中国调味品
中國調味品
중국조미품
CHINESE CONDIMENT
2014年
5期
122-125
,共4页
四川冬菜%酸菜鱼%调味料%研制
四川鼕菜%痠菜魚%調味料%研製
사천동채%산채어%조미료%연제
Sichuan preserved vegetable%boiled Fish with Sichuan pickles%seasoning%preparation
使用四川特产枇杷叶青菜经二次发酵制作四川冬菜，并使用四川冬菜为原料代替传统酸菜用于新型酸菜鱼专用调味料的研制。对生产工艺进行了系统的研究和开发，并对四川冬菜和四川冬菜烹饪酸菜鱼专用调味料进行了感官、理化和卫生指标的检测。结果表明：四川冬菜烹饪酸菜鱼专用调味料的研制具有可行性，其成品各种指标均符合国家相关标准。
使用四川特產枇杷葉青菜經二次髮酵製作四川鼕菜，併使用四川鼕菜為原料代替傳統痠菜用于新型痠菜魚專用調味料的研製。對生產工藝進行瞭繫統的研究和開髮，併對四川鼕菜和四川鼕菜烹飪痠菜魚專用調味料進行瞭感官、理化和衛生指標的檢測。結果錶明：四川鼕菜烹飪痠菜魚專用調味料的研製具有可行性，其成品各種指標均符閤國傢相關標準。
사용사천특산비파협청채경이차발효제작사천동채，병사용사천동채위원료대체전통산채용우신형산채어전용조미료적연제。대생산공예진행료계통적연구화개발，병대사천동채화사천동채팽임산채어전용조미료진행료감관、이화화위생지표적검측。결과표명：사천동채팽임산채어전용조미료적연제구유가행성，기성품각충지표균부합국가상관표준。
Leaf mustard (Brassica j uncea)is used to make Sichuan preserved vegetables with secondary fermentation.Sichuan preserved vegetables are as one of the raw materials to replace the traditional fermented vegetables for preparation of special seasonings of new-type boiled fish.The production process of new-type boiled fish with Sichuan preserved vegetable is researched and developed,the sen-sory,physical and chemical indexes,and sanitation indexes of the special seasonings of Sichuan pre-served vegetables and boiled fish with Sichuan preserved vegetables are analyzed.The results show that the preparation of special seasonings of boiled fish with Sichuan preserved vegetables has practica-bility.The sensory,physical and chemical indexes and sanitation indexes of the finished product are in conformity with the national standards .
