摘要
研究了薇菜的干制和复水工艺,并据此生产出营养和味道适宜的薇菜小食品。
The drying and soaking processes of Osmunda japonica Thunb were investigated in this paper. And Osmunda japonica Thunb was treated to produce instant food with satisfactory nutrients and flavor by using of proper processing techniques.
出处
《武汉工业学院学报》
CAS
2004年第4期19-21,共3页
Journal of Wuhan Polytechnic University
关键词
薇菜干
加工工艺
复水工艺
薇菜食品
Osmunda japonica Thunb
drying
soaking
instant food
technology
