摘要
以鳕鱼为原料 ,经过鱼糜制作、调味、速冻、切片、浸液、沾粉、二次速冻等工艺研制开发了欧式鳕鱼排。探讨了原、辅料和漂洗条件对产品质量的影响 ,测定了评价产品质量的感官、理化和微生物指标。
A new type of European-style fish chop fortified with cod was developed and its manufacture process was studied through surimi preparation, flavoring,rapid-frozen,slice,steeping,toughing flour,second freezing etc. The effect of raw materials and rinsing condition upon its quality was discussed. Indicators of quality evaluation including sensory indicator, physical and chemical indicator, micro-organism indicator and standard hygiene indicator were tested.
出处
《东海海洋》
2002年第1期55-59,共5页
Donghai Marine Science
