摘要
以不同量的冷乙醇对白鲢鱼糜处理不同的次数和时间后,经干燥得到模拟牛肉。结果表明,当冷乙醇体积(mL)3倍于鱼糜质量(g)时,1次处理,处理时间为25min,所得的制品具有天然牛肉的口感。
The effects of different processing of alcohol on imitation beef made from silver carp were studied. The results showed that the products were the best when 1g fish flesh was disposed just once with 3mL alcohol for 15 minutes.
出处
《食品工业科技》
CAS
CSCD
北大核心
2005年第3期100-101,共2页
Science and Technology of Food Industry
基金
湖北省教育厅资助项目(2003A004
2002X19)
关键词
白鲢
模拟牛肉
乙醇
si!ver carp
imitation beef
alcohol
