摘要
罐装泡菜的加工技术及最佳工艺条件的试验结果表明：原料经０．４％的钙盐溶液浸泡６ｍｉｎ后再泡制，当乳酸浓度达到０．６％～０．８％时装罐，并注满６０～７０℃的汤汁（汤汁为发酵液：水＝１：１），然后趁热密封，再在１００℃沸水中杀菌１０ｍｉｎ，便可获得风味好，脆度高，耐贮存的泡菜罐头制品。
The study of canned pickle processing technology indicated that a canned pickleproduct characterized as good flaveur,crispness and storableness was made in the way of:firstly keeping the raw material in a solation containing 0.4%Ca2+ for 6 min before in picklesolation,secondly canning and filling the bottles with 60～70℃soup(fermenting liquor:water=1:1)when lactin acid content reached to 0.6%～0.8%,thirdly tighting the bottlesand then keeping them in l00℃ boiling water for 10 min。
关键词
罐头食品
蔬菜罐头
加工
工艺
泡菜
canned foods
vegetable cans
processing
technology/pickle
