| 包装与杀菌对速成低盐酱菜保质期的影响 |
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| 引用本文： | 戴桂芝.包装与杀菌对速成低盐酱菜保质期的影响[J].中国调味品,2007(10):59-62. |
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| 作者姓名： | 戴桂芝 |
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| 作者单位： | 聊城大学,食品科学与工程系,山东,聊城,252000 |
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| 摘 要： | 此项研究产品采用了现代化真空渗酱技术,酱制时间由原来的21~60d缩短为24~30h,含盐量5%~6%,咸淡适口,并通过不同的包装杀菌方法对该产品的影响,找出了延长保质期的最佳处理方案。其创新点突出一个快速、低盐、不含人工防腐剂,且保质期长。
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| 关 键 词： | 保质期 包装与杀菌 速成低盐酱菜 |
| 文章编号： | 1000-9973（2007）10-0059-04 |
| 修稿时间： | 2007-05-16 |
The preserving period affection of the package and pasteurization on the crash low-salt pickle |
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| DAI Gui-zhi.The preserving period affection of the package and pasteurization on the crash low-salt pickle[J].China Condiment,2007(10):59-62. |
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| Authors: | DAI Gui-zhi |
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| Affiliation: | Department of Food Science and Engineering, Liaocheng University, Liaocheng 252000, China |
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| Abstract: | The crash low-salt pickle was developed with modern vacuum saucing,by saucing time was shorten from 21~60 days to 24~30 hours and it contains 5%~6% salt which tastes perfectly.The affection of different package and pasteurization methods on the crash low-salt pickle helps to find the best processing method of longing the preserving period.Its major characters are fast,low-salt and without artificial preservatives,and the preserving period is long. |
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| Keywords: | preserving period package and pasteurization crash lowsalt pickle |
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