摘要
在传统制作大蒜片的漂洗工序后加入化学漂洗法，克服了其产品颜色深的缺点，具有更好的外观形态，同时保持了蒜制品的特有风味，安全无毒。
fter the water washing in the traditional production of garlic slice.the chemical bleaching is added in this research. The defect of deep color of the products is surmounted and the products possess good oppearances in this way. The unique garlic flavour is preserved and the products are safety and without noxiousness.
关键词
大蒜片
化学漂洗
工艺条件
garlic slice chemical bleach technological condition
