低盐榨菜包装保存技术  

Preserving and Package Technique of the Low - Salt Hot Pickled Mustard Tuber

作　　者：谢琪 

机构地区：[1]湖南轻工业高等专科学校,410007

出　　处：《食品与机械》1997年第1期29-30,共2页Food and Machinery

摘　　要：对低盐榨菜保存期的影响因素,在包装材料与包装技术、杀菌条件、防腐物等,研究找出了简便易行的最佳包装保鲜工艺条件,使保存期可达到6个月。The factors such as packing material and technology, sterilizing condition, preservative substance, which infected the quality during the storage of low -salt hot pickled mustard tuber were discussed. And simplified process of package and preserving was found. The product could he kept for six months.

关 键 词：低盐榨菜 保存 包装 腌菜 

分 类 号：TS255.53[轻工技术与工程—农产品加工及贮藏工程]