摘要
以军曹鱼为原料,开发即食软包装风味军曹鱼片。研究了复合调味料的配方、加工过程中调味腌制的条件、杀菌条件对产品品质的影响,从而确定了每个工序的最佳工艺条件。
The process of ready-to-eat flexiblepackaged fish fillet of Rachycentron Canadum Linnaeu was mainly studied in the paper. The influence on products quality of blendflavouring formula, pickled conditions and sterilization conditions in the processing were studied. The optimum conditions of each process were determined finally.
出处
《中国食物与营养》
2010年第2期61-63,共3页
Food and Nutrition in China
基金
国家科技支撑计划2007BAD29B09资助
关键词
即食
军曹鱼
风味鱼片
Ready-to-Eat
Rachycentron Canadum Linnaeu
Flavor Fish Fillet
