| 傣味酸笋的加工工艺 |
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| 引用本文： | 邱坚.傣味酸笋的加工工艺[J].林业科技,2003,28(3):54-55. |
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| 作者姓名： | 邱坚 |
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| 作者单位： | 西南林学院木质科学与装饰工程学院,昆明,650224 |
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| 摘 要： | 在总结传统民间加工工艺的基础上，利用现代加工技术对龙竹的酸笋加工工艺进行了改进，达到了改善风味和长期保存的目的，并研制出软包装保鲜傣味酸竹笋。
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| 关 键 词： | 傣味酸笋 加工工艺 风味 软包装 龙竹 |
| 文章编号： | 1001-9499(2003)03-0054-02 |
| 修稿时间： | 2003年1月8日 |
Process Technique of Dai Flavor Sour Bamboo Shoots |
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| QIU Jian.Process Technique of Dai Flavor Sour Bamboo Shoots[J].Forestry Science & Technology,2003,28(3):54-55. |
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| Authors: | QIU Jian |
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| Abstract: | This paper introduces the processing technology of Dai flavor sour bamboo shoots (Dendrocalamus semiscandne)which tastes some bitter.It summarizes the Dai traditional process technique of sour bamboo shoots and utility of sophisticated technology to improve the special flavor.And a soft-canned technique was developed which can preserve the sour bamboo shoots much longer. |
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| Keywords: | Dendrocalamus semiscandne Bamboo shoots Dai flavor sour-bamboo shoots |
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