Traditional Chinese Pickles in plastic jars: Traditional Production Process & Complete Practical Guide
In short: Traditional Chinese Pickles in plastic jars. This entry documents a fermentation & aging taken from Chinese practical-technology literature, written for small-scale makers and home producers. The text below is the full English translation of the original Chinese workshop notes, covering materials and quantities, the step-by-step sequence, and the practical cautions recorded in the source. Roughly 5309 words of English technical text, translated and preserved without editing. It is intended for experimental and reference use, not for regulated or commercial certification.
pickles in plastic jarsPickle packaging in plastic jars has the advantages of being lightweight, hygienic, not easily damaged, long in storage, and low in packaging price. It combines the advantages of glass bottles and plastic composite film bags. Abroad, this type of container between hard cans (such as glass bottles) and soft cans (such as retort bags) is also called semi-rigid cans. The plastic canned pickles developed by the Shanghai Food Research Institute were opened and inspected after being stored for 3 months in summer. The sensory, physical, chemical, and hygienic indicators were all in line with the national standard "GB2714-81", the Ministry of Commerce standard "SB93-80" and the enterprise standard (tentative). …
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