酱腌菜

深圳市售预包装酱腌菜卫生质量调查

Investigation on Hygienic Quality of Prepackaged Pickles Sold in Shenzhen City

肉桂酸复配型天然防腐剂在酱腌菜中的应用研究

Application of Cinnamic Acid Compound Natural Preservatives in Pickles

通过文献的查阅发现，我国把HACCP应用于酱腌菜加工中的研究颇少，并且这些研究中都存在着一些问题。

We founded that the applications of HACCP systerm in pickle process are little , and everyone of them has some shortages .

机械设备先进的生产经营酱腌菜及调味品的专业公司。

Mechanical equipment advanced production of vegetables and seasoning professional firms .

常熟市售酱腌菜防腐剂调查及关键控制环节分析

Preservatives Survey and Critical Control Segments Analysis of Pickled Vegetables

对开发酱腌菜新产品具有指导意义。

It has the instructive significance on development of new pickle products .

采用现代科学技术改造传统酱腌菜工艺

Improvement of traditional pickle processing by modern technology

酱腌菜腌制过程中亚硝酸盐含量动态变化及消除措施的研究

Research on the dynamic variation and elimination of nitrite content in sauerkraut during pickling

散装酱腌菜总砷、铅及亚硝酸盐含量的安全性评价

Investigation and estimation of Arsenic , Plumbum and nitrite content of unpackaged preserved vegetables

杂类酱腌菜亚硝酸盐的检出率和超标率比较严重，合格率为75.00%。

The nitrite contents of the pickled motley vegetables exceeded the allowed standard and the pass-rate is only 75.00 % .

酱腌菜中的亚硝酸盐含量都低于8mg/kg，符合国家标准20mg/kg。

The contents of nitrite in pickled vegetables are all below8mg / kg , and the national standard is20mg / kg .

介绍了采用现代科学技术改造传统酱腌菜工艺技术，逐步实现酱腌菜生产机械化、标准化。

With the improvement of traditional pickle processing by modern technology , the pickle production realized mechanization and standardization step by step .

大头芥榨菜是以四川榨菜的生产工艺、加工原理、发酵及调味机理为基础，结合现代酱腌菜生产的特点而研制成功的。

The base of Datoujie tsatsai is made from the technology , method of extraction , fermentation and the mechanism of Sichuan tsatsai .

建立了紫外检测离子色谱法测定酱腌菜中的亚硝酸盐与硝酸盐的分析方法。

A simple and accurate method for determination of nitrite and nitrate in pickled vegetables by ion chromatography with ultraviolet detection was established .

萝卜类和黄瓜类酱腌菜合格率为87.50%；榨菜类和白菜类酱腌菜合格率100%。

The pass-rate of pickled radish and the cucumber is 87.50 % , the pass-rate of pickled mustard tuber and cabbage is 100 % .

文中论述了微生物与中国酿造文化的悠久历史，从古代酿酒、酿造、酱腌菜加工到形成初步的微生物技术。

History of microorganism and Chinese brewing culture are discussed . From ancientry vintage , brewing and process of pickled curing to primary microorganism technology .

枸橼酸坦度螺酮渗透泵型控释片的制备及体外释药因素的考察分光光度法测定酱腌菜类食品中亚硝酸盐的实验室质量控制

Investigation on the preparation and the factors influencing the drug release rate in vitro of osmotic pump tablet of Tandospirone citrate Quality Control of Determination of Nitrite in Pickled Vegetables Products by Spectrophotometry

为探讨酱腌菜腌制过程中亚硝酸盐含量动态变化及消除措施，选择涪陵产青菜头、青菜、白菜、菜尖为原料，按榨菜加工工艺制作半成品榨菜；

To investigate the dynamic variation and elimination of nitrite content in pickles and sauerkraut during pickling , green tuber growing in Fuling was selected to make semi manufactured mustard according to the process technology .

生产单位合格率为85.40%，销售单位合格率为81.42%（P<0.01），豆制品、肉制品、冷食、酱腌菜的合格率较低；

The qualified rate was 85.40 % and 81.42 % in production and sales units respectively ( P < 0.01 ), with a low qualified rate in bean products , meat products , cold drinks and snacks and pickles .

实验结果表明：真空保藏时，2%异抗坏血酸液在室温和加热（40℃）条件下都能明显加速酱腌菜褐变，但抑制霉菌效果较好；在有氧情况下，异抗坏血酸没有抑菌效果。

At 25 ℃ and 40 ℃, in the presence of air , 2 % isoascorbic solution had no inhibitory effect on mould in vaccum condition it could inhibit the growth of mould , but the oxidative browning was accelerated .

该文介绍了对酱腌菜传统生产工艺改革的主要内容，包括蔬菜收购方式、酱腌菜原料的品种、蔬菜腌渍工艺、蔬菜咸坯贮存方法、酱渍工艺等。

This paper dealt with the main content of the innovation of traditional processing technology of pickles in detail , including ways of vegetables purchase , varieties of raw materials , technique of pickling , storage methods of salted vegetable , and technique of aging .

芥末酱里剁碎的腌菜。

Chopped pickles in mustard sauce .