摘要
以鲜活泥鳅为试材，经带骨、去骨、不同预煮、添加不同粘结剂等处理后，研制了一种新型泥鳅糜干制品──调味泥鳅脯。结果表明，带骨原料经姜煮后，以豆粉作为粘结剂，其产品中钙、蛋白质含量最高，感官质量较好。
A new kind of loach product named dried flavour loach was developed and dif-ferent methods of freating the raw material were studied such as boning,non-boning,pre-cooking,adding with different adhesives.The results showed that the calcium and proteincontent of the product was highest and sensory quality was better when the raw matericalwas pre-cooked together wich ginger and was added with soybean powder as adhersive。
关键词
鳅科
食品加工
生产工艺
泥鳅脯
cobitidae
food processing
productive technology/preserved loach
