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| 蒸煮凤尾虾的单冻加工工艺研究 | |
| 引用本文： | 何定芬,乐建盛,张建乔,姜子龙,陆海雷.蒸煮凤尾虾的单冻加工工艺研究[J].浙江海洋学院学报(自然科学版),2005,24(2):157-159,196. |
| 作者姓名： | 何定芬 乐建盛 张建乔 姜子龙 陆海雷 |
| 作者单位： | 1. 浙江国际海运职业技术学院,浙江,舟山,316021 2. 舟山震洋水产公司,浙江,舟山,316100 3. 舟山卓海水产公司,浙江,舟山,316100 |
| 摘 要： | 以中国对虾为原料,研究了蒸煮凤尾虾单冻加工过程中的主要技术参数,从而确定了蒸煮凤尾虾单冻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单冻蒸煮凤尾虾其保质期长,色泽好,口感佳,滋味鲜美,其营养价值与新鲜虾相似等特点. |
| 关 键 词： | 凤尾虾 加工工艺 单冻蒸煮虾 |
| 文章编号： | 1008-830X(2005)02-0157-03 |
The Research on the Mono-frozen Processing Technology of Steamed and Boiled Shrimp |
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| HE Ding-fen,LE Jian-sheng,ZHANG Jian-qiao,et al.The Research on the Mono-frozen Processing Technology of Steamed and Boiled Shrimp[J].Journal of Zhejiang Ocean University(Natural Science Edition),2005,24(2):157-159,196. | |
| Authors: | HE Ding-fen LE Jian-sheng ZHANG Jian-qiao |
| Institution: | HE Ding-fen1,LE Jian-sheng1,ZHANG Jian-qiao2,et al |
| Abstract: | This paper has studied the chief technological parameter on the mono-freeze processing of steamed and boiled shrimp, selecting Chinese prawns as the raw materials,thus the best mono-frozen processing technology condition of steamed and boiled shrimps has been determined.Many experimental results indicate that steamed and boiled shrimps have the features of long shelf time, good color and luster, delicious, similar nutrition to fresh shrimps. |
| Keywords: | wind tail shrimp processing techaology mono-frozen steamed and boiled shrimps |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ | |