| 卜留克腌制水循环利用方法 |
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| 引用本文： | 李红玫,刘忠华. 卜留克腌制水循环利用方法[J]. 中国调味品, 2012, 37(8): 62-65 |
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| 作者姓名： | 李红玫 刘忠华 |
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| 作者单位： | 1. 内蒙古万佳经贸食品有限公司,内蒙古 乌兰浩特,137400
2. 内蒙古农业大学 食品科学与工程学院,呼和浩特,010018 |
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| 摘 要： | 文章阐述的是一种卜留克腌制水循环利用的方法,它解决了以往腌制水循环使用过程中易产生腌制的卜留克变质、质地变软等问题,避免了卜留克腌制水的浪费,同时使腌制卜留克的食盐用量减少20%,卜留克腌制成熟期缩短30%,使卜留克质量达到最佳状态。
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| 关 键 词： | 腌制 废水 循环 效益 |
A Kind of Salted Water Pickled Bu Liuke Recycling Method |
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| LI Hong-mei , LIU Zhong-hua. A Kind of Salted Water Pickled Bu Liuke Recycling Method[J]. China Condiment, 2012, 37(8): 62-65 |
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| Authors: | LI Hong-mei LIU Zhong-hua |
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| Affiliation: | 1.Inner Monglia Wanjia Foods Co.,Ltd.,Ulanhot 137400,China;2.Inner Mongolia Agricultural University,College of Food Science and Engineering,Hohhot 010018,China) |
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| Abstract: | This paper is a kind of salted water pickled Bu Liuke recycling method,it solves the salted water recycling process is easy to produce picked Bu Liuke metamorphism,texture soft and other issues,to avoid Bu Liuke pickling waste of water,while making the preserved Bu Liuke salt dosage reduction in 20%,Bu Liuke preserved mature period is shortened 30%,Bu Liuke quality to achieve the best state. |
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| Keywords: | pickled waste water circulate benefit |
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