醉泥螺的品质工艺

Techology of Quality of Liquor-saturated Bullacta Exarata

无沙率、脆度、细菌总数是醉泥螺品质的重要指标、研究表明盐度、温度是影响泥螺 吐沙的主要因素．高醇短时间杀菌及辐照能降低细菌含量，而啤酒调配能改善产品风味并 增加脆度．

The siltless rate,fragility and total of germ are the important quality indexes of liquorsaturated bullacta exaram. The results indicate that the quality of salt and treatment temperate in liquor-saturthed bullacta exarata are principal factors of influencing quality of the products.The total of germs in the liquor-saturated bullacta exarata can be reduced by short sterilization with liquor of high-alcohol[55%(v/v)].And beer can improve its taste and crispness.