摘要
阐述了冷冻鱼糜的原料鱼肉的采集、加工、冷冻过程,以及食品添加剂对冷冻鱼糜弹性等品质的影响,并对储藏过程中的品质变化原因加以分析,选择具有优良凝胶性能的冷冻鱼糜作为深加工制品的原料。
The gathered, processed and frozen course of frozen fish paste＇s raw material and the effect of food additive were explained in this paper . The reason of quality change in storage process was analyzed , and the good gelatin capability frozen fish paste was chosen as aw material in the deep production.
出处
《肉类工业》
2008年第6期21-24,共4页
Meat Industry
关键词
冷冻鱼糜
添加剂
凝胶性能
frozen fish paste
additive
gelatin capability
