The study provided the quality standard,the best formula of basic flavoring and the processing technology which could maintain the color,fragrance and taste of pickled cucumber.The result shows that calcium chloride of 0.06 ％ as brittleness agent can obtain good effect; the best formula of basic flavoring is:umami substances of 0.9％,spices of 8％,sweeteners of 0.05％,sesame oil of 0.4％.Adding sodium benzoate of 0.3‰ or potassium sorbate of 0.3‰ in summer and autumn or without adding preservatives in spring and winter,sterilizing at 95 ℃ for 15 minutes,after these,the product could be well preserved for more than 10 months.%研究提供了一种生产色、香、味俱佳的糟黄瓜的加工工艺、产品质量标准和基本调味料的最佳配方.研究结果表明,添加0.06％氯化钙,保脆效果好;基本调味料配方为鲜味剂添加量为0.9％,香辛料添加量为8％,甜味剂添加量为0.05％,香油添加量为0.4％;春、冬季节不添加防腐剂,夏、秋季节添加0.3‰的苯甲酸钠或山梨酸钾的基础上,采用95℃杀菌15 rmin的杀菌条件,可使产品的保质期达10个月以上.
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