摘要
1.将传统工艺中的荞头用盐干腌60天改为以15％盐溶液浸渍20天,这样不但可以大大缩短生产周期,对提高产品的色泽、脆度也有一定的效果。 2.糖醋荞头作为早餐及佐酒菜要保持该产品的原有风味,应选择适当的糖酸浓度,达到适口的糖酸比,这样可以改善产品的风味和色泽。 3.采用低温杀菌,不但提高了产品的脆度和汤汁的清晰度,对降低生产过程的能耗也有一定意义。
In traditional technique, mustards are salted about 60 days. In this paper,they are soaked about 20 days by salting solution with the concentration of 15％. The result is that the production period is shortened, but the organoleptic quality of products is improved. The sweet-sour mustards should have suitable sugar and sour content, favourable flavour and colour. Using low-temperature sterilization, products crispness and clarity can be improved,energy consumption can be cut down.
出处
《食品工业科技》
CAS
CSCD
北大核心
1992年第5期26-27,共2页
Science and Technology of Food Industry
