梅菜低盐化生产工艺研究

Study on Production Technics of Low-salted Meicai Vegetable

以惠州梅菜为研究材料,探讨梅菜低盐化的合适工艺。结果表明,只要选择合适的脱盐方式和脱盐终点,并辅以合适的调味配方,包装材料及杀菌工艺等全套低盐化技术,产品的口味和保存均能满足消费和商品流通的低盐要求。

With Huizhou Meicai as materials,the suitable technics of low-salted Meicai vegetable was discussed.The results showed that if only selecting appropriate desalination way and desalination end-point,combining with a whole set of low-salted technique including the appropriate flavoring ingredients,wrapping materials and sterilization skills,the taste and preservation of low-salted products could all meet the requirement of appropriate,appropriate the low-salted demand of consumption and commodities circulation.