摘要
研究结果表明，黄瓜经洗涤、去瓤、切分后，用２５０ｋｇ／ｍｇ的铜离子加３００ｍｇ／ｋｇ醋酸钠溶液，９０℃下投料，热烫１１ｍｉｎ，再经漂洗、腌盐、装罐，注入含２％醋酸、３０％蔗糖、０．５％氯化钙的糖醋液，最后杀菌、冷却，产品色泽鲜绿，质地、风味均佳．
The theory and technology of keeping cucumber green in sweet and sour sauceare studied by using orthogoual design,Cucumbers are washed,removed the pulp and cut,Then they are put into the solution of 250 mg/kg Cu++ and 500 mg/kg NaAC at 90℃ andkept in it for 11 min.After being taken out,they are potched,salted,filled into bottles withthe sweet and sour sauce of 2%HAC,30%sugar,0.5%CaCl2.Finally,they are sterilizedand cooled down.The product’s colour is vivid greeen.And its texture and taste are good.
关键词
黄瓜
食品
蔬菜加工
工艺
cucumber
food
vegetable processing
technology
