中国果菜
中國果菜
중국과채
China Fruit aVegetable
2015年
10期
11-12
,共2页
竹笋%腌制%方法
竹筍%醃製%方法
죽순%업제%방법
Bamboo shoots%pickled%method
竹笋是一种季节性蔬菜，笋期集中，产笋季节短，容易造成笋加工厂旺季时来不及加工处理，鲜竹腐烂，浪费严重的问题，同时，保鲜处理技术水平不高也会导致竹笋的风味品质下降。本文以新鲜的竹笋为原料，研究了一种竹笋的腌制方法，方法简单，便于操作。所制出的竹笋口感好、易保存，不含有化学添加剂，保留了竹笋的原汁原味。
竹筍是一種季節性蔬菜，筍期集中，產筍季節短，容易造成筍加工廠旺季時來不及加工處理，鮮竹腐爛，浪費嚴重的問題，同時，保鮮處理技術水平不高也會導緻竹筍的風味品質下降。本文以新鮮的竹筍為原料，研究瞭一種竹筍的醃製方法，方法簡單，便于操作。所製齣的竹筍口感好、易保存，不含有化學添加劑，保留瞭竹筍的原汁原味。
죽순시일충계절성소채，순기집중，산순계절단，용역조성순가공엄왕계시래불급가공처리，선죽부란，낭비엄중적문제，동시，보선처리기술수평불고야회도치죽순적풍미품질하강。본문이신선적죽순위원료，연구료일충죽순적업제방법，방법간단，편우조작。소제출적죽순구감호、역보존，불함유화학첨가제，보류료죽순적원즙원미。
Bamboo shoot is a kind of seasonal vegetables, and the production of bamboo shoot season is short and concentrated. It is easy to cause decay and waste because of untimely procession. At the same time, the preservation technique level is not high which can make the flavor quality of bamboo shoot drop. In this paper, using fresh bamboo shoot as raw material, a method of curing the bamboo shoot is studied. The method is simple and easy to operate. There is good taste, and no chemical additive, and preserve the original flavor of bamboo shoot and is easy to preserve in prepared bamboo shoot.
