials are the "soul" of spicy casual vegetarian food, and "there is no market without characteristic advantages", which is too realistic for spicy casual vegetarian products.
Promotion of the core meat flavor of spicy snack food
The core seasoning of spicy casual vegetarian food mainly comes from the blending of meat flavor, and Si Po himself proposed the "Promotion of Core Meat Flavor of Spicy Snack Food" from the characteristics of meat raw materials and meat core raw materials required for seasoning, so as to strengthen the core technical cooperation with the technical support of spicy casual vegetarian production and create a series of spicy casual vegetarian seasoning products.
1. The core raw materials and technologies of spicy snack food with mellow meat flavor and aftertaste
The main feature of spicy casual vegetarian food is the combination of spicy and meaty, the combination of spicy and umami, but the mellow meat is the key, and the main reason for the best-selling of many spicy casual vegetarian food is: there is still an aftertaste after eating spicy casual vegetarian food, which will make consumers want to buy next time, and make it a spicy boutique after multiple purchases. Spo's suggestions for choosing ingredients with mellow meat flavor and good aftertaste for spicy casual vegetarian food are as follows:
1. Test the core meat flavor raw materials, and taste the 1% aqueous solution to compare the mellow taste. 2. Detect the softness and realism of the meat flavor with and without fragrance of the core meat flavor raw materials. 3. Taste and compare the aftertaste of the core raw materials with a concentration of 1% meat.
4. The core raw materials of high-quality meat flavor will not have bad odors, and the fragrance and meat taste are relatively mellow. 5. The price of high-quality meat raw materials is high, but the quality is very stable.
6. The selection of high-quality meat aroma can replace low-cost meat flavor raw materials, and the cost is reduced while the taste is improved. 7. The core raw materials of meat flavor are used for spicy casual vegetarian seasoning, and if the concentration is too high, it needs to be diluted and used. 8. The dosage of core meat flavor raw materials must not be increased, as the dosage will produce adverse effects after the dosage is increased. 9. Effective compound meat is fragrant and mellow, and it is very important.
For the mellow aftertaste of meat, we can choose high-quality core raw materials for meat flavor according to the above aspects, and its unique compounding technology can make spicy snack food have characteristics and personality to meet the needs of consumers.
Second, the core technology of spicy casual vegetarian food requires meat fragrance and head fragrance
In addition to the thick and mellow taste, the spicy casual vegetarian food requires a good head fragrance, that is, the fragrance of the spicy casual vegetarian food, Sbourbon
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Based on the seasoning experience of spicy casual vegetarian food, the seasoning techniques of Touxiang are suggested as follows:
1. The principle of compound head fragrance, strong fragrance with sauce fragrance, light fragrance with vegetable flavor, light sauce fragrance, light sauce fragrance and heavy fragrance, light fragrance and heavy fragrance, light fragrance and less strong fragrance.
2. The head fragrance is compounded in segments, and some substances that produce a fragrance with a thick flavor are added, such as shallot powder and garlic powder. In this way, the flavor is heavy but not greasy.
3. The head fragrance is used alone, such as garlic, green onion, roast beef, etc., but the head fragrance can also bring good results. 4. Don't use the head incense in strings, the effect of strings is not good.
5. Reasonable matching of head incense is the key to creating characteristic flavors.
6. The choice of spices and spices is not all about smelling, but should be reflected in spicy casual vegetarian food. 7. The flavor characteristics of the head fragrance should be obvious 8. The raw materials of the head fragrance should be mellow
3. Compound seasoning balance of spicy casual vegetarian food
Spicy casual vegetarian food emphasizes the balance of seasoning in all aspects such as spicy and meaty, spicy and umami, spicy and thick, spicy and aftertaste, spicy and fragrant, spicy and strong fragrance, spicy softness, mellow meat and other aspects. Spoo himself has provided a number of compound seasoning platforms for the balance of spicy casual vegetarian seasoning, specializing in providing safe, healthy, delicious, scientific and reasonable compound solutions for spicy casual vegetarian seasoning, and professional and in-depth technical cooperation with some domestic compound spicy casual seasoning, which has been approved by some spicy casual vegetarian manufacturers.
