| 烹调用酸菜及其调味料研究 |
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| 引用本文： | 李光辉.烹调用酸菜及其调味料研究[J].四川食品与发酵,2005,41(4):54-57. |
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| 作者姓名： | 李光辉 |
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| 作者单位： | 四川理工学院生物工程系,四川,自贡,643033 |
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| 摘 要： | 本文研制调味用酸菜，并按大众食俗与风味爱好，用复合调味品的制作原理和技术方法，将调味酸菜与相关调味辅料，加工、复配成调味能力强、用途广、使用方便的新型酸菜系列调味料。
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| 关 键 词： | 酸菜 调味酸菜 酸菜调味料 |
| 文章编号： | 1671-6892（2005）04-0054-04 |
| 收稿时间： | 2005-10-25 |
| 修稿时间： | 2005年10月25 |
Study on the Cooking Flavour Pickled Vegetable and its Condiment |
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| LI Guang-hui.Study on the Cooking Flavour Pickled Vegetable and its Condiment[J].Sichuan Food and Fermentation,2005,41(4):54-57. |
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| Authors: | LI Guang-hui |
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| Abstract: | The article discusses the research and production of the flavour pickled vegetable, and according to public eat flavour pickled v custom and fondness for taste, the condiment of pickled vegetable is produced from the egetable and related spice ment. The condiment of pickled vegetable convenient, purpose is wide. by the synthesizing principle and method of the complex condiis a series of new condiment which flavor is strong, usage is |
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| Keywords: | Pickled vegetable tlavour pickled vegetable condiment of pickled vegetable |
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