摘要
研究了新含气调理淡水产品的生产加工工艺,新鲜的淡水产品原料预处理后,采用特制的万能自动蒸煮锅,在全氮无氧环境下对产品减菌加味处理,无氧充氮包装、多阶段升温、两阶段冷却、使水产品在最佳状态下调理灭菌。采用这种生产技术可以得到保持原料固有色、香、味、形和营养成分俱佳的优质产品各项指标符合国家标准,可在常温下保存6个月以上。
This article studied the production technology of fresh water product of the new gas-containing cooking. After cleaning raw material of fresh water product, we can use the tailor-made automatic digestive room of omnipotence, reduce the fungus and add taste to the product under the entire nitrogen and environment, and then make the water product adjusting sterilization under the optimum condition by non-oxygen and inflated with nitrogen packing, multi-stage elevating temperature and two-stage cooling. Adopting this kind of production technique can get high quality of product maintaining its original color, flavor, taste, form and nutrition. Each target of the product conforms to the national standard and the product can be preserved for 6 months under the normal temperature.
出处
《食品研究与开发》
CAS
北大核心
2007年第9期97-101,共5页
Food Research and Development
关键词
新含气调理
水产品
工艺
the new gas-containing cooking
fresh water product
technology
