食用菌型全骨肉味调料的综合利用与开发  

Comprehensive Development of the Fresh Bone Condiment of Edible Fungus

作　　者：李群兰[1] 郑自立[1] 周琳[1] 孙杰 

机构地区：[1]成都大学,四川成都610106

出　　处：《江苏调味副食品》2018年第1期4-6,共3页Jiangsu Condiment and Subsidiary Food

摘　　要：分析综合开发食用菌型全骨肉味调料的市场前景及其加工工艺,评述该肉味调料所具有的产品特性及优势,以期推动食用菌型全骨肉味调料的综合利用与开发。The market prospect of a new type of fresh bones condiment of edible fungus was analyzed,its processing technology was put forward,the features and advantages of the product were reviewed in this paper,with a view to promoting the comprehensive utilization and development of fresh bones condiment.

关 键 词：畜禽鲜骨 食用菌 复合调料 

分 类 号：TS264[轻工技术与工程—发酵工程]