多味爽口酱菜的加工配方与工艺研究

Study on the process fill and technics of the tasty and refreshing pickles

以新鲜蔬菜为主要原料,加入优质酱油大蒜、生姜天然防腐剂、高度白酒杀菌剂,结合真空包装研制出了一种色香味俱全、经久耐保藏的新型酱菜,并确定了最佳配方及工艺。

A new-style pickles rich in color,savor and flavor can be preserved permanently is developed and fixed on the optimal fill and technics in this article.This product whose chief material is fresh vegetables,applies with sauce of high quality,garlic,ginger and distilled spirit of high degree as the natural antiseptics and combines the vacuumized packge.