第2个回答 2014-05-22
本文主要研究了香辣脆藕条的加工技术,探讨了盐坯脱盐条件、原料脱水程度和产品的配方及杀菌条件。
This paper mainly studied the processing technology of spicy crisp lotus root article discusses salt desalting conditions, raw material dehydration rate and the product formula and sterilization condition.
结果表明,脱盐条件最优组合为坯与水的比例为40:60,50度的水温条件下,浸泡2小时,最优脱水时间为2分钟;
The results showed that the desalting conditions the optimal combination of billet and the ratio of water to 40:60, 50 degrees of temperature conditions, immerse 2 hours, the optimal drying time of 2 minutes;
产品配方的最优组合为按脱水重添加10%的植物油,25%的香辣剁椒,0.8%的味精拌匀后,装袋封口,在85℃条件下杀菌12min,其产品质量最佳。
The optimal combination of the product formula for press dehydration to add 10% of the vegetable oil, 25% of spicy chop bell pepper, after 0.8% of monosodium glutamate mix, bag sealing, under the condition of 85 ℃ sterilize 12 min, the product quality is best.来自:求助得到的回答本回答被网友采纳