脱水蔬菜(万年青、油冬儿菜)加工方法  

Processing of dehydrated dieffenbachia and pakchoi

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：《中国酿造》2006年第11期65-66,共2页China Brewing

摘　　要：介绍了绍兴万年青及油冬儿菜的脱水加工方法及要求,重点对原料选择、冷浸热烫的时间和程度、温度、色泽、摊帘以及烘焙的时间、温度和湿度的控制等作了说明。The processes and demands to dehydrate Shaoxing dieffenbachia and pakchoi were introduced here. Some important factors in processing were emphasized, such as selection of materials, quenching and scalding time, quenching and scalding degree, temperature, colour and lustre, spreading and baking time, temperature and humidity control at the baking stage, and so on.

关 键 词：脱水蔬菜 冷浸热烫 烘焙 

分 类 号：TS255.5[轻工技术与工程—农产品加工及贮藏工程]