| 郫县豆瓣酱种类对川菜风味的影响 |
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| 引用本文： | 许荣华,魏兰,卢叶青,徐良,侯言浩.郫县豆瓣酱种类对川菜风味的影响[J].扬州大学烹饪学报,2012,29(2):38-42. |
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| 作者姓名： | 许荣华 魏兰 卢叶青 徐良 侯言浩 |
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| 作者单位： | 北京联合大学旅游学院,北京,100101 |
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| 基金项目： | 四川省教育厅人文社会科学重点研究基地科研基地川菜发展研究中心课题(CC10Z03) |
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| 摘 要： | 通过电子鼻指纹分析系统研究六种不同品牌的郫县豆瓣酱对麻婆豆腐、回锅肉、水煮肉三种川菜风味的影响，结果表明：巧酿坊牌和恒丰源牌的郫县豆瓣酱适宜制作麻婆豆腐，宏润牌、巧酿坊牌和七里香牌的郫县豆瓣酱适宜制作回锅肉，宏润牌、七里香牌、丹丹牌的郫县豆瓣酱适宜制作水煮肉。
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| 关 键 词： | 电子鼻 郫县豆瓣酱 川菜风味 烹饪工艺 |
Influence on the Flavor of Sichuan Cuisine by Different Brands of Pixian Bean Paste |
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| XU Rong-hua,WEI Lan,LU Ye-qing,XU Liang,HOU Yan-hao.Influence on the Flavor of Sichuan Cuisine by Different Brands of Pixian Bean Paste[J].Cuisine Journal of Yangzhou University,2012,29(2):38-42. |
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| Authors: | XU Rong-hua WEI Lan LU Ye-qing XU Liang HOU Yan-hao |
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| Affiliation: | (Institute of Tourism of Beijing union university,Tianjin university of commerce,Beijing,100101,China) |
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| Abstract: | With electronic nose fingerprint analysis system,we discovered that six different brands of Pi xian bean paste had different influences on the flavor of Sichuan cuisine.Different Sichuan dishes should be made by different brands of Pixian bean paste.In view of cuisine standardization;the bean paste with the brands of Qiaoniangfang,Hengfengyuan are suitable for Mapo Tofu,while Hongyun,Qiaoniangfang,Qilixiang for Twice -cooked pork and Hongyun,Qilixiang,Dandan for Boiled meat. |
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| Keywords: | electronic nose Pi’xian bean paste Sichuan cuisine cooking technology |
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