Compound seasoning refers to a variety of different roles of raw materials through the scientific method of combination, blending, production of seasoning products. In order to adapt to the fast-paced life of modern people, the production scale of compound seasoning is expanding year by year, and there are more and more varieties, such as: hot pot material, instant noodle dry seasoning packets, sauce packets, seasoning wine, fried chicken powder and so on.

The composition of the flavor of the seasoning sense of taste, including taste, sense of sight and smell, is the comprehensive results of the chemical and physical reaction of the elements of the seasoning. It is the comprehensive result of people’s physiological organs and psychological response to taste.

The composition of raw materials and their performance and role in flavoring

First, the composition of raw materials
Production of seasonings used in many raw materials, commonly used raw materials are:
Salty materials: salt, etc.
Fresh material: monosodium glutamate, I + G (nucleotides), yeast extract, HVP (hydrolyzed vegetable protein) and so on.
Spices: pungent spices such as pepper, chili, mace, garlic powder, onion powder, etc.; aromatic spices such as cloves, cinnamon, nutmeg, fennel, etc.
Flavorings: meat flavorings such as beef essence, chicken essence. Vegetable flavorings include eggplant flavorings, onion oil flavorings and so on. Flavorings have powder, paste, oil, water and other varieties; quality from natural materials extracted, refined, and composite.
Coloring materials: caramel pigment, chili red, soy sauce powder, etc.
Fats and oils: animal oils, vegetable oils, seasoning oils, etc.
Fresh materials: meat has beef, chicken, etc.; vegetable has onion, ginger, garlic, etc.
Dehydrated materials: meat with beef jerky, diced chicken, shrimp, etc.; vegetables, green onions, carrots, green beans, cabbage, shiitake mushrooms, etc.
Other filling materials: dextrin, soda, etc.

Second, the role of the performance of various types of raw materials
The performance and role of the above raw materials in the seasoning can be broadly divided into: salty agent, sweetener, fresh agent, flavor agent, spices, coloring agents, auxiliary agents.
Salty agent: salt, “the king of taste”, is the basis of good taste, is the main body of the seasoning, accounting for about 45% -70%, in the liquid soup add 15% of salt can inhibit the growth of bacteria.
Sweeteners: play a role in presenting flavor, make the taste complete, different regions and groups have different requirements for sweetness, should be adjusted accordingly.
Fresh flavor agent: It is the key raw material in seasoning. Monosodium glutamate (MSG) is a good presenting substance, it will add I + G at a ratio of 19:1 will multiply the freshness, and can cover the odor, so that the soup issued the original natural flavor, improve appetite.
Spices: there are many varieties, with a variety of special aroma, flavor and taste, a variety of spices have their different taste characteristics, different roles and different applicability. Such as to enhance the appetite of the main ginger, chili, pepper, pepper, etc., in order to deodorize the main garlic, onions, etc., in order to the aroma of the main star anise, cinnamon, cloves and so on.
The production of different varieties of seasonings, the use of spices should be different, such as chicken should be used with deodorant effect of spices and appetite-enhancing spices: beef, pork is suitable for the use of a variety of deodorant, aromatic, appetite-enhancing effects of spices.
Flavor: It is the presenting substance with a certain specified flavor, containing rich and thick natural flavor, capable of producing attractive main aroma, which is the soul of the seasoning.
Colorant: It improves the sensory effect of seasoning, enhances the real sense of taste and improves appetite.
Oil: It can dissolve into a variety of flavor substances, making the flavor more intense, delicious, and at the same time in the sense of the unique effect of increasing appetite.
Fresh material: It has rich natural flavor, synergizes with spices and flavors to produce attractive main aroma, and enhances the authenticity of flavor and nutrition of seasonings.
Dehydrated materials: with natural color, aroma, taste, enhance the sense of freshness and friendliness.
Other fillers: there are many varieties, its performance and role is mainly synergistic with the main material and assist in producing and maintaining a good sense of flavor. Such as maltodextrin, added in moderation, can make the soup consistency increase; baking soda added in moderation to reduce the value of acidity in the soup, so that the soup flavor is more palatable; antioxidants added in moderation to maintain the pure odor of the oil, to prevent rancidity.

Seasoning principle

The significance of seasoning is that a variety of flavoring materials in accordance with their different properties and functions for the proportion, through the processing technology to compound together, to achieve the required taste. Because of the efficacy of each raw material is different, thus determining the status of each type of raw material in the flavor is also different.

Seasoning preparation is centered on savory ingredients, flavor ingredients (meat and its flavor) as the basic raw materials, sweet ingredients, spices, fillers as auxiliary materials, made by adapting to the flavor and color. Its basic flavoring principle has several aspects of content.

First, the understanding of the flavor of the seasoning sense of taste
Seasoning sense of taste includes taste, texture, odor, color and so on. Sense of taste is a feeling of taste, is a comprehensive effect of the human organs to produce physiological reactions, taste good or bad, salt, acidity, sweetness, aroma, color and many other factors, therefore, in the production and evaluation of seasonings, we must take into full account the above factors.

Second, the flavor threshold of the basic raw materials of seasoning awareness
Taste threshold that is the boundaries of the range of flavor, the preparation of seasonings should be aware of the basic raw materials in the seasoning of the taste threshold of taste substances, that is, people can feel the presence of the lowest concentration of taste substances, see Figure 1.

Figure 1

Table 1 Seasoning the taste threshold of the main basic raw materials

Third, the multiplication, contrast and counteraction of various flavors
Various raw materials in seasoning have multiplication, comparison and counteraction in flavoring.
(A) The multiplication of flavors
Simultaneous use of more than two flavor presenting substances, than the use of a flavor presenting substances alone greatly enhanced flavor, such as MSG and I + G has a good multiplication. The result of multiplication can reduce the amount of use, reduce the cost of use, and the effect is very good.

(ii) Contrasting effect of flavor
A flavor presenting substance has a strong taste, if a small amount of another flavor presenting substance to make the original flavor presenting substance’s taste become stronger, this is the contrast of taste. Sweet and salty, fresh and savory, etc., all have a strong contrast.

(C) the offsetting effect of taste
Taste offsetting effect is to add a flavor substance can be salty light original flavor substance taste. Such as: bitter and sweet, sour and sweet, salty and fresh, salty and sour. There is a clear offsetting effect. It is possible to mask the original flavor with the counteracting flavor presenting substance as a masking agent.

Seasoning principle is engaged in the basic theoretical knowledge of seasoning operations, the actual mixing of seasonings, analysis, evaluation of the work has practical significance.

Selection and dosage of raw and auxiliary materials for seasoning

The flavor of the flavor depends largely on the quality of the raw materials used and their dosage.

Table 2 Selection and dosage of raw materials and auxiliaries

Note: The dosage values in the table are theoretical and empirical values, which are universal, and should be flexibly applied and mastered according to the quality of the raw materials and the requirements of the seasoning flavor in practice.

Conclusion

Selection of raw materials suitable for different flavors and determine the optimal amount is the key to determine the flavor of the seasoning. It basically includes three aspects of work. Raw material selection; flexible application and mastery of flavoring principles; determination, trial production, modulation and production of different styles of flavors. The relationship between the three is shown in Figure 2.