摘要
文章以传统烹饪和调味为基础,结合现代食品加工技术,研制了多种调味即食笋片的配方。调味配方有泡椒味、五香味、香辣味和蒜香味,既丰富了竹笋的产品种类,又满足了消费者的多样化需求,同时也有效地促进了竹笋资源的开发利用。
Based on the traditional cooking and seasoning technique,combined with the modern food processing technology,a variety of seasoning instant bamboo shoots are developed.The flavoring recipes include the flavors of pickled chilli,five spices,spicy and garlic,which not only enrich the variety of bamboo shoots'products,but also meet the diverse needs of consumers,also effectively promote the exploitation and utilization of bamboo shoots.
作者
张文莉
于楠楠
陈尚龙
张建萍
ZHANG Wen-li;YU Nan-nan;CHEN Shang-long;ZHANG Jian-ping(School of Food(Biological)Engineering,Xuzhou University of Technology,Xuzhou 221018,China;Key Construction Laboratory of Food Resources Development and Quality Safe in Jiangsu Province,Xuzhou University of Technology,Xuzhou 221018,China)
出处
《中国调味品》
CAS
北大核心
2018年第11期106-108,共3页
China Condiment
基金
徐州工程学院校级青年项目(XKY2017238)
江苏省高校自然科学研究重大项目(15KJA180008)
关键词
即食竹笋
研制
调味
instant bamboo shoots
development
seasoning
