| 配方類型： |
FOODS & BEVERAGES |
| 配方說明： |
Spice Mixture for Meats |
| 配方組成： |
Mace/0.08-0.13
Ginger/0.05-0.10
Coriander/0.02-0.06
Nutmeg/0.08-0.13
Cayenne/0.01-0.02
White pepper (as above)/0.15-0.30 |
| 配制方法： |
More distinctive flavor notes are then achieved by the addition of other spices and herbs of a more pronounced character. This will tend to be those previously classified as highly or moderately aromatic herbs and phenolic spices. those spices and herbs with low levels of flavoring will be used more for their appearance (eg, parsley) or colouring properties (eg, turmeric). For example, many pork products are enhanced by sage (approximately 0.05%). A classic case, which also clearly exhibits the existence of regional preferences, is that of Lincolnshire pork sausage. Sage, in the rubbed form, is used as a predominant flavor and may well be present at levels of 0.2 to 0.3%.
Beef products are enhanced by the inclusion of various spices and herbs, amongst them marjoram (0.05%), celery (0.03%), pimento (0.05%) and in some cases onion (0.1-0.5%). |
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