CAJ | 학술논문

为了增加调味料酒的品种、给消费者提供具有安全性和特殊风味的料酒,首先确认了研发陈府九香料酒调味料的酒基,然后对各种类型黄酒在烹饪中进行试验,确立了陈年加饭酒为最佳的料酒酒基,在此基础上选用多种辛香料,以热酒浸泡提取汁液,再添加食用盐和鲜味剂,经正交试验,结果表明,最佳配比：加饭酒为0.975 kg、食盐为14 g、香辛料为40 mL/L和鲜味剂为0.25 g。
위료증가조미료주적품충、급소비자제공구유안전성화특수풍미적료주,수선학인료연발진부구향료주조미료적주기,연후대각충류형황주재팽임중진행시험,학립료진년가반주위최가적료주주기,재차기출상선용다충신향료,이열주침포제취즙액,재첨가식용염화선미제,경정교시험,결과표명,최가배비：가반주위0.975 kg、식염위14 g、향신료위40 mL/L화선미제위0.25 g。
In order to enrich the types of cooking wine so as to provide more safe and special choices for consumers,Chenfu cooking wine with nine spices were developed.After the determination of the basic liquor,various yellow rice wines were tested in cooking and the aging rice-adding wine was set as the optimal basic liquor.Many types of spices were soaked in hot rice wine and then added with salt and flavor enhancer.With orthogonal test,the optimal recipe was determined as the following： rice-adding wine 0.975 kg,salt 14 g,spices 40 mL/L and flavor enhancer 0.25 g.