摘要
以小黄鱼为原料,研究了调味小黄鱼加工过程中的主要技术参数,从而确定了调味小黄鱼加工中的最佳工艺条件。多次实验结果表明,在本工艺条件下研制的调味小黄鱼保质期长,色泽好,口感佳,滋味鲜美,其营养价值与新鲜小黄鱼相似等特点。
This essay inquires into the key technology parameters in the processing the flavoring toast Pseudosciaena polyactis made of living Pseudosciaena polyactis, and optimum technological conditions of flavoring toast Pseudosciaena polyactis were defined.The products had a light colour,good sense of mouth,delicious taste and similar nutrition to fresh Pseudosciaena polyactis.
出处
《浙江海洋学院学报（自然科学版）》
CAS
2005年第3期275-277,共3页
Journal of Zhejiang Ocean University(Natural Science Edition)
关键词
小黄鱼
加工工艺
调味小黄鱼
Pseudosciaena polyactis
processing technology
toast Pseudosciaena polyactis
