摘要
介绍以东方螺为原料制造海味即食品工艺和特点，并对制作关键问题进行了探讨，提供有关技术参数。
The techology and characteristcs of the Dong Fang Spiral Shell preared instant sea foods are introduced, together with an analysis onto the processing criticals; and relevant technological parameters are presented.
出处
《肉类研究》
1999年第1期29-32,共4页
Meat Research
关键词
海味即食品
东方螺
脱腥
instant sea food
Dong Fang Spiral Shell
fishy taste removing
