| 几种干制酱菜的制作方法 |
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| 引用本文： | 李金红. 几种干制酱菜的制作方法[J]. 江苏调味副食品, 2010, 27(2): 33-35 |
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| 作者姓名： | 李金红 |
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| 作者单位： | 江苏扬州三和四美酱菜有限公司,江苏,扬州,200063 |
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| 摘 要： | 为了继承干制酱菜传统制作工艺，介绍了五香疙瘩、五香萝卜干、梅花疙瘩和梅花菜等几种干制酱菜的原料选择、配比和制作方法。认为干制酱菜历史悠久，工艺独特，市场潜力巨大。
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| 关 键 词： | 干制酱菜 制作方法 原料 |
Production technology of dried pickles |
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| LI Jin-hong. Production technology of dried pickles[J]. Jiangsu Condiment and Subsidiary Food, 2010, 27(2): 33-35 |
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| Authors: | LI Jin-hong |
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| Affiliation: | LI Jin - hong ( Yangzhou Sanhe Simei Pickles Co. , Ltd. Yangzhou, Jiangsu,200063 ) |
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| Abstract: | This article introduces the choice of raw materials, the ingredient ratio and producing technology of some dried pickles,such as spicy mustard tuber,spicy dried radish, meicai and mustard tuber, and pickled meicai etc.. It points out the huge market potential of dried pickles because of its long history and special technology. |
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| Keywords: | dried pickles producing technology raw material |
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