殷坤才; 沈業(yè)壽
馬鞍山市安康茵業(yè)有限公司; 安徽大學(xué)生化微生物研究所 馬鞍山114001; 合肥230039

【中文摘要】 杏鮑菇經(jīng)過干制、清水和鹽漬等方法處理,得最佳條件為:干制品以55℃經(jīng)過8h烘制而成;鹽漬品以含鹽30%為標(biāo)準(zhǔn),清水產(chǎn)品加工時保持含鹽量達(dá)到5%即可。休閑即食產(chǎn)品,需根據(jù)消費(fèi)者習(xí)慣,通過添加不同的調(diào)味品獲得。

【英文摘要】 The best processing conditions of produces of Pleurotus eryngii were definitioned by investigation.The baking condition of shaf produce was 8h at 55℃.The quantity contained sal of salted produce was 30%.The quantity added sal of produce in water was 5%.The condiments on the basis of consumer habit was added to the snack instant food.

【中文關(guān)鍵詞】 杏鮑菇; 加工產(chǎn)品; 休閑即食
【英文關(guān)鍵詞】 Pleurotus eryngii; Processing produce; Snack instant foods
【基金】安徽省重點科技攻關(guān)項目(計劃編號:07010302156)

【文獻(xiàn)出處】 中國食用菌,Edible Fungi of China,編輯部郵箱,2008年01期 【DOI】CNKI:SUN:ZSYJ.0.2008-01-019