传统自制云南干腌菜的食用及安全性问题研究

摘要

A self-designed questionnaire is used to investigate the eating and safety problems of dried pickled vegetables in Yunnan Province (Zhaotong,Tengchong and Xuanwei).The results show that the dried pickled vegetables are popular with Yunnan people,in summer,the consumption frequency is higher,they are mainly produced by themselves.In the production process of traditional dried pickled vegetables in Yunnan Province,an important reason for the unique flavor is the fermentation in containers.There's no chemical and biological pollution in the traditional home-made dried pickled vegetables in Yunnan Province,and the safety problems are mainly focused on three aspects:drying,cleaning,solarization until drying and preservation.%自行设计问卷,对云南省(昭通、腾冲、宣威)干腌菜的食用情况以及制作过程中安全性问题进行研究.调查显示:云南人普遍喜食干腌菜,夏天食用频率较高,主要以自己制作干腌菜为主.传统云南干腌菜制作过程中,入容器发酵是形成各地独特风味的主要原因.传统自制云南干腌菜不存在化学性、生物性污染,安全性问题主要集中在晾晒、清洗、暴晒至干保存这3个环节物理性污染.