摘要
黄鳝绝大部分以鳝丝形式出售,而大量富含钙、磷和蛋白质等多种营养成分鳝鱼骨头被作为废弃物丢弃,不仅造成了资源浪费,而且成为污染环境的生活垃圾。以鳝鱼骨为原料可加工成营养丰富、色泽金黄、味道酥香的龙骨休闲食品,具有良好的市场前景。实验结果表明,龙骨休闲食品加工的最佳工艺参数为软化100℃、20min,干燥80℃、3h,油炸150℃、2min。
The majority of Monopterus albus in sale was its muscle, wherever the spines rich in calcium, phosphorus, proteins and other nutrients were regretfully discarded. It lavished the resource, and polluted our environment as an origin of municipal solid waste. In order to improve this status, this article developed some nutritious, delicious, golden yellow convenient food from Monopterus albus＇ spines, and it maybe have good market prospect. The results showed that the best processing parameters of the convenient food from Monopterus albus＇ spines were softening at 100 ℃ for twenty minutes, drying at 80℃ for three hours and frying at 150 ℃ for two minutes, respectively.
出处
《食品科技》
CAS
北大核心
2009年第11期76-79,共4页
Food Science and Technology
关键词
鳝鱼骨
休闲食品
工艺参数
Monopterus albus＇ spine
convenient food
processing parameters
