The lactic acid fermentation in processing of sour cayenne peppers is studied.It is considered that 6 % and less than 6 % salt concentration in fermentation is reasonable.
英
美
- 对酸红椒罐头生产工艺中的乳酸发酵规律研究,结果表明,6%25及以下的低盐发酵是合理的。