酸辣芦笋罐头的研制及生产工艺  

Developing & Processing of the Canned Sour Asparagus with Chili

作　　者：黄丽华 

机构地区：[1]福建省漳州罐头食品总厂,福建漳州363000

出　　处：《福建轻纺》2001年第2期5-8,共4页The Light & Textile Industries of Fujian

摘　　要：本产品是充分利用条装芦笋罐头生产不能利用的基部段条为原料研制的 ,在研制过程中 ,根据芦笋的特点 ,对产品的色、香、味、形等方面有一定的要求 ,在原料的预处理、配方的设计、杀菌公式的优选 ,采取了一定的措施 ,达到了应有的目的。The product is produced by utilizing the base part of asparagus which cannot be processed as canned asparagus(whole). During the developing, there are special requirements in the respects of color,flavor, spice and shape for the produt according to the charateristics of asparagus. In order to achieve the goal, certain measures must be taken when pretreating the raw material, designing the formula and optimizing the sterilizing formulation.

关 键 词：酸辣芦笋罐头 原料预处理 调味 杀菌 生产工艺 配方 

分 类 号：TS29[轻工技术与工程—农产品加工及贮藏工程]