Fragrance is the god of food, and taste is the soul of food. With the wide application of salty flavor in the quick-freezing industry and the catering industry, the salty flavor with "Chinese flavor" has attracted more and more people's attention. The development of my country's food industry and catering industry needs more and better salty flavors to improve quality and enhance flavor. For China's salty flavor industry, opportunities and challenges coexist, and it will enter a new round of rapid development in the next few years.
1. Salty flavors and seasonings have entered a period of diversified development
In recent years, the overall market of the savory flavor industry has continued to expand, sales have increased year by year, and new companies have joined the savory flavor industry. Large international flavor companies have increased investment in China's savory flavor industry and seized the market; there are also many opportunities for the development of China's savory flavor. Instant noodles gave birth to China's salty flavor industry, and it still maintains a market share of more than 30% of salty flavors and seasonings; the three major industries of meat products, puffed food and quick-frozen food have promoted the diversified start of China's salty flavor industry; compound seasoning The food has invigorated China's savory flavor industry; the industrialized production of traditional food and the chain of Chinese food show new opportunities for China's savory flavor.
2. Salty flavors play an important role in the quick-frozen food industry
At present, quick-frozen food has become the fastest growing food in the world, and its sales account for 60%-70% of all food in developed countries, ranking first in processed food, with 3,500 varieties. The United States is one of the countries with the largest variety of quick-frozen foods in the world, with a per capita possession of 60.3 kilograms. Japan is the largest market for quick-frozen food consumption in Asia and the three largest consumer markets for quick-frozen food in the world. The annual consumption is about 3 million tons, and the per capita possession is 18.2 kilograms. The per capita annual consumption of quick-frozen food in my country is 10 kilograms, and there are more than 300 varieties. The demand for salty flavors will increase year by year, and there is a huge market space.
Salty flavors have been widely used in quick-frozen foods, and the development of quick-frozen products requires specialized salty flavors.
The new salty flavors such as hydrolyzed protein, yeast extract, meat extract, etc. have a very obvious richness and delay, and are used in quick-frozen products to improve the flavor of the product, reduce the cost of the product, and simplify the production process. It has promoted the improvement of the quality of quick-frozen food products.
As people have higher and higher requirements for the variety, taste and flavor diversity of quick-frozen products, in addition to bulk products such as soy sauce, the demand for sauces, sauces, and compound seasonings is also growing. Abalone sauce , Beef juice, chicken juice and other juice products, the demand is also increasing. As another branch of the quick-frozen food industry, quick-frozen prepared Chinese fast food is developing rapidly. Conditioning Chinese fast food is an art and culture, with higher requirements for color, aroma, taste and shape. In addition to delicious products, they should also look good. This requires the specialized development of seasonings.
The quick-frozen food industry is closely related to the salty flavor industry. It is believed that the close integration between the two industries will effectively enrich the quality of our diet, improve the overall level of my country's food industry, and promote the healthy, stable and sustainable development of my country's food industry.
3. The savory aroma promotes the development of the catering industry
The condiment industry and the catering industry are the two most relevant, direct and close industries. The emergence of various salty flavors will play an important role in promoting the development of the catering industry. Salty essence is used in cooking to make various stewed vegetables, roasted, roasted, braised and other dishes, as well as soups, soups, noodles, rice noodles, hot pot, etc. It is often used in enterprises and has been generally accepted and loved by consumers.
