摘要
本研究以腐乳为基料,加入香辛料浸提液,经配料、研磨、包埋、灭菌、真空冷冻干燥制成方便复合调味品“腐乳味珍”。
Using the fermented bean curd as material, adding extraction of vaccum freezing, we produced the fermented bean curd as a convenient and compound flavoring.
出处
《四川食品与发酵》
2002年第1期53-54,共2页
Sichuan Food and Fermentation
