麻辣风味食品调味技术与配方(实践论坛)  

The technical seasoning flavor formula of spicy food (Discuss & Practice)

作　　者：斯波[1] 

机构地区：[1]成都乐客食品技术开发有限公司,成都610041

出　　处：《中国食品添加剂》2013年第S1期225-228,共4页China Food Additives

摘　　要：实际应用《麻辣风味食品调味技术与配方》涉及调味产品技术交流,具体涉及产品类如风味豆豉、秘制酱豆、香辣豆芽、麻辣鱿鱼、山椒鱼皮、麻辣花生、香辣金针菇、香辣菜、麻辣面制品、手撕牛肉丝、麻辣菌丝、特色香菇、麻辣萝卜干等,同时介绍调味过程中的技巧,在接受针对本书所应用的一些问题和解决办法。其次从麻辣调味的经验和消费者对麻辣风味的认识,亲身体验涉及面食、中式快餐、火锅、鸡煲、卤制品、休闲小菜、香辣酥脆膨化食品、农产品深加工等进行深度探讨,将本书中的精髓应用到复合调味的诸多领域。实现一种风味引领一个产业的不断创新才是备受关注的调味技巧,通过不断接收消费者的真实意愿出发,不断调味满足消费需求的真实体现。对调味样品和市场上产品分析和探讨,如何研发更加适应市场的风味化食品。This seasoning technological exchanges is the practical application of ' the technical seasoning flavor formula of spicy food',the successful development of the product have flavor sauce,homemade soybean paste,spicy bean sprouts,spicy squid,wild pepper fish skin,spicy peanut,hot and spicy mushroom,hot and spicy vegetable,spicy flavor wheat products,shredded beef,spicy shredded mushroom,characteristics of mushroomand spicy radish. at the same time,we will introduce the application of seasoning techniques,in the process of some problems and solutions in this book. Secondly,we introduce the noodles,Chinese fast food,hot pot,chicken pot,halogen products,leisure food,hot and spicy chili,agricultural products from the spicy seasoning experience for consumers and spicy flavor of understanding,the book ' s essence is applied to many fields of compound seasoning. a style guide an industry innovation seasoning techniques,continue to receive the real intention of consumer based,constantly meet consumer demand the true embodiment.We analyse and discuss the seasoning samples and products on the market,how to develop more suitable for the market of food flavor.

关 键 词：麻辣风味 香辣 调味 食品 

分 类 号：TS205[轻工技术与工程—食品科学]