...ation) 九、芳香回收(aroma recovery) 十、干燥与脱水(drying and dehydration) 十一、杀菌和包装(sterilization and packaging) 第四节 果蔬汁加工中的常见问题 一、混浊(带肉)果蔬汁的稳定性 二、澄清果汁的稳定性 三、果蔬汁的掺假检测 四、柑橘类果汁的苦...
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本文介绍了以猪肘子为原料，采用盐水注射、空滚揉的西式工艺，经真空包装和杀菌等工序，加工五香肘子的新技术。
A new western style process for spicy shank with pig shanks as the raw material and applying brine injecting vacuum tumbling vacuum packaging and post pasteurization is introduced.
结果，皮肤黏膜消毒剂的有效证件、外包装标签标识、说明书等检查和白色念珠菌的杀菌效果均达到100%。
Results: the eligible rates of valid documents, labels of external packings and descriptions of skin-mucous membrane disinfectants and their efficacy in killing Candida albicans attained 100%.
研究了真空包装甜玉米加工过程中预热和杀菌条件对产品质量和储藏期的影响。
The effect of conditions of pre heating and sterilizing on the quality and storability of vacuum packed sweet corn was studied.
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