| 韩式辣椒酱的生产工艺及危害分析 |
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| 引用本文： | 张甦,王瑞.韩式辣椒酱的生产工艺及危害分析[J].中国调味品,2007(6):55-56. |
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| 作者姓名： | 张甦 王瑞 |
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| 作者单位： | 黑龙江旅游职业技术学院,哈尔滨,150086 |
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| 摘 要： | 通过对韩式辣椒酱和我国北方辣椒酱生产工艺的对比研究和探讨,生产出口味香甜的辣椒酱。同时对韩式辣椒酱生产工艺过程中可能存在的危害进行分析和控制。
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| 关 键 词： | 韩式辣椒酱 工艺 危害分析 |
| 文章编号： | 1000-9973（2007）06-0055-02 |
| 修稿时间： | 2007-02-05 |
Technology and hazard analysis of Korean chili sauce |
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| Zhang Su.Technology and hazard analysis of Korean chili sauce[J].China Condiment,2007(6):55-56. |
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| Authors: | Zhang Su |
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| Abstract: | By comparison and study of the production technology between Korean chili sauce and the chili sauce made in northern China, a chili sauce with Sweet and delicious taste is produced . Meanwhile the harm which can be made during the production process of Korean chili sauce is analyzed and controlled. |
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| Keywords: | chili saucer technology harm analysis |
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