摘要
在确定美国红鱼鱼排的制作工艺基础上,对去腥、软化、调味关键技术及主要的工艺参数进行了研究,对鱼排的主要营养指标进行了测定,实验结果表明:产品营养丰富,风味独特,淡香酥脆,是值得开发的新型海洋食品。
On the basis of fix the process of fish spareribs of Sciaenops ocellatus,the key and main technologies such as de-fishy,softening&flavouring are studied. The main nutrition composition of fish spareribs is analysed. The experimental results show that the product,which is of high nutrition value, crisp and fragrant and delicious,is an new sea food that deserve to develop.
出处
《浙江海洋学院学报（自然科学版）》
CAS
2005年第2期122-125,共4页
Journal of Zhejiang Ocean University(Natural Science Edition)
基金
浙江省海洋与渔业局
浙江省财政厅联合资助项目.
关键词
美国红鱼
鱼排
去腥
软化
营养成分
Sciaenops ocellatus
fish spareribs
de-fishy
softening
nutrition composition
