Full-Text Search:
Home|Journal Papers|About CNKI|User Service|FAQ|Contact Us|中文
《Journal of Anhui Agricultural Sciences》 2008-19
Add to Favorite Get Latest Update

Manufacturing Technology of Packet Mustard with Low Salt and without Preservative

YAO Cheng-qiang (Logistic Service Group Yangtze Normal University,Chongqing 408100)  
Using Fuling mustard as material,the effect of main manufacturing technology on the quality of mustard was studied combined with its premium formulation.The result showed that after the mustard was desalted and dehydrated,its salt content was 5.4% and the water content was 85.5%.The storage and preservation effect of the mustard was achieved with low salt and without preservative by using the evaporation heated bactericide at 85 ℃ for 15 minutes.
【CateGory Index】: TS255.5
Download(CAJ format) Download(PDF format)
CAJViewer7.0 supports all the CNKI file formats; AdobeReader only supports the PDF format.
【References】
Chinese Journal Full-text Database 3 Hits
1 SU Yang,ZHANG Cong,WANG Zhao-hui(Sichuan Higher Institute of Cuisine,Chengdu 610072);The research upon the processing industry and development strategy of pickled mustard tuber[J];Food Science and Technology;2010-04
2 ZHANG Cong SU Yang HUANG Wen-gang HE Jia-jing(Sichuan Higher Institute of Cuisine,Chengdu 610100,Sichuan,China);The Research and Application of the New Technology for Producing Preserved Mustard Tuber[J];Journal of Sichuan Higher Institute of Cuisine;2010-04
3 HU Hui-ping1,2,DING Li-xiao1,YUAN Na2(1.College of Food Science,Rizhao Polytechnic,Rizhao 276826,China;2.College of Food Science and Nutritional Engineering,China Agricultural University,Beijing 100083,China);Research progress on low-salt traditional fermented food[J];China Condiment;2010-11
【Co-citations】
Chinese Journal Full-text Database 8 Hits
1 TIAN Mi-xia,JIANG Ai-li,HU Wen-zhong,YANG Bao-ling(College of Life Science,Dalian Nationalities University,Liaoning 116600,China);Countermeasure and Measurement for Storage Methods of Mango[J];Storage and Process;2007-01
2 XU Jin-rong,TONG Zhi-you,YE Kai-fei(Department of Biological and Chemical Engineering,Guangxi University of Technology,Liuzhou 545006,Guangxi,China);Study on Chemical Preservation Agents of Lotus Root During Storage[J];Hubei Agricultural Sciences;2010-03
3 HAN Jing1,LI Kaixiong1,LI Lihua2(1.College of Food Science,Shihezi University,Shihezi,Xinjiang 832003;2.College of Food Engineering and Nutritional Science,Shaanxi Normal University,Xi'an 710062);The Specific Property of Food Irradiation Technology and Its Application in Meat Products[J];Meat Research;2009-01
4 YE Zhi-neng,WANG Bin(Institute of Nutrition Food,College of Military Economics,Wuhan 430035,China);The sterilizing methods of Listeria monocytogenes in ready-to-eat meat products[J];Science and Technology of Food Industry;2008-07
5 GAI Zuo-qi,LI Bing,LI LinTANG De-song(College of Light Industry & Food Science,South China University of Technology,Guangzhou 510640,China);Advancement of non-thermal sterilization technologies in milk industry[J];Science and Technology of Food Industry;2009-01
6 JIAO Ling-xia1, ZHANG Hao1, ZHENG Chao1, XIAO Jian-jun2 (1.Food College, Henan Iinstitute of Science and Technology, Xinxiang 453003; 2.Henan Xinfei Electric Co., Ltd, Xinxiang 453002);Study on the effect of killing bacteria on the result of keeping fresh and quality of physics and chemistry of strawberry during refrigeration[J];Food Science and Technology;2008-07
7 HU Xiao-liang,ZHOU Guo-yan(Institute of Cryomedicine and Food Refrigeration,Shanghai University of Science and Technology,Shanghai 200093,China);Application of Novel Preservation Technology in the Preservation of Food[J];Food Research and Development;2010-12
8 Xie Jing,Liu Li-yuan,(College of Food Science & Technology,Shanghai Ocean University,Shanghai 201306);Study on quality of aquatic products affected by change of storage temperature[J];Refrigeration Technology;2009-01
China Proceedings of conference Full-text Database 1 Hits
1 Liu Liyuan Xie Jing (Shanghai Ocean University,Shanghai 200090);Study on Aquatic Product Quality Effected by the Change of Storage Temperature[A];Chinese association of Refrigeration[C];2008
【Co-references】
Chinese Journal Full-text Database 10 Hits
1 YAO Cheng-qiang(Logistic Service Group,Yangtze Normal University,Fuling,Chongqing 408003);Main Influencing Factors of Nitrite Content in the Processing Production of Preserved Szechuan Pickle and Their Optimizations[J];Journal of Anhui Agricultural Sciences;2008-05
2 GENG Yu-qiu,NONG SHao-zhuang,YI Xia,YU Ze-juan (College of Biology and Food Engineering, Dalian Institute of Light Industry, Liaoning 116034, China);Effect of Sterilization Effect of Ozone on Several Dehydrated Vegetable[J];Storage & Process;2006-05
3 CHEN Jianchu, WU Dan, YE Xingqian, LIU Donghong (College of Bio-system Engineering and Food Science, Zhejiang University, Hangzhou 310029, China);Studies on Ozone Water Sterilization of Pickled Mustard Tuber and Radish[J];Bulletin of Science and Technology;2008-05
4 ZHANG Yu (College of Food Science, Southwest University, Chongqing 400715);Study on the Technique of Stem Mustard Desalting[J];Sichuan Food and Fermentation;2008-05
5 Zhai Jinliang Su Ping Na Yu (College of Biosystem Engineering and Food Science,Zhejiang University,Hangzhou 310029,China);The Study of Packet Pickled Mustard Sterilization Conditions with High Hydrostatic Pressure[J];Food and Fermentation Industries;2008-01
6 ;臭氧水在盐渍蔬菜脱盐工艺中的应用的研究[J];Science and Technology of Food Industry;2004-06
7 WU Zu-fang,LIU Pu,WENG Pei-fang(Faculty of Life Science and Biotechnology,Ningbo University,Ningbo 315211,China);Study on application of lactic acid bacteria technology to the processing of traditional pickled mustard tuber[J];Science and Technology of Food Industry;2008-02
8 YANG Jia-lei,DONG Quan(College of Food Science,Southwest University,Chongqing 400716,China);Application of ozone sterilization in food industry[J];Science and Technology of Food Industry;2009-05
9 YANG Xiao-hui,JI Bao-ping*,LI Bo,HE Shu-ling (College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China);Isolation, Identification and Fermentation Characteristics Study of Lactic Acid Bacteria from Pickles[J];Food Science;2005-05
10 CAI Hua-zhen,WANG Yin-chuan (College of Engineering, Anhui Science and Technology University, Fengyang 233100, China);Processing Technology Research of Ultrasonic Treatment on Low Salt Preserved Pork[J];Food Science;2008-02
©2006 Tsinghua Tongfang Knowledge Network Technology Co., Ltd.(Beijing)(TTKN) All rights reserved