CAJ | 학술논문

文章分析了实际中试生产中真空低温油炸香菇脆片的生产工艺和质量控制方法,列举了该产品在实际生产中的关键工序、中试生产产量和该产品的质量指标,分别讨论预处理对中试生产香菇真空油炸产品质量的影响和真空油炸技术对香菇脆片中试生产质量的影响,为工业化大规模生产提供了更好的实践经验.
문장분석료실제중시생산중진공저온유작향고취편적생산공예화질량공제방법,열거료해산품재실제생산중적관건공서、중시생산산량화해산품적질량지표,분별토론예처리대중시생산향고진공유작산품질량적영향화진공유작기술대향고취편중시생산질량적영향,위공업화대규모생산제공료경호적실천경험.
This paper analyzed the middle-scale production technique and quality control methods of vacuum low-temperature fried mushroom chips, listed the key process in real production, pilot production yields and the product quality indicators. Meanwhile, the paper discussed the issues relevant to the impact of pretreatment and vacuum low-temperature fired technique on product quality, and provided a better experience for industrialized manufacture.