以薇菜干为原料，采用不同的复水条件和不同的调味方法，试制出了几种风味各异的即食性薇菜制品。
Dried Osmunda Japonica Thunb was used as raw material to produce several instant food of different flavors, and the effects of different conditions on rehydration ratio were discussed.
以薇菜干为原料，采用不同的复水条件和不同的调味方法，试制出了几种风味各异的即食性薇菜制品。
Dried Osmunda Japonica Thunb was used as raw material to produce several instant food of different flavors, and the effects of different conditions on rehydration ratio were discussed.
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