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

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%.