学术
国际标准刊号：ISSN 1005-6521
国内统一刊号：CN 12-1231
摘 要:
以薇菜干为原料，采用不同的复水条件和不同的调味方法，试制出了几种风味各异的即食性薇菜制品。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。[著者文摘]
文章出处:
《食品研究与开发》-2007年28卷10期 -116-119页
Food Research and Developent
栏目信息:
分 类 号:
THE PROCESSING TECHNOLOGY OF INSTANT OSMUNDA JAPONICA THUNB
LU Ning, LONG Hai-rong, CHAI Hong-di （College of Tea and Food, Anhui Agricultural University, Hefei 230036, Anhui, China）
Abstract:
Dried Osmunda Japonica Thunb was used as raw material to produce several instant food of different flavors, and the effects of different conditions on rehydration ratio were discussed.[著者文摘]
Key words:
Dried Osmunda Japonica Thunb; rehydrated; seasoning; processing technology
收稿日期: 2007-03-03
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