摘要
以新鲜鱿鱼为原料,研究了烧烤鱿鱼加工过程中的主要技术参数,确定了烧烤鱿鱼加工的最佳工艺条件,多次实验结果显示,在本工艺条件下研制的烧烤鱿鱼具有感官好、口感佳、滋味鲜美、保质期长等优点。
This paper uses the fresh sleeve- fish as the raw materials, researching on the main technical parameters in the work piece process of sleeve fish barbecuing to ascertain the best process condition of sleeve-fish barbecue. Many experimental results show that sleeve-fish barbecued on this process condition tastes good as well as the long duration.
出处
《食品科技》
CAS
北大核心
2007年第8期169-172,共4页
Food Science and Technology
关键词
鱿鱼
烧烤
加工工艺
sleeve- fish
barbecue
process workcraft
