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目前香菇的主要加工手段是干制。为增加香菇加工品的花色品种,提高经济效益,我们研究了香菇罐头的加工工艺。现简述如下:一、原料的选择及处理选择的菇体必须新鲜、未开伞、未破碎、厚实、大小适中(菌盖直径3—4cm)。菇体要及时浸泡到2%食盐、pH3—4(0。1%柠檬酸调节)的溶液中。剪去菌柄下部木质化程度较
At present the main processing means of mushrooms is dry. To increase the variety of mushroom processing products, improve economic efficiency, we studied the canned mushroom processing technology. Are summarized as follows: First, the choice of raw materials and treatment selected mushroom body must be fresh, unopened, unbroken, thick, medium size (cap diameter 3-4cm). Mushroom body should be promptly soaked to 2% salt, pH3-4 (0.1% citric acid adjustment) solution. Cut the lower part of the stigma of the degree of lignification