天津科技大学——泡椒大杏仁终.ppt
《天津科技大学——泡椒大杏仁终.ppt》由会员分享,可在线阅读,更多相关《天津科技大学——泡椒大杏仁终.ppt(11页珍藏版)》请在三一文库上搜索。
1、,2009年度美国大杏仁学生创意大赛,缤纷杏福泡椒大杏仁的开发 Colourful Happiness-the Development of Chili Pickled Almond,泡椒大杏仁(杏仁粒) 泡椒云片(杏仁片) Chili Pickled Almond 以 为主原料,辅以川菜中的 调味,制成辣而不燥,嫩而不粘,辣中微酸,鲜嫩清脆的休闲食品,适宜日常佐餐食用或用于餐饮业的配菜中。 The product is mainly made of almonds and chili pickles and is made into a kind of snack food that is
2、spicy but not dry, tender but non-stick, spicy with slightly acidic, fresh and crisp. It is suitable for common consumption or as a decoration in the dishes.,产品简介 Introduction,产品名称:,产品开发的过程 Process of Development,制定产品开发计划构思、分析、设计 Make the development plansBrainstorming ,Analysis, Design. 收集产品开发构思围绕本
3、次大赛“新式中国休闲小吃食品”的主题,构想出杏仁凉菜、琥珀大杏仁、萨其玛、麻花、杏仁茶等产品。 Collect the conceptions Focusing on the theme of the competition “New style Chinese snacks”, we got a lot of ideas such as almond dish, amber almond, Sa-qi-ma, twisted dough, almond tea and so on.,产品开发的过程 Process of Development,筛选产品构思并分析市场调查+可行性分析 Sele
4、ct the conceptions and analyze market research and feasibility analysis 中国特色的传统风味 辣而不燥Spicy but not dry Traditional flavor of Chinese characteristics 辣中微酸spicy with slightly sour 产品设计与生产 Design and produce,炒、烤 Fry&Bake,煮、泡 Boil&Soak,辣而不燥,嫩而不粘,辣中微酸,鲜嫩清脆 Spicy but not dry, tender but non-stick, spicy
5、with slightly sour, fresh and crisp.,原料处理热水焯冷却泡制包装封口热杀菌 Material handlingBoilingcoolingmarinating packaging heat sterilization,特点 Characteristics,生产工艺 Schedule,产品开发的过程 Process of Development,配料 Ingredient,盐、白砂糖、味精、白醋、白酒、花椒、大料、香叶 Salt, white sugar, MSG, white vinegar, white wine, pepper, aniseed, spe
- 配套讲稿:
如PPT文件的首页显示word图标,表示该PPT已包含配套word讲稿。双击word图标可打开word文档。
- 特殊限制:
部分文档作品中含有的国旗、国徽等图片,仅作为作品整体效果示例展示,禁止商用。设计者仅对作品中独创性部分享有著作权。
- 关 键 词:
- 天津 科技大学 泡椒大 杏仁
链接地址:https://www.31doc.com/p-3402204.html