| 桃子的腌制方法 |
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| 引用本文： | 李学贵. 桃子的腌制方法[J]. 江苏调味副食品, 2004, 21(4): 29-30 |
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| 作者姓名： | 李学贵 |
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| 作者单位： | 如东县调味品厂,如东,226490 |
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| 摘 要： | 介绍了酱米桃、糟米桃的原料选择、工艺流程、操作方法和产品特点。
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| 关 键 词： | 桃子 腌制 酱米桃 糟米桃 |
| 文章编号： | 1006-8481(2004)04-0029-02 |
Making methods of preserved-peaches |
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| LI Xue gui. Making methods of preserved-peaches[J]. Jiangsu Condiment and Subsidiary Food, 2004, 21(4): 29-30 |
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| Authors: | LI Xue gui |
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| Affiliation: | The Condiment Factory Rudong 226490 |
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| Abstract: | This article introduces the raw materials' choosing of sauced half-peach and distiller's grains fermented half-peach. Its technology process, operation methods and product's features are also discussed in this article. |
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| Keywords: | peach preservation sauced half peach distiller's grains fermented half peach |
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