ProductionPicklesProcessBiologyThe bio-related knowledge in the production of kimchi is one of the tools used in this areaFermentationIn the form of impregnated products, one of the pickles. Pickles are easy to make, low-cost, nutritionally healthy, delicious, and can be stored. If you're home
Guangfan (221011) high school in jawang, jiangsu province, pickles are a kind of fermentation-based fermentation-based fermentation-based sodium. Pickles are made easily, cheaply, nutritionally healthy, delicious, for storage. If you're at home making pickles, cooking pre-dinners, or cooking with them, cooking all kinds of food, it's a beauty. But picklesNitrateIt is not easy to eat because of its carcinogenic effects that endanger health. I. Basic knowledge of pickles. Lactate. It's anaerobic bacteria that decompose glucose into acid under anaerobic conditions. Common lactacid bacteria are lactated streptococcus and bacterium lactate, which are often used to make yoghurt. 2() . Nitrate. Nitrites, including potassium nitrite and sodium nitrite, are white powders that are easily soluble in water. Intoxication occurs when the total quantity of nitrites in humans reaches ~, the causes of poisoning may include several aspects: long-stocked fresh vegetables, decaying vegetables, and long-placed cuisine, 1 of which was converted into nitrites by the use of nitrates; () fresh pickles containing a large amount of nitrite, which generally disappears on the day after chrysoline; (ii) some areas of drinking water containing relatively high amounts of nitrates, when the water is cooked with porridge or food and placed over the night in uncorruptible boils, nitrates are used as nitrites in some bacteria; () large quantities of nitrate enter the enter the entereral tract, especially in the case of nitrite, if the intestinal digestive function is poor, and some bacteria in the intestinal tract can return to nitrate; and meat is added to 5 3g and nitrates. The lethal dose is. When nitrite enters the blood, hemoglobin oxidation, which normally carries oxygen, is high iron red protein, which loses the capacity to carry oxygen, causing tissue oxygen deficiency and poisoning. Ii. Operation to produce pickles. 1. Rationale: lactate bacteria produce substances such as ethanol and lactate under aerobic conditions, which interact with each other and create many fragrances that give pickles special fragrances; at the same time, the bacteria of lactate are effective in preserving vitamins in vegetables. So, pickles are a delicious and rich food. 2. Pickled conditions. During the pickle process, care is taken to control the timing, temperature and use of salt. High temperatures, low salt consumption of %, short pickles, can easily cause some bacteria to reproduce in large quantities and increase the content of nitrite. In general, nitrite levels begin to decrease after salting. 3. Materials. Cabbage, cabbage, cucumbers, tomato peppers, carrots, carrots, etc. Cleaned pickles, salt water, sugar and spices, white wine, etc. 4. The process of making pickles。
