摘要
以传统调味技术为基础,对酸辣芥末复合味汁进行工业化设计,确定最佳的实验工艺和配方,开发出适合中国人的饮食习惯及口味的银鲑鱼产品,为冷水鱼的养殖和深加工提供一条可供参考的途径。
The best experimental techniques and recipes were based on the traditional seasoning technology,sour and spicy flavors wasabi compound sauce was industrialized.The coho salmon production was acceptable for Chinese flavor,and it also provided a selective way for cold-water fish processing.
出处
《食品工业科技》
CAS
CSCD
北大核心
2011年第11期286-288,共3页
Science and Technology of Food Industry
基金
肉类加工四川省重点实验室科研项目(09R03)
四川省教育厅重点专项课题(10ZX001)
关键词
银鲑
工业化
调味
coho salmon
industrialization
season