It is difficult to sell "fresh meat" products, that is, the price is very cheap and difficult to sell, which has to show the importance of "fresh meat" in compound seasonings, and it is difficult to realize the compound umami characteristics of compound seasonings without good "fresh meat". The experience of years of research and development of "Fresh Meat" is summarized as "The Reasons for the Best-selling Meat Fresh Compound Seasoning", which is analyzed as follows:
1. "Meaty" characteristics
The meat flavor characteristics are the current best-selling meat umami compound seasonings, and the more realistic meat flavor is the most essential feature of the best-selling compound seasonings, and it is also the core seasoning elements that most of the compound seasonings appear in meat-related technology, core raw materials, packaging design, meat flavor characteristics, etc., which have become the inevitable core seasoning elements of meat freshness.
Through years of seasoning experience, Spoo himself has accumulated the following specific requirements for the meat flavor compound seasoning: 1. The characteristics of meat flavor raw materials with water dilution and 1% concentration are analyzed to compare the advantages and disadvantages. 2. Make the meat raw materials into powdered compound seasonings, which can compare their advantages and disadvantages. 3. Distinguish the advantages and disadvantages of meat flavor through comparison.
4. Meat flavor raw materials that require high fidelity are the key to core seasoning. 5. The coordinated seasoning raw materials and auxiliary materials should not destroy the main flavor of the meat.
The "meat flavor" feature has become one of the reasons for the best-selling compound seasoning, and I (Spo) myself in the technical service of many compound seasoning manufacturers, the manufacturers have said that they want to imitate their best-selling meat fresh compound seasoning.
2. "Fresh"
The characteristics of "freshness" are very important, there are many people who say "after freshness", "fresh after eating", "fresh after eating", "fresh after retaining", "fierce fresh", "umami comes fiercely" and so on, in fact, it is mainly the compound of meat and umami, and the purpose of using high-quality raw materials with a long fragrance retention time.
At present, Sibo summarizes the situation of many best-selling compound seasonings that propose these "freshness" as follows: 1. The umami compound of meat flavor and amino acids produces compound "freshness" in the umami and scallop series of compound seafood extracts. 2. The "freshness" produced by the effective combination of amino acids and the combination of meat-flavored characteristic raw materials, such as beef flavor, chicken flavor, etc. 3. The "freshness" of amino acids is compounded with core raw materials with aftertaste and mellow taste, such as the application of meat flavor powder 3618 in compound seasonings.
These aspects are exemplary in many of our compounding processes. 3. Compound seasoning to achieve the balance of meat flavor and umami Whether it is "umami" or "meat flavor", the ultimate pursuit is the balance between meat flavor and umami seasoning, and the simple meat flavor and simple umami are incongruous to a certain extent for the flavor of compound seasonings, and the uncoordinated meat flavor is applied to the flavor of compound seasonings
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Undesirable and uncoordinated umami will also be difficult to be recognized by consumers. In this regard, technical support has been encountered in the process of adjusting the formula of multiple compound seasoning products, and by balancing the seasoning of its umami and meat flavors, it first "optimizes and improves the quality of compound seasonings while reducing the production cost of compound seasonings". These technical problems can be encountered at any time in the seasoning process, and they can be solved as long as you pay attention to them, which is also the reason for the "magical" technical mystery of compound seasoning.
Fourth, the characteristic flavor creates high-quality products, and it is inevitable to sell well
The special flavor will continue to create compound seasoning products, and it is inevitable that it will sell well, and it is just an accident that it will not sell. The "characteristics" of its best-selling compound seasoning have become the reason for the best-selling meat compound seasoning. The most obvious is some white meat compound seasoning, which sells well and is in an enduring state in the market, and its "fresh meat" characteristics have incomparable advantages are the main reasons for its best-selling.
Characteristics and development trends of stir-fry seasonings
Stir-fried food is an indispensable category of dishes in people's lives, and enterprises that produce stir-fry seasonings need to understand this characteristic and carry out more professional research and development, and will surely develop high-quality stir-fry seasonings. Spo himself went deep into some compound seasoning manufacturers, and discussed with a number of developers who produce compound seasonings, and summarized the "characteristics and development trends of stir-fried compound seasonings" as follows, for reference only!
1. Stir-fry to ensure the thick taste and aftertaste of the dish
Stir-fry seasoning for seasoning needs to meet the necessary elements of seasoning, in the general stir-fry process, because some dishes in the ingredients need to add some meat and animal fats, vegetable oils, meat animal growth cycle is shorter than 10 years ago, chicken can be completed in 30 days, pork can also be completed in 100 days, the quality of the meat is worse than 10 years ago, through many data show: the thick taste and aftertaste of meat is far from the level of ten years ago, far from the difference. As a result, today's stir-fried compound seasoning and stir-fried chicken essence were born, and the premise of the best-selling compound seasoning is to ensure the aftertaste and thick taste of the dishes. Sipo himself believes that the premise that stir-fry seasoning can be recognized by more consumers is that stir-fry seasoning should improve the thickness of the stir-fry dish and strengthen the aftertaste.