In the catering industry, salty food flavors are often used as seasonings. When using it, I always feel that adding it will significantly improve the taste and aroma of the dish. Actually, this is a misunderstanding. Strictly speaking, savory flavor is a kind of food flavor used to flavor savory food. In the catering industry, chefs have conventionally referred to salty food flavors as seasonings, and it is not a big problem. At present, the situation of savory flavor in the catering industry includes: it is more common to use savory flavor in dishes with strong flavor, and generally no or less savory flavor is added to dishes with light fragrance or light taste. After use, the salty flavor of good quality can obviously improve the flavor of the dish, and the aroma is realistic and mellow, which is welcomed by customers; the salty flavor of poor quality, after use, shows weak flavor intensity, inconspicuous characteristic flavor, and poor taste. The problem of plumpness and short fragrance retention time will cause a certain bad odor in severe cases, which is called stench by chefs. The quality of some salty flavors is unstable. If the same flavor type produced by the same manufacturer, if not the same batch number, there is still a gap, showing the unstable quality. When chefs in small and medium-sized restaurants use salty flavors, the dosage is not very accurate, and it is mainly based on experience. For the effect after use, it is mainly based on the sensory evaluation of the chef, and sometimes the reaction of some customers is also referred to.
Fourth, innovation and service are the driving force for the development of the industry
In recent years, the savory flavor industry has developed rapidly, but there are also some shortcomings. In order to develop savory flavors healthily at a faster rate, efforts must be made in both innovation and service.
Innovation is an indispensable factor for the long-term development of salty flavors. The rapid development of instant noodle seasoning has led to the rapid development of salty flavors, which is obvious to all. For example, there are thousands of single-product convenience foods such as pickled beef, spicy beef, fish-flavored pork, wild pepper, and Laotan kimchi. In terms of flavor innovation of leisure food, there are also many flavors such as barbecue, charcoal, cheese and so on. The flavor innovation involves thousands of single products from potato chips, potato chips, starch products, etc. This provides very good research and development ideas and application examples for the innovation of salty flavors.
Innovations in compound condiments, such as the development of chicken essence compound condiments, the production of salty flavors required for special chicken essence for hot pot, special chicken essence for stir-frying, and salty flavor for special chicken essence for soup , The salty flavor required for special purpose chicken essence. There are also a lot of innovative products of savory flavor in catering, such as savory flavor enhancer, sauerkraut fragrance, etc. This is also the performance of savory flavor innovation and rapid penetration into the catering industry. Salty flavor applied in catering Has shown the momentum of rapid development.
Salty flavor is an intermediate product used in the production of salty food, food and beverage seasoning and other compound flavored foods. The taste of compound flavored food is greatly affected by the salty flavor. Without good salty essence and good application technical service, good compound seasoning food cannot be produced, so it is very important to apply salty essence well in compound seasoning food. Even if the savory flavor is good, but the application is not good, it will not produce a good compound flavored food.
At present, the application technology service link of salty flavor is still relatively weak, the main reason is that the effectiveness of application technology service is poor. Many enterprises that produce special salty flavors for instant food seasoning do not have application technicians in the production technology of instant noodle soup. The development of salty flavor application technology will promote the rapid development of compound seasoning food, that is, the core salty flavor is directly applied to compound seasoning food, and a product of a future best-selling compound seasoning boutique brand is launched. The only way for the rapid development of MSF application technology. The application technology of salty flavor will also be applied to the research and development of salty flavor, which can not only improve the effectiveness of research and development, but also extend the research and development cycle according to the research and development process, and the market life of the researched and developed salty flavor will also be The growth will realize "a salty essence drives a compound seasoning boutique", and will drive "a salty essence enterprise and the birth of a compound seasoning boutique".
5. Differentiated innovation enhances industry value
With the development of the economy and the improvement of consumption levels, the high-end consumer groups are increasingly calling for all-natural salty flavors. The research and development and production of all-natural salty flavors have become one of the hot spots for some manufacturers. Found the feeling of returning to the original. China's all-natural salty flavor has been industrialized since 1998, and it has been applied in some meat products. All-natural savory flavors will develop rapidly in the future, and will occupy a certain proportion in savory flavors. The future development of China's salty flavors depends on technological progress, especially common key technologies. Universities and research institutes should become the main force for breakthroughs in common key technologies. The prosperity of China's savory flavor industry will depend on savory flavor products that can provide rich flavors for the food and catering industry. I believe that the savory flavor industry will have a better tomorrow.