长货架期真空软包装咸蛋加工工艺的研究  

Study on Long Shelf-life Processing Techniques of Salted Egg

作　　者：刘良忠[1] 石嘉怿[2] 王辰[1] 张声华[2] 

机构地区：[1]湖北农学院生命科学学院,湖北荆州434025 [2]华中农业大学食品科技系,湖北武汉430070

出　　处：《湖北农学院学报》2003年第1期45-46,共2页Journal of Hubei Agricultural College

摘　　要：探讨了长货架期真空软包装咸蛋的加工工艺和工艺参数。结果显示长货架期真空软包装咸蛋的最适杀菌条件为:10-15-10min/121℃;适宜的加工工艺为:咸蛋→95℃5min处理→晾干→抽真空包装→杀菌(杀菌式为10-15-10min/121℃15min)→梯度冷却(60℃冷却5min,15～20℃自来水冷却5min)。The processing techniques and the technical parameters of salted egg were researched. The results showed the suitable sterilizing condition was 10-15-10 min/121 ℃;the suitable processing technique was : material salted egg→95 ℃5 min treament→airing→packed by vacuum soft packaging→sterilized(121 ℃ 15 min)→cooling(60 ℃ 5 min,15～20 ℃ tap water 5 min).

关 键 词：长货架期 真空软包装 咸蛋 加工工艺 

分 类 号：TS253.46[轻工技术与工程—农产品加工及贮藏工程]