Pickled vegetables, marinated vegetables, and pickled vegetable recipes and making

Author: Wang Qingguo, Yang Fengguang
Publisher:
Publishing 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 Not only are the processing technology and equipment outdated, with long processing cycles, but the hygiene conditions are also suboptimal.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 workers. For this purpose, the authors referred to previous research and combined their years of practical experience to compile this book, hoping it can play a starting role in the grand endeavor of promoting and advancing China's traditional renowned pickled products. The book briefly introduces the processing principles of pickled products, with a focus on practical processing techniques and product requirements, striving for simplicity and ease of understanding to facilitate learning, mastering, and practical operation. This book is a popular science read, suitable for technical personnel in food and vegetable processing enterprises, individual processors and business owners, as well as.