蔬菜腌渍品用盐量及出品率计算方法的探讨

Discussion on salt dosage and production ratio calculation method in vegetables pickles

蔬菜加工腌制过程中,腌渍品的用盐量、出品率和含水量关系到产品质量的优劣和企业的经济效益。该文介绍了蔬菜腌渍品用盐量的计算、盐水配制时波美度与盐水温度的换算、蔬菜腌渍品出品率的计算方法等。

Slat dosage, production ratio and water content were related to the quality of finished product during vegetables pickles' processing. This article concerned the calculation of salt dosage, the conversion of °Bé and brine temperature, and the calculation method of finished production ration.