摘要
以传统川菜风味特色为基础,采用传统川味基础调味料实现了川菜调味料工业化生产.通过川菜菜品风味特点研究及工业化生产的可行性分析,从众多川菜品种中筛选出"酸菜鱼"、"辣子鸡"、"回锅肉"、"鱼香肉丝"、"麻婆豆腐"、"火锅底料"、"麻辣香水鱼"和"宫保肉丁"等川菜调味料,对其生产工艺进行系统研究和开发.
This paper carried out the industrial production process of the Sichuan-dish＇ seasonings on basis of traditional Sichuan-dish flavor characteristics with basic traditional Sichuan flavor seasonings raw materials. By studying Sichuan-dish flavor characteristics and analyzing the feasibility of industrial production, we selected Boiled Fish with Pickled Chinese Cabbage, Sautéed Diced Chicken with Chilli Pepper, Fried Cooked Pig Meat,Sautéed Shredded Pork in Spicy and Chilli Sauce, Spicy Beancurd with Shredded Pork Meat （hot） Mapo doufu, Hot-pot Seasoning, Fish Filets in Hot ChiliOil and Sautéed Diced Chicken with Peanuts and Chili from the numerous varieties, to make out the production process of these Sichuan-dish＇ seasonings.
出处
《成都大学学报（自然科学版）》
2008年第1期11-15,共5页
Journal of Chengdu University（Natural Science Edition）
关键词
川菜
复合调味料
生产工艺
Sichuan-dish
composite sauces
production process
