不同味型即食金针菇的研制

Development of Different Taste Types of Instant Needle Mushroom

文章以传统烹饪工艺和调味技术为基础,结合食品加工技术,研究了即食金针菇味型的调配,确定糊辣油、油酥豆瓣油、香辣油的烹饪工艺和配方,开发出适合大众饮食习惯及口味的即食金针菇产品,为丰富即食金针菇产品的味型提供参考。

On the basis of traditional cuisine processing and seasoning technique, combine the food processing technology to obtain the best cooking process and recipe of paste chili oil, pastry watercress oil, chili oil. Develop the instant needle mushroom products which are suitable for public eating habits and tastes,and provide a reference for riching instant needle mushroom products.