黄椒脆耳加工技术的研究

黄椒脆耳加工技术的研究(6200字)
摘  要：本文以木耳，黄椒为试材，研究了黄椒脆耳的加工技术。结果表明，干木耳于冷水中浸泡4个小时后，洗净，切丝，沥干，再按复水重与黄椒的比例为7:3的重量加13%的植物油，1.2%的味精，拌料后，装瓶，封口，再于75℃～80℃热水中杀菌15分钟，其产品质量最佳。
关键词：木耳；复水；配比；杀菌

Research on Technology of The Spicy Agaric
Abstract：In this paper，agaric and chillies was used to study the spicy agaric processing technology . The results showed that dry agaric immerses in water for 4 hours ， clean it ，chop up，remove drain，then the proportion of wet agaric and chillies is 7:3, add 13% oil ，1.2%gourmet powder ，mix the flavor ，then put them in vitreous bottles,seal the bottles. Put these bottles in 75℃～80℃ hot water sterilize 15 minutes，we can get the best quality of this products.
Key words: agaric ; refresh; proportion; sterilization