CAJ | 학술논문

阐述了湘菜与糟制品的起源、发生、发展与特色,分析了国内外研究现状与发展趋势,通过借鉴传统糟制品生产工艺,将湘菜所特有的风味融入传统糟制品中,开发出适合大众口味的糟制湘菜,经济效益高,市场前景好.
천술료상채여조제품적기원、발생、발전여특색,분석료국내외연구현상여발전추세,통과차감전통조제품생산공예,장상채소특유적풍미융입전통조제품중,개발출괄합대음구미적조제상채,경제효익고,시장전경호.
This article to elaborate the Hunan cuisine and the Brewer＇s product origin,occurrence,development and characteristic,has analyzed the domestic and foreign research present situation and the trend of development,through the model tradition bad product production craft,integrates the Hunan cuisine unique flavor in the traditional Brewer＇s product,develops suits the populace taste the Brewer＇s Hunan cuisine,high economic efficiency and good market prospects has Obtained.