Pickle production is an important part of China's traditional food culture. However, we should also be soberly aware that traditional pickled products are still mostly limited to home-made food or small workshop production, which is not only backward in processing technology and equipment, but also long in processing cycle and excellent in sanitary conditions. This is far from the requirements of modern food science for nutrition, deliciousness, hygiene and convenience.

It is the responsibility of food science and technology workers to popularize and carry forward traditional famous pickles. For this reason, the author compiled this book with reference to the previous data and combined with his own years of practice, hoping that this book can play a role in popularizing and promoting the grand cause of China's traditional famous pickled products.

Publication instructions

order

Processing principle of pickles, pickles and pickles

(A) the principle of pickling preservation

Anticorrosive effect of 1. salt

2. Microbial fermentation

3. The antiseptic and bactericidal effects of spicy seasoning.

(2) Microbial and biochemical changes during curing.

1. beneficial and harmful microorganisms

2. Biochemical changes

(3) Factors affecting pickling

1. Salt concentration

2. Acidity

3. Temperature

4. The organization and chemical composition of raw materials

5. Gas composition

(4) Quality deterioration and preventive measures

1. Several spoiled vegetables

2. Measures to prevent kimchi from deteriorating

Pickled vegetables, pickles, pickles processing instruments and equipment

(1) site and container

1. Tan threshing floor

2. Solar drying room

3. Pickle pond

4. Ceramic cylinder

5. Production tools

(2) Processing equipment

1. Vegetable cleaning equipment

2. Pouring equipment

3. Desalination and dehydration equipment

4. Transformation of vegetable production equipment

5. Packaging sterilization equipment

Production technology and formula of three pickles, pickles and pickles

(1) requirements for raw and auxiliary materials

1. Vegetable processing raw materials

2. Salt and water

3. Condiments

Step 4 be interesting

(2) Pickled vegetables

1. Pickled wild vegetables.

Step 2: Pickle Toona sinensis buds

3. salted kohlrabi

4. Yunnan kohlrabi

5. Zhejiang mustard tuber

6. Sichuan mustard tuber

7. Salted bracken in Northeast China

8. Salted pepper leaves

9. Salted bamboo shoots

10. Salted mushrooms

1 1. JD.COM cuisine

12. Winter vegetables in Sichuan

13. Dried radish

14. Dried bamboo shoots

(3) Pickles

1. Basic requirements for pickle making

2. Pickle brine management and vegetable canning method.

3. Sichuan pickles

Step 4 pickle cucumber

5. northern sour cabbage

6. Korean spicy cabbage

7. Dushan pickles

(4) Pickles

1. Pickled melon

2. Pickled cucumber

3. Pickled radish head

4. Sweet potato sauce

5. northern kimchi

6. Coriander in sauce

7. Jiang Jiang

8. diced sauce

9. eight treasures of sauce

10 spicy kohlrabi

1 1. Braised kelp in sauce

12. Gelidium

13. Eggplant with sauce

14. Cucumber with sugar juice

15. Jambalaya

16. Shredded radish with spicy oil

17. Noodles and radishes

18. Chili sauce

19. lettuce in sauce

20. Kimchi in Taiwan Province Province

2 1. Shenyang Sihe Cuisine

(5) Sweet and sour vegetables

1. sweet and sour cucumber

2. Sweet and sour radish

……

(6) Shrimp oily vegetables

……

Quality and hygiene of pickles, pickles and pickles

Main references