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为了改革酱菜生产工艺,增加产量,提高质量,改善卫生条件,满足广大人民群众的需要,河南省商丘酱菜厂在河南省商业科研所和商丘市商业科研所的协助下,于1982年研制成功了真空—压缩速制酱菜新工艺。它的工作原理是,把菜胚放在密封的容器内,用抽真空法把容器内和菜胚组织中的气体抽出,为酱汁快速渗进菜胚打开通路。
In order to reform the production process of pickles, increase production, improve quality, improve hygiene conditions, and meet the needs of the broad masses of the people, the Shangqiu Pickle Plant of Henan Province was successfully developed in 1982 under the assistance of Henan Business Research Institute and Shangqiu Commercial Research Institute. Vacuum - a new process for compressing pickles. Its working principle is that the vegetable embryo is placed in a sealed container, and the gas in the container and the vegetable embryo tissue is extracted by a vacuum method to open the passage for the sauce to infiltrate the cabbage embryo quickly.