摘要
鱼肉水分含量高,不利于保存;其骨刺的存在不便于食用,通过加工对其部分脱水、去除骨刺并调味,便于消费者享用。介绍了半干态无骨调味马鲛鱼片的加工工艺,重点讨论其加工过程中的关键工艺参数,为实际生产提供指导。
The water content of fish was high, and gone against preserved. It was not suit to eat De- cause of the existence of spur. The fish was processed through partly dehydrating, removing spur and sea- soning, and it was convenient for consumers to enjoy. The processing technology of semi - dry state bone- less seasoning spanish mackerel fillet was introduced, the key process parameters in the processing were emphatically discussed, and it would provide a guiding for practical production.
出处
《肉类工业》
2017年第10期23-25,共3页
Meat Industry
关键词
半干态
无骨调味马鲛鱼片
加工工艺
semi -dry state
boneless
seasoning spanish mackerel fillet
processing technology
