| 蔬菜低盐腌制工艺及袋装产品的研究 |
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| 引用本文： | 李雄辉,徐刚. 蔬菜低盐腌制工艺及袋装产品的研究[J]. 江西科学, 2003, 21(4): 353-356 |
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| 作者姓名： | 李雄辉 徐刚 |
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| 作者单位： | 江西省科学院应用化学研究所,江西,南昌,330029 |
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| 摘 要： | 6种蔬菜品种在不同食盐浓度下，配合化学合成和天然复合防腐剂，采用初腌、复腌、转池、保鲜等工序。使得在50g／kg食盐浓度条件下蔬菜腌制工艺获得成功。
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| 关 键 词： | 蔬菜 低盐腌制工艺 袋装产品 复合防腐剂 |
| 文章编号： | 1001-3679(2003)04-0353-04 |
| 修稿时间： | 2003-04-23 |
The Low-Salted Pickling Technique Vegetable and its Products in Bags |
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| LI Xiong_hui,XU Gang. The Low-Salted Pickling Technique Vegetable and its Products in Bags[J]. Jiangxi Science, 2003, 21(4): 353-356 |
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| Authors: | LI Xiong_hui XU Gang |
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| Abstract: | In different salt concentration,six different vegetables were procedded with the mixture of synthetic preservative and natural preservative,through first picking,second pickling and preserving in another pond.And the pickling technique is success in five percent salt concentration. |
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| Keywords: | Vegetable Low-salted pickling Products in bags |
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