摘要
为了生产出高品质具有新疆特色风味的低脂色拉酱,对其基本配方、加工工艺及关键危害控制点进行了论述,确定了新疆特色风味低脂色拉酱的工艺操作技术及关键危害控制点。
Salad dressing is a kind of high-nutrition condiment which is semi-solid.In order to produce high quality with the special flavor of low-fat salad in Xinjiang,the paper discussed the basic formula,processing technology and HACCP.In the same time it determined the processing operation technology and HACCP of special flavour of low-fat salad in Xinjiang.
出处
《食品研究与开发》
CAS
北大核心
2008年第1期107-109,共3页
Food Research and Development
基金
新疆自治区高校青年启动基金项目(XJEDU2006S30)
关键词
新疆特色风味色拉酱
加工工艺
HACCP
special flavour salad in Xinjiang
processing technology
Hazard Andysis Critical Control Point
