Pickles basic processing flow:
Research and development of pickle food
1. Study on the techniques for a low-salt root and crispness of pickle food.
2. product development of different flavor pickle, and designed by different consumer group.
3. Control and Reducing Nitrite content of pickle during storage.
4. Research and application of commercial process in traditional pickle, especially in lactobacillus fermentation.
5. Applied research of different technology in pickle process, such as fermentation technology, drying technology, air conditioned storage technology, etc.