摘要
以低值海鱼为原料,通过优化自溶和酶解条件,制备海鲜酶解液,再将酶解液脱腥脱臭,浓缩到一定浓度,喷雾干燥制得海鲜调味料。
The low-value fish was studied as hydrolysis material.Through optimizing the condition of autolysis and enzymatic hydrolysis,enzymolysis liquid was obtained,which was finally prepared to be seafood seasoning by deodorization,concentration,and spray drying.
出处
《肉类工业》
2010年第10期33-35,共3页
Meat Industry
关键词
低值海鱼
酶解
脱腥
low-value fish
enzyme
deodorization
