2021年南京野生植物综合利用研究所紫苏生姜精油去腥调味汁配方研究及新产品创制数据库
收藏国家农业科学数据中心2021-10-15 更新2024-03-07 收录
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资源简介：
以紫苏精油和生姜精油为原料，研究去腥增鲜调味汁配方，创制产品。(1)紫苏生姜精油去腥调味汁配方的逐级正交试验数据；
(2)去腥调味汁对白鲢鱼丸处理前后挥发性成分分析数据；
(3)苏姜去腥增鲜汁产品工艺流程图和产品图片。
Using perilla essential oil and ginger essential oil as raw materials, this study developed the formula of deodorizing and umami-enhancing seasoning sauce and created the corresponding product.
(1) Step-by-step orthogonal test data for the formula of perilla-ginger essential oil based deodorizing seasoning sauce;
(2) Volatile component analysis data of silver carp fish balls before and after treatment with the deodorizing seasoning sauce;
(3) Process flow diagram and product images of the perilla-ginger deodorizing and umami-enhancing sauce product.
提供机构：
中华全国供销合作总社南京野生植物综合利用研究所
创建时间：
2021-10-15
