摘要
以鲤鱼为原料,研制鱼肉脯的加工工艺。采用正交实验优化产品配方及对鲤鱼去皮、脱腥、干制、油炸等条件进行选择。
Study on the processing technique of dried carp fish slice. The optimum conditions were determined by orthogonal test and several crucial steps in the processing of dried carp fish slice, including fish skin remoral by hot water immersion, fishy odor elimination, curing,drying and frying were optimized. Key word： carp; dried fish slice;processing technique
出处
《江西食品工业》
2011年第4期27-28,共2页
Jiangxi Food Industry
关键词
鲤鱼
鱼脯
加工工艺
carp
dried fish slice
processing technique
