| 蒲公英蚕豆辣酱的研制 |
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| 引用本文： | 信维平,毕海燕.蒲公英蚕豆辣酱的研制[J].中国酿造,2004(1):39-40. |
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| 作者姓名： | 信维平 毕海燕 |
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| 作者单位： | 渤海大学食品系,辽宁,锦州,121000 |
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| 摘 要： | 该文介绍了蒲公英的药食两用价值,将其加入人们喜欢的辣酱中可使其营养价值和保健价值得到更广泛的应用。将蒲公英制成糊状,按蚕豆酱25%,鲜辣椒酱25%,干辣椒酱20%,蒲公英糊30%的比例混合,制成一种色泽鲜亮红润、气味香辣绵长的新型的蒲公英蚕豆酱。
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| 关 键 词： | 蒲公英 蚕豆 辣酱 |
| 文章编号： | 0254-5071(2004)01-0039-02 |
| 修稿时间： | 2003年6月14日 |
Research and Production of Hot Pepper Sauce with Dandelion (Taraxacum mongolicum) and Broad Bean |
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| XIN Wei-ping,BI Hai-yan.Research and Production of Hot Pepper Sauce with Dandelion (Taraxacum mongolicum) and Broad Bean[J].China Brewing,2004(1):39-40. |
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| Authors: | XIN Wei-ping BI Hai-yan |
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| Abstract: | Dandelion (Taraxacum mongolicum) could be served as a food and a drug, and it can be applied in a hot pepper sauce, which extended its application in nutritional and functional value. The hot pepper sauce consisting of broad bean paste (25%), frash hot pepper paste (25%), dry hot pepper paste (20%), and dandelion paste (30%) had bright red color and strong nice flavor. |
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| Keywords: | Dandelion (Taraxacum mongolicum) broad bean hot pepper sauce |
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