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《Journal of Anhui Agricultural Sciences》 2008-19
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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
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