| 对酱腌菜传统生产工艺的改革探讨 |
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| 引用本文： | 李学贵.对酱腌菜传统生产工艺的改革探讨[J].中国酿造,2004(10):11-12,14. |
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| 作者姓名： | 李学贵 |
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| 作者单位： | 江苏省如东县调味品厂,江苏,如东,226490 |
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| 摘 要： | 该文介绍了对酱腌菜传统生产工艺改革的主要内容，包括蔬菜收购方式、酱腌菜原料的品种、蔬菜腌渍工艺、蔬菜咸坯贮存方法、酱渍工艺等。实践表明几次改革对提高产品质量，延长保存期收到了较好的效果。
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| 关 键 词： | 酱腌菜 改革 腌渍 酱曲醅菜 |
| 文章编号： | 0254-5071(2004)10-0011-02 |
Discussion on pickles in the innovation of traditional processing technology |
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| LI Xue-gui.Discussion on pickles in the innovation of traditional processing technology[J].China Brewing,2004(10):11-12,14. |
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| Authors: | LI Xue-gui |
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| Abstract: | This paper dealt with the main content of the innovation of traditional processing technology of pickles in detail, including ways of vegetables purchase, varieties of raw materials, technique of pickling, storage methods of salted vegetable, and technique of aging. The study showed that the innovation worked well on improving product quality and extending shelf life. |
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| Keywords: | pickles innovation pickling vegetable cultivation with koji |
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