摘要
通过对乌塌菜速冻工艺的研究,确定了其适宜烫漂时间为:整棵乌塌菜1.5 min,切段乌塌菜1.0 min;并提出了两种乌塌菜的速冻工艺。
The fastt-freezing techniques for Wuta-cai were studied in this experiment. The result indicates that the optimum blanching time is 1.5 and 1.0 minutes for all Wuta-cai and cut Wuta-cai respectively, and a technique for fast freezing Wuta-cai were proposed.
出处
《冷饮与速冻食品工业》
2006年第1期18-20,共3页
Beverage & Fast Frozen Food Industry
关键词
乌塌菜
速冻
烫漂时间
wuta-cai
fast-freezing
blanching time
