包装与食品机械Issue(6)：15-17,22,4.DOI:10.3969/j.issn.1005-1295.2016.06.004
糖醋汁-虾料复合腌制生姜即食小菜的研制
The Development of Ready-to-eat Ginger Pickled in Asauce of Sugar,Vinegar and Shrimps
张丽华 1白琳 1郭辉 1张羽1
作者信息
- 1. 渤海大学食品科学与工程学院，辽宁锦州 121013
- 折叠
摘要
Abstract
Raw ginger was used as material to exploit a instant vegetable with health care and appetizing function.The optimal technical recipe was determined by orthogonal test:the weight ratio of raw ginger,salt, chenpi sweet and sour sauce,shrimp material were 100,3,30and 67,respectively.The instant raw ginger vege-table has stomach-invigorate function and also rich in nutritional value.关键词
生姜/小菜/生姜即食小菜Key words
ginger/pickles/instant raw ginger vegetable分类
轻工纺织引用本文复制引用
张丽华,白琳,郭辉,张羽..糖醋汁-虾料复合腌制生姜即食小菜的研制[J].包装与食品机械,2016,(6):15-17,22,4.
