The market is full of composite seasonings, but the best-selling composite seasoning boutique is very little, many of the production of composite seasonings for many years and provide composite seasoning food seasoning raw material companies are composite seasoning boutique R & D feel at a loss. Through years of experience in research and development of composite seasoning boutique, the composite seasoning boutique research and development of the entire R & D process described as a number of peers for reference.

Composite flavored food products R & D sources

First, domestic and foreign compound seasoning food peer information and analysis
From the domestic development of better products, such as chicken essence, Laoganma flavor tempeh, braised beef noodles, drunken peanuts, pickled pepper phoenix claw, chicken powder, oyster sauce, plus fresh soy sauce, chicken juice concentrate, etc., the current state of development, and its future derivatives of the series of composite seasoning products based on these products, which is a composite of seasoned foods, the real information resources.

European market soup block to chicken stock block, shrimp stock block, beef stock block for the block of 6 grams, 8 grams, 12 grams of the square compound seasoning, because it contains a lot of mellow flavor oil, such a composite seasoning in the European market bestsellers, and at present some of the East China, South China enterprises to produce such a stock block to meet the needs of foreign markets. These are indispensable for the research and development of composite seasoning products.

Second, the composite seasoning food market research
Such as hot pot base, the need for a one-time, convenient and quick hot pot base, just add water can be consumed, is currently the most convenient composite flavored food. Then, such as the rapid development of instant soup, only 3 minutes to achieve the fast food soup is also a popular category.

Then, such as North China, Northeast China market demand for dipping sauce is also through market research can know what kind of flavor these places need dipping sauce, which is also a big difference with Guizhou, Kunming demand for dipping sauce, with the Sichuan flavor-based Sichuan, Chongqing area is also a big difference with the South China region, there are differences, which can be completely through the market research to arrive at the results.

Third, peer information
Peer information from the exchanges, professional magazines, such as Lao Ganma flavor tempeh through the sugar and wine fair publicity, was accepted by the majority of consumers, and then many peers are developed Lao Ganma flavor tempeh, just taste the difference between the consumer acceptance of the degree is not the same, which appeared to be the best-selling, there are also very general sales and eliminated by the market.

Another example is the appearance of some new composite seasonings in the China Seasoning Expo, such as special composite seasonings for dry pots, noodles and noodles to increase the freshness of special soy sauce composite seasonings, marinades special composite seasonings, special composite seasonings for soup, special composite seasonings for hot pots, special composite seasonings for puffed food, and so on.

There are also through the “China Food Additives”, “China Seasonings” and other professional magazines, newspapers, websites to introduce a composite flavored food production technology.

Fourth, the consumption trend of compound seasoned food
The proportion of family meals to reduce the standardization of catering, standardization, fast demand for high-quality composite seasoned food as raw materials. Such as monosodium glutamate (MSG) market sales are declining, while the compound seasoning to increase the freshness of the food is increasing, which is also a consumer trend. Such as the emergence of fast food convenience composite seasoning, will enable some fast food companies to improve the speed of service, quality, consistency of taste, but also the development trend of fast-paced life.

And now some of the meat products and their related meat products development so that after 3-4 months of growth of the herd meat products, thick flavor, aftertaste to strengthen the more ideal brine products or high-quality meat products composite seasoning boutique.

Fifth, compound seasoning manufacturers research and development results
According to the existing advantages and conditions of composite seasoning production enterprises, has been the results of research and development into new composite seasoning boutique, such as the production of instant noodles through the production of instant noodle powders, sauces production technology, shifted to the production of powdered hot and spicy fresh, meat flavor king, flavor-enhancing powders, barbecue powders, chicken powder powder powder composite seasoning, or spicy sauce, pickle sauce, flavorful tempeh sauce composite seasoning food.

Such as the production of puffed corn enterprises according to the existing technology to improve the puffed corn, and then to high-quality composite seasonings, the production of better flavor spicy, beef flavor, pepper flavor, barbecue flavor, grilled chicken flavor and other corn and bean products, the characteristics of the product has been further improved, so that its products to meet the needs of the vast number of consumers at the same time as the quality of the puffed corn, the flavor have been highly improved, the realization of the independent research and development of the Puffed corn beans series products.

