semidried
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Storage studies also found that the effect of temperature and time on the physical and chemical qualities of mei is not significant. Good storage stability characteristics can be obtained for semidried mei preserved by reused brine.
储藏实验之结果发现储藏温度及储藏时间对各组梅胚理化性状的影响均不显著,以废盐液腌渍之梅胚具备良好的稳定性及储藏性。
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In this study, the high salt content waste brine and regenerated salt from saturated waste brine were reused to solve the waste treatment problems and to save the salt use in the semidried mei processing.
本研究将制造梅胚所产生的高盐度腌梅废液及废液浓缩之再生盐重复应用於梅胚的腌渍过程,以期解决废盐液处理问题,并减少腌渍梅胚时的新盐用量。
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Results indicated that semidried mei preserved by reused brine or regenerated salt have higher values in acid, soluble solids, and salt contents than those prepared from fresh salt. However, there is no significant difference in sensory evaluation. These results implied that the reuse of waste brine is feasible.
研究结果显示以废液再腌渍的梅胚在可滴定酸含量、可溶性固形物含量、盐度等方面均较高,但官能品评方面则无明显差异,因此将废盐液重复使用於梅胚腌渍的构想初步可行,且再生盐亦可於二次腌渍时利用。