摘要
鱼肉肉质细嫩,营养丰富,易消化吸收,将鱼肉做成串,食用方便快捷。介绍了一种冷冻调理巴沙鱼肉串的加工工艺,重点讨论其加工过程的一些关键技术参数,为实际生产提供参考指导。
Fish was tender, rich nutrition and easy to digest and absorb. When fish was made to bunchiness, it was convenient and quick to eat. A kind of processing technology of freezing precooked bassa fish kabob was introduced, some key technical parameters during processing were emphatically dis- cussed and it provided reference guidance for practical production.
出处
《肉类工业》
2017年第6期15-17,共3页
Meat Industry
关键词
冷冻调理
巴沙鱼肉串
加工工艺
freezing precook
basa fish kabob
processing technology
