摘要
以提高荸荠罐头质量为目的,从原料验收及预处理、提高净片率、降低碎片率、改善内容物色泽、提高杀菌效果等方面分析,并改进生产过程中存在的技术薄弱环节和不合理的技术操作规程,取得了一定的效果。
It i n order that affect the quality of the water chestnut examining and treating th e raw material,increasing the whole rate and lower-ing the fragment rate;imp roving the color of the contents,increasing the disinfectin effect of the cans etc.If the methods it introduces are ap-plied to the productive processes anal yzes and improved in the course of it,it will certainly show a good result.
出处
《保鲜与加工》
CAS
2003年第3期22-23,共2页
Storage and Process
