摘要
介绍了冻干松茸的产生工艺 ,通过对冻干松茸和传统晒干松茸的理化指标及感官指标的比较 。
The technological process of vacuum freezing and drying Tricholoma Matsutake was detailed in this paper.Through comparing physical and chemical characters of vacuum freezing and drying Tricholoma Matsutake with those of vacuum traditional Tricholoma Matsutake , advantages of freezing and drying technology were proved.
出处
《绵阳经济技术高等专科学校学报》
2000年第1期28-29,共2页
Journal of Mianyang College of Economy & Technology
关键词
真空冷冻干燥法
松茸
保鲜
生产工艺
the way of vacuum freezing and drying
Tricholoma Matsutake
freshness-preservation.
