What's the telephone number of Jiangsu White Food Co., Ltd.

Jiangsu White Food Co., Ltd. Tel: 1333-7783-965.

Jiangsu White Food Co., Ltd. was established in 202 1, located in Taizhou City, Jiangsu Province, and is a food manufacturing enterprise. The registered capital of the enterprise is100000 yuan.

Scope of business and permitted items: food production; Food sales (items subject to approval according to law can only be operated after approval by relevant departments, and the specific business items shall be subject to the approval results) General items: food sales (prepackaged foods sales only); Acquisition of aquatic products; Wholesale of aquatic products; Retail of aquatic products; Production, sale, processing, transportation, storage and other related services of agricultural products; Livestock and poultry acquisition; Internet sales (except for the sale of licensed goods) (except for the items that need to be approved according to law, independent business activities shall be carried out according to law with the business license)

Seasoning (flavoring agent, condiment) refers to auxiliary food that can increase the color, fragrance and taste of dishes, promote appetite and be beneficial to human health. Its main function is to improve the quality of dishes and meet the sensory needs of consumers, thus stimulating appetite and improving human health. Broadly speaking, condiments include salty agents, sour agents, sweeteners, umami agents and spicy agents, such as salt, soy sauce, vinegar, monosodium glutamate, sugar, star anise, fennel, pepper and mustard.

Condiments mainly refer to herbs and spices. Vanilla is the leaves of various plants. They can be fresh, air-dried or ground. Spices are seeds, buds, fruits, flowers, bark and roots of plants. Spices taste much stronger than vanilla. In some cases, a plant can be used to produce herbs and spices. Some condiments are made of mixed spices (such as Chili powder) or mixed herbs (such as seasoning packets). Widely used in diet, cooking and food processing, it is used to improve the taste of food, and has the functions of removing fishy smell, odor, greasy taste, fragrance and freshness.

vanilla

Basil: The sweetness of fresh or air-dried basil is the basic element of Italian cuisine.

Bay leaves: The whole dried bay leaves can add special flavor to stews and meat, but please take them away before serving.

Leek: Leek has a light smell and is often used as a decoration for dishes.

Dill: Dill belongs to the parsley family, and Dill grass is air-dried soft hairy dill leaves. Its special aroma can easily overwhelm other dishes, so please use it with caution.

Marjoram: Marjoram tastes like oregano and is usually used in fish, meat, poultry dishes and ketchup.

Mint: Mint is fresh and air-dried. It can be used in vegetables, fruits and tea.

Oregano: Oregano has a strong flavor, which can easily overwhelm light dishes, but it is just right for many Italian dishes.

Coriander: When buying, choose fresh green coriander, which has a fresh fragrance. In order to facilitate storage, it is necessary to wash coriander carefully and shake off excess water. Wrap the coriander with paper towels first, and then put it in a plastic bag. It should be refrigerated at ordinary times and taken out when it is used. Parsley is often used as a decoration in dishes.

Rosemary: Although rosemary can't be well matched with other herbs, its special aroma makes it the first choice for meat, poultry or barbecue.

Sage: The aroma of fresh sage is much stronger than that of air-dried, but both of them can be well matched with game, poultry and stuffing.

Tarragon: Tarragon is usually used in chicken, fish and vegetables, and also in various sauces. The pungent taste of fresh tarragon leaves will be greatly reduced after air drying.

Thyme: Thyme is often used in vegetables, meat, poultry, fish, soup and cream sauce to add flavor. English thyme is the most popular one.

perfume

Fragrant fruit powder: This spice has a mixed aroma of cinnamon, nutmeg and clove, hence its name.

Capparis spinosa: Capparis spinosa has pea-sized buds. Capparis spinosa is mainly produced in Central America and the Mediterranean region, which can add a spicy flavor to sauces, sauces and condiments.

Pepper: This kind of red pepper should be used with caution to avoid being too strong, but it is essential in many dishes in Latin America and southwest China.

Chili powder: Like curry powder, Chili powder is a mixture of spicy spices and ground peppers.

Cinnamon powder: The ground bark is mainly used for dessert, while the whole bark can be used to flavor cider and other hot drinks (spicy).

Clove: This sweet spice is both whole and ground, and is often used in barbecues and desserts.

Cumin: Ground cumin is often used in many dishes in Latin America and southwest China because of its pungent smoky taste. Please use it with caution.

