中国泡菜研究的现状、问题及建议
중국포채연구적현상、문제급건의
Research on the Status,Problems and Suggestions of Chinese Pickled Vegetables
  • 万方数据
    中国调味品 중국조미품
    China Condiment
    2015年 9期 113-116 ,共4页

    生书晶%佘婷婷%吴映明%陈非%袁学文

    생서정%사정정%오영명%진비%원학문

    中国泡菜%发酵%微生物%工业化 中國泡菜%髮酵%微生物%工業化
    중국포채%발효%미생물%공업화
    Chinese pickled vegetables%fermentation%microorganism%industrialization
    归纳综述了中国泡菜在营养价值、生产工艺以及发酵微生物等方面的研究现状，并与韩国泡菜的研究对比，指出了我国泡菜现阶段所面临的问题，对我国泡菜产业的工业化发展提出了建议。
    귀납종술료중국포채재영양개치、생산공예이급발효미생물등방면적연구현상，병여한국포채적연구대비，지출료아국포채현계단소면림적문제，대아국포채산업적공업화발전제출료건의。
    The research status of Chinese pickled vegetables in nutritional value,production process and fermentation microorganism is summarized.Compared with the development of Korean Kimchi, the major issues remained in the current research on Chinese pickled vegetables are discussed,and some suggestions on the industrialized development of Chinese pickled vegetables are proposed.
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