摘要
对整辣椒腌制工艺和软包装试制进行了研究 ,在传统方法的基础上 ,研究和增加了保脆工艺 ,采用正交试验方法对产品的调味配方进行了优选 ,对不同杀菌条件下软包装产品的品质变化进行了研究。
The pickled methods for entire peppers and canned in PE/PVD bags were researched in Crisp-preserving method was added based on the traditional method.Ingredients were determined wih orthogonal experiments.The quality changes under different condition of sterilizing were studied in.
出处
《中国调味品》
CAS
北大核心
2001年第6期21-23,共3页
China Condiment
