摘要
本文对紫菜低盐袋装发酵泡菜的技术条件进行了探讨,实验中研究了不同用盐量、硬化剂、热烫温度及时间对泡菜口感的影响。结果表明:4%NaCl,0.5%氯化钙硬化处理40min,95℃热烫5min,在25℃条件下发酵即可制作出风味独特的紫菜泡菜。
This article explored the technology conditions of producing packing fermenting laver pickle of low salt, and researched the influence factors to pickle texture such as different salt density, stiffening agents, scald temperature and time, result showed the optimization conditions is 4% NaCl, hardening treatment 40 min of 0.5% CaCl2, scald at 95℃ and 5 min, and it also can get the laver pickle with special flavor.
出处
《四川食品与发酵》
2006年第3期41-44,共4页
Sichuan Food and Fermentation
关键词
紫菜
低盐
泡菜
Laver
low salt
pickle
