Studies on Processing Technology of Convenient and Flavorous Foods of Osumunda japonica Thurb

Abstract

Abstract: The main purpose of the present study was to develop a series of convenient and flavorous foods of Osumunda japonica Thurb.Using dried Osumunda japonica Thurb as raw material, some systematic studies were carried out, such as the conditions for water-rcovery, quality improving, flavor adjusting, related technology and conditions for products storing. The results would be beneficial to the added value, the diversification of products and development of a series of Osumunda japonica Thurb foods.

Key words: dried natural Osumunda japonica thurb, watering and reinstatement, flavorous food, processing technology

SHEN Guo-Hua, CHEN Li-Hong, XIAO Chao-Qiu, YE Yu-Xian. Studies on Processing Technology of Convenient and Flavorous Foods of Osumunda japonica Thurb[J]. FOOD SCIENCE, 2005, 26(4): 129-132.

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Studies on Processing Technology of Convenient and Flavorous Foods of Osumunda japonica Thurb

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