| 蕨菜制品的加工研制 |
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| 引用本文： | 仲山民,王菊英.蕨菜制品的加工研制[J].浙江林学院学报,1997,14(1):106-110. |
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| 作者姓名： | 仲山民 王菊英 |
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| 作者单位： | [1]浙江林学院林学系 [2]浙江省余姚市森防站 |
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| 摘 要： | 利用不同种类的幼嫩蕨菜，进行了若干制品的加工研制，结果表明：通过对蕨菜的适当处理，将其制成蕨类罐头，糖醋蕨菜，酸辣厥菜，五香蕨菜，速冻蕨菜等系列加工品完全可行，而且加工适性和成品的风味均以紫褐色种类为好。
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| 关 键 词： | 森林蔬菜 蕨菜 蔬菜加工 工艺 |
Processing techniques of fern vegetables |
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| Zhong,Shanmin.Processing techniques of fern vegetables[J].Journal of Zhejiang Forestry College,1997,14(1):106-110. |
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| Authors: | Zhong Shanmin |
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| Abstract: | By means of suitable processing technologies for young ferns collected from forest lands,several fern vegetables,such as canned fern,sweet and sour fern,vinegar pepper fern,spiced fern and quick frezen fern,etc ,could be producted The test showed purple brown ferns were good for these vegetables |
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