四川农业大学学报 ›› 1998, Vol. 16 ›› Issue (04): 487-489.doi: 10.16036/j.issn.1000-2650.1998.04.020

• 研究简报 • 上一篇    下一篇

保鲜蔬菜适度脱水方法初探

朱红   

  1. 四川省农业管理干部学院, 成都 610072
  • 收稿日期:1998-04-06 出版日期:1998-12-31 发布日期:2017-04-21

THE RESEARCH AND DEVELOPMENT OF DEWATERING VEGETABLE

Zhu Hong   

  1. Sichuan Agricurtal Management Cadre College, Chengdu, China 610072
  • Received:1998-04-06 Online:1998-12-31 Published:2017-04-21

摘要: 采用适度减少蔬菜水分含量的方法,在保持蔬菜原有风味、形态和营养成分的情况下不使用任何添加剂,使新鲜蔬菜延长保存时间。

关键词: 蔬菜, 脱水, 保存

Abstract: Adopt the method of appropriatly reducing vegetables's water coutent as well as prevent their original special flavor, shape, and nutritious composition, in the condition of use no food additive, preserve the fresh vegetables for a long time.

Key words: WEGETABLE, DEWATERING, PRESERVE

中图分类号: 

  • TS255.3