Curry powder: Curry powder is a mixture of various spices, including turmeric, cardamom, cumin, pepper, clove, cinnamon, nutmeg and sometimes ginger. Pepper makes it spicy, and ground dried garlic gives it a strong taste. Curry is mixed with different spices according to different uses.

Ginger: Ginger is a knotted brown root, which can add a special flavor to food and is widely used in Asian dishes.

Nutmeg: This spice has a spicy aroma and a warm and slightly sweet taste. It is often used to flavor baked goods, preserves, puddings, meat, sauces, vegetables and eggnog.

Red pepper: Ground red pepper can add color to dishes such as potato salad and seafood without being too spicy.

Dry saffron powder: This aromatic spice is mainly used in soup and rice.

Turmeric: Like ginger, turmeric is the basic ingredient of curry powder and was once called Indian saffron. Please use it carefully-it only takes a little and the fragrance is long enough.

According to the historical evolution of condiments in China, it can be basically divided into the following three generations:

The first generation, single flavor condiments, such as soy sauce, vinegar, soy sauce, fermented bean curd, pepper, star anise and other natural spices, have the longest popularity, spanning thousands of years.

The second generation, high concentration and high efficiency condiments, such as super fresh monosodium glutamate, IMP, GMP, sodium cyclamate, aspartame, stevioside and xylose, as well as yeast extract, HVP, HAP, edible essence and spices. This efficient condiment has been popular since the 1970s.

The third generation, compound condiment. Modern compound condiment started late and developed rapidly in 1990s. At present, the above three generations of condiments are available, but the market share and marketing share of the latter two are expanding year by year.

The fourth generation, pure natural condiment. Pure natural condiments are based on purification technology and pay more attention to nutrition and health. At present, in the pursuit of health, pure natural condiments occupy an increasing market share.

Every condiment contains special ingredients different from other raw materials, which is the common feature of condiments and the main reason why condiment raw materials have seasoning function.

Special ingredients in condiments can remove the fishy smell of cooking ingredients, highlight the taste of dishes, change the appearance and color of dishes, and promote people's appetite, sterilization and digestion.

For example, monosodium glutamate, soy sauce, sauce and other condiments all contain amino acids, which can increase the flavor of food; Coriander, pepper, soy sauce, sauce, etc. All have fragrance; Onions, ginger, garlic, etc. Contains special capsaicin; Can promote appetite and help digestion; Wine, vinegar, ginger, etc. It can remove fishy smell and relieve boredom, and the seasoning also contains essential nutrients for human body. For example, soy sauce and salt contain minerals such as sodium chloride needed by the human body; Vinegar and monosodium glutamate contain different kinds of protein, amino acids and sugar. In addition, some condiments also have the effect of enhancing human physiological function.

All kinds of condiments basically have their own specific flavor components, which are closely related to the properties of their chemical components. Different chemical components will cause different tastes. Our common condiments are salty, sweet, sour, spicy, fresh, fragrant and bitter. Let's analyze the chemical components that can cause various flavors.

1, salty

Salty taste is the taste of neutral salts in compounds, such as sodium chloride, potassium chloride and ammonium chloride, which all have salty taste, but at the same time have other peculiar smells. The flavor degree of various salts is related to the molecular weight of the compound. The greater the molecular weight, the heavier the odor such as bitterness. The main source of salty taste is salt, and the main component of salt is sodium chloride. Due to the unique properties of chloride ion and sodium ion, sodium chloride has a pure taste.

Salty condiments include salt, soy sauce and sauce products. For some kidney patients, salt can't be used in life, but sodium malate and potassium glutamate can be used instead.

2. Aroma

Sweetness is a popular taste. The production of sweetness is mainly the result of the interaction of sweetness-producing genes such as amino hydroxyl and sweetness auxiliary groups. Sugar substances with low degree of polymerization are sweet, such as sucrose, maltose, glucose and fructose.

Sweet condiments include: sugar (including white sugar and brown sugar), honey, caramel, rock sugar and so on.

3. Sour taste

Sour taste is produced by hydrogen ions ionized by organic and inorganic acids. Vinegar, ketchup, spoiled soy sauce and wine can all be used as sour flavoring agents. The main components of common sour taste are acetic acid, succinic acid, citric acid, malic acid and lactic acid. Organic acid, a weak acid, can participate in the normal metabolism of human body, generally has no effect on human health, can be dissolved in water, and its acidity is far less intense than that of inorganic acid.

