Abstract：Pig’s ears were processed with traditional craft of pickles in Sichuan Province and the influence of the fermentation time on product quality was studied. The result indicates that the products had satisfactory pH value(3.4~3.6) and sensory evaluation when fermented for 23～35h.The shelf life of product surpassed 30 days after vacuum packaged and the sterilized at 100℃.The fermentation time significantly affected the flavor of the pickled the pickled pig’s ear, but it did not affect the shelf life of the products.
李红民；陈韬；蔡文颖. 发酵时间对泡猪耳朵品质的影响[J]. 肉类研究, 2008, 22(12): 31-33.
LI Hongmin;CHEN Tao;CAI Wenying. Influence of Fermentation Time on the Quality of Pickled Pig's Ear. Meat Research, 2008, 22(12): 31-33.
2008, Vol. 22 
