四川泡菜分类归属及定义的分析与建议

四川泡菜历史悠久,产品丰富,美味可口,食者众多。然而,目前国内有关标准还未对四川泡菜的分类归属及定义给出清晰规定。该文在综述现有酱腌菜的定义及分类上,建议在现行的GB 2760-2014《食品安全国家标准食品添加剂使用标准》的食品分类体系中,分别在蔬菜分类中增加泡菜类蔬菜,在肉及肉制品分类中增加动物肉类泡渍制品。建议四川泡菜的定义为在四川范围及与其有相似气候条件的地理范围内,有生产泡菜传统的区域里生产的泡菜。

Analysis and suggestion on category classification and definition of Sichuan Paocai

Sichuan Paocai is delicious and popular with a long history, and many people eat it. However, present related domestic criteria do not classify and define it. Based on reviewing the category classification and definition of pickled vegetables, this paper suggested that Sichuan Paocai should be added into food classification system in GB 2760-2014 National food safety standard-Standards for the use of food additives by adding vegetable Paocai into vegetable product list and meat-pickled Paocai into meat product list. Meanwhile, this paper suggested Sichuan Paocai was defined as follows: the pickled vegetable and meat are called Sichuan Paocai, in and beyond Sichuan geographic scope, with the climate similar to Sichuan region and the tradition of Paocai producing.