酱腌菜行业标准现状及发展建议探讨  

Discussion on Current Situation and Development Suggestion of Pickled Vegetable Industry Standard

作　　者：李文涛 LI Wentao(Beijing Liubiju Food Co.,Ltd.,Huairou Brewing Factory,Beijing 101407)

机构地区：[1]北京六必居食品有限公司怀柔酿造厂,北京101407

出　　处：《食品工业》2025年第3期214-217,共4页The Food Industry

摘　　要：酱腌菜其原料种类多、制作工艺复杂、地域分布广,在我国食品行业发展历史中扮演着不可替代的角色。随着时代发展,食品安全要求不断提高,各种质量标准不断革新,文章总结酱腌菜行业备受关注的卫生与安全现况,分析行业标准在制定年限久、定义术语、产品分类以及原料分类标准不统一的问题并提出建议,为酱腌菜行业实现高质量发展提供思路。There are many kinds of raw materials,complex production process and wide geographical distribution of pickles,which play an irreplaceable role in the development history of China’s food industry.With the development of times,food safety requirements continue to improve,and a variety of quality standards continue to innovate.This paper summarizes the current health and safety situation of pickled vegetables industry,analyzes the problems of long years of industry standards,definitions of terms,product classification and raw material classification standards,and puts forward suggestions for improvement,so as to provide ideas for high-quality development of pickled vegetables industry.

关 键 词：酱腌菜 标准 现状 对策 

分 类 号：TS255.5[轻工技术与工程—农产品加工及贮藏工程]