摘要
以北方常见的大白菜为试验材料,研究了日常生活中不同贮藏方法与对白菜中亚硝酸盐含量变化的影响及其形成的机理。结果表明:贮藏温度、食盐浓度、贮藏时间、酒精等都与亚硝酸盐的形成有关,并均对其有显著性影响。日常生活中如短期保藏,可用漂烫处理和低温贮藏;如果长期保藏,可用8%的食盐与0.04mL/g白酒在室温下腌制。
In this paper ,the influences on the change of nitrite in cabbage and the mechanism of its formation are studied, used cabbage common in northern area as the test materrials. The result showed that the form of nitrite is relevant to the preserved temperature , the density of slat, preserved time, alcohol and so on. Moreover, the influences are high obviouse. If preserved for a short time , ironing and low temperature is available; However if preserved for a longtime, 8% salt and 0.04 mL/g liquor is apropreate for preservation.
出处
《中国调味品》
CAS
北大核心
2009年第2期55-58,共4页
China Condiment
关键词
大白菜
亚硝酸盐
温度
盐浓度
白酒
cabbage
nitrite
temperature
the density of salt
liquor
