摘要
主要介绍了香酥海味鱼派的加工工艺流程,重点阐述原料的选择、冻块的制作、上浆、裹粉等具体工艺,为鱼肉的高值化提供了新的思路。
The processing technological process of crispy seafood pie was mainly introduced. The choice of raw materials, production of frozen block, starching, flouring and other specific technologies were emphasized. It offered a new idea for high -valued fish.
出处
《肉类工业》
2015年第7期17-18,共2页
Meat Industry
基金
深圳市生物产业发展专项资金(201303270950208010)
关键词
香酥鱼派
工艺流程
上浆
裹粉
crispy seafood pie
technology process
starching
flouring
