| 鲐鱼调味方便食品质量提高的研究 |
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| 引用本文： | 方芳,陈小娥.鲐鱼调味方便食品质量提高的研究[J].浙江海洋学院学报(自然科学版),1999,18(1):48-53. |
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| 作者姓名： | 方芳 陈小娥 |
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| 作者单位： | [1]乐清市水产局 [2]浙江海洋学院海洋科学研究所 |
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| 摘 要： | 文章对减压漂洗脱脂工艺进行了研讨，并与以前的漂洗－压榨－漂洗的脱脂工艺进行了比较。试验结果表明减压脱脂效果优于漂洗－压榨－漂洗的脱脂效果。因新工艺生产的产品的脂肪留量低于用过去工艺生产的产品脂肪残留量。同时，以原料鱼，半成品及成品的脂含量作为质量指标进行了测定和讨论。
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| 关 键 词： | 鲐鱼 脱脂 鲐鱼片 |
STUDY ON IMPROVING THE QUALITY OF CHUB MACKEREL FOOD |
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| Fang Fang.STUDY ON IMPROVING THE QUALITY OF CHUB MACKEREL FOOD[J].Journal of Zhejiang Ocean University(Natural Science Edition),1999,18(1):48-53. |
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| Authors: | Fang Fang |
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| Abstract: | The defatting technology of decompression rinsing for mackerel fillet is investigated and compared with former that of rinsing - pressing - rinsing. As quality index, the total lipids content of rawfish. semi -finished pIDducts, finished products are determined and discussed. |
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| Keywords: | Chub mackerel Defatting Mackerd Fillet |
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