| 酸菜复合烹饪调味品的研制 |
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| 引用本文： | 李光辉. 酸菜复合烹饪调味品的研制[J]. 食品研究与开发, 2006, 27(3): 75-77 |
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| 作者姓名： | 李光辉 |
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| 作者单位： | 四川理工学院生物工程系,四川,自贡,643033 |
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| 基金项目： | 四川省教育厅资助项目;川菜发展研究中心科研项目 |
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| 摘 要： | 通过复合调味品的制作原理和技术方法,将调味酸菜及相关调味辅料,加工、复配成符合大众食俗与风味爱好的新型酸菜复合烹饪调味品.
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| 关 键 词： | 调味酸菜 复合调味品 酸菜调味品 烹饪调味品 |
| 收稿时间： | 2005-12-11 |
| 修稿时间： | 2005-12-11 |
THE RESEARCH AND PRODUCTION OF COMPOUND COOKING CONDIMENT OF PICKLED VEGETABLE |
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| LI Guang-hui. THE RESEARCH AND PRODUCTION OF COMPOUND COOKING CONDIMENT OF PICKLED VEGETABLE[J]. Food Research and Developent, 2006, 27(3): 75-77 |
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| Authors: | LI Guang-hui |
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| Abstract: | By the synthesizing principle and method of the compound condiment, the compound cooking condiment of pickled vegetable is produced from flavour pickled vegetable and related spice .The compound cooking condiment of pickled vegetable is a new kind of condiment that accorded with public eat custom and fondness for taste. |
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| Keywords: | flavour pickled vegetable compound condiment condiment of pickled vegetable cookingcondiment |
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