Abstract:Hakka pickle was used as raw material to study the optimal formula. The impact of corn oil, sugar, chicken essence and pepper on Hakka pickle taste was investigated. The best formula was determined by orthogonal test and fuzzy comprehensive evaluation as follows: Hakka pickle 100 g, sugar 15 g, chicken essence 0.1 g, corn oil 8 g and pepper 2 g. On this basis, the instant Hakka pickle of sweet, spiced and spicy was developed for different tastes. The instant Hakka pickle after treatments of vacuum packing and sterilization can achieve the hygiene standards for preserved vegetable.
