摘要
本研究以质嫩味美、营养价值高、价钱便宜的平菇为原料,采用先进的低温真空油炸技术,通过试验确定了平菇脆片的最佳工艺参数,生产出口感松脆甘香,菇香味浓郁的平菇脆片产品。
In this research,process parameters of Pteurorus ostreatus crisps through advanced low-temperature vacuum frying technology were optimized in experiment.The produced crisps had crispness taste and pleasing flavour of Mushroom.
出处
《现代食品科技》
EI
CAS
2010年第6期630-631,共2页
Modern Food Science and Technology
关键词
平菇
脆片
工艺研究
oyster mushroom
crisps
processing
