| 橄榄菜的生产 |
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| 引用本文： | 黄儒强,曾庆孝,芮汉明.橄榄菜的生产[J].中国调味品,2003(2):32-33. |
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| 作者姓名： | 黄儒强 曾庆孝 芮汉明 |
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| 作者单位： | 华南理工大学 食品与生物工程学院,广东 广州,510640 |
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| 摘 要： | 橄榄菜是以橄榄果和芥菜为主原料，配以其它辅料，根据食品加工的基本原理精心加工研制而成。本探讨了橄榄菜的生产工艺、确定了产品配方，经过质量检测和按照产品的内在质量要求，确定了产品质量控制指标。该产品风味独特，是餐桌上的调味佳品。
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| 关 键 词： | 橄榄菜 生产工艺 产品配方 橄榄果 芥菜 质量指标 |
| 文章编号： | 1000-9973(2003)02-0032-02 |
| 修稿时间： | 2002年9月30日 |
Production of olive vegetable |
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| HUANG Ru qiang,ZENG Qing xiao,RUI Han ming.Production of olive vegetable[J].China Condiment,2003(2):32-33. |
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| Authors: | HUANG Ru qiang ZENG Qing xiao RUI Han ming |
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| Abstract: | Olive vegetable was made according to the basic principle of food process.The main raw material was olive and mustard.In this paper the production technology of olive vegetable was discussed and the production proportion of olive vegetable was studied.The quality controlling index of the production was researched by the quality examination and the demand of inherence quality.The flavor of the production is unique,and it is the fine seasoning production. |
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| Keywords: | olive vegetable mustard technology standard |
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