摘要
给出以蓝圆等低值鱼为原料加工制作其鱼糜制品鱼柳丝的加工方法,原料鱼肉经两次碱盐水分段漂洗,再经低温斩拌、调味、定型和烘烤等工序,制成美味可口的鱼柳丝.
The purpose of this paper is to establish the processing method of fish willow slivers.The fish gruel products made from low value fish,such as scads.The raw fish meat must be bleached twice by weak base water,pestled under low temperature,flavoured,patter*$ned and toasted before it becomes the delicious fish willow slivers.The product is nutritious and valuable economically.It opens up a new way to utilize the low value fish.
出处
《集美大学学报（自然科学版）》
CAS
北大核心
1999年第3期36-39,共4页
Journal of Jimei University：Natural Science
