对雪菜茭白软罐头的加工工艺进行了探讨和优化。结果表明:最佳配方为每100 g茭白加入雪菜70 g、黄酒15 mL、辣椒圈1 g、糖6 g,经焖煮、真空包装后采用95℃水浴杀菌25 min,可制成味道鲜美、保质期长、食用方便且容易携带的软罐头食品。该产品保质期长达3个月。

Soft can processing technique of water bamboo with pickled potherb mustard was optimized.The best formula was :water bamboo 100g,pickled potherb mustard 70g,rice wine 15mL,pepper ring 1g,sugar 6g.By cooking and stewing,vacuum packaging,sterilizing in a 95℃water bath for 25min,the soft canned food with a delicious taste,a longer shelf life and convenient to carry was produced.The product shelf life can as long as 3 months without preservatives,better meet the current development trend of food industry and market requirments.