【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)。更多还原

【Abstract】 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).更多还原