摘要
采用腌渍野生蕨菜为原料,经过漂烫、调味、真空包装及加热杀菌等工艺处理,将蕨菜加工成具有独特风味并能长期保存的即食软包装食品。
Through the use of salted wild aquilinum as the raw material,after blanching,flavoring,vacuum packaging and heat sterilization,etc.the product will be processed into a ready-to-eat food with unique taste and long-term preservation period.
出处
《食品研究与开发》
CAS
北大核心
2010年第6期93-94,共2页
Food Research and Development
关键词
蕨菜
漂烫
真空包装
杀菌
Pteridium aquilinum
blanching
vacuum packaging
sterilization
