What kinds of cooking ingredients are there?

The types of cooking ingredients can be distinguished in different ways, which is more conducive to learning and distinguishing their different functions. (Jin Ming seasonings wholesale) (a) according to the source of cooking ingredients classification The vast majority of cooking ingredients from the plant world or animal kingdom, a few from the abiotic world and the formation of fermentation, so the cooking ingredients can be divided into the following four categories: 1. plant-based cooking ingredients (1) terrestrial plant-based cooking ingredients The main types of cereals, grains, potatoes, legumes, sugar, vegetable oils, vegetables, fruits, tea, coffee, cocoa, etc. (2) aquatic plant-based culinary raw materials, the main types of seafood. Such as kelp, antlers, wakame, seaweed, stone cauliflower and so on. (2) Animal culinary raw materials (1) terrestrial animal culinary raw materials, the main types of livestock, poultry, eggs, dairy (2) aquatic animal culinary raw materials, the main types of fish, shrimp, shellfish, crabs, turtles and so on. 3. non-biological cooking materials in the cooking of non-biological raw materials used in the main water, salt, salt brine and some food additives. 4. Fermentation of raw materials for cooking A considerable part of the cooking materials are formed by fermentation, such as sauce, soy sauce, vinegar, wine, monosodium glutamate, sauerkraut, kimchi and so on. (B) according to the physiological and biochemical characteristics of cooking raw materials classification According to the physiological and biochemical characteristics of cooking materials and quality characteristics, can be divided into fresh cooking materials, fresh cooking materials and dry cooking materials three categories: 1. Fresh cooking raw materials Fresh cooking original family with respiration, such as vegetables, fruits, fresh eggs and aquatic live products, etc.. Vegetables and fruits respiratory strength and its door of life activities and storage performance has a close relationship. 2. Fresh cooking raw materials Fresh cooking raw materials - generally refers to a variety of enzymes, but does not have the respiratory effect of raw materials, such as fresh meat, fresh poultry, fresh milk and aquatic fresh products and so on. Fresh cooking materials within a variety of biochemical effects are still ongoing, the external environmental conditions have a great impact on their quality changes. 3. dry cooking materials dry cooking materials with low moisture content, storage in a dry environment is not prone to deterioration, storage in a humid environment will be hygroscopic moisture caused by the quality of dry cooking materials mainly include the following two categories: (1) grain and beans, mainly rice, wheat, maize, sorghum, millet, soybeans, mung beans, pinto beans, etc., they are harvested by drying or drying. Its moisture content is very low, respiration is very weak, can withstand more time instance of storage.