摘要
利用感官评定方法确定了脱腥、烘干方式以及番茄浓缩汁的添加量等关键工艺参数,从而制作出一种不仅适合工业化生产,而且营养丰富,色、香、味俱全的复合型鱼脯。
The parameters for three critical processing techniques for removing the fishy smell from silver carp, drying the paste and adding the concentrated tomato juice were studied, Based on the given processing technology, the tomatosilver carp paste that was delicious, crispy and nutritious was produced,
出处
《食品工业科技》
CAS
CSCD
北大核心
2006年第3期132-133,共2页
Science and Technology of Food Industry
基金
湖北省教育厅资助项目(2003A004)
关键词
番茄浓缩汁
白鲢
鱼脯
concentrated tomato juice
silver carp
fish paste
