【摘要】 研究以毛竹笋、早竹笋等为主要原料 ,辅以不同的配料 ,经过焖煮、烘干、杀菌等工序 ,研制一种美味、方便的竹笋制品 ,并确定其关键工艺的最佳参数及调料配比。更多还原

【Abstract】 A kind of instant and delicious bamboo shoot product was made which used spring shoots of phyllostachys pubescens as main raw material and added some flavouring by processing such as braising,stoving and sterilizing etc The critical technical conditions,parameters and proportion of flavouring were determined according to research results obtained更多还原