| 美国红鱼鱼排的研制 |
| |
| 引用本文： | 罗红宇,高鹏.美国红鱼鱼排的研制[J].浙江海洋学院学报(自然科学版),2005,24(2):122-125. |
| |
| 作者姓名： | 罗红宇 高鹏 |
| |
| 作者单位： | 浙江海洋学院海洋科学与技术学院,浙江,舟山,316004 |
| |
| 基金项目： | 浙江省海洋与渔业局资助项目，浙江省财政厅资助项目 |
| |
| 摘 要： | 在确定美国红鱼鱼排的制作工艺基础上,对去腥、软化、调味关键技术及主要的工艺参数进行了研究,对鱼排的主要营养指标进行了测定,实验结果表明:产品营养丰富,风味独特,淡香酥脆,是值得开发的新型海洋食品.
|
| 关 键 词： | 美国红鱼 鱼排 去腥 软化 营养成分 |
| 文章编号： | 1008-830X(2005)02-0122-04 |
Manufacture of Fish Spareribs of Sciaenops ocellatus |
| |
| LUO Hong-yu,GAO Peng.Manufacture of Fish Spareribs of Sciaenops ocellatus[J].Journal of Zhejiang Ocean University(Natural Science Edition),2005,24(2):122-125. |
| |
| Authors: | LUO Hong-yu GAO Peng |
| |
| Abstract: | On the basis of fix the process of fish spareribs of Sciaenops ocellatus,the key and main technologies such as de-fishy,softening&flavouring are studied. The main nutrition composition of fish spareribs is analysed. The experimental results show that the product,which is of high nutrition value, crisp and fragrant and delicious,is an new sea food that deserve to develop. |
| |
| Keywords: | Sciaenops ocellatus fish spareribs de-fishy softening nutrition composition |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
|
