摘要
以薇菜干为原料,采用不同的复水条件和不同的调味方法,试制出了几种风味各异的即食性薇菜制品。为综合开发薇菜产品,提高薇菜的经济价值寻找了一条良好的途径。
Dried Osmunda Japonica Thunb was used as raw material to produce several instant food of different flavors, and the effects of different conditions on rehydration ratio were discussed.
出处
《食品研究与开发》
CAS
北大核心
2007年第10期116-119,共4页
Food Research and Development
关键词
薇菜干
复水
调味
加工工艺
Dried Osmunda Japonica Thunb
rehydrated
seasoning
processing technology
