摘要
该文主要叙述了4种卤性酱菜的生产方法,包括原料选择、原料配比、工艺流程、操作要点和质量标准。论述详细清楚、可操作性强,为生产此类产品提供了参考。
Processing methods of four halogenated pickles are introduced in this article, which includes principle of selecting materials, materials' proportion, production flow diagram, key points in operation, and quality criteria. The article has detailed discussion and strong operatibility and could provide a reference of productions.
出处
《中国酿造》
CAS
北大核心
2003年第6期37-38,共2页
China Brewing
关键词
酱八宝菜
酱莴笋菜
酱油疙瘩
酱油胡萝卜条
pickled Babao vegetables
pickled lettuce
soy sauce lump
pickled carrot strip
