摘要
了充分利用各种香味调料开发研制调味新品,介绍了香味调料的分类、形态和使用原则,同时详细介绍了花椒、桂皮、丁香、八角、小茴香、紫苏、肉豆蔻、香菜、草果、莨姜、白藏、砂仁、薄荷和桔皮等多种天然香味调料的作用。
In order to make full use of various flavors,this study introduces the classification,forms and principles of usage of flavors,as well as the functions of various natural flavors,including pepper,cinnamon,cloves,star anise,fennel,basil,nutmeg,coriander,grass and fruit,buttercup ginger,white Tibetan,amomum,mint and orange peel.
出处
《江苏调味副食品》
2010年第4期39-42,共4页
Jiangsu Condiment and Subsidiary Food
关键词
香味调料
分类
形态
flavors
classification
forms
