泡菜的加工原理,首先是利用有益的微生物进行发酵,以产生所需的风味物质,同时抵抗有害微生物引起产品变质;二是利用食盐的渗透作用,使物质分布均匀,组织内外的品质达到一致;三是要利用各种有益的生化反应,产生各种有利于提高产品色、香、味的物质,以增进产品的质量。 Kimchi processing principle, the first is the use of beneficial microorganisms for fermentation to produce the desired flavor, at the same time against harmful microorganisms caused by deterioration of the product; the second is the use of salt infiltration, so that the material distribution, the quality of the organization to achieve the same; Third, we must take advantage of a variety of beneficial biochemical reactions, produce a variety of substances conducive to improving product color, smell and taste to enhance product quality.