摘要
大蒜素是大蒜的主要成分,除了具有杀菌、保健的功效之外,大蒜素还是烹饪调味中不可缺少的风味物质。大蒜素在烹饪中能与其他基本味形成复合味,赋予了菜肴独特的风味。同时,大蒜素还具有掩蔽异味、增加香味的作用。
Allicin is the main composition of garlic. Besides its sterilization and healthcare functions allicin is still an indispensable flavoring substance for cooking seasoning. While cooked, alliein can produce a complex flavor together with other basic tastes, thus causing specific dish flavor. Apart from that, allicin may conceal other peculiar smell and raise the fragrance smell.
出处
《扬州大学烹饪学报》
2006年第4期26-28,共3页
Cuisine Journal of Yangzhou University
关键词
大蒜素
烹任工艺
烹任原料
调味
aUicin
cooking material
cooking technology
seasoning
