| 调味鳀鱼片加工技术的研究 |
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| 引用本文： | 曹根庭,俞群娣.调味鳀鱼片加工技术的研究[J].浙江海洋学院学报(自然科学版),2007,26(2):202-204. |
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| 作者姓名： | 曹根庭 俞群娣 |
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| 作者单位： | 1. 浙江海洋学院海洋科学与技术学院,浙江舟山,316004
2. 浙江海洋学院食品工程与药学院,浙江舟山,316004 |
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| 摘 要： | 介绍了以鳀鱼为原料,经预处理、混合有机酸浸泡、调味、一次烘干、沾芝麻及浒苔,采用关闭排湿系统微波烘烤法烤制出口感松软、味道鲜香,研发出达到相应卫生标准、保质期6个月以上的海洋休闲食品——调味鳀鱼片的生产工艺技术。
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| 关 键 词： | 调味鳀鱼片 关闭排湿系统 微波烘烤 |
| 文章编号： | 1008-830X（2007）02-0202-03 |
| 收稿时间： | 2007-03-10 |
| 修稿时间： | 2007-03-10 |
Studies on the Technology of Flavoring Engraulis japonicus Fillets |
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| CAO Gen-ting,YU Qun-di.Studies on the Technology of Flavoring Engraulis japonicus Fillets[J].Journal of Zhejiang Ocean University(Natural Science Edition),2007,26(2):202-204. |
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| Authors: | CAO Gen-ting YU Qun-di |
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| Institution: | 1. Marine Science and Technology College of Zhejiang Ocean University, Zhoushan 316004; Food Science and Pharmacy Coellege of Zhejiang Ocean University, Zhoushan 316004, China |
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| Abstract: | This paper studied on the processing technique of flavoring Engraulis japonicus fillets.The fillets were up to the hygeian criterion and had six months shelf life.It went by the name of Snack Sea-Food with a good sense of mouth,fresh,runny and delicious taste roasted with microwave in closed dehumidification system.The influence of pretreatment and marinating in the mixed organic acid and flavoring and toasts and blending with Enteromorpha clathrata and gingeli were studied. |
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| Keywords: | flavoring Engraulis japonicus fillets closed dehumidification system microwave curing |
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