摘要
怪味调味汁是影响川菜怪味菜品的重要因素。以正交试验方法来确定怪味味型的复合调味品配比,获得综合而客观的调味配比,可以有效地克服日常烹调中的随意性,为进一步开发我国的复合型调味品打下基础。
Odd flavor seasoning is an important factor which affects the quality of the odd flavor dish. Orthogonal test method is applied for a comprehensive and objective compound condiment ratio, which aims at effectively overcoming random in cooking and laying a sound foundation for further development of compound flavor condiment.
出处
《扬州大学烹饪学报》
2007年第4期16-20,共5页
Cuisine Journal of Yangzhou University
关键词
怪味
正交试验
感官评价
调味品
odd flavor
orthogonal test
sensory appraisal
condiment
