| 调味小黄鱼加工工艺的研究 |
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| 引用本文： | 乐建盛,朱亚珠,吴凯明.调味小黄鱼加工工艺的研究[J].浙江海洋学院学报(自然科学版),2005,24(3):275-277. |
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| 作者姓名： | 乐建盛 朱亚珠 吴凯明 |
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| 作者单位： | 浙江国际海运职业技术学院,浙江,舟山,316021 |
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| 摘 要： | 以小黄鱼为原料,研究了调味小黄鱼加工过程中的主要技术参数,从而确定了调味小黄鱼加工中的最佳工艺条件.多次实验结果表明,在本工艺条件下研制的调味小黄鱼保质期长,色泽好,口感佳,滋味鲜美,其营养价值与新鲜小黄鱼相似等特点.
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| 关 键 词： | 小黄鱼 加工工艺 调味小黄鱼 |
| 文章编号： | 1008-830X（2005）02-0275-03 |
| 收稿时间： | 2005-04-19 |
| 修稿时间： | 2005-04-19 |
Studies on the Technology of Flavoring Toast Pseudosciaena polyactis |
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| LE Jian-sheng,ZHU Ya-zhu,WU Kai-ming.Studies on the Technology of Flavoring Toast Pseudosciaena polyactis[J].Journal of Zhejiang Ocean University(Natural Science Edition),2005,24(3):275-277. |
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| Authors: | LE Jian-sheng ZHU Ya-zhu WU Kai-ming |
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| Institution: | ZheJiang International Maritime College, Zhoushan 316021 ,China |
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| Abstract: | This essay inquires into the key technology parameters in the processing the flavoring toast Pseudosciaena polyactis made of living Pseudosciaena polyactis, and optimum technological conditions of flavoring toast Pseudosciaena polyactis were defined.The products had a light colour,good sense of mouth,delicious taste and similar nutrition to fresh Pseudosciaena polyactis. |
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| Keywords: | Pseudosciaena polyactis processing technology toast Pseudosciaena polyactis |
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