摘要
重点介绍了传统风脱水萝卜干,如常州萝卜干、如皋及如东萝卜干、肖山萝卜干、南方五香萝卜干的原料选择、生产工艺、贮存方法等内容。对萝卜干各种风味的形成与生产工艺的关系,以及食盐、翻缸在萝卜干腌制过程中的作用等做了说明。
The article emphatically introduced the material choice, production technology and storage method of the traditional dried turnip dehydrated by wind, such as Changzhou dried turnip, Rugao dried turnip, Rudong dried turnip, Xiaoshan dried turnip, and Nanfang spiced dried turnip. The relationship between the flavor of dried turnips and production technology, the function of salt and turning over jar during the brining of dried turnip was explained in detail.
出处
《中国酿造》
CAS
北大核心
2005年第7期39-42,共4页
China Brewing
关键词
萝卜干
腌制
原料
生产工艺
贮存
dried turnip
brining
raw material
production technology
storage
