姜蒜复合调味料的研究

Study on the compound condiment with ginger and garlic

为解决姜蒜调料在菜肴烹饪过程中调味的准确性和可操作性,以及使用的方便,分别测定了姜泥、蒜泥的相对调味力,并对几种调味辅料进行了处理,用酒精提取得辅料调味液。根据最终产品的要求,确定了4种产品的配方,分别是:姜泥42%、蒜泥40%和辅料调味液(辛辣型)8%的辛辣复合调味料;姜泥42%、蒜泥40%和辅料调味液(香辣型)8%的香辣复合调味料;姜泥40%、蒜泥40%和辅料调味液(辛香型)10%的辛香复合调味料;姜泥40%、蒜泥40%和辅料调味液(清香型)10%的清香复合调味料。

In order to use ginger and garlic in cooking easily and precisely, mashed ginger and mashed garlic are tested. With the help of alcohol, several supplementary condiments are processed and extracted into liquid condiments. According to the final products' standards, different kinds of ingredients are set. The ingredient of pungent style compound condiment is : mashed ginger 42%, mashed garlic 40%, pungent supplementary liquid condiment 8%; the ingredient of fragrant and hot style compound condiment is : mashed ginger 42%, mashed garlic 40%, fragrant and hot supplementary liquid condiment 8%; the ingredient of pungent and fragrant style compound condiment is : mashed ginger 40%, mashed garlic 40%, pungent and fragrant supplementary liquid condiment 10%; the ingredient of delicate fragrant style compound condiment is : mashed ginger 40%, mashed garlic 40%, delicate fragrant supplementary liquid condiment 10%.