Why is the development of compound seasonings faster than the development of traditional single flavor or single-purpose seasonings? This is because the composite seasoning exhibits the following characteristics:

Product personalization

Traditional condiments, Chinese traditional condiments include oil, salt, sauce, vinegar, and tea. Among them, soy sauce, vinegar, monosodium glutamate, salt, and sugar are all major categories. Restaurants always rely on innovation to attract diners. Therefore, they will constantly deploy themselves or directly seek out special seasonings. These seasonings are basically composite seasonings and appear as sauces, sauces, seasoning powders and even soy sauce and vinegar. In the aspect of home cooking, the non-mainstream innovations after 80's and 90's have become mainstream consumer groups, and the pursuit of personalized meals is also an important driving force for the growth of compound seasonings.

Ease of use

Composite seasonings are usually designed for a certain dish, or flavor, to cater for the development of catering and the need for fast, simple cooking in the home. For example, in the past, executive chefs would use their own exclusive recipes to use sugar, salt, cooking wine, spices, soy sauce, and other spices to adjust the steamed fish sauce in a unique ratio, and then transfer it to ordinary fish. According to the weight of the fish, the chef adds steamed fish sauce and steams it for 10-15 minutes. If there is no use of steamed fish on the day, there will be waste. If it is not enough, it will affect the turnover. Now, the big brands introduce steamed fish sauce, which can be steamed with half a bottle. It is simple and convenient. The hotel does not have to worry about the impact of turnover, and it can be used at any time, and it is no longer necessary for high-level chefs to make steamed fish sauce. Not to mention ordinary families, you can enjoy the taste of steamed fish at the hotel.

Due to the labor crisis in the one-child and national catering industry, the cost of cooking in the catering industry has increased, which has led food and beverage companies to seek simple and convenient seasonings, making food production simple and standardized. The difficulty of restaurant waiters, but also the catering unit to pursue faster service speed, these two big factors, prompting the composite seasoning to enter the explosive growth stage at a faster rate.

Due to the labor crisis in the one-child and national catering industry, the cost of cooking in the catering industry has increased, which has led food and beverage companies to seek simple and convenient seasonings, making food production simple and standardized. The difficulty of restaurant waiters, but also the catering unit to pursue faster service speed, these two big factors, prompting the composite seasoning to enter the explosive growth stage at a faster rate.

In the era of industrialization, dual-career families demanded that kitchen cooking time be reduced as much as possible, and the saved time should be used for work, study, and entertainment, and the demand for convenient seasonings should increase. For example, in the past, to be a chicken egg tart, it took time and effort to prepare a variety of ingredients, but also worried that the seasoning is not good enough. Now it's simple. The supermarket buys a bag of “chicken, egg, and oyster sauce” and goes home to boil water and boil. An egg is inside, stir the egg, fresh and convenient, color, smell, taste, nutrition all have.