| 草菇姜味辣椒酱加工工艺的研究 |
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| 引用本文： | 韦玉芳,蔡立华,黄宝,梁玲花,黄玲,黎小英. 草菇姜味辣椒酱加工工艺的研究[J]. 食品科技, 2003, 0(2): 31-33 |
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| 作者姓名： | 韦玉芳 蔡立华 黄宝 梁玲花 黄玲 黎小英 |
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| 作者单位： | 南宁职业技术学院,南宁,530003 |
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| 摘 要： | 介绍了草菇姜味辣椒酱的加工技术及生产工艺的操作要点,结果表明,经腌制发酵后的产品,香气浓郁,咸酸辣脆适中,营养丰富,具有多种食疗作用,而且产品色泽鲜艳,诱人食欲。
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| 关 键 词： | 草菇 姜味辣椒酱 操作要点 |
| 文章编号： | 1005-9989(2003)02-0031-03 |
| 修稿时间： | 2002-11-20 |
A technical study of the making of red pepper sauce with straw mushroom and ginger |
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| WEI Yu-fang CAI Li-hua HUANG Bao LIANG Ling-hua HUANG Ling Li Xiao-ying. A technical study of the making of red pepper sauce with straw mushroom and ginger[J]. Food Science and Technology, 2003, 0(2): 31-33 |
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| Authors: | WEI Yu-fang CAI Li-hua HUANG Bao LIANG Ling-hua HUANG Ling Li Xiao-ying |
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| Abstract: | This article introduces the technology and procedures in the making of red pepper sauce with straw mushroom and ginger. After being salted and fermented, the product is rich in nurition and good to health, with nice aroma, moderate saltiness, sourness and crispness, fresh color and tempting taste. |
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| Keywords: | straw mushroom red pepper sauce with ginger key points for making |
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