摘要
川菜菜肴的风味主要包含香气和口味两方面的内容,鱼香味型作为传统典型复合味型具有味感层次丰富多样的特点,其风味的形成除了与调味料的种类、比例有关以外,热加工中的加热温度和烹调时间同样具有影响。
The aroma and taste are included in the flavor of Sichuan cuisine,fish flavor as a traditional typical compound flavor type is concerned,it is rich in taste level,the formation of fish flavor depends on the type and proportion of spices,the heating temperature and cooking time have the same influence during the thermal processing.
出处
《中国调味品》
CAS
北大核心
2014年第8期135-136,140,共3页
China Condiment
基金
烹饪科学四川省高等学校重点实验室科研项目(13LB03)
关键词
鱼香味型
川菜
风味
fish flavor
Sichuan cuisine
flavor
