摘要
利用鱼和豆腐营养互补,对以豆腐和鱼肉为主要原料生产豆腐鱼肉肠的技术进行了研究,并通过正交实验确定了最佳工艺条件和配比。
The aim of this article is to investigate technology for producing steamed sausage with fish and tofu, and the best processing conditions were obtained by experiments.
出处
《食品工业科技》
CAS
CSCD
北大核心
2006年第12期112-113,116,共3页
Science and Technology of Food Industry
关键词
豆腐
鱼肉
香肠
tofu
fish
sausage
