摘要
本文通过介绍细点圆趾蟹的两种加工工艺,研究了冷冻时间对细点圆趾蟹品质的影响,确定冷冻时间5 d以上对细点圆趾蟹黑变、鲜度和肉质都有着严重的影响,因此在加工时要选择冷冻时间低于5 d,新鲜无黑变的细点圆趾蟹。本研究为食品加工企业对下脚料细点圆趾蟹的深加工提供了参考价值。
This paper introduces two kinds of processing technology of ovalipespunctatus, studiedthe freezing time effect on ovalipespunctatus, determine the freezing time more than 5d of ovalipespunctatus, freshness and quality have serious influence, therefore in the process to choose the freezing time less than 5 d, fresh no black ovalipes punctatus.. This study provides a reference for the deep processing of food processing enterprises of waste biomass.
出处
《现代食品》
2017年第7期112-114,共3页
Modern Food
基金
2017年省属科研院所条件建设项目(编号:2017F10018)
关键词
细点圆趾蟹
黑变
工艺
冷冻时间
Ovalipespunctatus
Nigrities
Technology
Freezing time
