| 秘鲁鱿鱼烧烤工艺的研究 |
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| 引用本文： | 朱亚珠.秘鲁鱿鱼烧烤工艺的研究[J].浙江海洋学院学报(自然科学版),2006,25(2):192-195. |
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| 作者姓名： | 朱亚珠 |
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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： | 以秘鲁鱿鱼为原料,经过原料处理、去酸、调味、烘烤等工艺加工烧烤鱿鱼条,确定了秘鲁鱿鱼去酸工艺中的复配去酸剂的配方和最佳的去酸工艺条件。
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| 关 键 词： | 秘鲁鱿鱼 复配去酸剂 去酸工艺 |
| 文章编号： | 1008-830X（2006）02-0192-04 |
| 收稿时间： | 2005-12-11 |
| 修稿时间： | 2005年12月11 |
Roasting Technology Processing of Peru Squid |
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| ZHU Ya-zhu.Roasting Technology Processing of Peru Squid[J].Journal of Zhejiang Ocean University(Natural Science Edition),2006,25(2):192-195. |
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| Authors: | ZHU Ya-zhu |
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| Institution: | Zhejiang International Maritime College, Zhoushan 316021 ,China |
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| Abstract: | Taking Peru squid as material,a roasting squid bar was obtained by material pretreatment,deacid,seasoning and roasting processes.The optimum ingredients of complex deacid agents and technology conditions of deacid procedures were determined in Peru squid processing. |
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| Keywords: | Peru squid Complex deacid agent deacid technology |
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