摘要
四川泡菜在蔬菜主要原料及辣椒、香辛料等主要辅料存在色泽、滋味、香味、成熟度等质量不稳定的问题,半成品存在盐渍度不一致、颜色变化、腐败等质量问题,成品常出现变色、变软、胀袋、发霉、防腐剂和抗氧化剂超标等质量问题。为解决上述问题主要可从建立并合理管理稳定的原料基地、建立并实施科学的质量管理体系和生产规范、改进生产工艺、充足的质量管理人员、监控货架期质量等方面着手。
Quality issues of pickles material and raw products as well as pickles were introduced in this paper.Some solutions to solve the problems in present production were mentioned here.There were building material base 、building and implementing quality management system and good manufacture practice、improving manufacturing technique、being enough technicians as well as controlling quality during shelf life.
出处
《食品与发酵科技》
CAS
2010年第5期11-13,共3页
Food and Fermentation Science & Technology
关键词
四川泡菜
存在问题
解决措施
原料
工艺
Sichuan pickles
existing problems
solution
material
technology
