摘要
以低值水产品为原料加工人造蟹肉，研究了原料的ｐＨ值，盐，擂溃温度，淀粉种类，弹力增强剂的添加对人造蟹肉品质的影响，获到最佳加工工艺条件。
The artificial crab was prepared by cheap aquatic product. We had taken research on the effection of raw material's pH, the concentration of salt, temperature, the kind of starch, enhancing- elasticity dose etc,and got optimal process condition.
