常压杀菌

为获得软包装白鹜鸭在常压杀菌工艺下的最佳品质，采用微波脱水与预杀菌处理技术并结合使用乳酸链球菌素（Nisin），对产品品质及保鲜防腐的应用效果进行了研究。

To realize the best quality of the soft - package white - duck product under the condition of normal pressure sterilization , an orthogonal experiment was carried out to study the effects of microwave dehydration and Nisin on the quality and preservation of the product in this paper .

将该低糖苹果脯装入高密度聚乙烯袋或蒸煮袋中，经100℃、15min的常压蒸煮杀菌后，保质期在30℃恒温下达到4个月以上。

The candied apples are packed with the materials of HDPE or foil laminated film and sterilized at the temperature of 100 ℃ for 15 min , then the shelf-life of the candied apples can be over four months under the condition of constant temperature of 30 ℃ .