Position: Home > Articles > Research on the Soft Package Processing of Leaf Mustard of Pungent Flavor
FOOD SCIENCE
2003,24
(9)
96-99
软包装辛辣叶芥制品生产工艺的研究
作 者：
肖华志;牛丽影;胡小松;辛力
单 位：
山东省果树研究所;中国农业大学食品学院
关键词：
叶芥;辛辣;加工;软包装
摘 要：
对辛辣风味叶芥的传统家庭制作方式进行继承和创新,开发出具有辛辣风味并能长期保存的软包装制品,提出了适于工业化生产的工艺路线:芥菜洗净切碎,90℃热烫2～4s,密闭酶促反应25℃ 5～10h,90℃巴氏杀菌10min。热烫处理、低盐配料、综合防腐是保证产品质量的关键。
译 名：
Research on the Soft Package Processing of Leaf Mustard of Pungent Flavor
作 者：
Xiao Huazhi et al.
关键词：
leaf mustard;pungency;processing;soft packages
摘 要：
A special dish has been made from leaf mustard of distinguished pungent flavor. Its commercial processing was basedon traditional family cooking. This article introduced the processing: the leaf mustard was washed, chopped,blanched in waterat 90℃ for 2～4s and vacuum packed to produce pungency at 25℃ for 5～10h. Then the package was pasteurized at 90℃ for10min. Blanching treatment, low NaCl ingredient,and comprehensive antiseptic treatment of the final product were the criticalpoints.
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