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| the seasoning, salty material |
| Release time:2012/6/27 |
| Seasoning is to point to in food processing, can rise to adjust and improve the flavor of products material. Material, salty sour taste seasoning, material, freshness materials, etc. In Fried food processing, must be reasonable and proper, the correct use of seasonings, and to achieve good effect of flavor. Main material salty salt, soy sauce and salt, the following briefly introduce. A salt, salt main component is sodium chloride, taste salty, for white fine crystal, was found no foreign impurities, no bitterness and astringency and other peculiar smell, in Fried products in the amount of salt is generally 1%-3%. Salt is the king of the full title, is important in products Fried sauce. Salt and anti-corrosion and increase the products sticking effect. Second, soy sauce is a traditional Chinese seasoning in guangdong, Hong Kong, also called old smoke, more food and its by-product in as raw material by the natural or artificial fermentation and become, high quality soy sauce mellow salty, sweet fresh full-bodied, no bad smell, can not have sour, bitter and astringent and peculiar smell and stale, not turbidity, no precipitation. In meat products add soy sauce can not only play a salty the role of materials, and has the good graces effect. In addition, soy sauce and anti-corrosion and promote the role of some products fermentation. Soy sauce in Fried products of usage without limitation, can according to different products requires. Three, divide again face sauce, salt says Michael sauce and so on, it is the soybean and wheat flour, salt as raw materials, the fermentation and brewing dressing, taste salty, sweet, the color tyrosinance, for a shiny mud paste. In Fried products not only is commonly used in the salty seasoning, and there are good titian fresh, in addition to clear the effect of different trends. He's using standard not limited, to taste the result and decide |
To address:Xiying Industrial Park North Friendship Road ShiJiaZhuang City,HeBei
Phone: 400-800-2076
Fax: 0311-67907859
