铁强化酱菜生产工艺研究

为改善我国人群中缺铁性贫血发生率较高的状况，研制了一种新型佐餐食品——铁强化酱菜，其工艺是在酱油里添加铁强化剂、食醋、白糖、味精，再将处理好的蔬菜放入进行酱制。研究了在酱制过程中铁含量的变化，NaCl含量的变化，对酱菜感官做出了评价，确定了保质期为18个月，并具体给出了铁强化酱菜的质量标准。

Technology on the fortified pickled vegetables with Fe

In order to reduce the high rate of iron-deficiency anemia in our country, the fortified pickled vegetables with Fe are produced. First, several kinds of vegetables are roughly processed, and then they are pickled in the sauce mixture of fortification agent with Fe, salt, sugar and Gourment powder. In the whole process, the Fe content's change, the Nacl content's change are studied, and the taste of the fortified pickled vegetables is evaluated. Therefore, it is set that its quality can be ensured within 18 months, and other quality standards are also set up.