Second, the key to the compound seasoning of stir-fry seasoning
The core of the development of stir-fry seasoning lies in compound seasoning, compound seasoning is the core, without core compound seasoning, there will be no best-selling stir-fry seasoning. For example, high salt reduces saltiness, meat flavor and salty compound, head aroma and thick flavor compound, light fragrance and meat flavor compound, aftertaste and spice compound, these are the key to today's stir-fried compound seasoning. Spoo himself also conducts research and development of complementary and advantageous raw materials with a number of compound seasoning food manufacturers.
3. Research and development of fool-type stir-fry seasonings
The development of fool-type compound stir-fry seasoning will become a trend, such as back to the pot meat seasoning, which only needs meat as a raw material, or can be opened directly to eat back to the pot meat; For example, mapo tofu seasoning only needs tofu or can be eaten directly; Salt, monosodium glutamate, chicken essence, bean paste, soy sauce, vinegar, oil consumption, light soy sauce, sesame oil and other raw materials required for fool-type compound seasoning are added to a certain proportion of a pound of dry to the fool-type compound seasoning, and there is no need to add other raw materials, and you can eat it directly. At present, there are fried snails, fried shrimp, fried fish, fried eel, roasted pork ribs, stewed chicken, stewed duck soup and other fool-type stir-fry compound seasonings, and the sales volume has increased to varying degrees according to the quality of the stir-fried compound seasonings.
Fourth, the research and development of spicy stir-fry seasonings
Spicy stir-fry seasoning is a large category of stir-fry seasonings, and it has become a famous brand because of its characteristic spicy flavor. Such as Nande Mala Xian, Wang Shouyi Mala Xian, Jiuzhen Mala Xian, Shirenshan Mala Xian, etc., their characteristic Mala Xian compound seasoning can produce a very distinctive spicy stir-fry seasoning when used in stir-frying. Just like Lao Gan Ma flavor tempeh can also get a characteristic flavor when used in stir-frying, the core raw materials of flavor and flavor can also be applied to spicy compound stir-fry seasonings. At present, Spoo himself has applied the core ingredients of flavored tempeh flavor meat flavor to the spicy flavor stir-fry seasoning, which has won a certain degree of consumer recognition, just like the core raw materials of the meat treasure king flavor are applied to the spicy flavor stir-fry seasoning, and the effect is quite ideal.
In Xi'an, a compound seasoning manufacturer used flavor agent AS-A and flavor agent AS-AS, which led to the best-selling of its spicy stir-fry seasoning, which is also a successful case of special flavor ingredients in spicy compound seasoning.
5. Sesame-flavored stir-fry seasoning
Sesame-flavored stir-fry seasoning has many manufacturers in Henan, and the sales performance is very good
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The aroma of meat has become the reason why this sesame-flavored stir-fry seasoning is so popular.
As mentioned above, as Spoo himself combined with the stir-fried compound seasoning to develop its characteristics and development trends, the discussion is only in the discussion of many places, and we sincerely invite peers and experts to cooperate in in-depth research.
Food additives: the "fundamentals" of the development of the food industry
Food safety has become a hot topic of great concern in the mainland and even the world in 2004~2005, and there are also a lot of reports on food quality problems in the media. However, some reports are unfair and objective, subjectively confusing the application of food additives and preservatives with some quality problems in the food production process, making consumers mistakenly believe that "food additives are harmful to the human body". In the face of this situation, many experts and scholars have called for "justice for food additives".
In the food industry, salty food has developed from salt to monosodium glutamate, and now the emergence of compound seasoning such as chicken essence can be said to be "no food additives, there is no modern food industry", and food additives are the inevitable demand for the continuous improvement of people's living standards.
Food additives are mainly divided into natural and chemical synthesis, and there are more than 200 categories and more than 1,700 varieties approved for food production in mainland China, mainly including thickeners, emulsifiers, anti-caking agents, defoamers, film agents, moisture retention agents, stabilizers and coagulants, sweeteners, enzyme preparations, flavoring agents, flour treatment and quality improvers, preservatives, preservatives, colorants, flavors and fragrances and others, nutritional fortifiers, bleaching agents, gum base agents, color protection agents, acidity regulators, chelating agents, separating agents, Aerators, excipients, food processing aids, etc. These food additives that are allowed to be used in food have undergone toxicological experiments by relevant national health supervision departments and testing departments, and each food additive has a corresponding range of food processing applications and safe use, quality standards, identification methods, etc. Only by correctly understanding the performance of food additives can we give full play to the best effect of food additives, ensure the production of high-quality food, ensure food safety, and reduce production costs.
