摘要
文章对减压漂洗脱脂工艺进行了研讨，并与以前的漂洗──压榨──漂洗的脱脂工艺进行了比较。试验结果表明减压脱脂效果优于漂洗──压榨──漂洗的脱脂效果。因新工艺生产的产品的脂肪残留量低于用过去工艺生产的产品脂肪残留量。同时，以原料鱼、半成品及成品的脂含量作为质量指标进行了测定和讨论。
The defatting technology of decompression rinsing for mackerel fillet is investigated and compared with former that of rinsing - pressing - rinsing. As quality index, the total lipids content of rawfish. semi -finished pIDducts, finished products are determined and discussed.
出处
《浙江海洋学院学报（自然科学版）》
CAS
1999年第1期48-53,共6页
Journal of Zhejiang Ocean University(Natural Science Edition)
关键词
鲐鱼
脱脂
鲐鱼片
Chub mackerel Defatting Mackerd Fillet
