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| 蔬菜复合调味品的加工技术研究 | |
| 引用本文： | 张长贵,王兴华,曾文强.蔬菜复合调味品的加工技术研究[J].中国调味品,2010,35(4). |
| 作者姓名： | 张长贵 王兴华 曾文强 |
| 作者单位： | 1. 宜宾学院,四川,宜宾,644000 2. 成都建邑食品有限责任公司,成都,611330 3. 成都春来到食品技术服务有限公司,成都,611320 |
| 摘 要： | 此研究提出了一种以腌制发酵的蔬菜、辣椒、植物油为主要原料生产蔬菜复合调味品的加工技术,对蔬菜复合调味品的生产工艺、最佳配比、操作技术要点、产品质量标准及工艺参数进行了研究。该产品色、香、味佳,具有较好的发展前景。 |
| 关 键 词： | 蔬菜 复合调味品 加工技术 质量标准 研究 |
Studies on the processing technology of mixed vegetable condiment |
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| ZHANG Chang-gui,WANG Xing-hua,ZENG Wen-qiang.Studies on the processing technology of mixed vegetable condiment[J].China Condiment,2010,35(4). | |
| Authors: | ZHANG Chang-gui WANG Xing-hua ZENG Wen-qiang |
| Affiliation: | ZHANG Chang-gui1,WANG Xing-hua2,ZENG Wen-qiang3(1.Sichuan Yibin University,Yibin 644000,China,2.Chengdu Jianyi Food Co.,Ltd.,Chengdu 611330,3.Chengdu Chunlaidao Food Science , Technology Service Co.,Chengdu 611320,China) |
| Abstract: | The study provided one mixed vegetable condiment processing technology,and its main materials are pickles,chili and oils.At the same time,the processing and optimal proportion of mixed vegetable condiment,the key techniques of operations,the quality standard and technology parameter were discussed.The color,the fragrance and the taste of the product are very good,and the product must has a wide development foreground. |
| Keywords: | vegetables mixed condiment processing technology quality standard research |
| 本文献已被 CNKI 万方数据 等数据库收录！ | |