Another example is the production of kimchi enterprises through the processing of kimchi into pickled fish, spicy fish and other hot pot base, pickled radish processing to become the old duck soup new composite seasonings, processing of pickled peppers to become pickled pepper powder, pickled pepper aroma composite seasonings, processing of chili peppers to become a spicy sauce, but also the production of beef products will be the scraps of beef processing to become a series of composite seasonings, such as beef sauce, spicy sauce.

There are also some enterprises according to the characteristics of the raw material research and development of composite seasoning boutique, such as the production of konjac flour enterprise R & D spicy konjac new food, the production of peanut enterprise R & D spicy peanuts, five-spice peanuts, spicy peanuts, peanuts, peanuts and other composite seasoning food, but also the production of rice enterprise production of convenient rice, convenient rice flour, convenient rice noodles, puffed rice and other composite seasoning food, the production of wheat flour enterprise production of puffed Noodle products, instant noodles and other composite flavored food, there are also sweet potato production enterprises to develop sweet potato convenient vermicelli, potato chips, sweet potato puree and other composite flavored food. These are compound flavored food products developed according to the research results of enterprises.

Analysis and Evaluation of Compound Flavored Food Research and Development

First, the market potential analysis
The market factor is very critical, there is no potential for the market will only sell products for a while, will not become the market boutique, the size of the market potential to determine the degree of composite seasoning boutique best-selling. For domestic consumption in Guangdong, Guangxi, Hunan, Jiangxi, Guizhou, Yunnan, Sichuan and many other places rice noodles or rice noodle products, through the survey, convenient rice noodle series of products have great market potential.

Some convenient rice noodle products on the market for up to 5 to 8 years, the sales situation can be general, I think it is also the reason for the taste. Composite flavored food products similar to this is very much on the market, which is one of the reasons why many companies have general sales of their products.

Second, the technical level analysis

Technical feasibility, industrialized production, fully scalable production and further reduce production costs. The synthesis of the above two factors, the decision to develop the project.

From another point of view, is not yet able to meet consumer demand, so consumers do not accept, can not be sold in large quantities is also understandable. In the past, instant noodles, instant rice, sweet potato instant noodles have encountered such a lack of maturity of the technology, the future of instant dumplings such as composite condiments are still a lot.

Of course, in addition to the production process, the taste of instant dumplings is very critical, a good product, the taste is generally not long. Such as some of the current instant rice seasoning research and development in general, can not be well accepted by consumers, through the blind test, the consumer acceptance rate of instant rice is very low, which is also one of the reasons for the general sales. To a certain extent, the flavor of instant rice does also need the technical level of in-depth research and development, it can be seen that the flavor of instant rice needs to meet the real needs of consumers at the technical level of research and development, so as to achieve the instant rice boutique research and development. In the composite flavored food, and convenient rice in the same embarrassing situation is also a lot.

Implementation of compound flavored food quality R & D process

First, the basic research and development
Product development program implementation table, product development program implementation points, to regularly feedback on the implementation of the results.
(1) laboratory research and development, blind testing, technical corrections, repeat to the required standard through blind testing;
(2) Laboratory amplification of trial production to pass the requirements of the blind test;
(3) Review test process;
(4) Organize the test process.

Second, the laboratory to the scene of research and development
(1) Procurement of raw materials for trial production;
(2) Set the production process, set the quality of key control points;
(3) Small batch trial production on the production line;
(4) On-site production process review;
(5) On-site production formula determination;
(6) Production cost assessment, production cost assessment should be based on the site’s production capacity for the month;
(7) Adjudication of on-site small batch trial production repetition to pass the required standards;
(8) Preparation of “operating standards”, “raw material acceptance criteria”, and the development of product specification sheets;
(9) Pilot repeat until the product through the blind test shall prevail;
(10) Preparation of test reports and complete preservation of test results;
(11) Pilot product testing and review.

Third, on-site research and development, pilot production
(1) Production of raw material requirements table;
(2) Trial production;
(3) “Raw material acceptance criteria” “production process control and quality control standards”;
(4) Test and review after trial production.

