摘要
白粿是福建地区经典的粮食加工品,采用优质粳米饭舂制而成。早期白粿传统工艺程序复杂,耗费人力、物力,产量低,且与谷物粮食生产水平有关。随着现代化、机械化的开展,现代制作工艺改进,白粿实现量化生产,已经成为一种大众美食。本文介绍了传统白粿加工方式与现代加工方式,并分析探讨白粿加工质量管控与存储。
White kueh is a classic grain processing product in Fujian, which is made of high-quality japonica rice. In the early stage, the traditional process of white kueh was complex and cost manpower and material resources. The yield was low and related to the grain production level. With the development of modernization and mechanization, and the improvement of modern production technology, white kueh has achieved quantitative production and has become a popular food product. This paper introduces the traditional and modern processing methods of white kueh, and analyzes and discusses the quality control of white kueh processing.
作者
刘巧鸿
LIU Qiaohong(Fuzhou Industrial Product Production License Examination Technology Center,Fuzhou 350104,China)
出处
《食品安全导刊》
2023年第1期91-93,共3页
China Food Safety Magazine
关键词
白粿
传统加工
现代工艺
质量管控
white kueh
traditional processing
modern technology
quality control