4. Spicy taste

Spicy taste is the feeling that some non-volatile stimulating ingredients stimulate oral mucosa. Its ingredients are complex, and the spicy taste of each variety comes from different ingredients.

The spicy taste of pepper is mainly capsaicin; The spicy taste of pepper is capsaicin and pepper fat; The pungent taste of ginger is mainly gingerol and gingerol; The spicy taste of onion and garlic is mainly allicin.

5. umami

Monosodium glutamate, chicken essence, shrimp, oyster sauce, shrimp oil, fish sauce, etc. Have a fresh taste. The fresh ingredients of shrimp, oyster sauce and fish sauce are various amides and amino acids, monosodium glutamate is sodium glutamate, and chicken essence is sodium inosine.

6, fragrance

The fragrance comes from volatile aromatic alcohols, aromatic aldehydes, aromatic ketones and lipids.

Flavor condiments include fennel, cinnamon, pepper, cooking wine, fragrant grain, sesame oil, cinnamon sauce, soy sauce, cloves and roses.

7.bitter taste

Bitter taste comes from alkaloids such as theanine, theobromine and caffeine, including ketone compounds. The raw salt contains magnesium chloride, magnesium sulfate, etc. It's also bitter. Bitter foods include tea, coffee, bitter gourd and lotus seeds.

The national standard of "Classification of Condiments" drafted by China Condiment Association has been officially released by the National Standardization Administration Committee with the No.4 standard announcement in 2007, and will be officially implemented on September 1 2007. The standard text has been published by China Standard Publishing House.

People's Republic of China (PRC) national standard GB/T? Classification of condiments in 2003-2007

Released on April 5, 2007 and implemented on September 9, 2007 -0 1.

order

This standard was put forward by China National Standardization Administration Committee.

This standard is under the centralized management of the Condiment Technical Committee of the National Food Industry Standardization Technical Committee.

The main drafting unit of this standard: China Condiment Association.

Main drafters of this standard: Wei Xiangyun, Bai Yan, Zuo Baoqi, Zhong Guanshan, Sun,.

Condiment classification

range

This standard specifies the definition of condiments and detailed rules for product classification.

This standard is applicable to condiment production, safety and quality management, scientific research, teaching and other related fields.

Normative citation document

The clauses in the following documents become the clauses of this standard by reference. All subsequent modifications (excluding errata) or revisions of dated reference documents are not applicable to this standard. However, parties who have reached an agreement according to this standard are encouraged to study whether the latest versions of these documents can be used. For undated reference documents, the latest edition is applicable to this standard.

GB/t 1509 1- 1994？ fundamental terms of food industry

Terms and definitions

The following terms and definitions apply to this standard.

3. 1 condiment

Widely used in diet, cooking and food processing, it is used to reconcile taste and smell, and has the functions of removing fishy smell, odor, greasy smell, fragrance and freshness.

Note: rewrite GB/T15091-1994, and define 3. 15.

standard of classification

This standard is classified by condiment finished products.

Specific classification

4. 1 edible salt

Also known as salt. Salt with sodium chloride as the main component, used for cooking, seasoning and pickling. According to its production and processing methods, it can be divided into refined salt, crushed salt and sun-dried salt.

4.2 sugar

Sugar used for seasoning generally refers to white sugar or soft white sugar extracted from sugarcane or beet, and also includes starch syrup, maltose, glucose, lactose and so on.

4.3 Soy sauce

4.3. 1? Brew soy sauce

A liquid seasoning with special color, fragrance and taste is prepared from soybean and/or defatted soybean, wheat and/or bran by microbial fermentation.

4.3.2? Prepare soy sauce

A liquid condiment made of brewed soy sauce as the main body (not less than 50% by total nitrogen), acid hydrolyzed vegetable protein seasoning liquid, food additives, etc.

4.3.3 Iron fortified soy sauce

According to the standard, a certain amount of sodium ferric ethylenediamine tetraacetate (NaFeEDTA) was added to soy sauce to make a nutritional fortified condiment.

4.4 vinegar

4.4. 1? Fermented vinegar

A liquid seasoning is made by microbial fermentation, and is made of various materials containing starch, sugar or alcohol alone or in combination.

