Sweet calabash pickle was fermented by using Direct Vat Set starter. The optimal fermentation conditions were obtained through single factors and orthogonal experiments.
试验采用直投式菌粉快速发酵甜葫芦泡菜,通过单因素试验和正交试验确定最佳发酵条件。
The flavoring liquid & Sauce: Chinese Wine Pickle, Sweet-Sour & Hot Sauce, Chilli Sauce etc.
调味沙司:糟卤、甜酸辣沙司、辣椒沙司等;
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