摘要
本文介绍了以烤鳗下脚料(鳗排)为原料，经适当的软化、调味、干燥、脱脂后裹面浆，沾上芝麻、面包屑、浒苔，采用微波法烤制出入口酥脆、风味良好，达到相应卫生标准、保质期6个月以上，可作为补钙的功能食品，即鳗排酥的生产工艺。
The article discussed the technics of crisp eel-spareribs, material as eet-spareribs by the flour adhesive, stained with gingili and bread-powder and moss-powder after change into soft than dryness than diode fattiness. The last, bake it out eat-soft good flavor, sanitation, keeping time over 6 months, by microwave, also it can be a kind of food as cslcimn supplement.
出处
《广西水产科技》
2003年第1期100-103,共4页
Fisheries Science & Technology of Guangxi
