摘要
本研究通过采集烹饪专业教师调制传统怪味味型各调味料的使用量,经过基础数据采集、定量分析,单因素试验之后,得到各关键调味料对怪味味型的影响顺序,并得出最佳配方比例,可制成工业化产品,满足餐饮企业或家庭对食材的调味。
This paper collects data on the amount of each seasoning used in preparing traditional multi-flavor dishes, and then conducts a quantitative study and a single-factor experiment before putting forward the optimal proportion of each seasoning, which will provide reference for industrialized production, restaurant and domestic preparation.
基金
四川省教育厅重点专项课题"四川复合味型的标准化研究"的阶段性成果之一
项目编号:10ZX001
关键词
怪味味型
标准化
调味
multi-flavor
standardization
seasoning
