绿色蔬菜的2种传统加工方法  

Two traditional processing methods of green vegetables

作　　者：沈子林[1] 

机构地区：[1]绍兴市调味品专业分会,浙江绍兴312000

出　　处：《江苏调味副食品》2006年第4期34-35,共2页Jiangsu Condiment and Subsidiary Food

摘　　要：为了传承传统绿色蔬菜的加工方法,介绍了绍兴万年青和脱水油冬儿菜的加工方法。绍兴万年青是将油菜的菜蕻经烫漂、去水和烘焙制得。脱水油冬儿菜是将油冬儿菜切梗分叶后,将菜叶经烫漂、摊簾和烘干制得。In order to inherit and develop traditional processing method of green vegetables, this article introduces the processing technology of Shaoxing Wannianchun and dried Shanghai bokchoy. The bolts of rape are first quickly boiled, then dried and baked. And Shaoxing Wannianchun is made. The leaves of Shanghai bokchoy are first cut and quickly boiled. After dried and baked, dried Shanghai bokchoy is made.

关 键 词：油菜 菜蕻 脱水油冬儿菜 加工 

分 类 号：TS972.126[轻工技术与工程]