火锅底料中常用香辛料的颗粒度研究

Study on the Granularity of Frequently-used Spices in Hotpot Seasoning

研究火锅底料中常用的香辛料的最佳颗粒度,在最佳颗粒度下,香辛料出香快,且香味最持久,研究结果:香辛料的最佳颗粒度分别是八角茴香10目、草果10目、小茴香10目、月桂10目、山奈10目、甘草10目、丁香20目、桂皮20目、肉豆蔻20目、砂仁20目。

Study the granularity of frequently-used spices in hotpot seasoning, the spices give out fragrance quickly, and last the longest time in the best granularity. The study results show that the best granularity of spices, star anise is 10 mesh, tsao-ko is 10 mesh, fennel is 10 mesh, laurel is 10 mesh, kaempferia is 10 mesh, licorice is 10 mesh, clove is 20 mesh, Chinese cassia is 20 mesh, nutmeg is 20 mesh, villosum is 20 mesh.