File:NLC416-09jh000313-29701 罐頭及食品製造法.pdf

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罐頭及食品製造法   (Wikidata search (Cirrus search) Wikidata query (SPARQL)  Create new Wikidata item based on this file)
Author
〔日〕星忠太郎著
image of artwork listed in title parameter on this page
Title
罐頭及食品製造法
Publisher
商務印書館[發行者]
Description

目錄
第一章 罐頭工場應用機械
第一節 罐頭之歷史
第二節 製造罐頭之機械
第三節 殺菌之機械
第二章 果實之糖汁浸漬
第一節 漿果類
無花果
第二節 仁果類
一 蜜柑
二 枇杷
三 梨
四 蘋果
第三節 核果類
一 櫻桃
二 桃
三 杏
第四節 乾果類
栗
第五節 果醬
一 蓬蘽果醬
二 蘋果果醬
三 杏果醬
四 無花果果醬
五 桃果醬
第三章 蔬菜類之加工
第一節 青豌豆
第二節 慈姑
第三節 西紅柿醬
第四節 筍
第五節 松蕈
第六節 榎蕈
第七節 洋菌
第八節 豆芽菜
第九節 調味品
一 西紅柿醬油
二 菜豆泥
三 燒松蕈
第十節 醃漬物
一 十錦醬菜
二 醬瓜
三 芥子漬（辣味甜醬茄子）
四 花薤
五 青梅漬
第四章 肉類之加工
第一節 火腿臘肉之製造
第二節 臘腸之製法
第三節 論臘腸原料
一 火腿罐頭
二 燒豬肉
第四節 牛肉
回鍋牛肉罐頭
牛肉甜煮法
蔬菜煮牛肉法
第五節 魚類之煮法
一般製造之要點
一 鰹之蒸煮法
二 鮭之熏製法
三 甜醬棘鬣魚鬆
四 魚肉麩
五 甜煮紫菜
第五章 容器
衛生罐之種類
瓶裝之容器與封蓋機
第六章 各種加工食品
第一節 冰淇淋之製造工程
第二節 飴
第三節 豆豉
第四節 西洋醬油之製法
第五節 氨基酸之製法
附錄

Language Chinese
Publication date 民國27[1938]
Source
institution QS:P195,Q732353
(民國時期文獻 民國圖書)
主題
InfoField
罐頭食品-食品加工 食品加工-罐頭食品
中圖分類
InfoField
TS294
載體形態
InfoField
283頁

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current21:18, 10 June 2023Thumbnail for version as of 21:18, 10 June 2023793 × 1,056, 293 pages (8.14 MB)PencakeBot (talk | contribs)Upload 罐頭及食品製造法 (1/1) by (日)星忠太郎著 (batch task; nlc:data_416,09jh000313,29701; 民國圖書.4; 罐頭及食品製造法)

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