关键词: 蕨菜, 盐腌, 烫漂, 加工工艺, 食品检验[61HC], 蕨类植物[45JE, 45NJ]

Abstract: The processing technology of pteridophyte was studied in this paper. The traditional vegetable-curing methods in both Siehuan and Zhejiang were applied and compared. The cured products from one type of wild pteridophyte in Ya'an were examined in the aspects of their sensory and hygienic criterions and their contents of protein, amino acids and minerals. The results indicated that it was feasible to produce convenient healthful green products from this wild pteridophyte by salt curing. Of the four processing methods used in the study, Sichuan I, the essence of which is to inhibit the enzyme activity by scalding the raw materials, was the most appropriate.

Key words: PTERIDOPHYTE, SALT CURING, SCALD, PROCESSING TECHNOLOGY, FOOD INSPECTION, PTERIDOPHYTA