Pickled vegetable recipe and making process

Author: Wang Qingguo, Yang Fengguang, Editors
Publisher:
Publish Date: 1999-01-01
Features: Pickling is an important chapter in China's traditional culinary culture. However, it must be acknowledged that traditional pickled products are still largely limited to homemade consumption or small-scale workshop production. Not only are the processing technology and equipment outdated, with long production cycles, but the hygiene conditions are also suboptimal. This falls far short of the modern food science requirements for nutrition, taste, hygiene, and convenience. Promoting and developing traditional renowned pickled products is a responsibility of food science and technology professionals. To this end, the authors have referred to previous research and combined their years of practical experience to compile this book, hoping it can play a pivotal role in advancing the grand cause of promoting and preserving China's traditional famous and high-quality pickled products. The book briefly introduces the processing principles of pickled products, with a focus on practical processing techniques and product requirements, striving to be easy to understand and facilitate learning, mastering, and practical operation. This book is a popular science publication, suitable for technical personnel in food and vegetable processing enterprises, individual processors and business owners, as well as.