摘要
本文介绍了真空浸糖罐在山野菜复绿过程中的应用,确定了工艺参数,并与原来常压浸泡复绿进行了比较。
Application of vacuum sugar - soaking jar in the stage of retrieved green on edible wild herbs was introduced. Technological parameters were defined and soaking retrieved green under ordinary pressure was compared with.
出处
《食品与机械》
CSCD
1996年第2期40-40,共1页
Food and Machinery
