摘要
本研究是脱盐、矾的海蜇丝经化学杀茵液处理的软包装方便食品。所有微生物测定指标表明化学杀菌液Ａ、Ｃ、Ｄ的杀菌效果明显。本文还叙述了全脱盐、矾的海蜇丝软包装生产工艺及操作要点。理化指标的测定结果证明本生产工艺对海蜇丝的营养成分没有影响。海蜇丝软包装经３个月的常温贮藏，感官检验证明海蜇丝的外观和口感仍保持较好质地。
The discoveries were carried on using chemical solution to sterilize slices of desalted dried jellyfish in soft can. Chemical solution A,C,D were found to have obvious effects for sterilization indicated by determining the amount of bacteria。 The technology for processing the soft can was also studied and described.In addition,there is no or less nutrient loss discovered by nutrient composition analysis. The organic analysis comfirmed that the slices of desalted dried jellyfish in soft can are still acceptable after three month storage.
出处
《大连水产学院学报》
CSCD
1995年第4期33-37,共5页
Journal of Dalian Fisheries University
关键词
海蜇丝
化学杀菌液
保存期
dried jellyfish slices
chemical sterilizing solution
storage time
