摘要
通过向春卷皮中添加各种疏水性和增脆性物质 ,以及在春卷皮内表面涂膜的方法改善冷冻的预油炸春卷在微波炉重制时产生的“浸湿”
In order to improve the “soggy” condition when the frozen pre fried Spring Roll was reconstituted by the microwave oven,the hydrophobic materials or the crispness increasing materials were added into the Spring Roll cover and spread onto the interior surface of the Spring Roll's cover.
出处
《食品与机械》
CSCD
1999年第6期27-28,共2页
Food and Machinery
