四川家庭泡菜风味影响因素的实验论证

泡菜口味咸甜、微酸、爽口开胃,是四川居民喜欢食用的家常小菜和川菜不可或缺的调味原料,本文主要探索泡菜在泡制过程中的一些变化和最佳口感风味形成的因素,并对四川家庭风味泡菜的制作工艺流程进行了初步探索,以促进泡菜产业的发展。

Experimental Proof on Factors Affecting the Flavor of Sichuan Family Pickled Vegetables

Slightly sweet and sour,tasty and appetizing,pickled vegetables are the daily family dishes of Sichuan people and a necessity for cooking.This paper discusses some changes in making pickled vegetables and some factors with which to produce the best flavor.Furthermore,it probes into the technology of making Sichuan family pickled vegetables to promote the development of the pickled vegetable industry.