摘要
高压干蒸工艺是蚕豆辣酱制造过程中蒸煮原料的最新工艺 ,它综合考虑了原来常压蒸煮工艺中存在的环保、能源浪费、出品率低、不利于大规模连续生产等各种因素 。
The technology of steaming unsoaked broadbeans at high steam pressure” is the latest development of the production process of chilli broadbean sauce.Having taken into consideration some negative factors of the old technology,such as environmental pollution,waste of energy resoruces,low output rate and unfitness for continuous mass production,this technology has made a step forward in some respects.
出处
《江苏调味副食品》
2003年第5期9-11,共3页
Jiangsu Condiment and Subsidiary Food
关键词
高压干蒸工艺
蚕豆辣酱
蒸煮工艺
产品品质
出品率
high pressure
steaming unsoaked broadbeans
normal atmospheric pressure
soaking
steaming and boiling
