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搜索结果: 1-7 共查到知识库 罐头技术相关记录7条 . 查询时间(2.297 秒)
午餐罐头生产的关键技术是质构重组技术,传统工艺为肉类经斩拌、滚揉后辅以淀粉、大豆蛋白等混合乳化处理成泥糜状后经加热凝固形成午餐罐头特有的固态质构。无肉质构重塑为素午餐罐头开发的共性关键技术。本技术旨在提供一种无肉类、无大豆蛋白、无淀粉的食用菌素午餐罐头加工技术,解决其质构重组的技术难题。
A temperature distribution study was carried out in an industrial scale static retort during steam sterilization of cans packed with tuna fish. Interest was focused on the surface temperature of condu...
Effect of curdlan with or without trehalose on retort stability of a minced-pork gel system was investigated. The addition of curdlan suppressed the deterioration of physical properties as well as the...
This paper proposes a method for predicting the temperature in a metal can based upon the apparent viscosity of a liquid food, which was estimated from the initial temperature in the can under the con...
Atomic absorption spectrometry is a powerful technique for determination of tin in canned foods. Homogenous samples of syrup and solid parts were digested by means of microwave digestion system MLS 12...
In this study, the possible presence was monitored of Mycobacterium avium subspecies paratuberculosis (MAP) and Mycobacterium avium subspecies avium (MAA) by means of culture examination and PCR in 25...
本文剖析了目前水果罐头行业中普遍采用的果肉湿法除气工艺中存在的问题。叙述了干法除气的原理、方法及其能够保持果肉风味、高效节能等优点。在试验的基础上提出了干法除气时抽空液宜用室温(秋夏季温度20℃—28℃),真空度为-600(mm—Hg柱),真空度维持时间据料块大小和温度高低控制在3—8分钟之间,浸泡时间控制在8—15分钟的工艺规范。

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