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cao zuo jiang jia gong ji shu
Author(s): LIU Chunxiang
Pages: 33
Year: 2010
Issue:
3
Journal: New Countryside
Abstract: 草莓酱色泽鲜艳,呈紫红色或红褐色,有草莓风味,酸甜适口,深受人们喜爱,其加工工艺如下.1.原料选择选用果胶及果酸含量高、香味浓的品种,成熟度八至九成为好,新鲜、味正,里面呈红色或浅红色,剔除有异味、腐烂的果实.
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