山芹菜罐头生产技术初探

Processing technique of canned wild celery

本试验探讨了山芹菜罐头的生产工艺技术。采用锌盐和亚硫酸钠浸泡复绿法使其恢复天然绿色;采用加亚硫酸钠、调PH等方法,并使用漂烫技术,既可杀死微生物,又可以防止褐变;在烫汁中加入一定量柠檬酸,可改善罐头风味和杀菌条件,并保持产品不褪色。

This experiment has probed into the technique to produce the wild celery tin. The reconstitution green method that Zinc salt and sodium sulfite are used to soak the wild celery to resume its natural green colour and add sodium sulfite to adjust the PH is adopted, the blanching technique is employed to kill microorganism and prevent its browning. A certain level of citric acid is added to the soup to improving the can flavour and the sterilizing condition and retain no fading.