绍兴民间腌渍菜制作技术  

The pickling technology of Shaoxing folk pickles

作　　者：吴光忠 郑国江 

机构地区：[1]绍兴至味食品有限公司,浙江绍兴312050

出　　处：《江苏调味副食品》2011年第3期31-33,共3页Jiangsu Condiment and Subsidiary Food

摘　　要：为了继承传统老法腌渍菜的制作方法,介绍了绍兴民间制作腌渍菜的原料、工艺流程和操作方法,同时介绍了暴腌菜、佩红菜、鸡毛菜和倒纛菜(冬芥菜)等的制作方法,并说明了绍兴民间腌渍菜的食用方法,论述了腌渍菜中呈味物质的形成机理。In order to inherit and promote traditional pickling technology,the choice of raw materials,technological process,and operating methods of Shaoxing folk pickles are introduced.The eating methods of short-term pickled vegetables,pickled potherb mustard,pterocladia tenuis okam and Chinese mustard green are especially explained in detail.The mechanism of flavor components in pickles is also discussed as well.

关 键 词：腌菜 工艺 作用机理 

分 类 号：TS255.53[轻工技术与工程—农产品加工及贮藏工程]