泡辣椒是一种以湿态发酵方式加工而成的浸渍品,是四川泡菜的一种。一般需要腌制一个月左右。
...猪里脊肉) Accessories(辅料): green bamboo shoots,(青笋丝)Fungus (木耳 ) Seasoning (调料):pickled pepper(泡辣椒) 30g garlic(姜) 15g green onion (葱)25g salt (盐)4g sugar(白糖 )15g cooking wine(料酒) 3g soy sauce(酱油) 3g vin...
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Effects of artificial inoculation on the quality and nitrite content of the soak chili were studied. The results showed that artificial inoculation can reduce the tatol acid content to 0.60g/mL at 10d after fermentation compared with 0.41g/100mL at nature fermentation.
3、研究了人工接种对泡辣椒品质及亚硝酸盐含量的影响。
参考来源 - 湖南资兴碑记大辣椒品质和加工技术研究·2,447,543篇论文数据,部分数据来源于NoteExpress
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