摘要
本文主要介绍了用新鲜或冻藏草鱼制作鱼肉松和五香鱼干的制作工艺。对制品的风味、工艺条件、包装材料、包装方法作了较详细的研究，根据多次实验的结果，找出了最佳工艺条件，制成了味道醇美、咸中带甜、鲜美可口、营养丰富的鱼肉制品。
The paper mainly introduce the productive technology of the dried fish meat floss and the spiced dried fish meat.It makes an exhaustive study on the product’s special flavour,the technoloy condition,the packing material,and the method of packing.According to the conclusion drewn by many times experiments we found out the best condition of the techonlogy.The spiced dried fish meat we produce is wish the pure special flavour,sweetness,with saulty,dilicious taste and full of nourishment.
出处
《水产科学》
CAS
北大核心
1998年第4期33-36,共4页
Fisheries Science
关键词
休闲食品
鱼肉松
鱼干
加工工艺
casual food dried fish meat floss dried fish meat
