| 荸荠罐头加工技术 |
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| 引用本文： | 鲍智鸿. 荸荠罐头加工技术[J]. 保鲜与加工, 2003, 3(3): 22-23 |
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| 作者姓名： | 鲍智鸿 |
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| 作者单位： | 安徽黄山茶业学校,黄山,245031 |
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| 摘 要： | 以提高荸荠罐头质量为目的,从原料验收及预处理、提高净片率、降低碎片率、改善内容物色泽、提高杀菌效果等方面分析,并改进生产过程中存在的技术薄弱环节和不合理的技术操作规程,取得了一定的效果。
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| 关 键 词： | 果蔬 荸荠 罐头 技术 |
| 文章编号： | 1009-6221(2003)03-0022-02 |
| 修稿时间： | 2003-03-17 |
Technique of Prossing of Water Chestnut Can |
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| BAO Zhi-hong. Technique of Prossing of Water Chestnut Can[J]. Storage & Process, 2003, 3(3): 22-23 |
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| Authors: | BAO Zhi-hong |
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| Abstract: | It i n order that affect the quality of the water chestnut examining and treating th e raw material,increasing the whole rate and lower-ing the fragment rate;imp roving the color of the contents,increasing the disinfectin effect of the cans etc.If the methods it introduces are ap-plied to the productive processes anal yzes and improved in the course of it,it will certainly show a good result. |
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| Keywords: | fruit and vegetable water chestnut can technique |
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