摘要
研究鲜切菜加工工艺条件对产品质量的影响。结果表明选择适宜的蔬菜原料及其品种、合理切割、充分洗涤和控水,40mm LDPE薄膜包装,5℃以下温度管理能有效地控制鲜切菜的质量。
This article mainly introduces the processing technology effects on the quality of the product. It was showed that selecting suitable raw material, fit cutting and cleaning, controlling water and packing with 40mm LDPE membrane and treated under 5℃ well preserved in products.
出处
《食品科技》
CAS
北大核心
2003年第12期33-35,共3页
Food Science and Technology
基金
院科研项目基金资助(2003年自然科学第23项)。
关键词
鲜切菜
工艺条件
质量
minimally proceed vegetable
processing
quality
