浸渍美味黄瓜的加工工艺研究

The processing technology of flavor cucumber

试验以欧洲引进的加工型小黄瓜为原料,讨论了浸渍黄瓜的加工工艺,对影响黄瓜口味所添加的各种辅料的配比、浸渍工艺中黄瓜的烫漂温度、时间等通过科学的实验方法,得出了最佳配比,最佳工艺参数,从而加工可得到口感色泽俱佳的美味黄瓜产品。

This experiment adopted the cucumber import from Russian as raw material,discussed processing technology of pickled cucumber,to adjust the accessories,blanching time and temperature of cucumber by scientific method of testing,developed the best ingredient and process parameter that can make delicious pickled cucumber with good taste and colour.