安徽农业科学2012，Vol.40Issue(4)：2301-2303,3.
杏鲍菇脯的加工工艺研究
Study on the Processing Technology of Preserved Pleurotus eryngii
摘要
Abstract
[Objective] The aim was to study the processing technology of preserved P. Eryngii. [Method] With the fresh P. Eryngii as raw material, under the premise of without preservative, pigment and essence, the preserved P. Eryngii was well prepared through the technological process such as the preparation of materials, process flow, operating points, etc.. [ Result] The optimum process for the production of preserved P. Eryngii was as follows; fresh P. Eryngii was treated with compound pickling liquid (2.0% salt, 2.0% sugar, 0. 5% soy sauce and star anise, chicken flavors, a small amount of allspice) at boiling water system for 20 min, then blowing dried for 1.5 h at 65 ℃. [ Conclusion] The good preserved P. Eryngii with the characters of nice color and taste was obtained under this technology.关键词
杏鲍菇/杏鲍菇脯/加工工艺/开发利用Key words
Pleurotus eryngii/Preserved P. Eryngii/Processing technology/ Development and utilization分类
轻工纺织引用本文复制引用
刘凌岱,王希,周谢,于小芹,王瑞娟,赵立艳,胡秋辉..杏鲍菇脯的加工工艺研究[J].安徽农业科学,2012,40(4):2301-2303,3.基金项目
江苏省高等学校大学生实践创新训练计划项目 （）
