In actual operation, seasoning methods can be flexibly adopted according to the characteristics and requirements of different products. In recent years, people have paid more attention to the combination of surface flavoring, base flavoring and filling seasoning to achieve a better seasoning effect.

1. Surface flavoring

The state of seasoning is divided into powder, liquid and paste, so surface flavoring can be divided into: surface powdering and surface coating.

A. Sprinkle flour on the surface

Sprinkling flour is to spray a certain proportion of hot oil or syrup on the surface of snacks, and then sprinkle seasoning powder on the surface of the product. This method is suitable for products with small volume and surface area. It is characterized by simple operation and uniform seasoning.

B.Surface coating

Surface coating is suitable for products with large volume and surface area, and flow coating is suitable for coated products such as chocolate.

2. Add flavor to the base

This is a way of seasoning the product by adding seasonings to the raw materials when making the base. Whether it is baking puffing, frying puffing, extrusion puffing or microwave puffing, this seasoning processing method is very practical.

The seasoning must have good high temperature resistance, maintain the flavor of the seasoning at high temperatures, and not affect the puffing and taste of the product.

3. Core filling

This method can overcome the thermal instability of the flavored base and the lack of flavor after surface flavoring. The flavoring of the popular sandwich rice crackers on the market now has the following characteristics:

A. The amount of seasoning is large and the aftertaste is sufficient, which can better meet consumers' requirements for product taste.

B. Appropriate amounts of nutritional and health-care functional factors can be added to give the product more room for development.

C. The flavor changes are richer.