期刊文献+

五香花生软罐头加工技术

Processing technology of five spiced peanuts soft can
下载PDF
导出
摘要 探讨了以花生仁为原料,制作五香花生软罐头的加工工艺。其主要工艺参数为:100℃热烫3min,调味液腌制2~4hr,真空包装,121℃杀菌30min。产品保质期达六个月以上。 The process technology of five spiced peanuts soft can with peanut kernals as raw materials was studied.The main technological parameters were as follows: blanching at 100℃ for 3min, curing with spiced soup for 2 ~ 4hr,packaging in vacumm, sterilizing at 121℃ for 30min. The shelf- life of the product could reach to at least 6 months.
出处 《广州食品工业科技》 EI CAS 1999年第4期27-28,共2页
关键词 花生仁 软罐头 工艺 五香花生软罐头 peanut kernal, soft can, processing technology

相关主题

;
使用帮助 返回顶部