| 火腿鲜笋片罐头生产工艺的研究 |
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| 引用本文： | 童巧云.火腿鲜笋片罐头生产工艺的研究[J].食品工业科技,2005(7):143-144. |
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| 作者姓名： | 童巧云 |
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| 作者单位： | 浙江金华商业学校,浙江,金华,321000 |
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| 摘 要： | 研究了以金华火腿为配料的火腿鲜笋片罐头的生产工艺及其配料,较成功地研制出风味独特,营养全面,色香味俱全,并有一定保健作用的火腿菜罐头,对开发其它传统的金华火腿菜罐头,拓宽火腿消费渠道具有抛砖引玉的作用。
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| 关 键 词： | 火腿鲜笋片罐头 生产工艺 配料 |
| 文章编号： | 1002-0306(2005)07-0143-02 |
| 修稿时间： | 2004年12月29 |
Production technology for canned ham and fresh bamboo shoot |
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| Tong Qiaoyun.Production technology for canned ham and fresh bamboo shoot[J].Science and Technology of Food Industry,2005(7):143-144. |
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| Authors: | Tong Qiaoyun |
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| Affiliation: | Tong Qiaoyun |
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| Abstract: | The research is done on the production technology and the formula of ham and fresh bamboo shoot canned food that uses Jinhua Ham as the major ingredient. The ham-and-vegetable canned food has been developed with unique flavors, comprehensive nutrition, tasteful with nice color and health function. The successful development of the product will make great contribution to the development of other traditional Jinhua Ham and Vegetable Canned Food as well as consumption and marketing of ham. |
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| Keywords: | ham and fresh bamboo shoot canned food production technology ingredients |
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