| 冷冻干燥姜蒜复合调味料的研究 |
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| 引用本文： | 李光辉.冷冻干燥姜蒜复合调味料的研究[J].中国调味品,2005(10):26-29. |
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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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| 基金项目： | 四川省教育厅、川菜发展研究中心科研基金项目. |
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| 摘 要： | 依据大众食俗与风味爱好，用复合调味品的制作原理和方法，将姜、蒜及相关调味辅料，加工复配成综合调味能力强，用途广，使用方便的新型姜蒜调味料。
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| 关 键 词： | 姜蒜 调味料 冷冻 干燥 |
| 文章编号： | 1000-9973(2005)10-0026-04 |
| 收稿时间： | 06 10 2005 12:00AM |
| 修稿时间： | 2005年6月10日 |
The study of the complex condiment of freeze-dride ginger garlic |
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| LI Guang-hui.The study of the complex condiment of freeze-dride ginger garlic[J].China Condiment,2005(10):26-29. |
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| Authors: | LI Guang-hui |
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| Abstract: | According to public eat custom and fondness for taste , and by the synthesizing principle and method of the complex condiment , the complex condiment of freeze--dried ginger garlic is produced from ginger garlic and related spice . The complex condiment of freeze--dried ginger garlic is a new kind of condiment which flavor ability is strong , flavor usage is convenient , flavor purpose is wide. |
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| Keywords: | ginger and garlic flavoring freeze dry |
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