摘要
通过分析细菌型腐乳中常用的9种香辛料:白芷、高良姜、肉桂、甘草、陈皮、丁香、砂仁、樟脑和龙脑等的主要成分,阐述了香辛料使用过程的浸出机理,对提取香辛料有效成分提出了新的建议,并说明了香辛料保管中应注意的问题。
This article introduces some frequently used spices in preserved bean curd. They are dahurian angelica root, galagal rhizome, cinnamon, liquorice, dried tangerine peal, clove, amour fruit, camphor, and borneol etc. Their different ingredients are analyzed in detail. The leaching rules in spice＇s use and some suggestions about extracting spices are put forward in the article. This article also points out some notices in the storage of spices.
出处
《江苏调味副食品》
2006年第3期1-3,12,共4页
Jiangsu Condiment and Subsidiary Food
关键词
香辛料
成分
呈香作用
spices
component
flavoring function
