【摘要】 通过正交试验探讨影响羊蹄软包装食品质量的关键生产工艺。结果表明：在１５℃条件下，采用１．５％～２．０％的ＮａＯＨ溶液浸泡４８ｈ脱毛后，用０．５％的柠檬酸中和１２ｈ，预煮１ｈ，杀菌时间为４５ｍｉｎ，产品感官质量最好。更多还原

【Abstract】 The critical productive technique affected the quality of soft packing food of sheep hooves was probed into on the basis of the results of orthogonal design. The results showed that the best quality observed by sense organ could be gained from the productive process of shedding to sheep hooves using the method of soak in 1. 5% - 2. 0% Solution of NaOH for 48h at 15℃, neutralization in 0. 5% solution of citric acid for 12h, boiling for 1h and sterilizing for 45 min.更多还原