白菜豆豉的品质改良及延长食用期的工艺探讨

The technical research about Improving the cabbage lobster sauce quality and elongating the eating eate

主要综合了鲁西一带利用传统方法制作白菜豆豉的一种工艺,在此基础上,对工艺配方、技术参数进行了改进,显著提高了产品的色香味,并经过真空包装热杀菌处理,使产品由一季食用变四季消费。

This article mainly combines the technology which people in the west of Shandong product cabbage lobster sauce with traditional methods. On the base of it, the technical formula and parameter are improved and the quality is greatly improved. Using vacuum package and heat sterilization, the production can be eaten at any season which can be eaten only in summer before.