食用菌香菇柄的几种深加工技术  

Several Types of Deeply Processing Technique of Aromatic Mushroom Stem

作　　者：陶佳喜[1] 肖全福[1] 陈年友[2] 李大红[2] 

机构地区：[1]湖北省黄冈师范学院生物系,湖北黄冈438000 [2]湖北黄冈师范学院教务处,湖北黄冈438000

出　　处：《资源开发与市场》2003年第6期359-360,共2页Resource Development & Market

摘　　要：文章简介了利用鄂东大别山地区的食用菌香菇下脚料(香菇柄)制作几类风味独特、脆嫩鲜香、深受人们喜爱的香菇食品的加工技术和方法。The authors mainly introduced the method and processing technique that people utilized the aromatic mushroom stem of mountain area in the East Hubei Province to produce several types of peculiar,crisp and sweet products.Furthermore,these products had good popularity in the local people.

关 键 词：食用菌 香菇柄 深加工 香菇食品 香菇松 香菇肉干 香菇蜜饯 香菇丝 

分 类 号：TS255.36[轻工技术与工程—农产品加工及贮藏工程]