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What Is The Difference Between Sprinkled Seasoning And Ordinary Seasoning?
1. Different ways of use
It is sprinkled on the surface of food at the end of product processing or near the finished product stage to enhance the surface flavor and appearance. Common in potato chips, popcorn, fried chicken, grilled wings, puffed food, etc. When eating, the taste will directly contact the tongue, and the aroma will be more obvious.
Most of them are premixed or put into the pot for pickling, stewing, cooking, soup, etc., which need to be heated or mixed with ingredients for cooking. The taste effect penetrates the inside of the ingredients more evenly.
2. Different formula characteristics
Sprinkled seasoning
The formula pays more attention to the ready-to-eat taste and surface adhesion, and edible glue powder or oil powder will be added to help adhesion. The flavor is rich, and the proportion of spices, salt, and seasoning powder is high. Sometimes pigments or flavor nucleotides are added to enhance the umami taste.
Ordinary seasoning
The taste level is richer, usually including basic seasoning (salt, sugar, soy sauce), spices, flavor enhancers, etc. Some require heat processing to stimulate the aroma, such as hot pot base and stewing seasoning.
3. Different physical forms
Sprinkled seasoning
The particles are finer and easy to adhere. Sometimes it is a compound powder or oil powder mixture to prevent moisture and agglomeration.
Ordinary seasoning
The forms are more diverse: powder, liquid (soy sauce, cooking wine), paste (bean paste), granules (MSG, pepper), etc.
4. Different applicable scenarios
| Project | Sprinkled seasoning | Ordinary seasoning |
| Use stage | Finished product surface | Cooking or marinating process |
| Typical products | Potato chips, fried chicken powder, barbecue powder | Hot pot base, compound seasoning, family cooking seasoning |
| Processing requirements | Good adhesion and storage resistance are required | More attention is paid to boiling resist |