四川泡菜

HACCP在四川泡菜生产中的应用研究

Application research of HACCP in processing of sichuan pickles

四川泡菜与韩国泡菜生产工艺的区别

Difference of production technology between Sichuan pickles and Korea pickles

干酪乳杆菌LC-13和乳酸乳杆菌LL-12是从发酵优良的四川泡菜老水中分离的，具有很好发酵性能。

Lactobacillus casei LC-13 and Lactobacillus lactic LL-12 were isolated from the natural fermented pickles with good flavor and the two strains have good fermentation performance .

四川泡菜腌制的影响因子及质量问题

The Affect Factor and the Quality of Sichuan Pickles

四川泡菜工业化加工中主要成分变化研究

Studies on the Change of Partial Components in Sichuan Pickle during the Processing

他昨天吃四川泡菜了。

He ate Sichuan pickled vegetables yesterday .

尝尝四川泡菜吧！

Please taste this Sichuan style pickle .

随着四川泡菜产业的蓬勃发展，泡菜原材料的种植也受到了极大的重视。

Along with the booming industry of Sichuan pickles , a great deal of attention is paid to the cultivation of raw materials of Sichuan pickles .

本文对四川泡菜腌制的因子及有关质量问题进行了探讨，并提出了提高四川泡菜质量的措施。

In the paper the affect factor and the quality of sichuan pickles are discussed in order to put forward the measure of improving it 's quality .

对四川泡菜和韩国泡菜的发展状况、生产的工艺技术进行了比较，可以对比韩国泡菜的生产和发展方面的成果，为我国泡菜的发展提出建议。

The developing condition , processing technology of Sichuan pickled vegetables and Korea pickled vegetables was compared , in order to use the achievement of Korea pickled vegetables for reference and give some advice on the direction of Sichuan pickled vegetables .

近年来四川泡菜产业发展迅速，规模不断扩大，产量不断增加，传统的作坊式生产也逐渐向机械化、规模化、多元化、标准化方向发展。

The industry of Sichuan pickles has been in a rapid development in recent years : the industrial scale keeps expanding and the output continues to increase , the traditional cottages gradually develop into mechanized , large-scale , diversified , standardized direction .

四川地区自然发酵泡菜中乳酸菌的生物特性研究

Investigation of the Biological Characteristics of Lactic Acid Bacteria Isolated from Traditional Fermented Pickle Samples in the Sichuan Province