摘要
试验采用将机械脱水后的菜丝一次加盐，直接装入塑料复合袋中完成后熟转化的新工艺。系统研究不同处理组合的榨菜在后熟过程中主要理化指标的变化，为新工艺榨菜腌制原理的研究提供依据。同时对产品进行感官评分以确定最佳工艺参数。研究提示：新工艺的最佳工艺参数是干燥率35％（此干燥率将产品水分控制在75％），加盐量6％，抽真空度0.091mPa。
A study was undertaken to innovate the pickling technology of tsatsai. The new technology was that the raw material treated by mechanical dehydration and pickling once was aged in plastic composite sack. The main physicochemical indexes of tsatsai during aging were analyzed, the new processing technology and parameter were determined. The optimum technological condition was as follows: dehydration rate 35%, adding 6 g table salt per 100g mustard slivers, vacuum degree 0.091 mPa.
出处
《现代预防医学》
CAS
1998年第3期368-372,共5页
Modern Preventive Medicine
关键词
榨菜
新工艺
机械脱水
Tsatsai
New technology
Mechanical dehydration
