摘要
本文论述了紫菜酱和以鱼骨粉、硫酸亚铁为强化剂的强化紫菜酱的生产工艺,并对这二种酱的营养价值作了评价。
This paper deals with the technology of laver paste production,with or without enrichment by fish-bone meal and ferrous sulfate (FeSO_4).Their nutritional values are compared.
关键词
紫菜
酱
加工
laver
paste
manufacture
