袋装风味菜丝的研制

本品以莴笋、蒜苔为原料研制甜酸型风味菜丝，并对其加工工艺、配方和防腐保藏等进行的研究。试验结果表明：其配方为２ ％ 香料水、０４ ％ 食用醋、０８ ％ 冰醋酸、２０ ％ 砂糖、２ ％ 食盐。采用１００ ℃、５′或加入００２ ％ 脱氢醋酸钠的防腐保藏方式。

The prelimary studies of the processing technology、formulation and preservation of the special flavour shredded vegetable using asparagus lettuce or the bulb of garlic as raw material、The results showed that the formulation were 2% perfume liquid、0.4%vinegar0.8%acetic acid、20%sugar and 2%salt.The preservation was thermal sterilization of 100℃,5′ or added 0.02% dehydrogenation acetate sodium.