摘要
从活体文蛤生物学特性入手，对其肥满度及一般化学组成进行了分析；研究了活体文蛤的净化条件和方法；确定了文蛤真空软包装条件和灭菌工艺；提出了一整套适合文蛤真空软包装生产的技术工艺。产品成品申96％以上，常温保藏6个月以上。
This paper reports the seasonai vartation of fat and generai composition oflive gard ctam, and its biological characteristics, based on which sterilizng conditions andmethods were determined for setting up the technology of processing vacuum soft-packaxehard clam. The product can be preserved for sis months under normal atm0spheric temperaIhre. The yield of the final product is over 96%.
出处
《海洋水产研究》
CSCD
1997年第1期100-105,共6页
Marine Fisheries Research
关键词
文蛤
三级净化
真空软
包装
灭菌方法
Hard clam Three-level purification Vacuum soft-package Sterilizing method
