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| The Flavor Analysis of Sauce Beef Made in China, South Korean and Japan |
| WEI Wenping;LIANG Chengyun;LIN Chunxiang |
| Yanbiao University, Jilin Longjing, 133400 |
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Abstract This article mainly elaborated the historical development-process of sauce beef and the flavorcharac-teristic of Sauce beef of China,south Korea and Japan, and comparative and analysis sauce beef flavor of China, South Korean and Japan, it has conformed to the different local flavor characteristic sauce beef for the next research to provide the foundation material. The compared and analysis results show: It is quite suitable of the Chinese northerners which does not bring the meat juices cooked in soy bean sauce but the sauce fragrant rich sauce beef. It is quite suitable of the Chinese southerners which the meat juices cooked in soy bean sauce with thinner and sweetness;it is quite suitable of the South Korean which the sauce fragrant is rich and brings the hot sauces beef. It is quite suitable of the Japanese which the taste is light, the clear feeling is stronger and with the delicate fragrance of the sauce beef.
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2008, Vol. 22 
