摘要
本文报道竹笋保鲜技术和生产实践的第Ⅱ部──生产实践。在小试的基础上,经过多点的生产实践,总结出了熟笋保鲜剂的配方,保鲜技术的工艺流程和操作技术,制订出了该产品的规格,最后评述了推广该技术的经济和社会效益。
This Paper is the Part Ⅱ of the previous Article of 'Studies on Bamboo Shoot's Fresh-keeping Techniques and Follow-up Pilot Production'. The Part I focused on studiesof bamboo shoot's fresh--keeping techniques,including chemical formula;the Part U centerson medium-scale pilot production of fresh-keeping bamboo Shoot at 2 different factories byusing such fresh-keeping techniques. Based on the smalll-,and medium-scale pilot productionat several sites,a package of fresh-keeping formula, techniques, and technological flows andoperational norms have been systematically summerized up, and product classification standards have been formulated, meanwhile, the integrate economic and social benifits are analysed.
出处
《竹子研究汇刊》
北大核心
1998年第1期14-17,共4页
Journal of Bamboo Research
关键词
竹笋
保鲜
生产
成品规格
Bamboo shoot
Fresh-keeping
Production technology
Finished products specification