摘要
藤椒是川菜烹调中的"新兴"调味料,其风味和使用方法均有独特之处,它的使用壮大和丰富了川菜的味型。和其他传统川式调味料相比,目前社会对藤椒的整体认知度相对较低,其运用潜力尚未完全发挥,因此相关企业和单位可以通过技术研发、文化挖掘、宣传推广、产业拓展等措施来提升藤椒的社会认知度,使藤椒产品在川菜产业中发挥更大的作用。
Zanthoxylum Sehinifolium et Zucc is an emerging seasoning in Sichuan cuisine, it has unique flavor and usage. Its usage expands and enriches the taste styles of Sichuan cuisine. Compared to traditional Sichuan-style seasonings, Zanthoxylum Sehinifolium et Zucc isn＇t well-known among people, and its application potential hasn＇t yet fully developed. Thus, the related enterprises and units can promote the social cognition on Zanthoxylum Sehinifolium et Zucc and make the products of Zanthoxylum Sehinifolium et Zucc play a greater role in Siehuan cuisine through technical research and development, cultural excavation, publicity and promotion, industrial development, etc.
出处
《中国调味品》
CAS
北大核心
2013年第3期116-120,共5页
China Condiment
基金
四川省社科联重点研究基地项目"川菜非物质文化遗产的现状
问题及对策研究"的阶段性成果(SC11E042)
关键词
藤椒
川菜
运用
展望
Zanthoxylum Sehini folium et Zucc
Sichuan cuisinel application~ prospect
