Corpus ID: 138591803

Processing Technology of Pericarpium Zanthoxyli Paste

@article{Xuequan2010ProcessingTO,
  title={Processing Technology of Pericarpium Zanthoxyli Paste},
  author={Gu Xue-quan},
  journal={Food Research and Development},
  year={2010}
}
  • Gu Xue-quan
  • Published 2010
  • Mathematics
  • Food Research and Development
  • Han Yuan pericarpium zanthoxyli, capsicum, bean paste, sweet paste and so on as raw material to make pericarpium zanthoxyli paste , whose peppery taste is unadulterated and suitable, fragrance of pericarpium zanthoxyli is intense. The processing technology, recipes, preparation of native material, operational main points in process of production and quality specification were discussed detailed in this experiment. The results showed that the optimum recipes of ci ba pericarpium zanthoxyli paste… CONTINUE READING