摘要
本文以紫贻贝为原料,把贻贝蒸煮去壳后,贻贝肉经调味腌制、包装、杀菌,可生产出方便即食的产品,多次实验结果表明,在此工艺条件下研制的调味贻贝其色泽好,口感佳,滋味鲜美独特,并具有贻贝特有的风味。
Blue mussel is used as raw material, which is steamed, boiled and shelled. After that, instant mussel can be made by means of seasoning, pickling, packaging and sterilizing mussel meat. The results of many experiments show that in this process flavouring mussel has good color with nice taste, which is fresh and delicious and of unique mussel flavour.
出处
《浙江国际海运职业技术学院学报》
2015年第1期60-63,共4页
Journal of Zhejiang International Maritime College
基金
2013年浙江省大学生科技创新活动计划暨新苗人才计划项目课题《休闲调味贻贝的工艺研发》(项目编号:2013R469002)
关键词
贻贝
品质
影响
mussel
quality
effect
