The characteristics and types of sauce culture, and what are the types of sauce

1. Tomato paste.

Tomato paste, a concentrated product of tomato sauce to mature.

Red tomatoes are used as raw materials, which are crushed, pulped, peeled and seeded and then concentrated, canned and sterilized, and the finished product is a bright red sauce.

2. Beef sauce.

Beef sauce is a beef-based condiment. The beef sauce is made using traditional techniques and cleverly combined with the recipe of the imperial kitchen.

3. Garlic sauce.

Garlic sauce (garlic chili paste) is a condiment, the main materials are chili, garlic, sugar, etc., and the auxiliary materials are oyster sauce, soy sauce paste, water, etc., and the taste is spicy.

4. Shiitake mushroom sauce.

Shiitake mushroom sauce is an instant condiment made of mushroom paste as the main raw material, with soybean paste, soybean oil, chili, pepper, sesame, salt, spices and other ingredients.

5. Hoisin sauce.

Hoisin sauce is a kind of condiment, the main ingredients are white sugar, soybeans, wheat flour, edible salt, wheat flour, brewed vinegar, dehydrated garlic, salted chili, xanthan gum, red yeast rice, etc.

1.Sweet noodle sauce:

Sweet noodle sauce, also known as sweet sauce, is a sauce-like condiment made of flour as the main raw material, which is made of koji and heat preservation and fermentation.

2.Bean paste:

Bean paste is a more commonly used seasoning in condiments, and its raw materials are broad beans, salt, chili peppers and other raw materials to make a sauce. It is produced in Sichuan, Yunnan, Guizhou, Hubei, Hunan and Anhui. The flavor is slightly spicy, and the main ingredient is broad beans.

3.Peanut butter:

Peanut butter is made from high-quality peanuts and other raw materials, and the finished product is a hard and tough puree, with a strong fried peanut flavor. According to different tastes, peanut butter is divided into sweet and salty, which is a nutritious accompaniment food and is widely used in Western food.

4.Mayonnaise:

It is composed of edible vegetable oil, vinegar, fruit juice, egg yolk, egg white, salt, sugar, vanilla, chemical seasoning, acidulant and other raw materials. Generally, refined salad oil is used, and hydrogenated oil is not used. The emulsified form is oil-in-water.

Mayonnaise is used as a basic ingredient to make sauces for fried fish, steak, shrimp, eggs, oysters, and other cold dishes. Add tomato juice, green peppers, pickled courgettes, onions, etc., to create a sauce for fresh vegetable salads or macaroni pink salads.

5.Thousand Island Sauce:

The Thousand Island Sauce is made with salad oil, eggs, pickled cucumbers, and is named after a scenic tourist destination on the border between the United States and Canada (Thousand Island Lake).

1. Spicy sesame paste.

Mixture] sesame paste + oyster sauce + chopped pepper + chopped green onion + garlic paste.

This is the most common and classic combination, and it is also very refreshing to eat, especially when eating shabu mutton rolls, the best choice!

2. Spicy beef sauce.

Blending] sesame paste + sesame oil + beef sauce + peanut butter + sesame seeds.

This sauce tastes a little spicy, which is suitable for friends who like to eat spicy.

3. Shacha sauce.

Blending] peanut kernel + white sesame + shredded coconut + garlic + green onion + mustard + chili pepper + turmeric + vanilla + clove + tangerine peel + pepper.

Not only can it be directly dipped and eaten with food, but it can also be modulated with a unique flavor of compound flavor, stir-fried, fried, burned, marinated, steamed, boiled, stewed, and it is delicious to cook.

4. Soy sauce garlic sauce.

Blending] sesame oil + green onion + ginger + garlic + soy sauce.

This thing is the most common seasoning for many southerners, sesame oil and a little soy sauce-flavored onion, ginger and garlic are assisted, this seasoning looks very beautiful, but it makes people feel at home. This strategy ensures to a certain extent the authenticity of the ingredients and makes the food more delicious.

Tahini, bayberry jam, jam, ketchup, peanut butter.

1. Tahini.

Sesame paste, also known as sesame paste, is a food made by grinding fried sesame seeds, which has a flavor and is eaten as a seasoning. Depending on the color of the sesame seeds used, it can be divided into white sesame paste and black sesame paste.

Tahini is one of the flavored condiments that the masses love very much. It is better to eat white sesame paste, and black sesame paste is better to nourish and nourish qi.

2. Bayberry jam.

Bayberry jam is a dessert made with bayberry, sugar, maltose, lemon juice, etc. Bayberry contains a variety of organic acids, the content of vitamin C is also very rich, fresh fruit sour, eating can increase the acidity of the stomach, digest food, and promote appetite. Eating bayberry in summer can also relieve heat and sha, reduce inflammation and stop diarrhea.

3. Jam. Jam is a gelatinous substance made by mixing fruits, sugars and acidity regulators and boiling them at a temperature of more than 100 °C. Jam contains natural fruit acids, which can promote the secretion of digestive juices, enhance appetite and help digestion.

