摘要
为传承传统鱼类加工工艺,介绍了传统的绍兴醉鱼干的原料选择、生产工艺流程、原料的处理方法、操作方法和产品的标准。
In order to inherit and spread the traditional processing technique of fishes, the raw materials choices of Shaoxing liquor preserved dried fish,its technical procedure, the processing and operation methods of raw materials, and its final products＂ standards are introduced,
出处
《江苏调味副食品》
2007年第5期33-34,共2页
Jiangsu Condiment and Subsidiary Food
关键词
醉鱼千
加工工艺
产品标准
liquor preserved dried fish, process technique, product standards
