摘要
文章探讨了以养殖美国红鱼为原料制作调味美国红鱼片的工艺流程及操作要点。将美国红鱼热烫去皮和调味腌制后,采用低温冷风烘道脱水制成低温调味半干品,其品质和口味将大大提高。
This paper discusses the technology and key points in processing seasoned Red Snapper slices . The quality and taste could be much improved by peeling off by scalding then salted and dehydrated in low--temperature baking tunnel till semi--dried seasoned product formed.
关键词
调味
美国红鱼
加工工艺
Sensoning Sciaenops ocellatus Processing Technology
