崇左特色风味腊肠系列产品的工艺研究及其商业营销推广策略探析  

Study on the Technology of Chongzuo Special Flavor Sausage Series and Analysis of Commercial Marketing Promotion Strategy

作　　者：黄月菲 陈永[1] 苏柔 黄梦秋 莫国欢 Huang Yuefei;Chen Yong;Su Rou;Huang Mengqiu;Mo Guohuan(College of Chemical and Biological Engineering,Guangxi Normal University for Nationalities,Chongzuo 532200,China;Chongzuo Science and Technology Development Center,Chongzuo 532200,China)

机构地区：[1]广西民族师范学院化学与生物工程学院,广西崇左532200 [2]崇左市科学技术开发中心,广西崇左532200

出　　处：《现代食品》2020年第15期17-21,共5页Modern Food

基　　金：2020年广西自治区级大学生创新创业训练计划项目“江州酸菜风味复合牛肉酱的工艺研究”(编号:202010604113);2020年广西自治区级大学生创新创业训练计划项目“扶贫村农副特色产品在天猫商城的运营与实践”(编号:202010604138)。

摘　　要：近年来崇左旅游业发展不断扩大,知名度不断提高,但旅游特色食品的发展无法与旅游业发展同步,因此需将具有地方特色的食品融合到旅游业中。本文阐述了崇左特色风味腊肠系列产品、商业发展模式,分析了产品营销策略,并探讨了崇左特色风味腊肠系列产品的市场推广策略、筹资计划、风险控制及项目预期成果,为提高地方特色产品的知名度及特色食品销售量奠定基础。In recent years,Chongzuo’s tourism industry has been expanding and its popularity has been increasing.However,the development of tourism characteristic food can not keep pace with the development of tourism industry.Therefore,food with local characteristics should be integrated into the tourism industry.This paper expounds the series products and business model of Chongzuo characteristic flavor sausage,analyzes the product marketing strategy,and discusses the marketing strategy,financing plan,risk control and the expected results of the project,so as to lay a foundation for improving the popularity of local characteristic products and the sales volume of characteristic food.

关 键 词：特色风味腊肠 营销策略 推广策略 

分 类 号：TS251.6[轻工技术与工程—农产品加工及贮藏工程]