摘要
以新鲜鲟鱼为原料加工美味鲟鱼肉丁,先以产品感官品质为指标,比较得出改良工艺加工的产品品质明显优于传统工艺制得的产品。利用改良的加工工艺制得鲟鱼鱼肉丁外观呈金黄色,形体整齐,咸甜适中,质地均匀,有嚼劲,鱼香味显著。其理化指标和微生物指标均符合相关产品质量标准。
The delicious minced meat is made of fresh sturgeon;take the sensory quality as the indicator,the product quality processed by improved process is superior to that by traditional process.The minced sturgeon meat made by improved process looks golden brown,and is neat,sweet,homogeneous and chewy,with moderate salty and strong fish flavor.Its physicochemical and microbiological indicators are also in accordance with the related product quality standards.
出处
《中国调味品》
CAS
北大核心
2015年第3期64-65,69,共3页
China Condiment
基金
江苏省淮安市科学技术局农业支撑项目(SN12083)
江苏省高等学校大学生实践创新训练项目(201313104002Y)
关键词
鲟鱼
肉丁
改良
加工工艺
sturgeon
minced meat
improvement
processing technology
