| 风味薇菜腌制品的研制 |
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| 引用本文： | 田国政,何义发,张豪艳,罗世家.风味薇菜腌制品的研制[J].食品科学,2007,28(9):654-656. |
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| 作者姓名： | 田国政 何义发 张豪艳 罗世家 |
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| 作者单位： | 湖北民族学院生物科学与技术学院,湖北,恩施,445000 |
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| 基金项目： | 湖北省教育厅创新团队项目 |
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| 摘 要： | 本实验以新鲜薇菜为原料，通过护色、脱苦、保脆处理后，分别采用汤渍和酱渍的方法进行腌制，而后对腌制品进行包装、杀菌处理制成软包装风味薇菜。此类产品脆嫩可口，风味独特，食用方便。
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| 关 键 词： | 薇菜 汤渍 酱渍 |
| 文章编号： | 1002-6630（2007）09-0654-03 |
| 修稿时间： | 2007-07-18 |
Study on Development of Flavor Product of Osmunda japonica |
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| TIAN Guo-zheng,HE Yi-fa,ZHAGN Hao-yan,LUO Shi-jia.Study on Development of Flavor Product of Osmunda japonica[J].Food Science,2007,28(9):654-656. |
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| Authors: | TIAN Guo-zheng HE Yi-fa ZHAGN Hao-yan LUO Shi-jia |
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| Affiliation: | Department of Biology Science and Technology, Hubei Institute for Nationalities, Enshi 445000, China |
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| Abstract: | In this article, using the fresh Osmundajaponica as the raw material, through the dealing methods of the color-keeping and harden-remain, it was bloated by the soup and the catsup, and then it was processed soft package flavor Osmundajaponica through the loading and sterilization. This manufacture was crisp and tender, and edible convenience, as well as the flavor was uniqe. |
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| Keywords: | Osmunda japonica soup bloating catsup bloating |
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