CAJ | 학술논문

介绍了一种以中国林蛙卵、干红辣椒等为主要原料，同时添加白砂糖、豆豉其他辅料来生产熏制风味林蛙卵辣椒酱的加工工艺流程、配方及操作要点。该产品在传统工艺的基础上进行合理地创新并对这种加工技术的创新性做了探讨。
개소료일충이중국림와란、간홍랄초등위주요원료，동시첨가백사당、두시기타보료래생산훈제풍미림와란랄초장적가공공예류정、배방급조작요점。해산품재전통공예적기출상진행합리지창신병대저충가공기술적창신성주료탐토。
The Chinese forest frog eggs, red pepper was taken as main raw materials and white sug?ar, lobster sauce and other accessories were added. The processing technology, formula and operation points of smoked flavor forest frog egg chili sauce were introduced. The product was reasonably innovation on the basis of traditional technology and the innovation of this processing technology was discussed.