The function of flavor agent

Introduction: the function of fresheners is relatively large Adding appropriate fresheners when cooking can make the food more fresh and delicious, directly change some characteristics of the original food, and select appropriate fresheners can improve the flavor of the food The taste of food is more, including sour, sweet, bitter, spicy and salty The taste of these foods is regulated by food additives Through different taste, we can taste different food, so today we will introduce the knowledge of flavor agent in detail Because there are many kinds of flavoring agents, we must pay attention to reasonable collocation during the use of flavoring agents Now, let's invite Baibai safety net to introduce the function of flavor agent in detail Flavor enhancers, or flavor enhancers, are substances that supplement or enhance the original flavor of food Different from the receptors of acid, sweet, bitter and salty four basic flavors, the taste of fresheners is also different They do not affect any other taste and stimulation, but only enhance their own flavor characteristics, so as to improve the taste of food They play a good role in increasing the taste of various vegetables, meat, poultry, milk, aquatic products and even wine In the family food cooking or food processing, the freshness agent plays a very important role However, most of them use sodium glutamate, which results in a large amount of addition, high cost, monotonous taste and lack of science If the different flavor agents are used in combination, the synergistic effect, the addition amount and the cost will be reduced, and the flavor will be more mellow For example, adding monosodium glutamate, hydrolyzed animal protein and yeast taste to nucleotide flavor agents will produce their own style of food In the food industry, flavoring agents are widely used in liquid seasoning, special fresh soy sauce, powder seasoning, meat processing, fish processing, catering and other industries Seasoning is used in family and catering industry 0.1-0.5% compound flavor agent is added to dishes and soup, which not only makes the soup fresh, but also gives strong meat flavor It can be used in all kinds of home-made seasoning juice such as roast meat, roast chicken, roast duck, roast mutton, brine products, braised fish, etc adding 0.5-1% compound flavor agent can make the seasoning present natural flavor What we said above is about the function of flavor agent When cooking, we should try our best to put less flavoring agents Although stimulants can directly affect the taste of dishes, we need to master certain skills to use them Different flavoring agents produce different tastes When cooking, we should choose different kinds of flavoring agents according to the nature of the dishes To learn more about food additives and food safety, you can directly log in to Baibai safety net Editor in charge: he xianrob