A Guide to the Production of Pickled Vegetables

This book mainly introduces the types of pickled vegetables, production raw materials and auxiliary materials, processing equipment and utensils, general technological processes for processing various pickled vegetables, raw material formulas, detailed operating steps, and key quality control technologies. It also includes a large number of examples of the production and processing of pickled vegetables such as salted vegetables, pickled vegetables, soy sauce pickled vegetables, sweet and sour pickled vegetables, pickled vegetables, kimchi, etc.