摘要
介绍了淡水鱼鱼糜及其制品的种类,影响凝胶特性的因素、条件,加工工艺关键技术与机械,以及鱼糜及其制品腥味产生的原因和脱腥方法。
The article has summarized up many kinds of fresh-water surimis and their products, the gel forming mechanism, the major affecting factors of the gel strength, the critical technology, surimi-machines, the producing reasons of fish-smelling and the ways of off-fish smelling in processing fresh-water surimi.
出处
《农产品加工（下）》
2007年第7期52-58,共7页
Farm Products Processing
关键词
淡水鱼糜
凝胶特性
加工工艺
加工机械
fresh-water fish surimi
gel mechanism
affecting factors
surimi-machines
off-fish smelling
