中国调味品
中國調味品
중국조미품
CHINESE CONDIMENT
2014年
11期
62-65
,共4页
火锅底料%调味料%鸡肉精膏%鸡肉粉
火鍋底料%調味料%鷄肉精膏%鷄肉粉
화과저료%조미료%계육정고%계육분
hotpot ingredients%seasoning%chicken essence paste%chicken powder
综述了四川火锅底料的来源、味型及调味技术，研究了火锅底料的发展趋势，总结了鸡肉精膏、鸡肉粉的加工工艺、营养、风味等特点，并将其运用到火锅底料调味中，确定了鸡肉精膏、鸡肉粉的添加对火锅整体风味及口感的提升具有关键作用。
綜述瞭四川火鍋底料的來源、味型及調味技術，研究瞭火鍋底料的髮展趨勢，總結瞭鷄肉精膏、鷄肉粉的加工工藝、營養、風味等特點，併將其運用到火鍋底料調味中，確定瞭鷄肉精膏、鷄肉粉的添加對火鍋整體風味及口感的提升具有關鍵作用。
종술료사천화과저료적래원、미형급조미기술，연구료화과저료적발전추세，총결료계육정고、계육분적가공공예、영양、풍미등특점，병장기운용도화과저료조미중，학정료계육정고、계육분적첨가대화과정체풍미급구감적제승구유관건작용。
Review the source material, taste types and flavoring techniques of Sichuan hotpot ingredients.Research the development trends of hotpot ingredients. Summarize the processing technology,nutrition,flavor and other characteristics of chicken essence paste and chicken powder, and apply them to the hotpot ingredients seasoning.Make sure that the addition of chicken essence paste and chicken powder could enhance the overall flavor and taste of hotpot as a key role.
