摘要
波纹巴非蛤经过调味、浸渍和干燥制得的调味干制品具 有色香味俱佳、营养丰富的特点。试制品分清淡型和香辣 型两种,清淡型水分含量为16.1％、蛋白质含量29.7％、粗 脂肪9.28％、灰分9.31％;香辣型水分含量为16.2％、蛋白 质含量27.8％、粗脂肪9.31％、灰分9.46％。
Dried Paphia undulata muscles made by way of seasoning, steeping and drying have better flavor and rich nutrition. We produced two types of product, hot flavour and light flavour,the hot flavor contains 29.7% protein, 9.28% fat and 16.1% water, the light flavour contains 27.8% protein ,9.31% fat and 16.2% water.
出处
《食品工业科技》
CAS
CSCD
北大核心
2005年第1期109-110,共2页
Science and Technology of Food Industry
关键词
波纹巴非蛤
调味
干制品
Paphia undulata
seasoning
dried food
