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榨菜质量主要由两个方面构成:一是它的形态;二是它的风味。在形态方面,长期来由于作为加工原料的菜头(膨大茎)一般都偏大,腌制前必须把大个的菜头切成小块,形美质优的肉瘤被切块时破坏,致使大量榨菜形状怪异,切口白面多,很不美观。腌制后又逐块选择,分级装坛。这不仅增加工序,而且合格菜的比例小,等外菜较多,严重降低了商品质量。要解决这个问题,只有通过改进栽培技术,生产适于“全形加工”(即一个菜头做一块榨菜)的鲜菜头。这种菜头必须具备两个基本条件:一是形状短园;二是单个菜头鲜重在3—7两的范围内。这样大小的菜头加工成榨菜后重量正好达到出口菜和一级菜
Mustard quality mainly consists of two aspects: First, its shape; the second is its flavor. In terms of morphology, the vegetable heads (swollen bulbs) as raw materials for processing are generally large in size for a long time, and the big head of vegetables must be cut into small pieces before marinating. A large number of mustard shape weird, cut white flour, very beautiful. Pickled by the block after another choice, grading fitted altar. This not only increases the process, but also the proportion of qualified dishes is small, and other dishes are more seriously degrading the quality of the products. To solve this problem, only through the improvement of cultivation techniques, the production of suitable “full-shaped processing” (ie a vegetable head to make a mustard) vegetable head. This dish must have two basic conditions: First, short shape of the park; second is a single fresh weight in the range of 3-7 two. This size of vegetable processed into mustard weight just to reach the export of vegetables and a dish