摘要
泡菜是一种既营养又卫生的蔬菜加工品。在我国民间大部分地区均有自制泡菜的习惯,介绍了泡菜制作的工艺流程,重点介绍泡菜制作的三个关键:容器、盐水、调料。
The pickles is a kind of since again sanitary vegetable in nourishment finished goods. All there is the habit of the self-control pickles in our country folks big and parts of regions. This text introduced the craft creation process of the pickles. This text point introduced three keys of the pickles creation：container, brine, adjust to anticipate.
出处
《中国调味品》
CAS
北大核心
2005年第11期36-37,共2页
China Condiment
关键词
泡菜
关键
工艺流程
pickles
key
craft process
