【摘要】 于1985—1986年间,探索和掌握了番茄脯的加工工艺,并且对原料的选择、硬化处理、硫处理以及糖制进行了研究。实验和生产结果表明,该工艺简便易行,并且产品质量良好。它的推广将会增加番茄的产值和食品的种类。更多还原

【Abstract】 In past two years(1985—1986),We probed and grasped processing tech- nology of preserved tomato and studied in selecting varieties,calciuming, sulphiting and preserving.Experimental and productive results showed this processing technology was simple and easy to operate and preserved tomato possessed good quality.Its popularization would increase value of tomato production and enrich food kinds.更多还原