| 泡菜的制作工艺及关键 |
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| 引用本文： | 李斐. 泡菜的制作工艺及关键[J]. 中国调味品, 2005, 0(11): 36-37 |
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| 作者姓名： | 李斐 |
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| 作者单位： | 石家庄珍极酿造集团有限责任公司,河北石家庄,050051 |
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| 摘 要： | 泡菜是一种既营养又卫生的蔬菜加工品。在我国民间大部分地区均有自制泡菜的习惯，介绍了泡菜制作的工艺流程，重点介绍泡菜制作的三个关键：容器、盐水、调料。
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| 关 键 词： | 泡菜 关键 工艺流程 |
| 文章编号： | 1000-9973(2005)11-0036-02 |
| 收稿时间： | 2005-06-13 |
| 修稿时间： | 2005-06-13 |
Pickles creation craft and keys |
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| LI Fei. Pickles creation craft and keys[J]. China Condiment, 2005, 0(11): 36-37 |
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| Authors: | LI Fei |
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| Affiliation: | Shi Jiazhuang Zhenji Brew Group Co. , Ltd, Shi Jiazhuang 050051, China |
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| Abstract: | The pickles is a kind of since again sanitary vegetable in nourishment finished goods.All there is the habit of the self-control pickles in our country folks big and parts of regions.This text introduced the craft creation process of the pickles.This text point introduced three keys of the pickles creation:container,brine,adjust to anticipate. |
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| Keywords: | pickles key craft process |
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