摘要
本文以淡水鱼糜解冻后的复水性和感官质量为评价指标,通过对淡水鱼糜生产过程中的添加物及加工工艺条件的 研究,得出一组能够生产出具有优良的抗冷冻变性性能的淡水鱼糜的加工工艺。
In this paper, with the sensory quality of fresh water fish mincemeat and recovery properties of water evaluated, the processing conditions and ingredients of the fresh water fish mincemeat were studied, the better process that improves the quality of mincemeat of fresh water fish was found.
关键词
淡水鱼糜
抗冷冻变性
复水性
感官质量
加工工艺
Mincemeat of fresh water fish, Freezing preservation, Recovery properties of water, Sensory properties
