泡菜酿造剖析

Analysis on pickles brewing

根据笔者长期在科研生产一线的工作经验及攻克技术难题的经历,对中国泡菜的酿造机理、产品分类、主要原辅料、鲜菜盐渍、品质特征、操作规程、执行标准,泡菜营养成分及价值、亚硝酸盐的产生与防控、褐变与固色、软化及预防、保鲜贮存等方面全方位进行了系统的分析与论述,意在为我国泡菜产业的良性持续发展提供技术参考。

Based on the long-term production line work and experience of overcome the technical difficultie, brewing mechanism, product classifica- tion, main raw materials, salted vegetables, quality characteristics, operating procedures, executive standard, nutrition and value of pickles, produc- tion, prevention and control of nitrite, browning and fixation, softening and prevention, fresh-keeping and other aspects of Chinese pickles were sys- tematacially analysed and discussed, which to provide technical reference for the favorable development of Chinese pickle industry.