摘要
以鱼头、鱼骨刺为原料，制成新鲜鱼骨糊；将鱼骨糊按不同比例添加到鱼糜中试制出会称系列制品。与纯鱼糜制品对比，将鱼骨糊按１０％～２０％比例添加到鱼糜制品中，不仅在口感上能接受．而已能降低成本，提高营养价值。将鱼骨糊及其制品置于常温（１２～１５℃）、０℃、－１８℃温度下进行保藏试验，结果表明：在－１８℃温度下，骨糊及其制品品质基本不变。
Fish heads and thorns were used to refine bone Paste and to produce a series products through addingthe pete to fish mince by two kinds of different proportions. Compared with pure products from fish mince, 3 conclusion can be drawn: 10%-20% fish bone baste is added to the pure products from fish mince, which not only can beacceptable, but also can decrease the cost and improve the quality of nutritions. Fish bone paste and itS products arekept under normal temperature (12-15℃), 0℃, -18℃, and the quality can almost be kept the same under-18℃.
出处
《南京农业大学学报》
CAS
CSCD
北大核心
1995年第2期103-107,共5页
Journal of Nanjing Agricultural University
基金
农业部水产司重点课题
关键词
水产副产品
鱼骨糊
鱼头
骨刺
加工利用
fish paste
adding proportion
optional shape
preservation period
