摘要
研究了萝卜干的烘干工艺以及主要加工方式,以萝卜干的颜色、口感、风味等为指标,确定最佳加工工艺。研究结果表明,萝卜干最佳加工工艺为40℃烘干14 h、盐添加量4%、腌制时间2 d,熟拌料。
In the experiment, we studied the drying technology for radish and the main processing mfthods, and we determined the best processing technology by taking the color, taste and flavor of dried radish as indexes. The results showed that, the optimal drying technology for dried radish was as follows： drying 14 hours at temperature of 40℃ firstly, secondly curing for two days with salt content of 4%, thirdly well mixed with condiments after being steamed.
出处
《长江蔬菜》
2013年第20期75-77,共3页
Journal of Changjiang Vegetables
基金
湖北省农业科技创新中心项目(2013-620-007-001)
湖北省研究与开发计划项目(2011BBB042)
关键词
萝卜干
加工
工艺
Dried radish
Process
Technology
