| 摘要 |
PURPOSE:To thoroughly sterilize the soil-originated bacteria and reduce the salt content of pickles by treating raw vegetables with an alcoholic agent and pickling the vegetables. CONSTITUTION:An alcoholic agent is produced by adjusting the pH of a denaturated alcohol to 2.5-7 with a pH-modifier (e.g. malic acid) and, as necessary, adding a surfactant (e.g. glycerol fatty acid ester) and a chlorinating agent (e.g. sodium chlorite) to the alcohol. Raw vegetables washed with water are treated with the above alcoholic agent, preliminarily pickled with about 5% of salt (scattered on the vegetables) for a night, washed with water, drained and subjected to main pickling in a saline water of about 3% concentration. |
