东北藿香为原料的炖鱼用复合调味料的研制

Study on the combination condiment for stewing fish by raw material of northeast Agastache rugosa

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。

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.