速食酱腌黄花菜研制 投稿.docVIP

速食酱腌黄花菜的研制Development of fast-food sauced and pickled daylily Wu Yongfu Zhang Ning Longdong University，Abstract: Due to the present daylily processing varieties of products, and edible trouble, single taste not beautiful, daylily to fill a products market blank, accord with current food industry development trend. The experiment uses no sulfur dry daylily as raw materials, selection of quality of soy sauce and sugar, gourmet powder etc for trims. Salted process parameters for 4℃, 6h, material liquid than 1︰4 through 2 times desalination, The crisp agent CaC12 optimal concentration 0.15%, Acce