摘要
参照传统凉山彝族自治州无盐发酵工艺进行初步研究、实验,通过现代仪器测量得出传统发酵的原始数据并分析影响无盐发酵工艺的因素。将传统凉山彝族自治州无盐酸菜发酵工艺的流程数据化,将其作为今后对无盐酸菜发酵工艺深入研究的数据参数。
According to the traditional salt-free fermentation technology in Liangshan Yi autonomous prefecture,the preliminary study and experiment were carried out. The raw data of traditional fermentation were measured by modern instruments and the factors affecting the salt-free fermentation process were analyzed. The traditional fermentation process of Liangshan Yi nationality non-hydrochloric acid vegetables was quantified and used as a parameter for further research on the fermentation process of Liangshan Yi nationality non-hydrochloric acid vegetables.
引文
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