摘要
广东汤类软罐头含有18种氨基酸,其中9种是人体必需的。一些营养物质溶于汤中,不但味鲜可口,香味浓郁,而且脂肪、蛋白质、矿物质及维生素等有益于人体健康。汤类用复合塑料薄膜包装,真空封口和加压杀菌,最后减压冷却,保存期长。
Guangdong Soup contains 18 kinds of amino acids and 9 of them are necessary for human beings. Some nutrients which are dissolved in soup contribute to the delicious taste. The Soup is packed in compound plastic bag, sealed in vaccum condition and sterilized under pressure so as to has long shelflife.
出处
《食品科学》
EI
CAS
CSCD
北大核心
1993年第9期42-44,共3页
Food Science
关键词
汤类
软罐头
工艺
Soups Soft can Processing
