甘薯—红橘复合脯的制作工艺

甘薯—红橘复合脯的制作工艺[J]. Science and Technology of Food Industry, 1999, (05): 52-53. DOI: 10.13386/j.issn1002-0306.1999.05.021

Citation:

甘薯—红橘复合脯的制作工艺[J]. Science and Technology of Food Industry, 1999, (05): 52-53. DOI: 10.13386/j.issn1002-0306.1999.05.021

Citation:

甘薯—红橘复合脯的制作工艺[J]. Science and Technology of Food Industry, 1999, (05): 52-53. DOI: 10.13386/j.issn1002-0306.1999.05.021

Abstract

The processing technology of mixed preserved fruit of sweetpotato and red tangerine is reported.The steamed sweetpotato,red tangerine petal and red tangerine skin are made into mashes respectively,then they are mixed together with the addition of the complementary materials.The mixture is poured into the moulds and dried until its water content is decreased to 16 percent.The product can be obtained after being packed in vacuum.

FullText(HTML)

Export File