论文部分内容阅读
1915年(民国四年)出版的《辞源》中,尚未录入“味精”一词。就在这一年前后,“味精”之谓已经出现在《素食说略》一书中,作者薛宝辰在书中写道:“海舶所市味之素,于素食中加少许,其味便尔浓腴,惟稍涵腥味,持斋者颇有疑心,或云其中微有毒质,故人恒不敢用也。近日江苏吴君蕴初制酱油精、味精二种,即白汤中著以少许,亦复隽永腴美,足以悦口,而又绝无肥腻腥膻之气,诚佳制也。又经印光上人,亲至其制造之处,详加考察,确系取麦麸洗出面筋,酝酿多日而成,其质纯净,属清洁之品。故特著于此。”
In 1915 (four years of the Republic of China) published “Ci Yuan”, not yet entered “MSG ” the word. Just before and after this year, “MSG” has appeared in the book “Vegetarian Discussion”, the author Xue Baochen wrote in the book: "The taste of the city of Haibin vegetarian, plus a little vegetarian, The taste of Seoul, concentrated sauce, but a little flavor, people who doubt quite doubt, or cloud which slightly toxic, so people can not use it. Recently Jiangsu Wu Jun Yun first system of soy sauce, two kinds of MSG, A little, but also Fu-yan forever beauty, enough to please the mouth, but no fat bloody gas, Cheng Jia system also by the printing light on the pro to its place of manufacture, a detailed inspection, indeed to take wheat bran Wash out the gluten, brewing for many days, its pure quality, is a clean product.