【摘要】 本文报告了黑木耳压缩包装的技术要点。即添加为干木耳重2—2.5倍的水发涨,用转速为1440rpm的离心机,离心10min左右,用12％～15％的可溶性淀粉水溶液与脱水木耳以0.1:1.0的比例充分拌和后,在压力为6.0×10~6～7.0×10~6Pa下,压制3hr左右,在40℃～70℃下烘烤3～4.5hr。更多还原

【Abstract】 The key technique of compressing package for jew’s-ear was reported in this paper. Swelled with 2 to 2. 5 times water, then centrifuged for 10 minutes or so at speed of 1440 rpm, blended completely with 12% ~ 15%soluble starch at ralio of 0.4 to 1.0 pressed for 3 hours at 6.0×106~7.0×106 Pa.in the end roasted for 3~4. 5 hours at 40~70℃ , the compressed jew’s-ear was made.更多还原