川味调料特征、生产工艺及市场发展动态  

Characteristics and Development of Dynamic of Sichuan Flavor Seasonings

作　　者：斯波[1] 

机构地区：[1]成都乐客食品技术开发有限公司,四川成都610041

出　　处：《食品科学技术学报》2015年第2期70-73,共4页Journal of Food Science and Technology

摘　　要：在传统川菜风味工业化不断发展的过程中,诸多企业对川味调料的理解仅限于麻辣,而忽视了对川味调料更多特征的把握。基于多年川味调料工作实践经验,根据消费者的需求,分析了川味调料特征,重点介绍了几种经典的川味调料的生产工艺流程,对川味调料的市场发展动态进行了深入探讨。Many enterprises just pay attentions to the spicy character of Sichuan flavor seasonings and ignore other characters of them during the industrialization development of traditional Sichuan cuisines.Based on many years＇ work experience and customer demands,characters of Sichuan flavor seasonings were analyzed and the production processes of several classic seasonings were introduced. Moreover,the market tread of flavor seasonings was discussed.

关 键 词：川味调料 生产工艺 市场发展 

分 类 号：TS202.3[轻工技术与工程—食品科学]