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2007•Zhongguo tiaoweipinRequires access

Condiment taste of the same raw material quality control of food hygiene

Pan Ming

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Abstract

The determination of bacteria changes done on seasoning process of four different flavor types of uncooked radish shows that the disinfection effects of the four dishes are Sweet and Sour FlovorSour and Hot flavor Very Hot FlavorSalty and Dilicious Flavor. By adjusting seasonings usage and other measures, the disinfection rate of the four flavors can reach over 82%.

About this research paper

What this paper is about

The determination of bacteria changes done on seasoning process of four different flavor types of uncooked radish shows that the disinfection effects of the four dishes are Sweet and Sour FlovorSour and Hot flavor Very Hot FlavorSalty and Dilicious Flavor. By adjusting seasonings usage and other measures, the disinfection rate of the four flavors can reach over 82%.

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Available abstract

The determination of bacteria changes done on seasoning process of four different flavor types of uncooked radish shows that the disinfection effects of the four dishes are Sweet and Sour FlovorSour and Hot flavor Very Hot FlavorSalty and Dilicious Flavor. By adjusting seasonings usage and other measures, the disinfection rate of the four flavors can reach over 82%.

Key concepts: Seasoning, Flavor, Food science, Taste, Raw material, Food preparation, Chemistry, Food processing

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