摘要
本文介绍了多味带壳田螺软罐头的制作工艺、对田螺软罐头的褐变、去腥，调味，灭菌等工艺条件作了探讨，通过高压杀酶，添加生姜、大蒜闷煮去腥，成功地研制了质地优良的多味带壳田螺软罐头。
Tthe technology of production of soft canned food of multi-flavor mudsnails such as browning, rancidity-diminishing flavor adjustment sterilization etc,was studied in this paper. the high qualitical product with unique flavor was obtained with the above technical conditions
关键词
田螺
带壳田螺
软罐头
去腥
工艺
mad-snails, soft canned-food, rancidity-diminishing
