| 摘要 |
<p>PURPOSE:Ascorbic acid and tartaric acid are added to a pickling solution to prevent the discoloration of pickled products. CONSTITUTION:When pickles such as dried raddish pickle or root vegetable pickle are produced, an ascorbic acid such as L-ascorbic acid or erythorbic acid and a tartaric acid such as d-tartaric acid, dl-tartaric acid, l-tartaric acid or meso-tartaric acid are added to the pickling solutions which are used at each stage of pickling, or to water, saline solution or seasoning solution for the pickling solution, to exudate from the pickled product or in the package of the pickled product at every stage by 0.005-2wt% and 0.005-1wt% respectively.</p> |
