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发明名称
红甜菜保鲜罐头及其制法
摘要
本发明涉及一种红甜菜保鲜软罐头及其制法。本发明的目的是针对当前国际红甜菜罐头全是应用高温灭菌技术生产的玻璃或铁制罐头,失去了鲜菜特色,变得软绵烂的弊端,应用非高温灭菌技术,如:辐射杀菌法、微波杀菌法、超高压杀菌法、强磁场杀菌法、超声波杀菌法、脱乙酰壳多糖杀菌法和抗生素酶杀菌法等,生产复合膜真空软罐头。保鲜软罐头的红甜菜,不仅菜品鲜香脆嫩,能保持食品的品味、品质和营养,克服了高温灭菌弊端,而且体积小重量轻,减少了运输和仓储费用,提高了附加值。
申请公布号
CN101755893A
申请公布日期
2010.06.30
申请号
CN200810237237.6
申请日期
2008.12.25
申请人
章传华
发明人
章传华;锺惠青;杨欣;章曦
分类号
A23B7/00(2006.01)I
主分类号
A23B7/00(2006.01)I
代理机构
代理人
主权项
一种红甜菜保鲜软罐头,其制作技术特征在于:将半脱水或不脱水的新鲜红甜菜,经去皮、切分、洗净;再在无菌环境下,用食品专用的不透气,不透水,抗辐射的多层复合膜袋进行真空包装和装箱;再用当代非高温杀菌技术灭酶和消毒,即成耐存储的红甜菜保鲜软罐头。
地址
400016 重庆市渝中区袁家岗新医村35号
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