摘要
本文介绍了采用人工接种制备发酵液,制作泡椒兔丁软罐头的工艺过程,并对发酵液影响因子进行了探讨。结果表明,在25℃条件下,接种量为1%,盐浓度为6%,糖浓度为1%配置发酵液,再将兔丁发酵48h小时,再经辐照灭菌,所得产品品质最佳。
Artificial inoculation of broth was introduced into the processing technology of soft-packing pickle rabbit dice with capsicum （RDC）. Effects of influencing factors on the broth were studied. The results indicated that optimum broth were prepared when temperature, inoculation, concentrations of brine and sugar solution were 25℃, 1%, 6% and 1% respectively. After 48h fermentation with the broth, sterilization by irradiation, best RDC was obtained.
出处
《四川食品与发酵》
2008年第4期59-61,共3页
Sichuan Food and Fermentation
关键词
泡椒兔丁
软罐头
加工工艺
Rabbit Dice with Capsicum
Soft-packing
Processing
