盐渍菜卤汁综合利用技术研究  

Comprehensive utilization of salted vegetables marinade

作　　者：曹宝忠[1] 苏迎会[1] 许新军[1] 

机构地区：[1]河北保定槐茂有限公司,河北保定071011

出　　处：《中国调味品》2011年第2期78-82,共5页China Condiment

摘　　要：盐渍菜卤汁经净化处理后,应用于调味品的酿造中,解决了盐渍菜卤汁排放造成的环境污染问题,降低了生产成本。为社会节约资源,为企业提高效益,可以提高产品质量。盐渍菜卤汁综合利用方法具有很好的现实意义和实用价值。文章对盐渍菜卤汁的处理和在酱油、酱类生产中的使用作了介绍,对其产品进行了感官评价、理化分析。对盐渍菜生产企业和调味品生产企业降低环境污染,提高经济效益具有一定的意义。Summary： Salted vegetable marinade after purification treatment, can be used in the brewing process of seasoning, not only solve the salted vegetables marinade problem of environmental pollution caused by emissions, but also reduce production costs. Saving resources for society, for enterprises to improve the effectiveness and improve the quality of products. Salted vegetable marinade utilization method has good practical significance and practical value. This paper describes the processing of salted vegetables marinade in soy sauce and sauce production applications, Sensory evaluation of their products, physical and chemical analysis. Producers of salted vegetables and condiments manufacturing enterprises to reduce environmental pollution and increase economic efficiency has a certain significance.

关 键 词：盐渍菜 卤汁 综合利用 调味品 应用 

分 类 号：TS255.54[轻工技术与工程—农产品加工及贮藏工程]