摘要
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.
出处
《食品科技》
CAS
北大核心
2010年第10期130-133,共4页
Food Science and Technology
基金
2009年宁波市农业成果转化项目(2009C30008)
关键词
水煮薇菜
加工工艺
综合加工
water-cooking Osmunda Japonica Thumb
productive technology
general processing