4.4.2? Prepare vinegar

Fermented vinegar is used as the main raw material (not less than 50% in terms of acetic acid), with edible glacial acetic acid and food additives.

4.5 msg

4.5. 1 sodium glutamate (99% monosodium glutamate)

L- monosodium glutamate monohydrate. Intake carbohydrates (such as starch, rice, molasses, etc.). ) as raw materials, through microbial fermentation (Corynebacterium glutamicum, etc. ), after extraction, neutralization and crystallization, it is made into white crystals or powder with special flavor.

4.5.2 monosodium glutamate (MSG)

Refers to the homogeneous mixture of sodium glutamate with quantitative addition of edible salt and the content of sodium glutamate is not less than 80%.

4.5.3 Extra fresh (concentrated) monosodium glutamate

It means that monosodium glutamate is quantitatively added with flavoring agents such as sodium nucleotide [5' disodium guanylate (GMP for short) or flavored sodium nucleotide (IMP+GMP or WMP for short), and its flavor exceeds that of sodium glutamate.

4.6 sesame oil

Also known as sesame oil. The vegetable oil extracted from the seeds of sesame can be used as a seasoning oil.

4.7 sauce

thick broad-bean sauce

Soy sauce brewed by microbial fermentation with beans or their by-products as main raw materials. Include soy sauce, bean paste, miso, etc.

4.7.2? Flour paste

Sauce made of wheat flour fermented by microorganisms.

4.7.3 Ketchup

Tomato paste with or without salt, sugar and food additives can be called ketchup.

chilli sauce

Sauce made of red pepper, with or without fermentation, with or without auxiliary materials.

Sesame paste

Also known as sesame paste. Sesame is used as raw material, which is made by moistening, shelling, roasting and grinding, and some of them are added with other auxiliary materials.

4.7.6? peanut butter

Peanut fruits are shelled and stripped, then baked and ground to make sauces, and some of them are added with other auxiliary materials.

salted shrimp paste

The sauce is made of shrimp as the main raw material, which is pickled, fermented and hydrolyzed, and mixed with various spices and other auxiliary materials.

mustard sauce

Sauce made from mustard seeds or tubers of mustard plants is spicy.

4.8 Douchi

Soybean is the main raw material, which is a dry or semi-dry granular product after cooking, koji making and fermentation.

4.9 sufu

Soybeans are used as raw materials, which are processed, ground, blank-made, cultured and fermented to make condiments and table accessories.

4.9. 1? Red tofu

A fermented bean curd with red or purplish red appearance is prepared by adding monascus to the soup fermented in the later period of tofu.

4.9.2 White sufu

Fermented bean curd with white or light yellow appearance is brewed in the soup material fermented in the later period of bean curd, and no coloring agent is added.

Green sufu

In the later stage of fermented sufu, low alkoxide solution was used as the soup material, and sufu had sulfide smell and bean blue appearance.

Soybean tofu

In the later period of fermented sufu, soy sauce koji was used as the main auxiliary material, and the appearance of sufu was brownish red.

4.9.5 colored sufu

In the process of sufu production, sufu with unique flavor was brewed by adding auxiliary materials with different flavors.

4. 10 fish sauce

A delicious liquid seasoning is prepared from fish, shrimp and shellfish through biological hydrolysis at high salinity.

4. 1 1? oyster sauce

The cooking juice of oyster is concentrated or directly hydrolyzed by oyster meat, and then raw materials such as sugar, salt, starch/modified starch are added, supplemented by other ingredients and food additives to make seasoning.

4. 12? shrimp sauce

The juice extracted from shrimp paste is called shrimp oil.

4. 13 olive oil

Vegetable oil is squeezed from fresh olive fruit and is mainly used to flavor western food.

4. 14 flavoring wine

A liquid condiment is prepared by using fermented wine, distilled wine or edible alcohol as the main raw material and adding edible salt (plant spices can be added).

4. 15 spices and condiments

4. 1 spices

Spices mainly come from fruits, stems, leaves, skins, roots and so on. All kinds of naturally growing plants have strong fragrance and spicy taste.

4. 15.2 spices and condiments

Products made of various spices as the main raw materials with or without auxiliary materials.

4. 1 spice seasoning powder

A powdered product made by grinding one or more spices.

