Chinese Agricultural Science Bulletin ›› 2009, Vol. 25 ›› Issue (8): 75-78.
Special Issue: 食用菌； 食用菌
• 食品科学 • Previous Articles Next Articles
Zhu Weijun, Chen Yueying, Jiao Lei
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Abstract: Abstract The paper had researched a species of mushroom stem and pork. The optimum technology of stabilizing and the amount of complement material was studied by means of orthogonal test and single factor test. The results showed that: the suitable ratio of complement material was sugar 16%, soy 6% and salt 1.2%.The optimum parameters was baked 60℃ for 60 min and stir-fried 35 min.
Zhu Weijun, Chen Yueying, Jiao Lei. Study on Processing Technology of the mushroom stem and pork of crumb[J]. Chinese Agricultural Science Bulletin, 2009, 25(8): 75-78.
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https://www.casb.org.cn/EN/Y2009/V25/I8/75
