| 佛手瓜系列产品的腌制技术 |
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| 引用本文： | 李学贵. 佛手瓜系列产品的腌制技术[J]. 中国酿造, 2007, 0(10): 53-57 |
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| 作者姓名： | 李学贵 |
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| 作者单位： | 江苏省如东县李记调味品厂,江苏,如东,226400 |
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| 摘 要： | 分别介绍了17种佛手瓜酱腌菜的工艺流程、制作方法及操作要点。对开发酱腌菜新产品具有指导意义。
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| 关 键 词： | 佛手瓜 腌制 研制 |
| 文章编号： | 2054-0571（2007）10-0053-05 |
| 修稿时间： | 2007-03-15 |
R&D of pickle chayote |
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| LI Xue-gui. R&D of pickle chayote[J]. China Brewing, 2007, 0(10): 53-57 |
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| Authors: | LI Xue-gui |
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| Affiliation: | Li Condiment Factory, Rudong 226400, China |
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| Abstract: | The salting technique, processing condition and were introduced. The pickle technology and operation requirement of 17 different pickle chayotes were introduced respectively in this paper. It has the instructive significance on development of new pickle products. |
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