萝卜酱菜生产关键技术研究  

Study on Key Technologies of Radish Sauce Production

作　　者：刘宇辰 Liu Yuchen(Jiangsu Province Xuzhou Technician Institute,Xuzhou 221000,China)

机构地区：[1]江苏省徐州技师学院

出　　处：《现代食品》2019年第14期73-74,共2页Modern Food

摘　　要：随着人们生活水平的提高,人们的生活方式发生了巨大的改变,人们对于饮食的追求不再是吃饱那么简单,会更多地追求健康、可口和独特的饮食。像酱菜这一类小菜逐渐受到人们的关注,它们在饭桌上成为了必不可少的一道佐菜。但是,如今萝卜酱菜产品也存在着一些食品安全问题,比如亚硝酸盐含量高、添加剂过多等。本文将通过萝卜酱菜生产,阐释萝卜酱菜生产技术的关键。With the improvement of people’s living standards,people’s lifestyle has changed dramatically.People’s pursuit of diet is no longer as simple as satiety,but more pursuit of healthy,delicious and unique dietary habits.Small dishes such as pickles have gradually attracted people’s attention,and they have become an indispensable side dish at the table.However,there are also some food safety problems in radish pickles,such as high nitrite content,excessive additives and so on.This paper will explain the key technology of radish pickles production through the production of radish pickles.

关 键 词：萝卜酱菜 生产技术 工艺方法 

分 类 号：TS255.5[轻工技术与工程—农产品加工及贮藏工程]