雪里蕻菜腌制中亚硝酸盐的生长规律的研究

Study on the Forming and the Effects of Nitrite in the Process of Pickling of Potherb Mustard

亚硝酸盐是一种对人体有害的物质。本文研究了雪里蕻在腌制过程中亚硝酸盐形成的动态变化。结果表明亚硝酸盐的形成与雪里蕻的腌制时间、食盐浓度、温度等因素有关,为腌制雪里蕻工业生产的质量控制和人们的食用安全提供了参考数据。

Nitrite is harmful to human material. This study of the process of pickled in salt and nitrite formation of dynamic change. results show Minya nitrates in the form of pickled and marinated time, salt concentration, temperature and other factors. To prepare pickled industrial production and the quality of people＇s food secttrity at the same time.