摘要
结合传统的醉泥螺加工工艺，详细研究了其生产各阶段的技术及质量问题，主要包括吐沙、形态固定、盐渍和醉制四个方面。
Based on the traditional processing,the technology and quality problems of liquor－ saturated Bullacta exarata were studied in detail. These studies mainly included four aspects:spitting sand,fixing shape,pickling and liquor－ saturated.
出处
《食品科技》
CAS
北大核心
2001年第2期72-73,共2页
Food Science and Technology
关键词
醉泥螺
吐沙
醉制
加工工艺
质量控制
liquor－ saturated Bullacta exarata,spitting sand,pickle
