(1) Shake the liquid fragrance or paste fragrance. In order to facilitate the use of paste fragrance, warm water (about 50 ° C) can be preheated. When adding fragrance, it is best to dilute the fragrance (mainly powder and paste) with an appropriate amount of water. It is necessary to ensure that the flavor is evenly distributed in the intestinal filling.
(2) The product must be preserved in a cool place. After turning on the packaging, it should be used as soon as possible. If it is not used up, if it is liquid and paste -like fragrance, it must be covered tightly after each use; if it is a pink flavor, the bag should be sealed to prevent aroma loss, moisture absorption, or moisture absorption or to moisture or absorbing or moisture. Moisturizing.
1. Fast food fragrance scent can only be used to prove the safe spice of human body with poison science evaluation tests. The safety guarantee of any food spice is based on its product quality and usage. Food spice manufacturers, sellers, and users must strictly ensure the quality of food spices. Users must ensure that these food spices are used within the allowable amount range.
In fact, people do not have to worry about food safety due to excessive use of spices, because food spices have the characteristics of "self -limited" when they are used, that is, any food spice will be used in a certain range. It is uncomfortable that the user has to reduce its dosage to the appropriate range, and the effect of adding more is counterproductive.
2. There are many types of thermal reactions in thermal reaction raw materials, mainly including various amino acids, reducing sugar, HVP, HAP, yeast, spices, vegetable juice, etc. These raw materials must be allowed to be used in food, unpolluted, unpolished, and qualified raw materials. The temperature and time of the thermal reaction must meet the requirements.
3. Auxiliary raw materials such as solvents and carriers, such as solvents, solid carriers, etc., must be a variety allowed in food, and its quality must meet the requirements.
The spices, thermal reactions raw materials and other auxiliary materials used in food flavors must be products that are allowed to be used in food and qualified products. The amount must be within the allowable range. Essence Salted food fragrances that meet the above conditions will not affect food safety.
The independent creation of the perfumer must be based on the in -depth understanding of the aroma of the existing material. Instrument analysis is the most basic course for perfumer.
