摘要
本文介绍了以鲜香菇为原料,通过分选、清洗、漂烫、浸泡、冷冻、低温真空油炸和调味等工序制成香菇脆产品的工艺流程。
This paper introduces the process of making shiitake mushrooms with fresh mushrooms as raw materials through sorting, washing, blanching, soaking, freezing, low-temperature vacuum frying and seasoning.
作者
蔡彦志
贺晓光
Cai Yanzhi;He Xiaoguang(Ningxia University,Yinchuan750021,China)
出处
《现代食品》
2018年第18期110-113,共4页
Modern Food
关键词
香菇
浸泡液
低温真空油炸
生产工艺
Mushroom
Soak liquid
Low temperature vacuum frying
Production process
