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食醋,显示三大方向 近年来,随着消费观念的更新和消费水平的不断提高,人们对食醋的消费提出了新的要求:1、少盐多醋型。由于对低盐食品的偏爱与讲究,人们越来越要求降低醋中的含盐量,以达到醋质浓稠,味道醇厚清香,对人无害又能强身的功效。2、食疗保健型。选配三七、肉桂、杜仲、黄芪等名贵药材精制而成的食醋,除调味外,还兼有健脾开胃,祛风除湿,活血止痛与延
Vinegar shows three major directions In recent years, with the renewal of consumption concepts and continuous improvement of consumption levels, people have put forward new requirements for the consumption of vinegar: 1. Low salt and vinegar type. Due to the preference and attention to low-salt foods, people are increasingly demanding to reduce the salt content in vinegar so as to achieve a thick vinegar, mellow taste, and harmless to human beings. 2, diet health care type. The vinegar is refined with precious herbs such as Panax Notoginseng, cinnamon, eucommia ulmoides and astragalus etc. In addition to seasoning, it also has appetizers for spleen and spleen, dehumidification and dehumidification, blood circulation, pain relief and delay.