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天津调味品研究所研制的四种调料最近通过鉴定。它们是: 1.固体(粉状)复合调味汤料。其种类有:虾茸紫菜汤料、虾味汤料、酸辣汤料、芹菜汤料、鸡味汤料、咖哩牛肉汤料他们根据我国人民的饮食习惯,参照国外同类产品的特点进行配方和选料。在制作方法上即保持了原料的丰富营养,又实现了产品的复合香型。可做菜馅、菜肴、中西餐汤用料。 2.辣椒汁。呈稀汁状,质地细腻,色泽鲜红,辣味、酸味适口,无沉淀物。 3、辣椒酱。呈均匀糊状,色泽鲜红,味道鲜美,无杂质,具有多种复合调料的香气。 4、固体醋膏。一种半固态膏状调味品,经定量水稀释后即可成为所需酸度的液
Four condiments developed by Tianjin Institute of Condiments recently passed the appraisal. They are: 1. Solid (powdery) compound seasoning soup. Their species are: shrimp Velvet seaweed soup, shrimp soup, hot and sour soup, celery soup, chicken soup, curry beef soup They according to the Chinese people’s eating habits, with reference to the characteristics of similar foreign products formula and Selection of materials. In the production method that is to maintain the rich nutrition of raw materials, but also to achieve a complex product flavor. Can make vegetables stuffing, dishes, soup with Chinese and Western materials. 2 pepper sauce. Was thin juice, delicate texture, bright red color, spicy, sour taste, no sediment. 3, chili sauce. Was a uniform paste, bright red color, delicious, free of impurities, with a variety of complex spices aroma. 4, solid vinegar paste. A semi-solid creamy condiment that is diluted to a desired acidity after it has been diluted in water