文献类型：期刊文献

中文题名：马氏珠母贝肉风味软罐头的研制

英文题名：Study on the preparation of Pinctada martensii flavor retort porch

作者：张静[1];杨萍[1];郝记明[1]

机构：[1]广东海洋大学食品科技学院,广东湛江520425

年份：2008

卷号：29

期号：9

起止页码：172

中文期刊名：食品工业科技

外文期刊名：Science and Technology of Food Industry

收录：CSTPCD、、北大核心2004、CSCD2011_2012、北大核心、CSCD

语种：中文

中文关键词：马氏珠母贝;黄豆;软罐头

外文关键词：Pinctada martensfi; soybean; retort pouch

中文摘要：研究了利用马氏珠母贝肉和黄豆复配,制备风味软罐头的方法。确定的实验条件为:90℃漂烫1min,微波加热3min。该产品营养丰富,风味独特,而且具有一定的保健功能。

外文摘要：The process of retort pouch made from Pinctada martensii and soybean was studied. The optimized preparation conditions were：the conditions of cooking were 90℃ and 1 min, and microwave process were 3min. Under this conditions, the products had rich nutrition, special flavor and definite health protection function.