摘要
泡菜是一种以低盐乳酸发酵为主的浸制品 ,其营养高 ,富含维生素、碳水化合物及钙、铁、磷等矿物质。泡菜的制作容器是基础 ,调料是关键。影响泡菜风味的主要因素为水质、食盐浓度、香料及卫生状况。泡菜可拌食或烹食。
Pickled vegetable is a kind of production with low salt lactic acid fermentation Its nutrition is high,it contains rich vitamine,carbohydrate and calcium determine phosphorus ect Pickled vegetable's vessel is basic,flavoring is key The main factor infecting flavor is water quality,salt deepness,flavor and sanitation status It may mix or cook
出处
《中国调味品》
CAS
北大核心
2002年第1期34-35,共2页
China Condiment
关键词
泡菜
容器
盐水
调料
制作
pickled vegetable
vessel
brine
flavoring
