延长泡菜和酸菜保质期的研究

Study on Extending the Shelf Life of Pickled Vegetables

探讨了真空包装、低温、加热杀菌等方法对保持泡菜、酸菜固有优良品质的影响。试验结果表明，加热杀菌不适宜泡菜、酸菜的贮藏，抽真空包装结合冷藏是保存泡菜、酸菜的最佳工艺。研究结果对泡菜、酸菜加工、贮藏、销售及食用安全性有一定的参考价值。

The experiments inquired into the influences of vacuum package, low temperature storage and thermal sterilization etc. on keeping the inherent fine quality of pickled vegetables. The results showed that thermal sterilization was unsuitable to the storage of pickled vegetables and vacuum package combined with low temperature storage was the optimum method process. This paper will be useful to the processing, storage, marketing and eating safety of pickled vegetables.