摘要
研究了4种不同熟制方式对咸鱼中亚硝酸盐含量的影响,结果表明:4种熟制方式均能使咸鱼中亚硝酸盐的含量降低,蒸煮熟制的效果好于煎炸熟制的效果。
The effects of four different kinds of cooking methods on sodium nitrite content in salted fish are researched.The results show that all kinds of cooking methods could reduce sodium nitrite content in salted fish.The steaming and boiling methods show better effects than frying and decocting methods.
出处
《中国调味品》
CAS
北大核心
2015年第12期23-25,共3页
China Condiment
基金
“十二五”国家科技支撑计划(2012BAD29B06)
关键词
咸鱼
亚硝酸盐
熟制方式
salted fish
sodium nitrite
cooking methods
