摘要
通过对毛竹春笋的适当处理，将其制成袋装笋片、糖醋笋片、笋脯、酸辣笋衣等系列软包装产品完全可行，而且保质期均能达到商业性要求（６个月以上）。
By suitable processing techniques,it is completely feasible that the spring shoots are processed into a series of products packed in plastic containers,such as sliced shoots in plastic bags,sliced shoots in sweet and sour sauce,sliced shoots in vinegar pepper sauce and candied shoots.The storage duration of the products can reach more than 6 months.
出处
《浙江林学院学报》
CSCD
1998年第4期359-362,共4页
Journal of Zhejiang Forestry College
关键词
毛竹
竹笋
蔬菜加工
饮包装
hyllostachys pubescens
bamboo sprout
vegetable processing
technique
