殷坤才; 沈业寿
马鞍山市安康茵业有限公司; 安徽大学生化微生物研究所 马鞍山114001; 合肥230039

【中文摘要】 杏鲍菇经过干制、清水和盐渍等方法处理,得最佳条件为:干制品以55℃经过8h烘制而成;盐渍品以含盐30%为标准,清水产品加工时保持含盐量达到5%即可。休闲即食产品,需根据消费者习惯,通过添加不同的调味品获得。

【英文摘要】 The best processing conditions of produces of Pleurotus eryngii were definitioned by investigation.The baking condition of shaf produce was 8h at 55℃.The quantity contained sal of salted produce was 30%.The quantity added sal of produce in water was 5%.The condiments on the basis of consumer habit was added to the snack instant food.

【中文关键词】 杏鲍菇; 加工产品; 休闲即食
【英文关键词】 Pleurotus eryngii; Processing produce; Snack instant foods
【基金】安徽省重点科技攻关项目(计划编号:07010302156)

【文献出处】 中国食用菌,Edible Fungi of China,编辑部邮箱,2008年01期 【DOI】CNKI:SUN:ZSYJ.0.2008-01-019