| 调味烤鲻鱼片的加工工艺的研究 |
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| 引用本文： | 陈培基,李来好,杨贤庆,李刘冬,吴燕燕,刁石强.调味烤鲻鱼片的加工工艺的研究[J].浙江海洋学院学报(自然科学版),2003,22(2):114-117. |
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| 作者姓名： | 陈培基 李来好 杨贤庆 李刘冬 吴燕燕 刁石强 |
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| 作者单位： | 1. 中国水产科学研究院南海水产研究所,广东,广州,510300
2. 中国水产科学研究院南海水产研究所,广东,广州,510300;中国海洋大学水产学院,山东,青岛,266003 |
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| 基金项目： | 中国水产科学研究院科研基金资助项目(99-04-01) |
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| 摘 要： | 以冰鲜鲻鱼为原料，研究了调味烤鲻鱼片加工过程中鱼肉的去腥效果，调味液配方、烘烤温度和时间对产品品质的影响，从而确定了调味烤鲻鱼片加工的最佳工艺条件。结果表明，在本工艺条件下研制的调味烤鲻鱼片其色泽浅，口感好，滋味鲜美可口，并具有烤鱼特有香味。
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| 关 键 词： | 调味 烤鱼片 加工工艺 鲻鱼 |
| 文章编号： | 1008-830X(2003)02-0114-04 |
Studies on the Technology of Flavoring Toast Mugil cephalus Slices |
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| CHEN Pei -ji ,LI Lai -hao ,YANG Xian -qing ,et al.Studies on the Technology of Flavoring Toast Mugil cephalus Slices[J].Journal of Zhejiang Ocean University(Natural Science Edition),2003,22(2):114-117. |
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| Authors: | CHEN Pei -ji LI Lai -hao YANG Xian -qing |
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| Institution: | CHEN Pei -ji 1,LI Lai -hao 1,2,YANG Xian -qing 1,et al |
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| Abstract: | Flavoring toast fish meaty slices are made from ice -refrigeration Mugil cephalus.The influence of deodorizing effect of fish meat and f ormulation of flavoring liquid and t emperature and time of toast on produ cts quality in the processing were studi ed.So that optimum technological conditions of flavoring toast Mugil cephalus meaty slices were defined.The resul ts showed that the product obtained u nder optimum conditions has a light color,good sense of mouth,fresh and delicious taste,and keeps the chara cteristic sweet smell of toast fish. |
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| Keywords: | Mugil cephalus formulation of flavoring liquid t oast fish slices technology |
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