乳瓜辣椒丁的加工工艺研究

Research of Production Technique for Hami Melon Chili

通过研究乳瓜辣椒丁的生产工艺，包括选料、复水、烫漂、拌料、灌装和杀菌等工序，试验确定了生产乳瓜辣椒丁最佳工艺为乳瓜用30～40℃热水进行复水，使其水分含量达到40％～50％；四平头辣椒用90-95cC的水漂烫5-6min；杀菌采用110℃，8-10min。

The production process about Hami melon chili is studied, involves material selection, water, blanching, mixing, filling and disinfecting. The optimal condition about the production process Hami melon chili is determined by the test. It is watered under 30~40 ℃, 40%~50% of water content Hami melon, chili blanched 90~95 ℃ and 5~6 minute, sterilization condition was adopted to be 110 ℃, 8~10 minute.