摘要
为了充分利用番茄,研究了用番茄加工成番茄酱、番茄脯和番茄汁的方法,分别介绍了其工艺流程、制作要点和质量要求。
In order to make a good use of tomato,the methods of tomato sauce,preserved tomato and tomato juice are studied. Its technical process, making points and quality requirements are introduced respectively.
出处
《江苏调味副食品》
2008年第6期38-39,共2页
Jiangsu Condiment and Subsidiary Food
关键词
番茄
工艺流程
制作要点
质量要求
tomato
technical process
making points
quality requirements
