调味的基本原理（The basic principle of seasoning）.doc

调味的基本原理（The basic principle of seasoning） Seasoning to basic principle and method of control Chinese diet culture is broad and profound, in color, smell and taste and taste is heavy. People often say, acid, sweet and bitter, spicy, salty bittersweet, in fact most of the time people taste is a kind of composite flavor. This had to let us explore the combination of taste, and apply it to reality. Flavor combination although the myriads of changes, but eventually, good salty delicious dishes can sour, sweet, bitter, hot wa. Large flavor will be clever, clever and no trace, only Lianhaoneigong, a good grasp of the basic principle of seasoning, and make full use of the combination principle and regulation of taste, to know the true taste, out of everyones favorite flavor. The basic principle. Flavor is a combination of varied flavor matter under certain conditions, produce new flavor, the process should follow the following principle. 1. kinds of strengthening principle That is one kind of taste will make another taste to be strengthened. These two kinds of taste may be the same, can also be different, but the results of superposition with a taste sometimes far more than two kinds of taste. If the 0.1%CMP solution has no obvious flavor, but adding the same amount of 1%MSG solution, the flavor was prominent, but significantly more than 1%MSG solution the original freshness: if we add a small amount of succinic acid or citric acid, the effect is more obvious. And if in the accession to the 15g 100ml sugar in water, then add 17mg salt, no salt will be sweeter than sweet. 2. taste masking principle Add a flavor, make another flavor intensity, or even disappear. Such as fresh sweet ignorance, can mask the bitter taste of ginger, onion odor can mask the odor. The taste is sometimes beneficial harmless cover, such as the application of spices; but the cover is not offset, although there are even in the taste, but was against material still exists. 3. kinds of derivative princip