Soy and Pickled Vegetable Processing Technology and Formulas

Author: Mou Zengrong
Publisher:
Publish Date: 2001-05-01
Features: This book is divided into ten chapters. Chapters 1 and 2 introduce the basic knowledge, fundamental theories, and basic technologies of pickled vegetable processing, as well as raw and auxiliary materials. Chapters 3 to 9 respectively elaborate on the processing technology and formula examples of salt-pickled vegetables, brine-pickled vegetables, fermented pickled vegetables, sweet and sour pickled vegetables, shrimp oil pickled vegetables, semi-dry and small-packaged pickled vegetables, and other pickled vegetable products, totaling 239 products. Chapter 10 introduces the quality inspection of products.