关于川渝地区商品包装火锅油碟的调查报告  

Investigation on Packaged Hotpot Oils in Sichuan and Chongqing Areas

作　　者：肖岚[1] 孙俊秀[1] 谷学权 熊敏[1] 幸勇 唐英明[1] 郭玉柱 

机构地区：[1]四川旅游学院,成都610100 [2]四川五丰黎红食品有限公司,四川汉源625302

出　　处：《中国调味品》2015年第3期76-79,共4页China Condiment

基　　金：四川省哲学社会科学重点研究基地--川菜发展研究中心项目(CC12Z01)

摘　　要：油碟是火锅的一个有机组成部分,直接影响火锅的风味。通过对川渝地区消费者和火锅企业的问卷调查,了解到商品包装油碟的市场现状及消费者、火锅企业对商品包装油碟的态度和诉求,并在此基础上总结出促进包装油碟发展的对策,希望为企业开发"每人每位"包装油碟提供市场数据。The oils are an organic part of hotpot,which would directly affect the flavor of hotpot.Through the questionnaire for consumers and hotpot enterprises in Sichuan and Chongqing areas,get the message about market situations of packaged hotpot oils and the attitudes and demands of consumers and hotpot enterprises on packaged hotpot oils. On this basis,put forward the countermeasures to promote the development of packaged hotpot oils,hope to provide market data for enterprises to develop packaged hotpot oils.

关 键 词：川渝 商品包装油碟 调查 

分 类 号：TS264.2[轻工技术与工程—发酵工程]