摘要
以生姜为主要原料,开发出一种具有保健、开胃功能的即食小菜。通过正交试验确定最佳工艺配方为:生姜、食盐、陈皮糖醋汁、虾料腌制配料分别为100、3、30、67。此产品不仅具有健脾开胃的功效,而且富有营养价值。
Raw ginger was used as material to exploit a instant vegetable with health care and appetizing function. The optimal technical recipe was determined by orthogonal test： the weight ratio of raw ginger,salt,chenpi sweet and sour sauce,shrimp material were 100,3,30 and 67,respectively. The instant raw ginger vegetable has stomach-invigorate function and also rich in nutritional value.
出处
《包装与食品机械》
CAS
2016年第6期15-17,22,共4页
Packaging and Food Machinery
关键词
生姜
小菜
生姜即食小菜
ginger
pickles
instant raw ginger vegetable
