摘要
以清水竹笋罐头加工厂分选出来的次等竹笋和海南野生的山竹笋为主要原料 ,通过预处理、切片、脱苦及调味等工序 ,加工成色、香、味俱佳的即食竹笋罐头的工艺过程 。
This research mainly narrated process of bamboo shoot can,with the inferior bamboo shoot sclected from eau douce can processing factory and wild bamboo shoot in Hainan as raw material,processes such as pretreatment,slicing and flavour adding etc.,ready-to-eat bamboo-shoot can with cheerful colour and smell,as well as good taste was obtained.Approches and conditions of bitterness elimination were also discussed.
出处
《食品与机械》
CSCD
2003年第2期23-24,共2页
Food and Machinery
