胡椒传入及在川菜烹饪的运用-《中国调味品》

文章信息/Info

摘要:: 胡椒在汉魏时传入中国，到明清时已成为遍及中国的常见调味料。在古代川菜中，胡椒既直接用于烹饪、创制出许多菜品，又与其他调料组配成复合调味料后使用。20世纪至今，胡椒在川菜的运用更加广泛，创制出占比达1/3的众多名菜点和丰富的复合味型，与花椒、辣椒一起成为川菜调味中重要的“三椒”。但是，胡椒的使用形态与调味品较单一，应深入挖掘古代胡椒的“方便调料”并改良、开发出新的方便型复合调味品，满足新的消费需求、促进产业发展。

Abstract:: Pepper was introduced into China during Han and Wei Dynasty, and has become a nation-wide popular seasoning in Ming and Qing Dynasty. In ancient Sichuan Food, pepper was directly used into cuisine and led to the creation of many dishes. It was also integrated with other seasonings for application. Since 20th century, pepper has become more widely used in Sichuan Food. It takes more than 1/3 of the famous Sichuan dishes and rich integrated flavors. Pepper, together with Chinese pepper and chili paper, is referred as the most important “Three Peppers” in Sichuan Food seasoning. However, the form of pepper application and the seasoning is relatively singular. It is worth digging into the “convenient seasoning” of ancient pepper, improving and developing new convenient integrated seasonings, to satisfy the new consumer requirements and facilitating the industrial development.