| 傣味酸笋的加工工艺 |
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| 引用本文： | 邱坚. 傣味酸笋的加工工艺[J]. 竹子研究汇刊, 2003, 22(3): 59-61 |
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| 作者姓名： | 邱坚 |
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| 作者单位： | 西南林学院木质科学与装饰工程学院,昆明,650224 |
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| 摘 要： | 利用龙竹竹笋为原料(味微苦)进行酸笋、保鲜笋加工，总结了传统民间加工工艺并利用现代加工技术对其进行改进，达到了改善风味和长期保存的目的，研制出软包装保鲜傣味酸竹笋。
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| 关 键 词： | 傣味酸笋 加工工艺 原料 龙竹竹笋 酸笋 保鲜笋 加工技术 风味 |
| 修稿时间： | 2003-01-14 |
Processing Technique of Dai Flavor Sour Bamboo Shoots |
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| Qiu Jian. Processing Technique of Dai Flavor Sour Bamboo Shoots[J]. Journal of Bamboo Research, 2003, 22(3): 59-61 |
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| Authors: | Qiu Jian |
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| Affiliation: | Forestry Engineering College of Southwest Forestry College Kunming 650224 |
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| Abstract: | The processing technology of Dai flavor sour bamboo shoots ( Dendeocalamus Semiscandne ) with some bitter tastes. It summarizes the Dai traditional processing technique of sour bamboo shoots and utility of sophisticated technology to improve its special flavor. The soft-canned technique can preserve sour bamboo shoots much longer. |
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| Keywords: | Dendeocalamus Semiscandne Bamboo shoots Dai flavor sour-bamboo shoots |
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