摘要
文章探讨了铜藻罐头的制作工艺。研究表明：铜藻采用2％Na2CO3煮沸5min使其组织软化，选用盐、味精、糖、酒、柠檬酸、红辣椒等配制三种不同配方进行调味，用115℃、20min杀菌后可得到制品。
This paper discusses the producing technique of sargassum horneri can. The research shows that the tissue can be softened after being boiled for five minutes using Na2CO3 （2%）. The sargassum horneri is seasoned by three different formulas with salt, gourmet powder, sugar, wine, citric acid and hot pepper. The products are obtained after 20 minutes of sterilization at the temperature of 115 ℃.
出处
《浙江国际海运职业技术学院学报》
2007年第4期15-16,共2页
Journal of Zhejiang International Maritime College
关键词
铜藻
软化
调味
杀菌
Sargassum Horneri
soften
seasoned
sterilization
