摘要
本文介绍了糟渍辣椒片的加工工艺,对关键环节进行了比较详细的描述和说明,结果表明:用15-25%的糟渍液,在5-10℃下糟渍发酵7-10d后真空包装,成品具有酸甜、脆辣口感,75℃杀菌15min后常温保存期达6个月。
The processing technology of pickled pepper slices by rice wine（or Laozao liquid） was introduced in this paper. The details and the key links of the processing technology were described and illustrated. Results indicated that： a sweet and sour, spicy crisp taste, red pepper flakes was obtained pickled with 15-25% laozao liquid,fermented for 7 days 10 days at 5-10°C. The product, packaged by vacuum and sterilized at 75°C for 15 mins.The expiration date at normal temperature can be up to 6 months。
出处
《食品与发酵科技》
CAS
2016年第6期113-115,共3页
Food and Fermentation Science & Technology
关键词
辣椒片
低温糟渍
加工工艺
hot pepper flakes
low temperature
processing technology
