摘要
此项研究产品采用了现代化真空渗酱技术，酱制时间由原来的21～60d缩短为24～30h，含盐量5％～6％，咸淡适口，并通过不同的包装杀菌方法对该产品的影响，找出了延长保质期的最佳处理方案。其创新点突出一个快速、低盐、不合人工防腐剂，且保质期长。
The crash low-salt pickle was developed with modern vacuum saucing, by saucing time was shorten from 21-60 days to 24-30 hours and it contains 5%-6% salt which tastes perfectly. The affection of different package and pasteurization methods on the crash low-salt pickle helps to find the best processing method of longing the preserving period. Its major characters are fast, low-salt and without artificial preservatives, and the preserving period is long.
出处
《中国调味品》
CAS
北大核心
2007年第10期59-62,共4页
China Condiment
关键词
保质期
包装与杀菌
速成低盐酱菜
preserving period
package and pasteurization
crash low-salt pickle
