| 文蛤真空软包装食品加工技术的研究 |
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| 引用本文： | 殷邦忠,王月廷.文蛤真空软包装食品加工技术的研究[J].海洋水产研究,1997,18(1):100-105. |
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| 作者姓名： | 殷邦忠 王月廷 |
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| 作者单位： | 中国水产科学研究院黄海水产研究所!青岛266071(殷邦忠，李学文，刘淇)，广西北海市水产实业总公司!北海536000(王月廷，莫根永) |
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| 摘 要： | 从活体文蛤生物学特性入手，对其肥满度及一般化学组成进行了分析；研究了活体文蛤的净化条件和方法；确定了文蛤真空软包装条件和灭菌工艺；提出了一整套适合文蛤真空软包装生产的技术工艺。产品成品申96％以上，常温保藏6个月以上。
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| 关 键 词： | 文蛤 三级净化 真空软 包装 灭菌方法 |
STUDY ON TECHNOLOGY OF PROCESSING VACUUM SOFT-PACKAGE HARD CLAM |
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| Yin Bangzhong,Li Xuewen and Liu Qi.STUDY ON TECHNOLOGY OF PROCESSING VACUUM SOFT-PACKAGE HARD CLAM[J].Marine Fisheries Research,1997,18(1):100-105. |
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| Authors: | Yin Bangzhong Li Xuewen and Liu Qi |
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| Abstract: | This paper reports the seasonai vartation of fat and generai composition oflive gard ctam, and its biological characteristics, based on which sterilizng conditions andmethods were determined for setting up the technology of processing vacuum soft-packaxehard clam. The product can be preserved for sis months under normal atm0spheric temperaIhre. The yield of the final product is over 96%. |
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| Keywords: | Hard clam Three-level purification Vacuum soft-package Sterilizing method |
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