CAJ | 학술논문

考虑到传统调味法在利用特色调味佐料，鱼香风味的呈味要素———鱼香进行调料时，存在“利用率低、有季节限制”的特点，即习惯上仅使用鱼香的鲜嫩芽、叶及其干籽粒做调味佐料（它们的产量相对较少，一般仅占鱼香生物产量的6％～8％），因此相对于传统调味法，鱼香调料的产出率、利用率都很低。另外，因鱼香鲜嫩芽、叶产出的季节性限制，需要使用鱼香鲜嫩芽、叶作特色佐料及呈味要素的鱼香风味系列菜肴的烹饪，也相应受到鱼香鲜嫩芽、叶产出季节的影响。因此，按大众食俗与风味爱好，利用复合调味料的制备原理和方法，提取鱼香枝、叶与相关调味辅料的风味物质，复配成调味特点突出、使用方便的新型鱼香调味料。相对于传统调味方法，能使鱼香风味物质的利用率提高70％以上。
고필도전통조미법재이용특색조미좌료，어향풍미적정미요소———어향진행조료시，존재“이용솔저、유계절한제”적특점，즉습관상부사용어향적선눈아、협급기간자립주조미좌료（타문적산량상대교소，일반부점어향생물산량적6％～8％），인차상대우전통조미법，어향조료적산출솔、이용솔도흔저。령외，인어향선눈아、협산출적계절성한제，수요사용어향선눈아、협작특색좌료급정미요소적어향풍미계렬채효적팽임，야상응수도어향선눈아、협산출계절적영향。인차，안대음식속여풍미애호，이용복합조미료적제비원리화방법，제취어향지、협여상관조미보료적풍미물질，복배성조미특점돌출、사용방편적신형어향조미료。상대우전통조미방법，능사어향풍미물질적이용솔제고70％이상。
In this article,considering that the feature of low utilization rate and season limitation of fennel substances with the traditional flavoring method,the fresh buds,leaf and dry grain of fennel (whose yield is account for 6%~8% of the fennel biological production)are used as condiment,so the utilization rate and production rate of the fennel condiment are lower.In addition,the yield of the fennel buds and leaf is limited by the season,which limits the fennel-flavored cuisine that needs them. The fennel condiment is produced from the flavoring substances of the fennel branch and leaf and related supplementary materials by the synthesizing principle and of the complex condiment method according to the public eating custom and fondness for taste.The fennel flavoring is a new kind of condiment whose flavor characteristic is prominent and easy to use. Relative to the traditional flavoring method,the utilization rate of the fennel-flavored substances is raised up to 70%.