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최선영,류점호,백원재,이강수 전북대학교 농업과학기술연구소 1998 農大論文集 Vol.29 No.1
In order to establish the cultivation methods and to use its leaves into food materials in .Agastache rugosg Kuntze, the rate of germination and some cultivation environments for growth were invetigated and the leaf tea, leaf fry, steamed rice bread, and noodle which made of its leaves were tested in taste and flavour. The results as follows. The optimum germination temperature of seeds was 20 - 25℃. The autumn sowing is better than spring sowing in view of leafy vegetable use. The cultivation in the vinyl house was better than that in the outdoor when the leaves of the early stage used as vegetable food. The trasplanted seedling growth in the early stage was good when the plant shaded 30% for 7 days. The leaf tea was good in flavour and taste when the leaves was dried in the shade and soaked for 5 minute in boiling water. The leaf fry which made by the mixture of wheat flour, leek, and red pepper was good in taste and flavour. The steamed bread which made by the mixture of leaf, leek, garlic, soybean paste, red pepper paste and glutinous rice flour (5: 3: 1: 1: 1: 1) was good in taste. The noodle which made by the mixture of wheat flour, fresh leaf extract and salt (100g+ 25ml+ 2g) was good in taste and flavour.