Copyright © SHANGHAI HENSIN INDUSTRY CO.,LTD All Right 沪ICP备10036068号 Powered by www.300.cn

Add:Rm.602,NO.8 building,Huashang Era Square,Lane.3599 Qixin Road,Minhang District,Shanghai,China (201101)
Tel:+86-21 -34979670 / 86-21 -34979680
Fax:+
86-21 -51062216

Mobile phone: +86 18521709242
E-mail:hensinchina@hensinchina.com

NEWS

Seasoning(1)

2014/02/17
Page view

Spices, also known as seasoning, used a small amount added to other food that is used to improve the taste of food ingredients. Some seasoning in other cases has been used as a staple food or ingredient to eat. Such as Onions for French onion soup can also be the main vegetable ingredients.

Classification

From the source, the most directly or indirectly from the plant, a few is animal ingredients (such as Japanese meson soup in the dry wood fish) or synthetic ingredients (such as MSG). From points on the flavor of the sauce added sour, sweet, bitter, spicy, salty, fresh, hemp. Add on the fragrance of sweet smell, such as spice, mint fragrance and aroma. From technology to points, ancient for more natural seasoning (salt, soybean oil, sugar, star anise, for example), but now people use compound flavoring materials (MSG, chicken essence, chicken powder), abroad mostly by high-tech extraction of natural spices.

Application of difference

Different countries and different parts of the same domestic cooking schools usually have their own characteristics seasoning marked. Such as Xing canal used only in parts of India. In large parts of the world and is one of the most common seasoning salt culture.

Each region can achieve similar results with different seasonings, such as onion in East Asia and Europe, vinegar in ancient China and ancient western sour grape juice (ver. juice).

The same kind of seasoning purposes can be very different in different regions. Cinnamon spice in Southeast Asia (as well as some Italian dishes) for meat flavor, in Europe and the United States is joining dessert.

In history, regional property and cultural exchange between will also change the customs. Before the 15th century, Chinese food taste spicy mainly by Chinese prickly ash, mainly by European cooking pepper and mustard. Geography big discovery will be native to the Americas pepper spread to other places, to become the main spicy sauces.

       The list 

Active ingredients for simple chemicals: salt, sugar, monosodium glutamate, white vinegar.

Single plant ingredients, dry with pepper, Chinese prickly ash, dried ginger, pepper, star anise, clove, bay leaf, cinnamon, cinnamon, dried tangerine or orange peel, fennel, anise, lime leaves, mint, vanilla and nutmeg, basil, thyme, tea, rosemary, lavender, sage, saffron, liquorices, nutmeg, basil, sesame seeds, sesame oil, sesame paste, poppy seeds, mustard, Xing canal, zanthoxylum allantoids, Tamarind, Tamarind, pomegranate, citronella, lavender, rose perfume.

        Hybrid

A variety of ingredients

Solid: spices, thirteen spice, curry powder, seven flavor powder, chicken essence, monosodium glutamate, chicken powder

Liquid: tomato sauce, brine, oyster sauce, XO sauce, HP sauce, Mrs. Le Shang Boa, spicy fresh dew.