| 东北藿香为原料的炖鱼用复合调味料的研制 |
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| 引用本文： | 霍芳,孙建忠,沈静,胡耀辉.东北藿香为原料的炖鱼用复合调味料的研制[J].中国调味品,2007(6):60-62. |
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| 作者姓名： | 霍芳 孙建忠 沈静 胡耀辉 |
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| 作者单位： | 吉林农业大学,食品科学与工程学院,长春,130118 |
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| 摘 要： | 以食药兼用的草本植物藿香为原料,经乙醇回流萃取后,与蒜、姜、大料等调味料进行科学组方复配,研制出集健康、美味、自然、方便快捷于一身,具有地方特色的炖鱼用复合调味料。
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| 关 键 词： | 藿香 天然调味料 复合调味料 |
| 文章编号： | 1000-9973（2007）06-0060-03 |
| 修稿时间： | 2007-02-26 |
Study on the combination condiment for stewing fish by raw material of northeast Agastache rugosa |
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| HUO Fang,SUN Jan-zhong,SHEN Jing,HU Yao-hui.Study on the combination condiment for stewing fish by raw material of northeast Agastache rugosa[J].China Condiment,2007(6):60-62. |
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| Authors: | HUO Fang SUN Jan-zhong SHEN Jing HU Yao-hui |
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| Affiliation: | JiLin Agricultural University College of Food science and Engineering,Changchun 130118,China |
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| Abstract: | This study adopt the food and pharmacon amphi-use herbaceous plant Agastache rugosa for the raw materials,through ethanol extraction,and undertake the science recipe with the garlic,ginger,anise and other condiment we develop the compound condiment for stewing fish which healthy,delectable,flavor nature,convenience,shortcut and have local peculiarity |
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| Keywords: | Agastache rugosa natural condiment compound condiment |
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