Summary:The experiment takes okra as the main raw material,it discusses about how to keep best color and crisp in the process of making canned okra.The results show that if you want to keep the best color protection effect of sodium isoascorbate you should satisfy the temperature is 90 degrees , the time is 6min , the PH is 6 and the the concentration is 0.03%. The embrittlement effect of 0.3% CaCl2 solution is the best.在这个基础上修改下吧
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