辣椒腌制护色保脆和软包装工艺

The color-and-crispy-keeping of pickled peppers and soft package technique

为了充分利用辣椒,增加辣椒腌制品的品种,对整个辣椒腌制工艺和软包装工艺进行了研制,同时进行了辣椒保脆、保绿条件的优化、调味配方筛选和杀菌条件等实验,并给出了产品的质量标准。

The pepper pickling technique and its soft package technique were studied in order to make a good use of peppers and widen the diversity of pickled peppers. This article introduced some tests about the crispy - keeping of pickled peppers, the optimizing conditions for its color keeping, the screening of seasoning formula and sterilization conditions etc. The quality standards for the products were put forward as well.