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。为综合开发薇菜产品,提高薇菜的经济价值寻找了一条良好的途径。