What is the technique for flavoring salt?
Food is the first thing that people eat, and taste is the first thing that people eat, and salt is the first thing that people taste. Salty flavor is a very important basic flavor. Its role in cooking seasoning is pivotal, people often call the salty flavor “the first of all tastes”.
Amount of salt added
Salt plays an important role in cooking. Therefore, when we add salt, we should consider both the taste and the science.
The amount of salt added to the dish must be just right to make people feel comfortable.
According to physiological scientists, people can feel the salt salt flavor of the lowest concentration of 0.1% to 0.15%, and feel the most comfortable salt solution concentration is 0.8% to 1.2%, so we make soup dishes, basically according to this amount of salt added.
The salt concentration of boiled and stewed food is generally controlled within the range of 1.5% to 2%.
Generally speaking, as far as the palatability of salt in dishes is concerned, soup dishes are 0.8% to 1.2%; dishes simmered for a long time are 1.3% to 2.0%; dishes stir-fried in a hurry are 1.2% to 1.7%; vegetable dishes are 1.2% to 1.5%; meat dishes are 1.4% to 2.0%; salty pasta dishes (e.g., flower rolls, oil cake) are 1.0% to 1.2%; dumplings, buns 1.3% to 1.8% for pasta with savory fillings, such as dumplings and buns.
The salt content of some other common condiments and seasoning materials: 20% for soybean paste; 16% for sweet noodle sauce; 22% for shrimp paste; 27% for fish sauce; 25% for shrimp oil; 18% for crab paste; 9% for oyster sauce; 14% for tofu curd; 20% for tempeh; 5% for dried scallops; 9% for sausage; 10% for preserved pork; 7% for seaweed; 9% for shrimp skin; 10% for Jinhua ham; and 13% for pickled mustard greens. 13 percent.
Relationship between salt and other flavors
Salt is often used in conjunction with other seasonings (e.g. vinegar, sugar, monosodium glutamate, etc.) to accomplish the task of flavoring.
When salt is added to a dish, other flavorings are bound to interact with it.
Salt is the main flavor that produces multiple interactions with other flavors, which is one of the main reasons why salt is the main flavor, and it is also an important reason why salt must be added when other flavors need to be presented.
1. Salty and sweet
When sweetness is the main taste, salty taste has a contrasting effect on sweetness, see table 5-2, table 5-3. for example, in sucrose liquid, the amount of salt added is 1‰ ~ 1.5‰ of the amount of sucrose, sweetness increases.
In a dilute sugar solution, more salt should be added relative to a thick sugar solution to produce a contrasting effect. When the salty taste of salt gradually taste obvious, the sweet taste and decline, which is the effect of phase cancellation; and salty taste or even dominate, or sweet taste is almost masked.
When the salty flavor is dominant, the sweetness is in a phase-neutral relationship with it, although the salty flavor of 20% NaCl cannot be completely masked by the sweetness.
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The purpose of adding sweetness to savory in cooking is not to get sweetness, but to soften the saltiness, or diminish it. In dishes with salty and slightly sweet, the salinity should be controlled at about 1.5% and the sugar content should be 1.96% to 2.44%.
2. Salty and fresh taste
Salty solution in the appropriate addition of monosodium glutamate (monosodium glutamate), can make the salty taste become soft, in the monosodium glutamate solution to add an appropriate amount of salt, it can make the fresh taste prominent.
The salt at this time actually plays the role of a freshness aid and initiator. Without the salty flavor, MSG will not be able to show the fresh taste. At the same time, the freshness inhibits the saltiness of the salt to a certain extent. The best flavor presentation effect of the two.
3. Salty and Sour
Adding trace acetic acid in the solution with salty taste can make the salty taste enhancement. For example, adding 0.01% acetic acid to 1.2% salt solution and adding 0.1% acetic acid to 10% to 20% salt solution can enhance the salty taste.
When the acetic acid added to the salty solution is too much, it makes the salty taste weaken. Such as in 1% to 2% of the salt solution added to the acetic acid content of more than 0.05% (pH value of 3.4 or less) or 10% to 20% of the salt solution added to the amount of acetic acid in more than 0.3% (pH value of 3.0 or less), can make the salty taste is weakened.
Any concentration of acetic acid solution by adding a small amount of salt will enhance the sour taste, add a large amount of salt will weaken the sour taste.
4. Salty and bitter
The addition of bitter substances to a salty solution can lead to a reduction in salty flavor. For example, in the salt solution by adding an appropriate amount of bitter substances caffeine will make the salty taste decrease.
Bitter solutions are made less bitter by the addition of salty substances. Such as in 0.05% caffeine solution (equivalent to the bitter taste of tea), with the increase in the amount of salt added to the bitter taste weakened, add salt more than 2% when the salty taste enhancement.
5. Salty and spicy
Salty flavor can make the spicy taste to a certain extent weakened. In the range of 1% to 6% of the addition of salt can increase the threshold of spicy flavor, which indicates that salt to some extent is to reduce the degree of spiciness. But there is no significant correlation between the two.