Processing Technology and Formulas for Vegetable Products

Author: Bi Yang
Publisher:
Publish Date: 2006-10-01
Features: This book is divided into seven chapters. Based on a brief introduction to the processing characteristics of various vegetable products, it provides detailed examples of the formulations, process flows, key operating points, quality standards, and precautions for dehydrated vegetable products, vegetable canned goods, vegetable juices and beverages, pickled and brined vegetable products, and sugar-coated vegetable products, totaling over 300 types. This book is suitable for vegetable processing professionals, as well as catering staff and individuals interested in vegetable processing. This book is divided into seven chapters. Chapter 1 elaborates on the history of vegetable products and an overview of vegetable products both domestically and internationally. Chapter 2 describes the quality of vegetables and the raw material characteristics and basic processing techniques of vegetable products. Chapters 3 to 7 focus on selecting and presenting over 300 formulations and processes for dehydrated vegetable products, vegetable canned goods, vegetable juices and beverages, pickled and brined vegetable products, and sugar-coated vegetable products. From a practical perspective, this book highlights the processing techniques of each type of vegetable product, striving for an organic integration of theory and practice. To better meet the needs of a broad readership, this book aims for concise language, practical and comprehensive content, ensuring it is both scientific, complete, and targeted.