安徽农业科学2011，Vol.39Issue(11)：6538-6539,6542,3.
酱腌菜防腐保鲜技术研究进展
Advances on the Technologies of Keeping Pickled Vegetables Fresh
摘要
Abstract
The technologies of keeping pickled vegetables fresh were summarized in this paper. The usual ways to keep pickled vegetgbles fresh included salting, killing bacteria with a high temperature, using antiseptic and vacuum packing, as well as some specific methods such as microwave sterilizing, ultrasonic cleansing, adding biologic antiseptic and compound antiseptic and the application of railing technology. By expanding the physical fresh-keeping technologies and applying compound antiseptic and railing technologies scientifically, low-salt pickled vegetables producers could prolong their products' quality guarantee period and improve quality safety.关键词
酱腌菜/防腐/保鲜Key words
Pickled vegetables/ Antiseptic/ Keeping fresh分类
农业科技引用本文复制引用
张爽..酱腌菜防腐保鲜技术研究进展[J].安徽农业科学,2011,39(11):6538-6539,6542,3.基金项目
安徽省高校优秀青年人才基金项目中期成果(2010SQR-W188). （2010SQR-W188）
