即食鱿鱼丝加工工艺的研究

Study on the processing technology of instant shredded squid

本文对即食鱿鱼丝加工工艺进行了探讨,着重研究影响鱿鱼廷展性的因素,分析了烘烤过程中苦味产生的机理,并从鱿鱼的色、味、型、质地等方面进行了较深入的研究。

This paper probed into the processing technology of instant shredded squid. Factors affecting the ductility of squid were studied emphatically. The mechanism of bitter taste which produced during the processing was analyzed. The colour,flavour, pattern and texture were researched.