Blind test compound seasoning food

Composite seasoning boutique, the so-called boutique, that is, most consumers are keen to buy the product, many times repeated purchase of the product, different from the general product. Here is a special recommendation on how to identify the good and bad process of chicken seasoning compound seasoning bouquets.

(1) Add 100 ml of boiling or warm water of the same weight inside several identical cups;
(2) Add 1 gram of A best-selling brand of chicken essence labeled 1 #, add 1 gram of B best-selling brand of chicken essence labeled 2 #, add 1 gram of a domestic savory flavor and spice manufacturers blend of chicken essence samples, marked 3 #, 4 #, etc., add 1 gram of self-mixed chicken essence, marked 5 #;
(3) Mix well until completely dissolved respectively;
(4) Taste the above several samples through 40 people and repeat the comparison of taste and flavor between them;
(5) The tasting of the detailed record sheet can be summarized to get the results, the results will identify the difference between them, through the analysis of the chicken essence composite seasoning boutique.

Practical experience shows that: products with a pass rate of 60% or more are easily accepted by the market and easily accepted by consumers. The above samples can arrive at the answer through one comparison.

Marking principle: the real mark of the tasting cup is under the cup, not easy to see, the paper cup is written under the cup, that is to say, “the real mark is not easy to see”; other marks are visible! Tasters and those who count the tasting results cannot easily know the real number of the sample.

Tasting principle: Try to get as close as possible to the representative consumer group of the product being developed, e.g. if you choose the Sichuan market, choose the consumers in Chengdu. Experience has shown that consumers who do not use chicken essence regularly often play a big role in comparing the good and bad of chicken essence. Their judgment is very critical and well represented.

Through the above comparison, the first to arrive at the mark for 1, 2, 3, 4 and other samples, but we do not know 1, 2, 3, 4 and so on are whose products, only after tasting 1, 2, 3, 4 and other statistical tasting results and summarize, and then and the bottom of the cup of the real mark against the bottom of the cup, so that we can come up with a composite seasoning food is good or bad, this is a more scientific way to distinguish between the good and bad, and only the comparison can be concluded.

Currently on the chicken essence compound seasoning test more accurate comparison method:
(1) by dissolving in water, and then after a long time (40-160 minutes) cooking, in contrast to taste, taste the results of statistical analysis, you can conclude that the chicken essence is good or bad;

(2) By cooking soybean sprouts, you can derive its flavor, which is the most effective method of comparison. In the case of chicken essence and other composite seasonings are not the same, cooked soybean sprouts taste different.

Of course, for some products need to be boiled and then compared, the method is the same as above. The method is suitable for chicken essence, chicken juice, chicken powder, stock powder, stock essence, mushroom essence and other composite seasonings for the difference between good and bad.

Experience reference: China’s wider geographical area, more complex consumer groups, different customs and habits also lead to such a situation a same product, in Guangdong when compared to the recognition rate of 80%, in Chengdu, Sichuan, Chongqing recognition rate of less than 20%, in Xi’an, Shaanxi, the recognition rate of 10%, the recognition rate in Tianjin, but 30%, the recognition rate in Shanghai up to 50%, the recognition rate in Xinjiang is only 25%. The same in Chongqing recognized rate of 89% of the chicken products we get Chengdu, Guangdong, Shanxi, Tianjin, Shanghai, Xinjiang and other places or and some of the original chicken products for comparison, is still not a high rate of recognition.

At present, the products we have developed in these places are taken to other places where there is the phenomenon of low recognition rate. Especially the best-selling products in the market and the products we have developed into the same packaging for comparison, so that more can reflect a product “really accepted by the local consumer reasons”.

Through a similar test method, we call it “blind test”, this method is real, reliable, high credibility, is a variety of complex flavored food can be used. Used in instant noodles, instant rice noodles, hot pot base, puffed food, spicy peanuts, puffed noodle products, dregs-free hot pot, food and beverage ingredients, aroma-enhancing ingredients, freshness-enhancing ingredients, sweet potato instant vermicelli, spicy sauce, flavored tempeh, hot pot dipping sauces, and other seasoning research and development of effective step-by-step direct and effective approach.

