Simply from the word spice, fragrant; Of a fragrant smell; It's marijuana, which represents the flavor component. Generally speaking, spices with a certain aroma and taste are called spices. Natural spices are the spices contained in the roots, skins, leaves, stems, buds and fruits of some natural plants. And these ingredients have a certain smell and taste. It can give a certain flavor to the product, and it can also inhibit and correct the bad smell of a certain food. In addition, according to the dietotherapy principle of homology of medicine and food, it also has the function of stimulating appetite and promoting digestion. Many spices have antiseptic and antibacterial effects, special biological pharmacological effects and a considerable amount of antioxidant substances, which are ideal additives for processing and blending in our food industry.

Second, the classification of natural spices

Natural spices can be divided into two categories: 1, aromatic (easily excited and not easily excited); 2. Types of spices; According to the chemical composition analysis, it can be divided into three categories: 1, nitrogen-free aromatic hydrocarbon, and the irritating component (aromatic hydrocarbon irritant) is fluorine-free aromatic hydrocarbon compound with pungent taste in aromatic hydrocarbon, which is generally weak in pungent taste, and the aromatic hydrocarbon component comes from olefin compound or aromatic hydrocarbon compound. 2. The pungent ingredient containing sulfur (spicy spices) is thiolate or mercaptan, which is a sulfur-containing volatile compound, and some of it will be volatilized when eaten. Not only stimulates the oral cavity, but also stimulates the nasal cavity. 3. Amides: (Fragrance with light smell) The irritating components are mainly amides, which are non-volatile compounds and have a strong irritating feeling on oral mucosa when eaten.

3. What are the characteristics of water-soluble natural plant spices?

China has the largest variety of spices and the longest use time. In the long life, they are still ground into powder and boiled in water for processing and blending in general dishes and food factories. This makes our national treasure of the Chinese nation not give full play to its unique function. Water-soluble natural plant spices (such as star anise and pepper) are extracted and refined by modern bioengineering technology. Non-toxic and harmless, clean and hygienic, and convenient to use.

Fourth, characteristics:

1, pure natural

In the preparation process, no chemical synthetic substances are added, and all effective components of the raw materials are retained. Achieved the original juice, primary color and original flavor.

2. Water solubility

In the process of meat processing, the main processing characteristics of western-style products are injection and rolling. But there is no way to inject powder, nor can it be absorbed by rolling. Boiling water, volatile aromatic substances, and water itself cannot take away some ingredients of spices. For example, the effect of pepper is not good. Traditional products, braised pork products with sauce, are different in the length and quantity of packages. And the taste in the center is different from that outside. Water-soluble spices can be made into traditional products through western-style processes. No matter how big a piece of meat is, it is a kind of flavor through injection and crushing. At present, the instant noodle soup used in the market smells delicious, but after eating it, it leaves a feeling of fly in the ointment. You can't eat well when you see the bowl is black.

3, can make a good taste

Adding powder, there are black spots, which affect the appearance and color of products. The added powder appears in the middle of meat products in the form of small particles. First, uneven stirring affects the taste; Secondly, each particle can only dye a small circle of cooked meat during cooking. In the process of adding many varieties, they do not reflect each other and cannot form a unified and continuous flavor, while water-soluble spices make different flavor types, tastes and aftertaste according to the sequence of aroma of various varieties. It is directly soluble in water, easy to stir evenly, and has the same flavor, so it can make a good product. Nowadays, instant noodle soup is fried to extract flavor, which has destroyed the taste and left black spots at the bottom of the bowl.

4. The shelf life of the product can be prolonged.

Natural spices are easily polluted by pests and bacteria, which often leads to the deterioration of meat products. Water-soluble spice is a good natural preservative because it extracts all the aldehydes, ketones, alcohols and other components in the raw materials during production. Suppress the content of vitamins to a fairly low level. Therefore, the shelf life of the product can be prolonged.

5. The quality is stable and reliable, and the standard selection is exquisite.

At present, there are many kinds of spices sold in the market, regardless of grade, which are piled together for a long time. Fake and shoddy products are mixed into it, and it is difficult to unify the standards every time they are repurchased, and their own products cannot be stabilized on a basis, let alone ensure the flavor of their products. The spices produced by our company have scientific and standardized raw material standards and finished product standards. Only by choosing stable and high-standard water-soluble spices can your company's products really have a stable foundation.

6, easy to store and convenient to use

Raw materials are bulky, difficult to pile up, easy to get wet, moldy and smelly. This product is small in size, easy to store and non-volatile. Avoid adulteration when buying powder. I can't grind it myself. It is laborious, costly and ineffective to boil water. This product only needs to be added according to the proportion of water to be added, which is very convenient to use.

7. Using water-soluble spices can not only make good flavor products, but also reduce the cost.