摘要
结合冷冻鱼糜生产工艺流程 ,详细研究了冷冻鱼糜生产各阶段的技术及质量问题 ,包括原料选择、漂洗、脱水、混合物添加及冻结、贮藏五个方面。
This article studies the technology and quality problems in detail by combining the processing technological of frozen surimi.Including five aspects:the selection of the raw materials,washing of the flesh fish,dehydration of the flesh fish,addition of the mixture into surimi as well as freeze and storage of the surimi.
出处
《食品科技》
CAS
北大核心
2000年第4期36-37,40,共3页
Food Science and Technology
关键词
冷冻鱼糜
原料选择
漂洗
凝胶特性
速冻
工艺
frozen surimi,the selection of the raw materials,washing,properties of Gel,quick-freeze
