摘要
以养殖缢蛏为原料,利用正交试验和单因素试验确定缢蛏液熏制品调味液的配方和液熏工艺条件,所得产品食用方便、滋味鲜美且具有特殊的烟熏香味。
Using sinonovacula constricta as raw material, we produced a new liquid smoked food. The optimal flavoring ingredients and the liquid-smoking technology were studied with orthogonal experiment and single- factor tests. This liquid-smoked sinonovacula constricta meat was a kind of delicious and convenient food.
出处
《食品科技》
CAS
北大核心
2005年第10期45-47,共3页
Food Science and Technology
关键词
缢蛏
液熏
调味
正交实验
sinonovacula constricta
liquid-smoking
seasoning
orthogonal experiment
