| 安东萝卜干标准制作工艺与工业化生产分析研究 |
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| 引用本文： | 罗来庆,林海明. 安东萝卜干标准制作工艺与工业化生产分析研究[J]. 现代食品, 2020, 1(2): 107-109 |
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| 作者姓名： | 罗来庆 林海明 |
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| 作者单位： | 江苏食品药品职业技术学院,江苏 淮安 223000;江苏省涟水中等专业学校,江苏 涟水 223400 |
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| 摘 要： | 传承传统“安东萝卜干”腌制技艺,是江苏省挖掘传统风味小吃的必要措施,也是保证传统风味特色不改变,让人们切实体会区域风味特色的必要措施。本文主要对安东萝卜干制作工艺进行分析,改良制作方法以实现产业化生产,推动传统风味小吃的本地纯真性,促进批量性、推广性发展。
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| 关 键 词： | 安东萝卜干 制作工艺 产业化生产 |
Analytical Study on Standard Manufacturing Process and Industrialized Production of AndongDried Turnip |
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| Luo Laiqing,Lin Haiming. Analytical Study on Standard Manufacturing Process and Industrialized Production of AndongDried Turnip[J]. Modern Food, 2020, 1(2): 107-109 |
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| Authors: | Luo Laiqing Lin Haiming |
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| Affiliation: | (Jiangsu Food&Pharmaceutical Science College,Huai’an 223000,China;Jiangsu Lianshui Secondary Specialized School,Lianshui 223400,China) |
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| Abstract: | Inheriting the traditional“Andong Dried Turnip”pickling technique is a necessary measure to dig out the traditional flavor snacks in the region,and also to ensure that the traditional flavor characteristics do not change,so that people can truly experience the regional flavor characteristics.This paper mainly analyzedthe production process of Andong Dried Turnip,and sought for improved production methods and ideas of industrial production,so as to promote the development of local innocence,batch and popularization of traditional flavor snacks. |
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| Keywords: | Andongdried turnip Production process Industrializatio |
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