| 摘要 |
PURPOSE:To provide the method for processing Spirinchus lanceolatus, capable of remarkably improving the preservability of the Spirinchus lanceolatus, preventing the deterioration of its taste, and being eaten without being roasted. CONSTITUTION:The method for processing the Spirinchus lanceolatus comprises drying the raw Spirinchus lanceolatus. immediately freezing the dried Spirinchus lanceolatus, thawing the frozen Spirinchus lanceolatus, vacuum-packaging the thawed Spirinchus lanceolatus and subsequently thermally sterilizing the packaged spirinchus lanceolatus. |
