摘要
研究了采用冰乙酸和食盐的混合液作为汤汁的香菇酸盐渍生产工艺、产品检验等,研究表明,冰乙酸浓度2%、食盐浓度8%~12%是香菇酸盐渍的最佳生产工艺条件.
The process technics and production testing of acidity cure shii-take mushroom with commix soup of acid glacial and common salt was studied. The examination made known, when consistence of acetic acid glacial at the 2%, dairy salt concentration 8%~12%, the best way was to be elected.
出处
《食品科技》
CAS
北大核心
2003年第10期41-43,48,共4页
Food Science and Technology
关键词
香菇
低盐
冰乙酸
抑菌作用
shii-take mushroom
low salt
acetic acid glacial
inhibition
