| 蘘荷系列产品腌制技术 |
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| 引用本文： | 李学贵.蘘荷系列产品腌制技术[J].中国酿造,2005(11):39-41. |
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| 作者姓名： | 李学贵 |
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| 作者单位： | 江苏如东县李记调味品厂,江苏,如东,226490 |
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| 摘 要： | 蘘荷，亦称阳藿，含纤维素、半纤维素较多，我国南部和日本有分布。该文主要介绍了几种蘘荷产品的制作技术，包括咸蘘荷、酱蘘荷、泡蘘荷、虾油蘘荷、糟白蘘荷和糖醋蘘荷。
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| 关 键 词： | 蘘荷 腌渍 泡菜 酱菜 |
| 文章编号： | 0254-5071(2005)11-0039-03 |
| 修稿时间： | 2005年6月3日 |
Curing technology of Mioga ginger series foods |
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| LI Xue-gui.Curing technology of Mioga ginger series foods[J].China Brewing,2005(11):39-41. |
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| Authors: | LI Xue-gui |
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| Abstract: | Mioga ginger,Zingiberaceae,contains much cellulose that stimulates the movement of enteric and helps the digestion.It grows in the south of China and in Japan.This paper mainly introduced the cooking method of Mioga ginger food,including salty Mioga ginger,Mioga ginger sauce,pickled Mioga ginger,Mioga ginger cooked by shrimp oil,grains Mioga ginger,and sweet and vinegar Mioga giner. |
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| Keywords: | Mioga ginger pickling pickle salted pickles |
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