[1]刘达玉.腌制芽菜加工现状与发展技术路线[J].中国调味品,2019,(09):180-182.
 Processing Status and Technical Developing Routes of Yibin Pickles[J].CHINA CONDIMENT,2019,(09):180-182.
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腌制芽菜加工现状与发展技术路线()
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《中国调味品》[ISSN:1000-9973/CN:23-1299/TS]

卷:
期数:
2019年09期
页码:
180-182
栏目:
出版日期:
2019-09-20

文章信息/Info

Title:
Processing Status and Technical Developing Routes of Yibin Pickles
作者:
刘达玉
文献标志码:
A
摘要:
本文分析了川南腌制芽菜的生产现状,剖析了芽菜生产中脱水、盐渍、发酵、盐水等方面存在的问题,提出了芽菜风脱水与盐渍、多菌种发酵增香、新产品开发等转型升级的技术路径。
Abstract:
The production status of pickled sprouts in South Sichuan was analyzed, the problems of dehydration, salinization, fermentation and brine in the production of sprouts were dissected, and the technological paths of dehydration and salinization of sprouts, aroma enhancement by multi-strain fermentation and development of new products were put forward.
更新日期/Last Update: 2020-06-23