摘要
本文探讨了雪菜鱼屑的加工工艺，得到了该工艺的流程；同时对工艺过程的几个关键步骤进行比较分析，获得了其优化的参数组合。
In this paper,the dish process technology using pickled potherb mustard and white croaker was explored,and the technological process was obtained. In this technological process, a few key procedures were compared and analyzed.Finally, the optimum parameters constitute was provided.
出处
《齐鲁渔业》
2001年第3期40-41,共2页
Shandong Fisheries
关键词
白姑鱼
脱腥
微波干燥
热风干燥
雪菜鱼屑
加工工艺
Pickled potherb mustard
white croaker
deflavour
microwave dry
hot - airflow dry
