摘要
报告了单冻熟切块章鱼的加工工艺。以新鲜章鱼为原料,经盐擦、切块、蒸煮、单冻等工序制成的单冻熟切块章鱼,其风味、口感均与新鲜章鱼熟制后即食时相似,且在-18℃冷藏下,保质期可达一年。
This paper reports the processing technology of cooked singularly frozen octopus lumps.The cooked singularly frozen octopus lumps,taken fresh octopus as the raw material,after being salt-cleaned, cube-cut,cooked and singularly frozen, are similar to cooked fresh ones in frozen and to cooked fresh ones in flavor and taste.It can be kept for about one year under 18 ℃.
出处
《浙江海洋学院学报（自然科学版）》
CAS
2002年第2期176-177,共2页
Journal of Zhejiang Ocean University(Natural Science Edition)
