摘要
将经过不同配方调味液浸泡的银鱼通过冷冻干燥至一定含水量后,微波真空熟化制得一种休闲食品,通过感官评定和物理指标、微生物指标等的评定,证明了该制备方法的合理性。
Whitebait after being marinated in different flavor liquids were dried to 50g/kg moisture by freeze drying, then were cooked by vacuum microwave. The formula of the product was proven by organoleptic, physical and microbiological evaluation.
出处
《食品工业科技》
CAS
CSCD
北大核心
2006年第2期133-135,共3页
Science and Technology of Food Industry
关键词
银鱼
调味液
真空微波
whitebait
flavor liquid
vacuum microwave
