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江苏淮安老卤大头菜又名江苏淮安黄大头菜,风味独特,历史悠久,是江苏省淮安县的传统特产,选料精良,制作细致,素以形美,色黄、鲜嫩、香脆而闻名。(一)原料配比:鲜大头菜100斤食盐17斤(每百斤鲜大头菜出成品70斤)。(二)工艺流程:鲜大头菜→选料→刨皮、日照、堆积→入缸盐腌→发酵及管理→成品(三)生产方法:1.选料:每年在农历小雪后选用淮安
Jiangsu Huai’an Laodang Rutabaga, also known as Huai’an Yellow Rutabaga, has a unique flavor and a long history. It is a traditional specialty of Huai’an County in Jiangsu Province. It is well-known for its excellent selection of ingredients and delicacy. (A) the ratio of raw materials: Fresh Tamarind 100 kg salt 17 kg (per kg fresh kohlrabi finished product 70 kg). (B) of the process: fresh kohlrabi → choice of material → planing skin, sunshine, accumulation → into the tank salting → fermentation and management → finished product (c) production methods: 1. Selection of materials: the annual selection of Huai’an