文献类型：期刊文献

中文题名：鲢鱼脆片加工技术研究

英文题名：Research and Development of Crisp Fish Packing of Silver Carp

作者：杨志娟[1]

机构：[1]湛江海洋大学食品科学与工程系,524025

年份：2002

卷号：27

期号：11

起止页码：33

中文期刊名：食品科技

外文期刊名：Food Science and Technology

收录：北大核心2000、北大核心

语种：中文

中文关键词：鲢鱼;脆片;加工技术;配方;去腥;微波烘烤

外文关键词：silver carp, processing

中文摘要：以鲢鱼肉和淀粉为主要原料,通过加工处理而制成鲢鱼脆片。对鱼脆片的工艺条件进行探讨,研究了各种添加物及各工艺过程对鲢鱼脆片成品的外观色泽、质地和风味等方面的影响,结果表明:试制的鱼脆片具有浓郁的香味,软硬适中,在常温下可保存6个月以上。

外文摘要：By processing, crisp fish packing of silver carp is made with starch and flesch of fish as the main materials.The paper probed into the technology for marking crisp fish packing of silver carp. The effect of seasoning on the appearance, texture and flavor of crisp fish packing of silver carp products was studied emphatically. The results showed that crisp fish packing with rich fragrance and moderate hardness could be preserved above six months at room temperature.