摘要
以秘鲁鱿鱼为原料,经过原料处理、去酸、调味、烘烤等工艺加工烧烤鱿鱼条,确定了秘鲁鱿鱼去酸工艺中的复配去酸剂的配方和最佳的去酸工艺条件。
Taking Peru squid as material, a roasting squid bar was obtained by material pretreatment, deaeid, seasoning and roasting processes. The optimum ingredients of complex deaeid agents and technology conditions of deaeid procedures were determined in Peru squid processing.
出处
《浙江海洋学院学报（自然科学版）》
CAS
2006年第2期192-195,共4页
Journal of Zhejiang Ocean University(Natural Science Edition)
关键词
秘鲁鱿鱼
复配去酸剂
去酸工艺
Peru squid, Complex deacid agent,deacid technology
