What are the spices that enhance freshness and flavor? What are the seasonings that enhance freshnes

First of all, I will introduce some spices for freshness! Basically, all spices have a more or less freshness effect!

Many seasonings have more than 2 kinds of effects! Let's start with Titian.

A seasoning that has three effects: deodorizing and flavoring!

Our common ones are: salt, cooking wine.

Liquor, vinegar, oyster sauce, Sichuan pepper, pepper, chili, watercress, thirteen spices.

Ginger, green onion, garlic.

It also has a seasoning that enhances freshness and flavor.

Common ones are: light soy sauce, various soy sauces, spicy fresh sauce, Maggi fresh, hoisin sauce, and pillar sauce.

and other sauces, sesame oil, fermented bean curd, tomato paste, tangerine peel.

Hawthorn and other seasonings.

What are the common pure and fresh seasonings?

The most common seasoning that is purely to enhance umami is chicken bouillon.

MSG too! To sum up: basically all seasonings have a certain freshness effect! Therefore, when we cook, as long as the umami of the dish meets the requirements, sometimes we can not add chicken essence and monosodium glutamate, such as fish flavor or lychee flavor, and we have not added chicken essence and monosodium glutamate!

In fact, many raw materials themselves have umami, as long as the umami requirements are met, it is possible to do without adding a drop of chicken essence monosodium glutamate, which is possible in some high-end health vegetarian restaurants! Of course, this is also a very small minority! I've only seen it once!

The second one is to introduce what seasonings have the effect of removing fish!

Our commonly used seasonings should be wine, including cooking wine, white wine, beer, red wine and the like. In fact, other seasonings we commonly use, they all have a fishy effect!

For example: Sichuan pepper, chili, ginger, green onion, garlic, salt, vinegar, lemon, thirteen spices, mash.

Salt and pepper, cumin, pepper, oyster sauce, sweet pasta sauce.

Sauces such as barbecued pork sauce, soybean paste, bean paste, etc., all have the effect of removing the smell! And these seasonings also have the ability to enhance the flavor of the dish, and sometimes the cross-use of different seasonings can have an unexpected effect!

The third one is about the spices that enhance the fragrance!

In fact, all the seasonings have their own unique fragrance, but some are very light, and some are stronger! The main purpose of condiments is to increase the fragrance, and we are common as follows:

Cumin, sesame oil, aged vinegar, fresh pepper, mountain pepper.

Sichuan pepper oil, red oil, pickled pepper oil, sesame seeds, perilla oil.

Mountain pepper oil, scallion oil, Maggi fresh, spicy fresh sauce, tempeh, various sauces such as chili sauce, soybean paste, etc.

In fact, when we cook, we don't just rely on seasonings to add flavor! What we pay more attention to should be the fragrance of various ingredients, as well as the fragrance brought by various ingredients themselves, only the proper use of the fragrance of these foods can make fragrant dishes that will not get tired of eating!

To sum up: freshness, fishiness, and flavor enhancement are all served for the flavor of the dish itself! Therefore, we should retain the flavor of the ingredients as much as possible, and then choose different seasonings according to different dishes! Don't add seasonings for the sake of taste or umami!

It has been proved that as long as the seasoning is added appropriately, it is not appropriate to put more, and the vast majority of the seasonings on the market are synthetic seasonings, and eating too many additives is not good for the body!

The spices that enhance freshness and flavor include Sichuan pepper, big material, pepper, dried chili, cinnamon, tangerine peel, cloves, cardamom, kaempfera, ginger, cumin, angelica, sand kernel, bay leaf, licorice, woody fragrance, grass fruit, hawthorn, five plus peel, thyme, fragrant sand kernel, citronella, biba, angelica, red gardenia, etc.

There are only 46 kinds of spices that are commonly found in Chinese restaurants. In fact, each spice has a different effect, to put it bluntly, "there is a certain attack" must be mastered in order to be very good to use, not every fresh spice can be used, what spices, not the kinetic energy is large, what spices can be combined with other spices of the Chinese herbal medicine taste, so that in the future in the application can be at ease.

1. Star anise: alias star anise, star anise, the main production area is in Guangxi Province, the color of the star anise that is dried immediately is dark brown, and the aroma is better than the brown red water washed and dried star anise in the sales market, star anise is a spice with a wide range of applications, and is the key raw material of compound spices such as thirteen spices, five-spice powder, curry paste, etc.

2. Cinnamon powder: also known as cinnamon, star anise, fragrant taste, deodorant and greasy, indispensable spices for sauce and marinated animal food, 4 grams per kilogram of raw pork, 2 grams of beef and mutton, and 3 grams of beef. In boiling internal organs is to use twice the amount.

In addition, it is also one of the key raw materials of five-spice powder, thirteen spices, and curry paste.

