| 摘要 |
PURPOSE:To suppress generation of microorganism and prevent muddiness of pickle solution without giving bad effect to quality, taste and flavor of pickle, by adding chitosan, acetic acid or liquor and adipic acid to pickle solution of pickle. CONSTITUTION:A pickle solution pickled pickles is mixed with 0.02-0.3wt.%, 0.002-0.1wt.% acetic acid or 0.02-0.4wt.% brewage vinegar calculated as 100% acetic acid and 0.01-0.3wt.% adipic acid and 0.05-0.3wt.% alcohol as necessary, then organic acid salt (e.g., sodium acetate) is added to control pH at 4.4-5.5. |
