| 食用菌平菇酱菜的试制 |
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| 引用本文： | 李金红. 食用菌平菇酱菜的试制[J]. 江苏调味副食品, 2010, 27(1): 43-45 |
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| 作者姓名： | 李金红 |
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| 作者单位： | 江苏扬州三和四美酱菜有限公司,江苏,扬州,200063 |
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| 摘 要： | 为了开发更多的酱菜新品种,介绍了用平菇作为原料生产酱菜的生产工艺,包括瓶装平菇酱菜和袋装平菇酱菜,同时给出了产品质量指标,认为食用菌平菇酱菜是一种无污染、无公害和营养价值高的菌类酱菜新品种。
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| 关 键 词： | 平菇 生产工艺 酱菜 研制 |
Development on the pickle of pleurotus ostreatus |
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| LI Jin-hong. Development on the pickle of pleurotus ostreatus[J]. Jiangsu Condiment and Subsidiary Food, 2010, 27(1): 43-45 |
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| Authors: | LI Jin-hong |
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| Affiliation: | Yangzhou Sanhe Simei Pickles Co./a>;Ltd.Yangzhou/a>;Jiangsu/a>;200063 |
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| Abstract: | In order to develop the new pickle products,pleurotus ostreatusis is taken as the raw material to make pickles.Its producing technologies,including the bottled pleurotus ostreatus pickle and pleurotus ostreatus pickle packets,are introduced. Its quality indicators are also discussed.The article finally points out that as a new pickle of edible fungi type,the pickle of pleurotus ostreatu has no pollution,no harmful effects yet high nutrition. |
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| Keywords: | pleurotus ostreatus producing technology pickles development |
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