At present, the food safety problems in the food industry and the food quality problems that consumers and all walks of life are concerned about, mainly from the following aspects:
1. Excessive use of food additives in food production, such as excessive use of benzoyl oxide; excessive use of alum in foods such as vermicelli; In instant noodles and other foods, preservatives such as potassium sorbate, sodium benzoate, and sodium diacetate are used excessively; Excessive use of food-grade coloring in foods such as kimchi, etc.
Second, the use of food additives beyond the range, such as adding coloring to beef jerky and other foods, and so on. Due to the lack of understanding of the safety of food additives, there are many cases of misuse of food additives, and some practitioners use them in all foods as long as they are preservatives.
3. Abuse of non-food additives in food production, such as formaldehyde, borax, hanging white block, asphalt, etc. Because consumers do not understand the difference between "food additives" and "non-food additives", they mistakenly think that "non-food additives" are "food additives".
4. Use industrial-grade (non-food-grade) raw materials in the production of food, such as industrial-grade hydrogen peroxide, battery-grade silica, industrial-grade sodium hydroxide, and dye-based pigments in the production of food. Due to the low quality of production personnel in some manufacturers, backward production technology, lack of basic knowledge of food production, and lack of understanding of the function and role of food additives, it leads to the random purchase of a raw material with the same name for the production of food, which is quite irresponsible for the "health of consumers".
5. Contamination in the food production process leads to poor food quality. There are mainly the following sources of pollution:
1. Raw material pollution sources. For example, the purchased raw materials are not fresh; Raw material bacteria exceed the standard; contamination or bacterial multiplication in the preservation of raw materials; Improper handling of raw materials or poor washing, etc. For example, instant noodle soup is made with oil with excessive acid value and peroxide value, which is also one of the reasons why some instant noodle soup food and chemical indicators are unqualified.
2. Pollution sources of machinery and equipment. If the equipment is not sterilized thoroughly, the cleaning is not enough or not clean; residues of disinfectants or detergents; Residue contamination, bacterial multiplication; The tools are not clean, and so on. For example, when cleaning equipment with peracetic acid solution, the concentration is not enough, resulting in the total number of bacteria in the food produced.
3. Sources of environmental pollution. Such as the source of bacteria in the production site; There is no regular disinfection of the processing site; Poor sanitation of the workshop, poor sanitation of the surrounding environment, and so on. Contamination caused by residual oil, paint, cobwebs, etc. from the production site attached to the surface of the food produced. 4. Sources of packaging pollution, such as lax management of packaging rooms; Damage or contamination of packaging materials; Improper packaging; When the packaging material is stored
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pollution, etc. For example, the packaging of instant noodle soup is not tight, resulting in leakage and pollution of the noodles.
5. Sources of water pollution. For example, water contains a large number of impurities or foreign substances; water disinfection is inadequate; poor sanitation of water sources; The total number of bacteria in the water source is large, and so on.
6. Human pollution sources. e.g. unclean gloves or hands; Employees suffering from diseases such as hepatitis; The work clothes are not clean; hair loss; ornament pollution; Smoking or eating at work, etc. For example, there is a phenomenon of hair in food.
7. Store sources of pollution. For example, the finished product warehouse is not hygienic; improper humidity or temperature control; Mixed contamination of finished products and raw materials, etc. 6. Some food packaging is improperly labeled, which leads to misunderstanding among consumers. In particular, "no preservatives", "no preservatives", "no preservatives", etc., give consumers the misconception that "preservatives" are equivalent to "food additives", and some people even misunderstand that "adding food additives is unsafe" and "adding preservatives is unsafe". Salt, sugar, and monosodium glutamate are all food additives, can food manufacturers labeled "no additives" really do not use any salt or sugar? Nutritional fortifiers are widely used in many foods, and nutritional fortifiers are also one of the types of food additives. For example, common vitamin candy, AD calcium milk, iron-rich soy sauce, etc. have added nutritional fortifiers, which are of great help to human health.
We must not talk about the "agent" discoloration, to take a correct view of food additives, in fact, the right amount of food additives is beneficial to people's health, the key is how to use it correctly in the food production process.
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