摘要
研究了以梭鱼为原料生产梭鱼软罐头的工艺流程,研究了梭鱼加工过程中鱼肉的去腥配方、油炸温度和时间、调味液配方、杀菌时间及温度对产品品质的影响,从而确定了梭鱼在不同加工过程中的最佳工艺条件。
The process of retort pouch fish which made from Liza haematocheia was mainly studied in this paper. The influence of deodorizing effect of fish meat and formulation of flavoring liquid and temperature and time of sterilization on products quality in the processing were studied.
出处
《食品工业科技》
CAS
CSCD
北大核心
2007年第3期150-152,共3页
Science and Technology of Food Industry
关键词
梭鱼
软罐头
产品品质
Liza hoematocheia
retort pouch
product quality
