CAJ | 학술논문

本文以脱水萝卜条为原料 ,加入酱油、醋等配料进行腌制 ,制成萝卜酱菜.通过产品感官评价 ,确定酱油、醋、盐和糖的最佳配方 ,单因素试验和正交试验表明 ,萝卜酱菜腌制最佳配方为 :酱油和醋的比例为1 :3,盐、糖的添加量分别为6% 、3% .将腌好的萝卜条切分后按每1 kg加入醋泡花生150 g、黑芝麻15 g、辣椒油25 mL、食用油75 mL进行调配 ,然后包装 ,经过6个月的贮存 ,保藏效果良好.
본문이탈수라복조위원료 ,가입장유、작등배료진행업제 ,제성라복장채.통과산품감관평개 ,학정장유、작、염화당적최가배방 ,단인소시험화정교시험표명 ,라복장채업제최가배방위 :장유화작적비례위1 :3,염、당적첨가량분별위6% 、3% .장업호적라복조절분후안매1 kg가입작포화생150 g、흑지마15 g、랄초유25 mL、식용유75 mL진행조배 ,연후포장 ,경과6개월적저존 ,보장효과량호.
The Article based on the dehydrated ternip as raw materials ,and add soy sauce ,vineger and other ingredi-ents ,made green healthy ternip pickles .To determine product sensory score of soy sauce ,vinegar ,salt and sugar ,the best formula the single factor experiments and orthogonal experiments showed that ternip pickles pickled best formula was :the ratio of 1:3 soy sauce and vinegar ,salt and sugar content is respectively :6% ,3% .Deploying per kilogram pickled ternip by 150 g peanuts ,15 g black sesame ,25 ml chili oil ,75 ml oil .After packing pickled ternip ,after six months of storage ,save in good condition .