摘要
介绍低温糟渍辣椒片的加工工艺，并对关键环节进行研究。结果表明，用15％～25％的糟渍液，在5—10℃条件下糟渍发酵7～10天后真空包装，产品具有酸甜、脆辣口感；以75℃杀菌15min，常温保存期可达6个月。
This paper introduces the processing technology of pickled pepper slices products and studies the key step of the Processing technology. Results indicated that the red pepper flakes products produced by 15% -25% of bad stains liquid fermented for 7 - 10 days at 5 - 10 ℃. The products has sweet, sour, and crispy spicy taste and packaged by vacuum. The storage period of the products for 6 months at room temperature when it sterilized at 75℃ for 15 min.
出处
《江苏调味副食品》
2016年第3期26-27,共2页
Jiangsu Condiment and Subsidiary Food
关键词
辣椒片
低温糟渍
加工工艺
red pepper flakes
pickled with germented grains in low temperature
processing technology