Jam can also increase pigment and have an adjuvant effect on iron deficiency anemia. Jam is rich in potassium and zinc, which can eliminate fatigue and enhance memory.

4. Tomato paste.

Tomato sauce is a concentrated tomato paste product, made of ripe red tomatoes as raw materials, crushed, pulped, peeled and seeded and then concentrated, canned and sterilized. The finished product is a bright red sauce with the characteristic flavor of tomatoes. It is widely used in Western cuisine, and is mainly used in Chinese cooking to prepare the sweet and sour "ketchup" flavor.

Such as tomato sauce fish flakes, tomato rabbit dices, tomato sauce loin, etc.

5. Peanut butter.

Peanut butter is a product of peanut oil before extraction. The color of peanut butter is yellow-brown, the texture is delicate, the taste is delicious, and it has the inherent rich aroma of peanuts, and it is not moldy and insect-prone. It is generally used as a condiment for noodles, steamed buns, bread or cold vegetables, and is also used as a filling ingredient such as sweet cakes and sweet buns.

Salad dressing, chili sauce, ketchup, hawthorn sauce, caviar, noodle sauce, yellow sauce, bean paste, hoisin sauce, watermelon sauce, sesame sauce, sweet pasta sauce, soybean sauce, pizza sauce, date sauce, fragrant sauce, red yeast sauce, pearl sauce That's all I know, I hope it can help you, I hope to adopt.

There are a lot of them, such as bean paste, soybean paste, hoisin sauce, zhuhou sauce, sweet noodle sauce, chili sauce, pork rib sauce, jingsha sauce, beef sauce, barbecued pork sauce, garlic hot sauce, etc.

Salad dressing, chili sauce, ketchup, hawthorn sauce, caviar, noodle sauce, yellow sauce, bean paste, hoisin sauce, watermelon sauce, sesame sauce, sweet pasta sauce, soybean sauce, pizza sauce, date sauce, fragrant sauce, red yeast sauce, pearl sauce That's all I know, I hope it can help you, I hope to adopt.

Salad dressing, chili sauce, ketchup, hawthorn sauce, caviar, noodle sauce, yellow sauce, bean paste, hoisin sauce, watermelon sauce, sesame sauce, sweet pasta sauce, soybean sauce, pizza sauce, date sauce, fragrant sauce, red yeast sauce, pearl sauce That's all I know, I hope it can help you, I hope to adopt.

It seems to distinguish turbidity, a production area and a season, and the material ......

Sauce meat is one of the traditional cured meat products in China, usually made from pork. It is very popular in many parts of China and has a rich cultural connotation. Here are some of the cultural connotations of sauce meat:

Taste and how to eat: Sauce meat is delicious, salty and delicious, perfect for eating with rice, and is one of the most popular loose foods in many Chinese households. Potato Wheels.

Cultural symbolism: Sauce meat also has an important symbolic meaning in traditional Chinese culture, representing family, reunion and blessing, and is usually eaten on special occasions such as festivals and weddings, implying "reunion" and "happiness".

Craft inheritance: The process of making sauce meat is very cumbersome, requiring multiple pickling, drying and other processes, which has high technical requirements for the producer, so it also represents the inheritance and development of traditional craftsmanship and technology.

Regional culture: Sauce meat in different regions also has its own characteristics and different cultural connotations, such as pickled pepper sauce meat in Sichuan, Fujian sauce meat in Guangdong, etc., representing local characteristics and flavors.

In short, sauce meat has a very important position and significance in China's traditional culture and food culture, representing the connotation of reunion, happiness, inheritance and regional culture.

Aspergillus is associated with sauce making.

In the fungal family, there is a brewing "doctor" called Aspergillus, and the delicious fermented bean curd was developed on its own. The hyphae of Aspergillus have a septum and belong to the multicellular mold. Its colonies have a variety of colors, such as Aspergillus flavus, Monascus mold, Aspergillus niger, etc., which are named after the color of the colony.

Interestingly, during the Zhou Dynasty in my country, in order to dye the queen a yellow dress - Quyi, someone was specially sent to cultivate Aspergillus yellow.

Of course, at that time, people did not know the name of microorganisms, let alone the concept of colonies, and the ancients only intuitively called them "five-color clothes", "yellow clothes", and so on. As early as more than 2,000 years ago, the Chinese people have known how to rely on koji mold to make sauce, for example, China's unique concoction of tempeh, which is also a masterpiece of koji mold to decompose soybeans.

The main raw materials for making sauce are beans and salt, and Aspergillus relies on the decomposition of organic matter to obtain nutrients, so it can break down the protein in the beans into sugars and small amino acids, which can be absorbed by people after dissolving in water and increasing their nutrition.

However, there are also some scum in the Aspergillus family, such as soybeans or peanuts that have been left in the shade for a long time tend to grow "yellow hair", which is a toxin-containing form of Aspergillus flavus. Aflatoxins not only cause poisoning and even death in poultry and livestock, but can also induce cancer in humans, especially liver cancer. Therefore, moldy beans or peanuts that have been left for a long time should never be eaten and should not be used as feed.

