软包装水煮薇菜加工工艺研究

Study on productive technology of the water-cooking Osmunda Japonica Thumb with soft pack

研究了薇菜的软包装水煮加工工艺。研究通过对薇菜干进行浸泡复水等预处理之后,加工成添加调味品包装后的水煮薇菜,为薇菜的综合加工提供一条良好的途径。

Productive technology and operational points of the water-cooking Osmunda Japonica Thumb with soft pack were studied in this paper. Dried Osmunda Japonica Thunb was used as raw material to produce water -cooking food of different flavors after the effects of different conditions on rehydration ratio were discussed. This study has been provided a nice approach for general processing of the Osmunda Japonica Thumb.