摘要
分析介绍了8中韭黄酱腌菜的工艺流程,制作方法及操作要点。对开发酱腌菜新产品具有指导意义。
The salting technique, processing condition and were introduced. The pickle technology and operation requirement of 8 different pickle yellow chives were introduced respectively in this paper. It has the instructive significance on development of new pickle products.
出处
《中国酿造》
CAS
北大核心
2010年第1期167-169,共3页
China Brewing
关键词
韭黄
腌制
研制
yellow chive
pickle
R ＆ D
