摘要
鹿耳韭用0.25%的亚硫酸氢钠溶液热烫90s,沥干、冷却后放入90℃的热风干燥箱内,15min后将温度调节至60℃恒温干燥,干燥10h^12h后回潮并进行抽真空包装,即可得到色泽翠绿的合格产品。
Allinm Ovalifolium was soaked for 90s with 0.25% NaHSO4 hot off the surface water and cooled, and it was put into drying room with 90℃ drying room＇s temperature to 60℃, and it was continued to dry 10 - 12h, pack, green qualified product was acquired. solution, then it was throwed for 15min, then adjusted the at last it was vacuumized to
出处
《四川食品与发酵》
2005年第3期62-64,共3页
Sichuan Food and Fermentation
关键词
野菜
鹿耳韭
干制工艺
Natural vegetable
Allinm Ovalifolium
drying technique
