摘要
本文针对甜酸薤头罐头的几种包装材料，杀菌方式及杀菌温度和时间进行试验。结果表明，以１５１７３＾＃涂料马口铁罐为包装材料，在８５℃，７分钟条件下，采用卧式滚动杀菌方式所制得的甜酸薤头罐头质量最佳。
After thestudy on some packaging materials. method ofsterilizing temperature and time which used by producing the sweet sourallium Chinese can, it resulted that the best quality of the sweet sourallium Chinese can could be obtained by using the tinplate painted with15173 # as the packaging materials, the method of horizontal rotarysterilization, and under the condition of lasting for 7 minutes at 85°C
出处
《塔里木农垦大学学报》
1995年第2期40-43,共4页
Journal of Tarim University of Agricultural Reclamation
关键词
甜酸薤头罐头
包装材料
低温杀菌
Sweet sour allium Chinese can, Packaging material, Low temperature sterilization.
