摘要
本文通过对国内外鸡精调味料生产规模、市场需求及发展趋势分析,简述制定鸡精调味料的标准及其特性指标的必要性,重点对鸡精调味料的定义、指标及其指标值、分析检测和方法进行了研讨,并引入鲜味和鲜度概念,提出了具体的制标对策与措施。
In this paper , we analyzed the product scale ,the request of market and the development trend of chicken bouilon in China and overseas, discussed the importance of formulating the standard of it and its characteristic index. We paid attention to the concept , index, analyze and determination of it , put forward the concept of delicious, and promoted countermeasure to deal with it.
出处
《四川食品与发酵》
2002年第3期14-18,共5页
Sichuan Food and Fermentation
关键词
鸡精调味料
标准
特性指标
制定
chicken bouillon
standard
characteristic index
discussing