Aspergillus can produce mycotoxins that are harmful to the human body, such as aflatoxin B1, which can cause cancer; Some cause mildew rot in fruits, vegetables and grains.

Now Aspergillus has been an important strain in the fermentation industry and food processing industry, and nearly 60 species have been utilized, which are widely distributed in grains, air, soil and various organic substances, because Aspergillus has the trick of decomposing complex organic matter such as proteins, so Aspergillus is mainly used for making sauce, wine, vinegar, etc.

The ingredients of the sauce can be summarized: nitrogenous substances include proteins, polypeptides, and peptides. Amino acids include tyrosine, cystine, alanine, leucine, proline, aspartic acid, lysine, arginine, histidine, glutamic acid, etc.; In addition, there are putrescine, cadaverine, adenine, choline, betaine, tyrosol, tyramine, and ammonia.

The sugars are mainly dextrin and glucose, and also contain a small amount of pentose and pentosan.

Soybeans contain about 18% fat, and there is basically no change in the process of making the sauce, so the fat contained in the sauce is basically stored in the watercress. The acids contained in the sauce are volatilized by formic acid, acetic acid, propionic acid, etc.; Non-volatile ones include lactic acid, succinic acid, kojic acid, etc. Other organic substances include ethanol, glycerol, vitamins, organic pigments, etc.; In addition to a large amount of water and salt, inorganic substances also include sulfate, phosphate, calcium, magnesium, potassium, iron, etc. brought in with raw materials.

Aspergillus oryzae is associated with sauce making.

Sauce is a paste-like condiment made from beans, wheat flour, fruits, meat, fish and shrimp as the main raw materials. It originated in China and has a long history. The common seasoning sauces of Chinese are divided into two categories: sweet noodle sauce with wheat flour as the main raw material and bean paste with beans as the main raw material; Condiments such as meat sauce, fish sauce and jam are also developed.

With the progress of sauce making technology, the method of making sauce was later also used to cook other non-condiment dishes, and a method of cooking dishes was gradually developed, that is, the sauce method.

Aspergillus oryzae is the main fermentation bacterium of the sauce. The main extracellular enzymes are protease, glutaminase, amylase, pectinase, hemicellulase and esterase, etc., and the intracellular enzymes are oxidoreductase. Aspergillus oryzae determines the utilization rate of raw materials, the fermentation and maturation time of the sauce mash, the flavor and color of the product.

Aspergillus oryzae works by producing amylase, protease and pectinase. The effect is that using the information contained in the Aspergillus oryzae genome, it is easy to find suitable fermentation conditions, thereby improving the production efficiency and product quality of the food brewing industry. Aspergillus oryzae grows mainly in grains, fermented foods and decaying organic matter, as well as in soil, and is a traditional food soy sauce production variety, in addition to being a producer of kojic acid.

For example, the production of soy sauce mainly relies on the abundant protease, amylase, esterase and other enzyme systems in Aspergillus oryzae, and the various components in the raw materials are not decomposed, so as to form the unique color, aroma, taste and body of soy sauce.

Aspergillus is associated with sauce making.

The basic raw materials for making sauce are beans, bran and starchy grains, and soybeans, wheat flour, corn flour and so on are commonly used. First, the ingredients are soaked and steamed to make it easier for microorganisms to be used, and then salt and koji are added and fermented for a period of time under the right conditions to become a sauce.

The so-called "koji" is actually the common name of the ancients for the starter culture, that is, a mixture of various microorganisms. Due to the abundance of nutrients in the raw materials, the microorganisms in the koji multiply in large numbers and produce many enzymes that hydrolyze proteins into amino acids and starch into monosaccharides and disaccharides, giving the sauce an umami taste.

In this process, the various nutrients interact further to produce a complex and delicious taste. The "Maillard reaction" occurs between the sugars produced by the breakdown of starch and the amino acids produced by the breakdown of proteins, giving the sauce a yellow or reddish-brown color and a wonderful aroma. Therefore, if you taste the sauce carefully, you can find that its taste is mellow and rich, which not only has saltiness, but also umami, sweetness, wine and sourness, which is far from being comparable to simple salt and MSG.

Depending on the ingredients, different varieties of sauce can be produced. For example, the raw material of yellow sauce is soybean flour, the raw material of soybean paste is soybean cake after soybean oil is squeezed, the raw material of bean paste is broad beans, flour and chili paste, the raw material of sweet noodle sauce is flour, and the raw material of Japanese sauce is soybean and rice flour. The raw materials of sand tea sauce are relatively rich, the main ingredients are soybeans and flour, and the auxiliary materials are fish, shrimp, peanuts, chives, garlic, sand ginger powder, etc., and the sauce must be fried and crushed after processing.

Changing the variety and cultivation conditions of microorganisms in koji can produce subtle differences in the flavor of the same sauce, but its nutritional value is generally not much different.