CAJ | 학술논문

泡菜作为我国传统美食，深受我国人民的喜欢，其中尤以四川泡菜闻名。然而，我国泡菜的生产多为家庭手工作坊，加工工艺技术落后，而且对其中风味物质的形成没有一个系统的理论。阐述四川泡菜的制作过程，并简要介绍其中风味物质的形成原理。通过对前人研究工作的总结，以期为我国泡菜制作工艺的改进提供参考和依据。
포채작위아국전통미식，심수아국인민적희환，기중우이사천포채문명。연이，아국포채적생산다위가정수공작방，가공공예기술락후，이차대기중풍미물질적형성몰유일개계통적이론。천술사천포채적제작과정，병간요개소기중풍미물질적형성원리。통과대전인연구공작적총결，이기위아국포채제작공예적개진제공삼고화의거。
Pickle as a traditional Chinese cuisine,loved by all the people lived in our country,especial for the Sichuan pickle. However,most Sichuan pickle production enterprise is family manual mill,and the processing technology of these enterprises are very poor. And until now we haven't a system theory for the formation of the flavor substances. This paper describes the processes for the manufacture of Sichuan pickle,and briefly describes the principle of the formation of flavor substances in pickle.