3. Dill seeds: also known as local cumin, wild cumin, with obvious cumin flavor, is a common spice in Western restaurants, one of the essential spices in the secret recipe of Indonesian curry sauce, Chinese restaurants are common in pickled ingredients, mixed cold dishes, made in the northern region, salted meat is indispensable for spices, plus grams per kilogram of food.

There should be a lot of this, and Hefei Barilla seems to have this.

Spices that add umami:

1. Angelica dahurica: pungent taste, aromatic, slightly bitter, has the effect of removing the smell and increasing the fragrance, and has a strong ability to attach fragrance, and can also play a role in increasing appetite.

2. Ganxiang: the smell is spicy, there is a strong smell of turpentine, and the brine plays a role in dispelling alienation and increasing fragrance, but the dosage should not be excessive, and 3 grams can be used at home.

3. Xinyi: pungent and warm divergence, aromatic and fragrant, rich aroma, to remove the smell and fishy, 1 can be used at home.

4. Hawthorn: Hawthorn appetizing, monk fruit neutralizing, tangerine peel to remove fish, adding hawthorn can also make the meat cooked quickly.

5. Tangerine peel: the taste is not big, but the bitterness of tangerine peel can be neutralized with other peculiar smells, so it can be used to cook dishes to improve taste, increase flavor, relieve oiliness, and can be used in a large number of aquatic products.

6. Galangal: The fragrance is light, delicate and mellow, but the aftertaste is fragrant, and it can also increase the spicy taste, which is an indispensable spice for making braised vegetables.

7. Grass fruit: grass fruit has a slight light fragrance, tastes strange, has a strong ability to dispel and increase flavor in the brine, and is particularly fond of using in the western region, and meat dishes will be placed 1-2, we are in the household brine, generally two can be, and the appropriate amount of braised beef is increased by one, and the flavor is particularly good.

8. Clove: strong fragrance, numb tongue, plays a role in increasing fragrance in brine, but the dosage should not be too much, household control at 1 gram, as well as antioxidant and sterilization.

9. Yuguo: It has a strong spicy smell, which can get rid of the peculiar smell, as well as a spicy smell and a slight bitterness.

10. Old ginger: ginger should not be peeled, ginger flesh is hot, ginger skin is cold, the two kinds are neutralized and not hot, and it contains a special spicy fragrance, which can effectively remove the smell and improve the fragrance.

11. Mash grains: The wine juice is mellow, sweet and delicious, adding an appropriate amount of mash grains to the brine can increase freshness and remove fishiness, and can also play a role in sweetening.

For the accumulation of spices, in addition to the understanding of basic theoretical knowledge, there is also a way to understand step by step how a group of formulas is completed, today we talk about a group of more classic Chaoshan brine recipes, step by step from the intention of various spices, to the dosage and overall consideration, a complete set of recipes how to produce the process to tell you. (If you don't like it, please close.) ）

The traditional brine formula, star anise is indispensable many times, and the same is true of Chaoshan brine, which is related to star anise, which can constitute the spices of the front fragrance combination, that is, cinnamon and cumin, so the front fragrance part is still a combination of star anise, cinnamon and cumin, and these three spices are used as an auxiliary to complete the front fragrance.

Seeing this, many friends feel that it is very sparse and ordinary, and there seems to be nothing special, but if you are a very careful friend, you will find that the combination mentioned above only says that it is the auxiliary of a group of former incense, but it is not said that they are the main body.

Because Chaoshan brine emphasizes that it is a kind of deliciousness, all friends who are familiar with Chaoshan brine know that southern ginger is an indispensable spice, and the way introduced today is the practice of a master who highlights the characteristics of umami.

The reason why his practice is classic, it is reflected in the construction of the front incense, in addition to the three commonly used spices, he used the south ginger and fresh lemongrass to make a match, the taste of lemongrass is more rushing, and full of umami, with the fragrance of lemon, at the same time, the south ginger is also a spice with outstanding umami, he uses the south ginger as the main ingredient, with fresh lemongrass, star anise, cumin, cinnamon to outline the part of the front fragrance, according to the ratio of fresh south ginger 50 grams, fresh lemongrass 10 grams each, star anise 10 grams, cinnamon 8 grams, cumin 5 grams to do, so that the freshness and richness have been fused, so that the practice of using southern ginger as the king material is actually not a long-term practice in brine.

After completing the front fragrance part, he used 10 grams of Kaempfera, 10 grams of white cardamom, 5 grams of bay leaves, and 5 grams of grass fruit to complete the function of removing the smell and increasing the fragrance.

According to the normal concept, the types of spices in this recipe are not too many, and there is no need for two kinds of incense, but according to Lao Zhou's explanation, it is because the amount of spices is not much, so he controls the amount of tangerine peel and licorice, which can not only play the role of fixing incense, but also enrich the types of fragrance.

