Advanced Seasoning Processing Technology and Formulas

Author: Chen Jie
Publisher:
Publish Date: 2001-06-01
Features: This book systematically introduces the basic principles and production methods of fermented condiments, natural and composite condiments, and Western-style condiments. The content includes production principles, raw and auxiliary material processing, process flows, key operating points, production formulas, product quality standards, process characteristics, and introductions to famous, special, and high-quality products. It focuses on introducing new technologies, new processes, and new formulas suitable for the development of small and medium-sized enterprises. The book strives to combine theory with production practice and pays attention to reflecting the latest development trends in condiment production at home and abroad. This book is suitable for researchers, producers, inspectors, and management personnel engaged in condiment processing, as well as for reference use by faculty and students of food processing majors in colleges and universities.