| 雪菜鱼屑加工工艺研究 |
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| 引用本文： | 李桂芬,娄永江.雪菜鱼屑加工工艺研究[J].齐鲁渔业,2001,18(3):40-41. |
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| 作者姓名： | 李桂芬 娄永江 |
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| 作者单位： | [1]舟山水产学校，舟山316000 [2]宁波大学食品科学与工程系，宁波315211 |
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| 摘 要： | 本文探讨了雪菜鱼屑的加工工艺，得到了该工艺的流程，同时对工艺过程的几个关键步骤进行比较分析。获得了其优化的参数组合。
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| 关 键 词： | 白姑鱼 脱腥 微波干燥 热风干燥 雪菜鱼屑 加工工艺 |
Using Pickled Potherb Mustard and Crumbs of White Croaker to Develop Dishes |
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| Li Guifen et al.Using Pickled Potherb Mustard and Crumbs of White Croaker to Develop Dishes[J].Shandong Fisheries,2001,18(3):40-41. |
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| Authors: | Li Guifen |
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| Institution: | Li Guifen et al |
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| Abstract: | In this paper,the dish process technology using pickled potherb mustard and white croaker was explored,and the technological process was obtained. In this technological process, a few key procedures were compared and analyzed.Finally, the optimum parameters constitute was provided. |
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| Keywords: | Pickled potherb mustard white croaker deflavour microwave dry hot - airflow dry |
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