糟制湘菜开发现状与市场前景  

Development Status and Market Prospects of Brewer's the Hunan Cuisine

作　　者：宾冬梅[1] 易诚[2] 李逢振[1] 张辉军 

机构地区：[1]湖南环境生物职业技术学院生物工程系,湖南衡阳421005 [2]湖南环境生物职业技术学院旅游与环境工程系,湖南衡阳421005 [3]湖南黄龙世家酒业有限公司,湖南衡阳421001

出　　处：《湖南环境生物职业技术学院学报》2011年第3期28-30,共3页JOurnal of Hunan Environment Biological Polytechnic

摘　　要：阐述了湘菜与糟制品的起源、发生、发展与特色,分析了国内外研究现状与发展趋势,通过借鉴传统糟制品生产工艺,将湘菜所特有的风味融入传统糟制品中,开发出适合大众口味的糟制湘菜,经济效益高,市场前景好.This article to elaborate the Hunan cuisine and the Brewer＇s product origin,occurrence,development and characteristic,has analyzed the domestic and foreign research present situation and the trend of development,through the model tradition bad product production craft,integrates the Hunan cuisine unique flavor in the traditional Brewer＇s product,develops suits the populace taste the Brewer＇s Hunan cuisine,high economic efficiency and good market prospects has Obtained.

关 键 词：湘菜 糟制品 开发意义 产业化前景 

分 类 号：F76[经济管理—产业经济]