辣白菜工艺特色及改进措施的初步探讨

摘要

The production process of kimchi and Sichuan pickles were compared in this paper. Processing of kimchi had characteristics of special ingredients and fermentation and storage at low temperature. Combined with current industrial production situation of kimchi in Yanbian and the problems existed, preliminary production improvement by use of brine circulation, improving packaging, development and application of DVS starter, implementation of kimchi wastewater treatment project were proposed.%该文通过对四川泡菜和辣白菜的生产工艺进行比较,重点阐述辣白菜在以下两方面的工艺特色:配料和采用低温下发酵及贮藏的方式:结合延边州辣白菜工业化生产现状,针对存在的问题进行分析并提出合理化建议:盐卤循环,改进包装,开发应用直投式发酵剂,实施泡菜废水处理工程等.