Traditional Chinese Essence: Recipe, Ingredient Ratios & Step-by-Step Method
In short: Traditional Chinese New natural condiment-meat essence. This entry documents a recipe & cooking taken from Chinese practical-technology literature, written for small-scale makers and home producers. The text below is the full English translation of the original Chinese workshop notes, covering materials and quantities, the step-by-step sequence, and the practical cautions recorded in the source. Roughly 8194 words of English technical text, translated and preserved without editing. It is intended for experimental and reference use, not for regulated or commercial certification.
New natural condiment-meat essenceNatural condiments refer to condiments made from natural products such as animals, plants or yeast, and are made through physical extraction, enzymatic or acid decomposition, and extraction of flavoring ingredients such as aroma and taste. There is currently no clear classification of natural condiments. They are roughly divided into decomposition type, extraction type and preparation type according to the manufacturing method.In the field of food chemistry, meat essence refers to the ingredient obtained by leaching meat in hot water. The meat essence products produced in Canada now are condiments produced from the meat and bones of livestock and poultry. They have been widely used in various processed foods in some countries. Pure meat essence products mainly include beef essence, pork essence and chicken essence. These products are generally called spermatozoa. The pure meat essence content in the product is about 50%, and salt is added to make it have antiseptic properties. Another type of meat essence product is called prepared livestock meat seasoning, which is made by adding chemical seasonings, yeast essence (yeast extract), vegetables, spices, natural seasonings such as vegetable protein hydrolyzate (HVP), basic seasonings such as soy sauce and sugar, etc. to the meat essence. There are many types of these products and the output is large. The meat essence products currently sold in the Japanese market are mainly based on bone essence, and are made by adding lard, chicken fat, spices, vegetables, etc. Generally speaking, pure meat essence that can be dissolved in water into a transparent solution has a strong taste, but lacks aroma, is of high value, and has limited uses. Therefore, general meat essence products mostly contain some fat. …
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Lei Cheng
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