辣椒沙司的加工

本文将就以辣椒为主要原料,结合天然香辛料的特性,采用适宜的加工工艺试制的辣椒沙司产品,在营养成分的配比,产品的口感,保质期等方面均有所提高,并就工艺条件和配料的机理予以阐述。

This paper describes that using chilli as chief raw material, combining with the characteristic of natural spice, the chilli sauce production which produced by suitable pro-cessing technology have a improvment on the ration of nutrition composition, mouth sense of production and preservation time, and also expound it's technology condition and mechanism of burden.