Use the collocation of spices, and the note

by:Hetian     2020-08-24
We are not unfamiliar, spices are used in the usual eating, the collocation of spices to share with you today and use the matters needing attention, our spices affordable, quality assured! 1, cannot abuse according to the characteristics of raw materials, the purpose of use, choose the appropriate spices, in order to obtain the best effect. Such as, deodorization, taste masking, must use the garlic, spring onion, cinnamon, cumin, pepper, ginger, etc. , including garlic and onion with the best effect, and should with onion slightly over the garlic is preferred. 2, not too much like nutmeg, liquorice, usage will produce astringent and bitter taste; Bay leaf, cinnamon, etc will produce bitter; Clove produces too much stimulation, inhibition of other spices fragrance; Thyme, bay leaf, purple Perilla, dill seed using too much will produce ingredients and so on. 3, collocation use according to the different assign of spices aroma role and function of combination can be produced all kinds of spicy sauces. Two or more spices mixed use, can play a good synergy, have ideal, more supple comprehensive effect. Spices is given priority to with taste, aroma, taste, or smell is given priority to, often will this three kinds of spices 6:3:1 according to the proportion of mixed use, to the dishes have to aroma, color and help. Taste is the basis of aroma play a role, is the flavor of synergistic agent and agent were markedly improved. Aroma is the feeling of boring hole, sense of pleasure and less aroma is superficial; Aroma and taste to be coordinated, not too prominent a certain taste. Some spices mixed use, will offset their aroma, not the effect of aromatic flavor. 4, similar to swap spices as long as the similar composition, when using can exchange with each other. Can be chosen to increase incense, star anise, cinnamon, cardamom, cloves, parsley, dill, fennel, nutmeg, celery, purple Perilla, basil, mustard, and so on. Star anise and fennel, nutmeg and cinnamon similar spices, such as function, can be substituted; But some spices characteristic is bright, don't use other varieties exchange, such as purple Perilla leaf, thyme, mustard, celery, etc. 5, the difference between design composite flavor spices, carefully distinguish between each flavor spices, such as hot pot spices with ginger, garlic, chili, pepper, mustard, horseradish, Chinese prickly ash, etc. , each has a different flavor, dried chili, green hot, hot, hot and sour, spicy, garlic spicy, that's a big gap. Above is the Qingdao spices spices manufacturer factory days bring information to share, our price and quality assurance spices make you satisfied, need friends can call our hotline
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