摘要
根据干烧鱼的传统工艺,结合现代加工和包装先进技术,生产出一种既保持地方传统风味,又使用方便、保持期长的真空软包装食品。
According to the traditional craft of the fish in chilli sauce, We combined the modern processing and advanced technology of packaging, and produced not only keep the traditional properties in the place but also easy to use, and can keep a long storage life soft packaged food of vacuum.
出处
《食品科技》
CAS
北大核心
2006年第1期65-66,70,共3页
Food Science and Technology
基金
河南省教育厅自然科学基金项目
关键词
鲤鱼
真空包装
传统风味
carp
vacuum packaging
traditional property
