| 酱黄瓜的质量与工艺的关系 |
| |
| 引用本文： | 娜仁.酱黄瓜的质量与工艺的关系[J].内蒙古农业大学学报(自然科学版),1988(2). |
| |
| 作者姓名： | 娜仁 |
| |
| 作者单位： | 内蒙古农牧学院农学系贮藏加工教研室 |
| |
| 摘 要： | 本研究是利用当地丰富原料、对酱黄瓜加工过程中各工艺环节对品质的影响,制出具有独特风味的黄瓜的酱制品、以满足人民生活的需要。
|
| 关 键 词： | 盐腌 脱盐 压榨 酱渍 打扒 |
The Relation Between the Quality of the Cucumber pickled in Soy Sauce and its proeessing technology |
| |
| Na Ren.The Relation Between the Quality of the Cucumber pickled in Soy Sauce and its proeessing technology[J].Journal of Inner Mongolia Agricultural University(Natural Science Edition),1988(2). |
| |
| Authors: | Na Ren |
| |
| Institution: | Teaching and Research Section of storage and process of Agronomy Department. |
| |
| Abstract: | This study is using local rich raw materials, with all links in the technology chain effectin on the guatity in the procedure of processing of cucumber. pickled in soy sauce, prepare varieties pickled in soy sauce of cucumber which have a distinctive Stavottr and meet the reguiremen of people's life. |
| |
| Keywords: | pickled in salt desalting press pickled in soy sauce |
| 本文献已被 CNKI 等数据库收录！ |
