What are the principles of food ingredients? These points should be mastered

Food ingredients have always been a hot topic, the reason why many processed foods need food ingredients, the most important thing is to improve the taste of processed foods, but also to achieve a certain nutritional value

There are 3 principles for the labeling of food ingredients: the first is the principle of decreasing, that is, various ingredients should be arranged one by one in the order of decreasing amounts added when manufacturing or processing food (ingredients with an amount of no more than 2% can not be arranged in decreasing order); The second is the principle of labeling all raw materials, that is, the composite ingredients should be labeled with their original ingredients, and when there are standard ingredients and the amount added is small (less than 25% of the total amount of food), it is not necessary to expand the labeling; The third is the principle that food additives must be labeled, that is, no matter what additives are used, they must be labeled

Knowing the above principles, you know what the main ingredient of each food is

The method of food ingredients, many times will become a survival secret of a restaurant, the dish is not good, mainly lies in the use of ingredients, although raw materials are very important, but the ingredients are also very important, because if the ingredients are not good, it is equivalent to wasting the ingredients, just like the example of roast duck at the beginning, if the ingredient recipe for making roast duck is not good, the roast duck made will not be eaten, then this is equivalent to wasting a duck, so the food ingredients are very important, good food ingredients, plus good ingredients

The above is the relevant introduction of common sense about food ingredients, I believe that through the introduction of the editor, everyone has a new understanding