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1.选料 选用皮细、洁白、脆嫩、甘甜、不空心品种,最好是秋分至立冬期间收获的新鲜白圆萝卜。削去叶茎和根须,用清水洗干净。 2.配料 鲜萝卜100公斤,用食盐14公斤、酱油12.5公斤、糖色1.25公斤、香料75克、糖精12.5克、味精20克、安息香酸钠25克、清水12公斤。
1. Selection of materials use fine skin, white, crisp, sweet, not hollow species, preferably from autumn to winter harvest fresh white radish. Pocketed stems and roots, washed with water. 2. Ingredients 100 grams of fresh radish, salt 14 kg, soy sauce 12.5 kg, sugar 1.25 kg, 75 grams of spices, saccharin 12.5 grams, 20 grams of MSG, sodium benzoate 25 grams, 12 kg of water.