| 蕨菜制品的加工研制 |
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| 引用本文： | 仲山民,林海萍,王菊英.蕨菜制品的加工研制[J].浙江农林大学学报,1997,14(1):106-110. |
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| 作者姓名： | 仲山民 林海萍 王菊英 |
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| 作者单位： | 1.浙江林学院林学系, 临安 311300;2.浙江省余姚市森防站 |
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| 摘 要： | 利用不同种类的幼嫩蕨菜，进行了若干制品的加工研制。结果表明:通过对蕨菜的适当处理，将其制成蕨菜罐头、糖醋蕨菜、酸辣蕨菜、五香蕨菜、速冻蕨菜等系列加工品完全可行，而且加工适性和成品的风味均以紫褐色种类为好。
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| 关 键 词： | 森林蔬菜 蕨菜 蔬菜加工 工艺 |
| 收稿时间： | 1996-08-30 |
Processing Techniques of Fern Vegetables. |
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| Zhong Shanmin,Lin Haiping,Wang Juying..Processing Techniques of Fern Vegetables.[J].Journal of Zhejiang A&F University,1997,14(1):106-110. |
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| Authors: | Zhong Shanmin Lin Haiping Wang Juying |
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| Institution: | 1.Zhejiang Forestry College, Lin’ an 311300, PRC |
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| Abstract: | By means of suitable processing technologies for young ferns collected from forest lands, several fern vegetables, such as canned fern, sweet and sour fern, vinegar-pepper fern, spiced fern and quick-frezen fern, etc. , could be producted. The test showed purple-brown ferns were good for these vegetables. |
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