酱渍卜留克工业化生产新工艺  

Sauce Stained by the Brassica Napobrassica Mill Industrialized Production of the New Technology

作　　者：李红玫 刘忠华[2] 段秀军 

机构地区：[1]内蒙古万佳食品有限公司,内蒙古乌兰浩特137400 [2]内蒙古农业大学食品科学与工程学院,呼和浩特010018

出　　处：《中国调味品》2012年第10期41-45,共5页China Condiment

摘　　要：对卜留克酱渍产品进行工艺创新,采用传统工艺与现代科学技术相结合,实现机械化和自动化生产。提出了传统酱渍卜留克工业化生产新工艺的研究课题,从而解决卜留克咸坯脱盐时间长,脱盐不均匀,成品盐分高的问题,改进酱渍工艺,解决保脆的问题,进行设备配套,实现机械化连续生产及生产过程自动化控制。Bu Liuke sauce stains product technological innovation, using a combination of traditional craftsmanship and modern science and technology, to real mechanization and automation of production. The traditional sauce stain Bu Liuke new technology of industrialized production of research topic, thereby solving Bu Liuke new technology of industrialized production of research topic, thereby solving Bu Liuke salty billet desalination time long,desalting in homogeneity problem,improved paste making method and picking process, solve the problem of crisp-keeping, and ancillary equipment, realizes mechanization continuous production, the production process automatic control.

关 键 词：酱渍 传统工艺 创新 自动化 

分 类 号：TS255.53[轻工技术与工程—农产品加工及贮藏工程]