The last is the part of the fragrance, he chose to be cloves on the fragrance, the reason for not choosing sand kernels, mainly because he wants to hold the theme of freshness, so that the obvious characteristics of the whole freshness are not blurred, so cloves are obviously more suitable than sand kernels, with 2 grams of cloves, plus two monk fruit seeds, as a back fragrance, in the sweetness to obtain the mouth, the taste of the mouth also reflects the characteristics of freshness.

Finally, there are coloring spices, 5 grams of yellow gardenia he used, and as for the clams in Chaoshan brine, in fact, in Lao Zhou's view, they are dispensable.

1. Bay leaves.

Bayberry, also known as cinnamon leaves, is made from the stem of the leaves of the cinnamon tree, with oval leaves, slightly pointed tips, and a fragrant smell. Because bay leaves have a strong aroma, they can mask the fishy smell well, but the amount should not be too large, otherwise it will mask the taste of the ingredients themselves. Bayinzu is suitable for use when cooking beef.

2. Grass fruit. Grass fruit is one of the bulk varieties of medicinal and edible Chinese medicinal materials, and grass fruit is used as a seasoning spice; Aromatic oils can be extracted from the whole plant. The fruit is used in medicine, which has the functions of drying dampness and strengthening the spleen, removing phlegm and intercepting malaria. It is mainly used for the treatment of abdominal distention, nausea and vomiting, malaria and other symptoms.

3. Octagonal. Star anise is a well-known spice and is also used for medicinal purposes. The peel, seeds, and leaves all contain aromatic oils, which are important raw materials for the manufacture of cosmetics, liqueurs, beer, and the food industry.

4. Cinnamon bark. Cinnamon bark, scientific name: Chai Gui, also known as: Xiang Gui, is the common name of the bark of the Lauraceae family, Cinnamomum cinnamon, Yinxiang, fine-leaved cinnamon or Sichuan cinnamon. This product is a food spice or cooking seasoning.

5. Sichuan peppercorns. Sichuan pepper can remove the fishy smell of various meats; Promote saliva secretion and increase appetite; Causes blood vessels to dilate, which plays a role in lowering blood pressure. It can be eaten by the general population, but pregnant women and those with yin deficiency and fire should avoid eating. The fruit is round in shape, the size of a green bean, and its rind is a commonly used spice.

1.Cypress kernels: The fragrance is strong, the seeds of oriental cypress are flat and sweet, and you can put a few at most.

2.Saffron: a special aroma, used in many places to dye rice, but ** is more expensive, completely unnecessary.

3.Rue vanilla: perennial fragrant woody herb, slightly bitter in taste, containing aromatic oil, can be used as a raw material for flavoring.

5.Galangal: The rhizome of the ginger plant galangal, with a bitter taste and a very spicy taste, it has a good aroma than dried ginger.

and is used in large quantities for seasonings. 6.Osmanthus:

Fresh osmanthus flowers, powdered and fragrant after drying, can not be used in brine. 7.Lilac:

There is a strong fragrance, and the household brine should not exceed the gram. 8.Angelica Angelica:

Its aroma is strong, the taste is spicy, it has the effect of removing the smell and increasing the fragrance, and it is used in small amounts. 9.Xin Yi:

The fragrance is strong, the aroma is fresh and pleasant, and the appropriate amount of flowers is taken (depending on personal taste). 10.Thatch:

The aroma is strong, this fragrance comes from the taste of coumarin, it is not recommended to use too much, about 1 gram at home.

The spices that enhance the flavor include Sichuan pepper, big spice, pepper, dried chili, cinnamon, tangerine peel, cloves, cardamom, kaempfera, ginger, cumin, angelica, sand kernel, bay leaf, licorice, wood fragrance, grass fruit, hawthorn, Wujiapi, thyme, fragrant sand kernel, citronella, biba, angelica, red gardenia, etc. A spice is a substance that can be sniffed out by the sense of smell or tasted by the sense of taste, and the spice may be a single or a mixture.

Natural fragrances: In a broad sense, they refer to certain physiological organs of animals or plants (which can also be collectively referred to as organisms) that contain fragrance ingredients, such as incense glands, sachets, flowers, leaves, branches, stems, etc. and secretions (such as gums, resins, balms, etc.), as well as substances containing fragrance ingredients (such as essential oils, extracts, fragrance resins, pure oils, etc.) that have been processed and extracted from these tissues or secretions. In a narrow sense, "natural fragrance" only refers to the latter category, that is, the fragrance ingredient substances extracted from the organs or secretions of animals and plants containing incense, that is, the so-called essential oils, extracts, fragrance resins, pure oils, single products and so on.

There are about 1,500 kinds of natural flavors, and 200 kinds are commonly used.