| 韩国泡菜的制作工艺及营养价值 |
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| 引用本文： | 南相云,李璐,路新国. 韩国泡菜的制作工艺及营养价值[J]. 扬州大学烹饪学报, 2010, 27(2): 46-48 |
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| 作者姓名： | 南相云 李璐 路新国 |
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| 作者单位： | 扬州大学,旅游烹饪学院,江苏,扬州,225127 |
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| 摘 要： | 泡菜是韩国的传统食品，它是以蔬菜为主料，使用盐、姜、蒜、辣椒、糖、酱等多种调料，以湿态发酵方式加工制成的浸制食品。因其具有丰富的营养价值和多种保健功能，已备受世界人民的青睐。
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| 关 键 词： | 韩国泡菜 制作工艺 营养价值 |
Producing Techniques and Nutritional Value of Kimchi |
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| NAM Sang-yun,LI Lu,LU Xin-guo. Producing Techniques and Nutritional Value of Kimchi[J]. Cuisine Journal of Yangzhou University, 2010, 27(2): 46-48 |
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| Authors: | NAM Sang-yun LI Lu LU Xin-guo |
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| Affiliation: | ( School of Tourism and Culinary Science, Yangzhou University, Yangzhou 225127, Jiangsu, China) |
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| Abstract: | Kimchi is Korea＇s traditional food with vegetables as major ingredients, adding salt, ginger, onion, pepper, sugar and sauce for seasoning. With wet fermentation, Kimchi Because of its nutritional value and health care functions Kimchi has been world. is finally made as a dipped good. popular with people all over the |
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| Keywords: | Kimchi producing technique nutritional value |
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