4. 15.2.2 perfume oil

Products that extract flavor components from spices into vegetable oils, such as Chili oil and mustard oil.

Spice sauce

Using spices as the main raw material, the aroma components were extracted and made into liquid products.

4. 15.2.4 oil pepper

A mixture of cooked cooking oil and pepper, spicy and rich, can be used for table and seasoning. Attachments may or may not be added to the product.

4. 16 compound seasoning

A condiment made of two or more condiments and specially processed.

4. 16. 1 solid compound seasoning

Compound seasoning is made of two or more condiments as main raw materials, with or without auxiliary materials.

4. 1. 1. 1 chicken essence seasoning

Compound seasoning is made of monosodium glutamate, edible salt, chicken/chicken bone meal or its concentrated extract, disodium nucleotide and other auxiliary materials, with or without flavoring agents such as spices and/or edible spices, through mixing and drying.

4. 16. 1.2? Chicken powder seasoning

Compound seasoning is made of edible salt, monosodium glutamate, chicken/chicken bone meal or its concentrated extract, disodium nucleotide and other auxiliary materials, with or without spices and/or edible spices.

4. 16. 1.3 beef powder seasoning

A compound seasoning with beef flavor and fragrance is prepared from beef powder or its concentrated extract, monosodium glutamate, edible salt and other adjuvants, with or without spices and/or flavoring agents.

4. 16. 1.4 ribs powder seasoning

A compound seasoning with fresh and fragrant ribs is prepared from concentrated extract of ribs or pork, monosodium glutamate, edible salt, sugar and flour as main raw materials, and spices, flavoring disodium nucleotide and other auxiliary materials.

4.16.10.5 seafood powder seasoning

A compound seasoning with seafood flavor and delicious taste is prepared from powder or concentrated extract of marine fish, shrimp and shellfish, monosodium glutamate, edible salt and other auxiliary materials, with or without flavoring agents such as spices and/or edible spices.

4. 16. 1.6 Other solid compound seasoning

4. 16.2 liquid compound seasoning

Liquid compound seasoning is made of two or more condiments as main raw materials, with or without other auxiliary materials.

4. 1 chicken sauce seasoning

The juicy compound seasoning is made of chicken/chicken bone or its concentrated extract and other auxiliary materials, with or without seasonings such as spices and/or edible spices, and has a strong flavor and fragrance of chicken.

4. 16.2.2? bitter taste

Using rice as raw material to make yellow distiller's grains, adding appropriate amount of spices for aging to make fragrant distiller's grains; Then extract fermented grains juice and add yellow wine, salt, etc. And filtering the juice after preparation.

4. 16.2.3 other liquid compound seasoning

4. 16.3 compound sauce

Compound seasoning is made of two or more condiments as the main raw materials, with or without other auxiliary materials.

4. 1 flavor sauce

A sauce with a certain flavor is prepared from meat, fish, shellfish, fruits and vegetables, vegetable oil, spicy seasoning, food additives and other auxiliary materials.

4. 16.3.2? salad sauce

Western-style condiment. The sour semi-solid emulsified seasoning sauce is made of vegetable oil and acidic components (vinegar and sour agent) as main raw materials, supplemented by modified starch, sweetener, salt, spice, emulsifier, thickener and other components through mixing, stirring, emulsification and homogenization.

4. 16.3.3? mayonnaise

Western-style condiment. The sour semi-solid emulsified seasoning sauce is made of vegetable oil, acidic components (vinegar, sour agent) and egg yolk as main raw materials, supplemented by modified starch, sweetener, salt, spices, emulsifier, thickener and other components through mixing, stirring, emulsification and homogenization.

4. 16.3.4 Other compound sauces

4. 17? Hot pot seasoning

Eat special spices for hot pot, including hot pot bottom material and hot pot dip.

4. 17. 1 hot pot bottom material

Animal and vegetable oils, peppers, sucrose, salt, monosodium glutamate, spices, bean paste, etc. Is the main raw material, processed according to a certain formula and technology, and used to prepare the seasoning of hot pot soup.

4. 17.2 Hot pot dipping

It is made of sesame sauce, fermented bean curd, leek, pepper, salt, monosodium glutamate and other seasonings, and is used as a seasoning for hot pot dipping.

Production test data: Baidu Encyclopedia