鱼糜米粉丝的研制

Development of fish meat rice flour noodles

介绍了鱼糜米粉丝的制作工艺 ,并对影响鱼糜米粉丝的色、香、味、粘度、柔韧性等的因素进行了探讨。通过反复试验得出生产鱼糜米粉丝的最佳原料配方及生产工艺。

In this paper, the production technology of the fish meat rice flour noodles has been introduced. We also discussed the factors of tint, aromatic, special flavor and viscosity character. Through the experience we found the best formula and the technological processes The high qualitaty product with unique flavor was obtained using the above technical conditions.