中国酿造
中國釀造
중국양조
CHINA BREWING
2009年
5期
139-140
,共2页
酸菜%亚硝酸盐%腌制%影响因素
痠菜%亞硝痠鹽%醃製%影響因素
산채%아초산염%업제%영향인소
pickle%nitrite%pickling%influencing factors
从食盐浓度、食盐加入批次、腌制时间、环境温度、酸度、腌制的卫生条件和维生素C加入等方面讨论了对酸菜腌制过程中亚硝酸盐含量的影响.研究发现,只要适当控制腌制条件即可消除或减少其中的亚硝酸盐含量,防止中毒事故发生.
從食鹽濃度、食鹽加入批次、醃製時間、環境溫度、痠度、醃製的衛生條件和維生素C加入等方麵討論瞭對痠菜醃製過程中亞硝痠鹽含量的影響.研究髮現,隻要適噹控製醃製條件即可消除或減少其中的亞硝痠鹽含量,防止中毒事故髮生.
종식염농도、식염가입비차、업제시간、배경온도、산도、업제적위생조건화유생소C가입등방면토론료대산채업제과정중아초산염함량적영향.연구발현,지요괄당공제업제조건즉가소제혹감소기중적아초산염함량,방지중독사고발생.
Effects of different factors such as the salt concentration, addition times, pickling time, environmental temperature, acidity, sanitary condition and vitamin C on nitrite content in the pickling process were discussed in the paper. The result showed that the nitrite content could be eliminated or reduced if the pickling conditions were properly controlled, and the poisoning accidents could be prevented.
