雪菜茭白软罐头加工工艺研究

Study on Soft Can Processing Technique of Water Bamboo with Pickled Potherb Mustard

对雪菜茭白软罐头的加工工艺进行了探讨和优化。结果表明:最佳配方为每100 g茭白加入雪菜70 g、黄酒15 mL、辣椒圈1 g、糖6 g,经焖煮、真空包装后采用95℃水浴杀菌25 min,可制成味道鲜美、保质期长、食用方便且容易携带的软罐头食品。该产品保质期长达3个月。

Soft can processing technique of water bamboo with pickled potherb mustard was optimized. The best formula was ：water bamboo 100g, pickled potherb mustard 70g, rice wine 15mL, pepper ring 1 g, sugar 6g. By cooking and stewing, vacuum packaging, sterilizing in a 95℃water bath for 25min, the soft canned food with a delicious taste, a longer shelf life and convenient to carry was produced. The product shelf life can as long as 3 months without preservatives, better meet the current development trend of food industry and market requirments.