Production Technology of Flavor Sauces

Author: Du Lianqi
Publisher:
Publish Date: 2006-02-01
Features: Sauces play a significant role in people's daily diet and are essential in their lives. This book primarily introduces various types of sauces made from ingredients such as soybeans, wheat flour, rice, broad beans, and fruits and vegetables, as well as a series of processed sauce products (approximately 150 types) based on these sauces, supplemented with various other auxiliary materials. The book covers production techniques, including raw material formulations, production processes, key operational points, and quality indicators of the finished products. This book is suitable for technical personnel in food enterprises engaged in sauce production, researchers in relevant research institutions, and faculty and students in food-related disciplines at universities. It is also applicable to hotels, restaurants, and home cooking. Sauces play a significant role in people's daily diet and are essential in their lives. This book primarily introduces various types of sauces made from ingredients such as soybeans, wheat flour, rice, broad beans, and fruits and vegetables, as well as a series of processed sauce products (approximately 150 types) based on these sauces, supplemented with various other auxiliary materials. The book covers production techniques, including raw material formulations, production processes, key operational points, and quality indicators of the finished products. This book is suitable for technical personnel in food enterprises engaged in sauce production, researchers in relevant research institutions, and faculty and students in food-related disciplines at universities. It is also applicable to hotels, restaurants, and home cooking.