| 鸡肫黄豆软罐头工艺与技术研究 |
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| 引用本文： | 王宝印. 鸡肫黄豆软罐头工艺与技术研究[J]. 农产品加工．学刊, 2010, 0(4) |
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| 作者姓名： | 王宝印 |
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| 作者单位： | 锦州市产品质量监督检验所; |
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| 摘 要： | 以鸡肫和黄豆为主要原料,以复合蒸煮袋作包装材料,经过预煮、脱气、腌制、封口、杀菌等工序,制得了番茄汁鸡肫黄豆软罐头,确定了最佳生产工艺,并研究了其生产技术条件与营养保健作用。
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| 关 键 词： | 鸡肫 黄豆 茄汁 营养保健 |
Study on Craftwork and Technique for Soft Chicken Gizzard and Soybean Tin |
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| Wang Baoyin. Study on Craftwork and Technique for Soft Chicken Gizzard and Soybean Tin[J]. Nongchanpin Jlagong.Xuekan, 2010, 0(4) |
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| Authors: | Wang Baoyin |
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| Affiliation: | Wang Baoyin(Jinzhou Institute of Products Quality Supervision and Inspection,Jinzhou,Liaoning 121000,China) |
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| Abstract: | Chicken gizzard and soybean were produced with package materials by pretreatment,precooking,degasification,pickle,heat sealing and sterilization.The best producing process was chosen,the terms of production technology and the function of nutrition health were studied. |
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| Keywords: | chicken gizzard soybean tomato juice nutrition health care |
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