Test marketing compound seasoning food

Compound seasonings on the market is quite a lot, both in terms of quantity and category are many, but as a boutique is not not many, and even quite at least. Why is this so, because a composite seasoning boutique in a certain consumer region best-selling, some other domestic sales in some places is very general, or even quite poor. Visible high-quality compound seasoning food is not much, but very little, for our research and development of compound seasoning food “blind test” results better illustrate the problem, a domestic best-selling well-known chicken essence, in our research and development of compound seasoning food in a region of consumers “blind test “The result is less than 30%. Visible composite seasoning boutique is mostly some local boutique, many regional consumer recognition is not high.

The author through experience concluded that the main reason for the consumer recognition of composite seasoned food is meat flavor characteristics, for composite seasoned food, its meat flavor is reflected as follows:

(1) composite seasoned food boutique has the characteristics of pure meat flavor
Composite seasoned food meat flavor is our regular diet accepted by the flavor, it is close to nature, flavor characteristics are more obvious, its main features are:

(1) traditional dishes or traditional snacks and other flavors passed down such as certain chicken composite seasoning with onion fragrance flavor, onion white flavor, pepper flavor, garlic flavor, ginger flavor and so on;
(2) composite seasoning boutique meat flavor characteristics of the public, is a lot of composite seasoning food by the public to be happy to buy, become a boutique of the reason for it;
(3) composite seasoning boutique meat flavor is often composite, rather than a single flavor, its meat is fuller, aftertaste;
(4) composite seasoning boutique flavor is more realistic, mellow, head incense is lighter;
(5) composite flavored food flavor source is wider, a certain composite flavored boutique only represents a very small combination of one or more flavors, it is the birth of composite flavoring;
(6) The more familiar meat flavor in daily life is easy to be accepted by consumers, the characteristic flavor is easier to innovate composite seasoning boutique.

In addition, meat flavor in the composite flavored food for consumption will also produce some new features and characteristics, but also the birth of many new ways to eat and create new flavors.

(2) composite seasoned food boutique R & D indispensable meat flavor flavor composite seasoned food without meat flavor, there is no characteristics, the flavor is quite bland, chicken essence composite seasoning is good or bad and meat flavor has a great relationship, there is no good meat flavor will not have a good composite seasoning boutique was born. Composite seasoning boutique indispensable characteristic meat flavor, characteristic meat flavor is the key reason for consumer recognition, characteristic meat flavor comes from special seasoning raw materials, compounding freshness and flavor-enhancing raw materials, to strengthen the characteristics of its meat flavor, seasoning balance and so on to achieve. Compound seasoning products can not be separated from the development of high-quality meat flavor flavor raw materials, research and development of high-quality flavor raw materials to become savory flavor R & D had to work on the inevitable trend.

(3) the secret weapon of the compound seasoned food is its meat flavor flavor in our technical services to many compound seasoned food manufacturers at the same time, they will give us to propose the development of a well-known product flavor, these flavors are, without exception, its compound seasoned food boutique meat flavor, which is also the deepest impression left by these well-known composite seasonings to consumers, but also a lot of compound seasoned food manufacturers demand for research and development of reasons. It is also the most deep impression of these famous composite seasonings to consumers, and it is also the reason why many current composite seasoned food manufacturers need research and development. How to apply the characteristics of the meat flavor composite in the composite seasoning boutique is the secret weapon of the composite seasoned food, which is also the characteristics of its boutique best-selling in a particular market is located. The key to the secret of the composite seasoning boutique is the application of meat flavor core ingredients.

Correction of pseudo-fine, to meet the needs of consumers

Flavored food composite pre-market sales activities, trial production based on sales forecasts to determine the number of raw materials and auxiliary materials such as the amount of procurement. Trial production to pass the test shall prevail, to avoid the phenomenon of pseudo-precious products, the so-called pseudo-precious products refers to a moment of sales is very good, long time sales of consumer response is not good and the rapid decline of the product, we call “pseudo-precious”.

Products need to be listed on the market to reflect the tracking survey, review the new product report. For some compound flavored food is widely accepted by consumers, there is no need to make corrections, directly on the market. The emergence of “pseudo-fine” is due to research and development of pre-market research work is not done, not to do the job is the reason for it. According to the needs of consumers or the demand for compound flavored food correction, so that it can better meet the needs of consumers, reflecting the close relationship between marketing and research and development.