Natural spices play an important role in meat processing with their unique taste and odor. It not only gives meat products a unique flavor, but also can inhibit and correct the bad smell of meat products, increase the appetizing aroma, to promote human digestion and absorption, and many spices also has antibacterial and anticorrosive function, and most of the spices are non-toxic side effects, the amount added to meat products is not restricted. Therefore, it is very important to fully understand the characteristics, application and identification of spices in the flavoring of meat products.
Classification of spices, forms of use in meat products and principles of use.
Classification of spices
1, mainly aromatic spices: aniseed, nutmeg, cinnamon, cloves, cumin, cardamom, more fragrant fruit, pepper, cumin, dill seed.
2, in order to enhance the appetite of spicy spices: ginger, chili, pepper, mustard.
3, to the aroma of odor-oriented spices: garlic, onions, bay leaf, sorrel.
4, coloring-based spices: red pepper, turmeric, saffron.
The use of spices form
1, spices as a whole: spices without any processing, the use of general into the water and meat products with the cooking, so that the flavor substances dissolved in the water is absorbed by the meat products, which is the most traditional, the most primitive way of using spices.
2, spice crushed material: spices after drying according to different requirements crushed into particles or powder, when used directly into the meat (such as five spice powder, ten spice powder, curry powder, etc.) or with the meat products in the soup together with the marinade (such as crushed into a large granular spices used in soy sauce marinade products), this approach is higher than the overall utilization rate of the spice, but powdered material added directly to the meat filling will be a small black particles exist.
3, spice extract: the spices through distillation, pressing, extraction and concentration processes can be made essential oils, can be added directly to the meat, especially injection products. Because part of the volatile substances in the extraction was removed, so the aroma of the essential oil is not complete.
4, spice adsorption: so that the essential oils of spices adsorption in salt, lactose or glucose and other excipients, such as instant five spice powder, etc., the advantages of good dispersion, easy to dissolve, but the aroma components are exposed on the surface, easy to oxidize loss.