Pickling Technology and Examples

Author: Jianying Li
Publisher:
Publish Date: 2005-08-01
Features: The book is divided into 9 chapters. It systematically and scientifically elaborates on the basic principles of pickled vegetable processing, the requirements for raw materials, auxiliary materials, facilities, and equipment, as well as the inspection and preservation methods of pickled products. Based on the introduction of the basic processing techniques of brined vegetables, pickled vegetables in sauce, pickled vegetables in brine, and sweet and sour pickled vegetables, it provides detailed descriptions of the basic processing techniques and examples for various vegetable raw materials, including root vegetables, cabbage varieties, gourds and fruits, onions and garlic, tubers and roots, leafy vegetables, legumes, aquatic and perennial vegetables, as well as some fruits and flowers. Additionally, the book includes technical indicators such as quality standards and hygiene standards for pickled vegetable processing at the end. This book can serve as a reference for professionals in fruit, vegetable, and flower pickling processing enterprises, as well as for technical personnel in universities, colleges, and research institutions. It can also provide technical guidance for families in urban and rural areas who wish to make homemade side dishes.