| 蓝圆鯵等低值鱼鱼柳丝的加工 |
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| 引用本文： | 黄志勇,王玉东,庄广锦.蓝圆鯵等低值鱼鱼柳丝的加工[J].集美大学学报(自然科学版),1999(3). |
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| 作者姓名： | 黄志勇 王玉东 庄广锦 |
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| 作者单位： | 集美大学食品工程系!福建厦门361021 |
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| 摘 要： | 给出以蓝圆等低值鱼为原料加工制作其鱼糜制品鱼柳丝的加工方法,原料鱼肉经两次碱盐水分段漂洗,再经低温斩拌、调味、定型和烘烤等工序,制成美味可口的鱼柳丝.
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| 关 键 词： | 低值鱼 鱼柳丝 加工 |
The Processing Method of Fish Willow Slivers from Low value Fish such as Scads |
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| HUANG Zhi yong,WANG Yu dong,ZHUANG Guang jin.The Processing Method of Fish Willow Slivers from Low value Fish such as Scads[J].the Editorial Board of Jimei University(Natural Science),1999(3). |
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| Authors: | HUANG Zhi yong WANG Yu dong ZHUANG Guang jin |
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| Abstract: | The purpose of this paper is to establish the processing method of fish willow slivers.The fish gruel products made from low value fish,such as scads.The raw fish meat must be bleached twice by weak base water,pestled under low temperature,flavoured,patter*$ned and toasted before it becomes the delicious fish willow slivers.The product is nutritious and valuable economically.It opens up a new way to utilize the low value fish. |
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| Keywords: | low value fish fish willow slivers processing |
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