摘要
本文描述了牡蛎口服液的制作方法。以牡蛎鲜肉为原料，经组织自溶，外源酶水解，脱腥处理等工艺而制得。产品保留了牡蛎的营养成份和其特有的海鲜风味。
Here we described a method of preparing nutrition-rich drink from flesh oysters. Endolysis, enzymolysis and deodorization were used in order to obtain product with good flavors and tastes.
出处
《食品工业》
北大核心
1999年第4期39-41,共3页
The Food Industry
关键词
牡蛎口服液
酶解
脱腥
口服液
Oyster drink, Enzymolysis, Deodorization
