| 辣味油焖笋罐头的研制 |
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| 引用本文： | 王刘刘,汪颖达. 辣味油焖笋罐头的研制[J]. 现代农业科学, 2009, 0(2): 118-119 |
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| 作者姓名： | 王刘刘 汪颖达 |
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| 作者单位： | 黄山学院旅游学院,安徽,黄山,245021;黄山学院旅游学院,安徽,黄山,245021 |
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| 摘 要： | 竹笋是无污染、无公害的蔬中珍品,用竹笋为原材料加工辣味油焖笋罐头,爽口开胃,是居家、旅游的方便特色食品。
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| 关 键 词： | 竹笋 罐头 工艺流程 |
The Preparation of Canned Braised Bamboo Shoot |
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| Affiliation: | WANG Liu-liu, WANG Yin-da (College of Tourism, Huangshan University, Huangshan,Anhui 245021, China) |
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| Abstract: | Bamboo shoot is a treasure with no pollution and no public harm in vegetables, canned braised bamboo shoot was prepared by processing using bamboo shoot as raw material, it has characteristics of cleaning fiavour and promoting appetite, also is a kind of characteristic food for home and travel. |
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| Keywords: | bamboo shoot can process flow |
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