薇菜快餐制品的研制

Study on the Fast Food of Osumunda Japonica Thurb

以薇菜干为原料,采用碳酸氢钠脱涩去苦和氯化钙保脆工艺,生产的″复原清水薇菜″较好地保持了薇菜的原有风味。同时增加各种香辛料和增鲜剂,采用不同配方试制出几种风味各异的薇菜即食快餐食品。为综合开发薇菜产品,提高薇菜的经济价值寻找了一条良好的途径。

The recovered light products of Osumunda Japonica Thurb which were maintained of natural special flavour were tried to prepared.The processing technology was those which drought Osumunda Japonica Thurb were taken out of unsmooth by NaHCO3 3% (as the quantities of materials) and were hard by 0.5% CaCl2 as well 3% KAl(SO4)2 (as the quantities of materials).There were a few kinds of directions for producting of the fast food that had different taste and flavour were added a seried of perfumes and getting fresh reagent to.