摘要
以蔬菜茎梗和香料粉为主要原料,采用软包装技术与传统制作相结合的方法,研究确定了软包装酱腌菜的加工工艺及参数。
With vegetables and spicery seed pow der,combined soft packing with traditio nal processing it was decided that the processing craft an d condition of the soft packing vegetables pungent silk.
出处
《江苏调味副食品》
2002年第4期12-13,共2页
Jiangsu Condiment and Subsidiary Food
