Optimization of sterilizing technology for canned pig's trotters with vinegar-ginger
The sterilizing conditions of canned Pig's trotters with vinegar-ginger, a typical Cantonese dish made of pig trotters, egg, ginger and vinegar, was optimized by the quadratic general rotary unitized design. A mathematical model of sterilization based on the total score of microbial and sensory effect was given. The optimum technological conditions were as follows: pH value of 4.3, center temperature of the can when sealed of 71℃, sterilizing temperature of 112 ℃, sterilizing time of 35 min.